Our Panel of Experts
 Rehan JalaliC.S.N. |
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 Don GauvreauMSc, CSCS |
 Lyle McDonaldBSc. |
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 Scott WelchBASc. (Nutrition) |
 Mark GilbertBSc (Nutrition) |
 Lauren JacobsenBSc. (Biochemistry) |
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 Laura CreavalleIFBB Pro |
 Dr. Ken KinakinD.C., CSCS |
 Scott AbelBAH |
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 Domenic MauroB.A., IFBB Press Commission |
 Mario MavridesBSc. |
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 ZOA LINSEYIFBB Pro |
 Darren MehlingBA, CSCS |
 Michael Sedlak M.Sc. |
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 Tammy StromeC.KIN, RNCP, IFBB Pro |
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 Dr. Jeff GoliniPh.D |
 Victoria FelkarMA, BKIN |
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 Jim StoppaniPhD |
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Latest Columns
Q. What are some of your proudest moments of your career Chad?
A: Obviously, Kim's first Olympia victory in Chicago, in 1996, is one of my best memories. We had spent many years in the Chicago... more
Q: Many companies are liquefying their fat burners. What’s the advantage of doing that?
A: I can think of several advantages. One is better absorption in the gut’s harsh HCL environment. A liquid ... more
Q: How much time prior to a workout do you eat and what do you eat?
A: Typically, I like to be finished my meal about 30 minutes before my workout. I know a lot of lifters who need at least one hour... more
Q: I am currently 96 kg at 15% body fat and would like to be between 6% to 7%. If my calculations are correct, it means I have to lose about 8-9 kilos. I was thinking about dropping my calories to... more
Q: You’re a celebrity in the fitness industry – some would say that you are an outlier in your profession. But there are individuals who attack you on Internet forums. You never respond to them, but... more
Mediterranean Pizza
7" pocket pita bread (make sure it has a pocket)
¼ cup low-fat or fat-free mozzarella
¼ cup eggplant, chopped
1 tsp fresh garlic, minced
4 fresh spinach... more