My latest goal is to try and get "cut", that is, down to just maybe 12% bodyfat (from current 15% bodyfat) so I have nice muscle definition (I am female).
In order to get to that low of a bodyfat, I've been working the past few days to do even more calorie restriction as well as increasing my exercise. I had been doing about 12% calorie restriction. I'm going to try and increase that more to around 20%. I've increased my exercise by taking up ballet barre again, a little free weights, and increasing my urban hiking as well.
But another question has come up! Which is more important, calorie restriction, or maintaining the 75%/25% fat to protein ratio? Now that I am doing even more caloric restriction, with the cuts that I currently have, I'm finding it harder to maintain the right ratio. However, I feel that both are probably equally important. So I'll try to be more careful about it. It will take a little experimenting, since the fats are so calorie dense. It will take some time to figure out the right portion sizes to maintain the ratio while keeping my goal caloric restriction.
It is tricky. Since these fatty cuts are so calorically dense, I have to err on the side of really small portions rather than trying to judge it by eye, when cutting off a piece of meat! I think I'm starting to be able to judge it better though. It's a very small amount of meat, just about 3/4 of the palm of my hand. It's amazing to think that small amount of food packs such a nutrient and caloric punch!
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Grassfed sirloin steak with sea salt flakes
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