Bodybuilding Forums

Hi there,
Wondering what is the difference between the diet for bulking and the Diet for losing Weight?


Also wondering on this Diet does everyone, purchase the fattest hambuger meat available? And Does everyone eat cheese on this diet too?

Thank you!!!!

blah8065 wrote:Hi there,
Wondering what is the difference between the diet for bulking and the Diet for losing Weight?


Also wondering on this Diet does everyone, purchase the fattest hambuger meat available? And Does everyone eat cheese on this diet too?

Thank you!!!!

The difference is the amount of calories you consume. I buy the fattest hamburger but that's going to change due to me cutting out another 10-15grams of fat from my meal plan.

yea I buy 80/20 hamburger and LOVE cheese....but I haven't bought either of those things for a while because I'm now cutting. So I go for the leaner meats and avoid cheese(Only because I have absolutely NO self control around it )

I eat cheese, but usually stick to ones like Bonbel Light, Cabot 75% Reduced Fat Cheddar, and Philadelphia Neufchatel, because they are the best compromise between reduced carbs and reduced fat. I use hidden carb calculation to make sure they're not fudging the numbers, but even still, by playing with portion size and rounding, there is still some carb in cheeses with "0 carb" listed on the label. I will occasionally indulge in a few very thin slices of Boar's Head smoked gruyere or pepper jack. Fatty, but pretty "clean" and "natural" as commercial cheeses go.

BigBeck89 wrote:yea I... avoid cheese(Only because I have absolutely NO self control around it )

(Sorry for that gratuitous bit of food porn, Beck! )

I eat ground buffalo or ostrich burgers when I can find them as an option (Fuddrucker's has them both, and a local favorite burger joint has buffalo and grass-fed burgers), but I also sometimes eat the 78/22 patties from Costco. At over 300 calories a pop though, they're way too "spendy" for me to eat frequently! Once a week seems to be a max for me.

so the only difference is when cutting you guys eat lower fat meats and cheeses?

And when bulking are bulking up or maintaining you guys eat higher fat meats and cheeses?

Pretty much I guess, or just eat smaller portions. I would still eat full fat cheeses if I was able to stop at just one serving.

The idea is that after your body becomes fat adapted it will burn fat as its primary fuel source weather from dietary fat or stored body fat...so eating lower fat while cutting allows for a greater opportunity to burned stored fat instead of dietary fat.

BigBeck89 wrote:Pretty much I guess, or just eat smaller portions. I would still eat full fat cheeses if I was able to stop at just one serving.

The idea is that after your body becomes fat adapted it will burn fat as its primary fuel source weather from dietary fat or stored body fat...so eating lower fat while cutting allows for a greater opportunity to burned stored fat instead of dietary fat.

Thank you that makes perfect sense!

Wondering when you are cutting back on the fat, do you increase our protein intake a little more then when cutting?


And one last thing, does everyone eat the chicken skin on chicken?

thanks again everybody who has replied!

blah8065 wrote:Wondering when you are cutting back on the fat, do you increase our protein intake a little more then when cutting?


And one last thing, does everyone eat the chicken skin on chicken?

The point of cutting back on the fat is exactly so you reduce your caloric intake, so increasing your protein would defeat the purpose. No, you keep your protein intake constant. The only time you reduce your protein at all is in 2 very special, structured, and very brief cases while using the TSPA diet.

No, not everyone eats the chicken skin. But there's no point in avoiding it either, unless you're already to the point in your diet where you have stalled (4 or more weeks with no change in weight, measurement or body fat). I just happen not to like it. Now, pork rinds, on the other hand...

marochka_raduga wrote: Now, pork rinds, on the other hand...

Oh god!!! pork cracklins would be the downfall of me

i love the chicken skin, but again since im cutting I just stick with skinnless, but trust me as soon as i cut these last few % the skin will be back, and so will the chuck steaks, and cheeses, and butter, and and....oh god now im hungry...guess its time for a salad

but seriously when Im just maintaining I can eat all the fat and as long as my carbs stay low I dont gain anything(but muscle that is )

BigBeck89 wrote:Oh god!!! pork cracklins would be the downfall of me ... chuck steaks, and cheeses, and butter, and and....oh god now im hungry...guess its time for a salad

I think you and I must be related! (although I can't just keep the carbs low and maintain on tons of fat, I actually have to keep my calories in check too... double whammy of being a woman I guess. )