Food factory training part 12

Various variables – that you can control -- enter into this
1) Are you trying to gain strength while dieting down?
2) How frequent is your bodypart training?
3) How often are your muscle glycogen levels at above normal levels? (This is BTW where a lot of powerbuilders are not good at . . . and this will effect the energy state of hypertrophy.)
4) How much does your bulking cycle involve deloading?
5) How often are layoff/detraining phases used?
6) How good is your metabolic conditioning (i.e. mitochondrial profile) going into the load progression/strength portion of the bulk cycle?
7) How granular is the load progression? Are you using sub-5lbs load increases or are you using chunky 5-10% increases?
8) How long do you stay at a given load before changing?

The above sounds really complicated . . . and it is. Because the truth is, you do have a lot of control over how big you do get. And it begins with letting your future potential for strength dictate to you what the grounds for limitations are.

But the usual answer – the one that takes those variables and makes it simple – is really about seeing the big picture.

1) Lift like a powerlifter.
2) Eat like a bodybuilder.
3) Condition like an athlete

This is the expansion of the powerbuilder paradigm to include modern body recomposition theory. The Food Factory model.

What the sumo says: To gain as much LBM as possible, you have to eat a lot.

What the athlete says: To use as much food as possible, you have to turn your body into a food factory.

What the powerlifter says: To use what you have and turn it into muscle, you have to lift with progressive weights.

Why is DC training so hard? Because it listens to these three wise men and bears a new way to approach your genetic potential. Before you get to heaven, you gotta crawl through hell.