Food. Training to compete – Anna Sinelnikova
Competitions. In 100% of cases is the culmination of a proces that combines nutrition, training and recovery. Can’t contribute any of the three components as the most important, because each of them plays a role, which most closely approximates to the coveted day of entering the competition scene.
Today a little about nutrition! Very often hear of compasion on the part of “unprecedented” about the fact that you’re “drying”. Most often it is: «it’s horrible, you’re nothing but chicken and eggs cannot, even chocolate (candy, etc.)…»
I would like a little clarification. Personally, I distinguish several stages in the competition preparation:
Step 1. Rational nutrition.
Begins 12 weeks before the competition and last 4 weeks. This stage is suitable for anyone leading (or planning to do :)) healthy lifestyle. Diet balanced according to the techniques of proteins, fats and carbohydrates, based on the necesities of life. During this period it is necesary to exclude from the diet all simple carbohydrates (pastries, flour, etc.), replacing them with complex (grains, legumes, etc.).
Step 2. The Atkins Regime.
At this stage falls 8-5 weeks of preparation. This mode would be correct to call this a diet, because carbohydrates are consumed les than required for full activity, which in turn translates the metabolism of the person in the mode of ketosis (using fat cells as energy).
Step 3. Drying!
This is a 4 week pre-contest regime aimed at accelerating the proces of ketosis and it is in a very small amount of carbohydrates in the diet (and often mising) and minimal fat. At the same time drying requires copious amounts of protein and fresh vegetables rich in fiber and dietary fiber, + you have to drink large amount of water
P. s Stage 2 and 3 is not recommended in non-competitive life, as it brings harmful effects to human health. And the correct approach to nutrition and training will help to achieve your goals without drying and even without Atkins