So, once again, here's a selection of questions to have appeared during the last couple of months.
Q: What is your opinion of grilled meat for bodybuilders?
A: There's different schools of thought for that, but I'm definitely a grilled meat-supporter. Not only does it taste good and spice up an elsewise boring diet, it's also a nice source of quality protein. First of all, choose the leanest option they have at the meat-counter. This is a good start. When you grill it, make sure to get it thoroughly cooked, but without burning it. Personally, I think charcoal which was once meat, tastes horrible, but if you're a fan of this practice it might be a tougher choice. You've all read the media hype, so I won't hold any speeches. Last but not least, watch what you're adding to the plate AFTER you've taken the meat off the grill. Potato salad? Fatty sauces? A can of Bud or two? Make the right choices throughout the process and you end up with a low-fat, low-carb, high-protein component that fits right into any serious bodybuilder's diet. This may NOT hold true for a contest-prep bodybuilder, and an obese person should watch their meat intake carefully with regard to saturated fats and cholesterol-levels.
Q: I heard some guys at the gym talk about atrophy. What's that?
A: Atrophy is what would happen if you stopped training - your muscle tissue would decrease and your muscles would shrink. If you've had a cast, you probably noticed that your arm or leg that had the cast is now much smaller and weaker than the other arm/leg. Because of "daily life" it's hard to fail to stimulate muscles at least SOMEWHAT during the day, so the "gym-dropouts" don't see as bad atrophy as, for example, astronauts that lacks even bodyweight-resistance in their daily lives.
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