Latest Columns
Getting to know gluten
Gluten is a protein that is found in wheat, rye, barley, and processed foods. Essentially, it’s the glue that gives breads, pastas and baked goods their doughy texture by... more
Q: We’ve seen a recent trend toward shorter but more intense workouts (P90X to Insanity, 10-minute abs to 8-minute abs). Is this a marketing gimmick, or does the concept of “short but sweet” hold... more
Q: What are your thoughts on performing cardio training in the off-season? Is it going overboard?
A: I like it—if kept within reason. For the less-muscled athlete (bikini and physique), cardio ... more
Q: Summer may be ending, but I still want to stay lean year round. I have noticed that I tend to hold more fat around my belly. What’s the best way to get rid of it?
A: Unfortunately, spot reduction... more
Q: What’s the most outrageous yet effective protocol you’ve used on a client who was looking to lose fat?
A:
Over the years, I’ve been exposed to various fat-loss protocols, some of which I’d... more
Q: Do traditional body-part splits work for fat loss in the weight room, or have we come further from those five-times-a-week sessions?
A: No one will argue that the best way to increase lean muscle... more