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Eating for Muscle Gain
Optimal nutrition or diets for muscle mass gains.

The Baseline Diet 2009 – Part 2

February 26, 2009 by lylemcd

In The Baseline Diet: Part 1, I discussed three of the primary aspects of the baseline
diet: meal frequency, caloric intake and water intake and I want to recap here briefly.

In terms of meal frequency, a daily intake pattern of 4-6 meals (depending on such
factors as size and caloric intake) should be sufficient for the majority of bodybuilders
and athletes. There are, of course, going to be exceptions.

In terms of caloric intake, the biggest problem I see among most lifters (especially
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those who classify themselves as ‘hardgainers’) is that they don’t eat enough in total
(this is often coupled with exceedingly poor training approaches). And since you can’t
Evidence for an Upper Threshold
build muscle out of thin air and wishful thinking, that will limit results. A good starting
for Resistance Training Volume in
point for calories, is 16-18 cal/lb but this will have to be adjusted based on real world
Trained Women – Research Review
changes in body composition. Some need much more and some may need less to
Another Look at Sarcoplasmic
avoid excessive fat gain.
Hypertrophy
Finally, water is intimately involved in just about every reaction in the body, and Women’s Book Volume 1 Section 5
water/fluid intake should be kept high to ensure adequate hydration. A good rule of Now Available
thumb to individualize water intake is that you should have 5 clear urinations per day The Ultimate Training Secret
with two after training. Drink however much fluid (and note that many foods contain Women’s Book Volume 1 Section 4
water, and all liquids count) is necessary to meet that goal. Now Available
Women’s Book Volume 1 Section 3
Did you do the assignment I gave you, checking to see if your current diet matches up Now Available
with the above. If not, you need to work on fixing it. As well, you need to see if the rest Women’s Book Volume 1 Section 2
of your diet matches up with what I’m going to talk about in The Baseline Diet 2009: Now Available
Part 2. Happy Hour with Phil Hueston
Debriefing the Mike Israetel
Today, I’m going to talk about the other three components of The Baseline Diet which
Debate
are protein, carbohydrates and fats. For each I’m going to talk about a variety of issues
Women’s Book Volume 1 Section 1
including total intake recommendations along with looking at issues of quality,
Now Available
timing, etc. in the context of The Baseline Diet.

Protein

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For bodybuilders and other strength/power athletes, arguably more has been written
about protein than any other nutrient and there are reasons (both good and bad) for
this. Unfortunately, there’s also a lot of confusion surrounding dietary protein for Eating for Muscle Gain
athletes; since much of the supplement industry tends to be driven by commercial
(rather than scientific) biases, the profit to be had from protein powder sales means
that a lot of nonsense gets written about the topic.

Contrary to popular belief, protein is NOT the main component of muscle; rather
water is. Frankly, I’m a little bit surprised that nobody has pushed anabolic water
supplements for this reason (new Hydrobolic Dermal Water, now with an added
Ester!) but I digress.

Protein requirements for bodybuilders has been a perennial topic of debate. Athletes
have long-felt that high-protein diets were superior for muscle growth and results
while classically trained dietitians maintain that only the RDA is necessary. Who’s
right? Well, I am.

Varying lines of research strongly suggest that higher protein intakes than provided by
the RDA (or DRI or whatever you want to call it) are necessary to optimize the results
from training. How much is still debated endlessly in the literature among scientists
but this isn’t the place to detail that debate.

As I discuss in some detail in The Protein Book, I recommend that bodybuilders

consume 1.1-1.4 g/lb protein per day (bodybuilders have long used a range of 1-1.5
g/lb); for reasons I won’t discuss here, females can usually get by with less than that,
about 1.1-1.2 g/lb. I’d note that these values are for natural lifters; while there is far
less research available, it’s generally felt that anabolics work better with more protein
and intakes of 2 g/lb or higher are common.

I do want to point out that just jamming in more protein than needed won’t magically
increase muscle growth; there is a limit to the rate at which muscle can be synthesized
no matter how much protein you eat. I talk about the possible rate of muscle growth
in General Philosophies of Muscle Gain.

I’d also note, and this is discussed in The Protein Book, that once protein
requirements have been met, eating more dietary energy (from carbohydrates or fats)
actually has a greater impact on growth than just eating more protein. I bring this up
as lifters often get so far on the protein bandwagon that they eat little else; growth is
usually disappointing.

Having talked about total protein requirements, I want to talk about a few related
issues such as frequency, timing and type. Like the issue of meal frequency (discussed
in The Baseline Diet: Part 1), lifters often go a bit insane about protein frequency.
Claims that your muscles will fall off if you don’t eat protein every 2.5 hours has
people acting like obsessed maniacs but the truth is far different.

The fact is that whole protein sources take a pretty long time to digest, they may still
be releasing amino acids into the bloodstream 5-6 hours later. As I discuss in both The
Protein Book and What are Good Sources of Protein – Speed of Digestion Part 1, the
now famous Boirie study showed that casein protein was still digesting 8 hours later.
The idea that you have to eat protein every 2.5 hours just makes no sense.

As an additional factor, there is actually some evidence that consuming protein too
frequently could be detrimental for growth. Again, this is a topic I discuss in some
detail in The Protein Book and while the data is preliminary, the idea does seem to be
supported. I know this goes against long held ideas in bodybuilding nutrition but the
research says what it says.

With that said, I do feel that whenever a meal is consumed, it should contain some
protein. Given the rather high protein intakes of bodybuilders and athletes (a 200 lb
lifter at 1.5 g/lb is getting 300 grams of protein), spreading it fairly evenly throughout
the day simply makes sense.

Of course, an additional issue is that of protein timing around training; as I noted in

The Baseline Diet: Part 1, some researchers feel that timing of protein around training
is more important than total intake per se. Maybe. The point is this: having nutrients
in the system around training certainly seems to be critical for optimal results. This is
a topic I can’t do fair justice in this article, I spent 35 pages on it in The Protein Book
and anything I’d write here would pale in comparison.

Another issue that athletes often get very obsessive about is protein quality, which
protein is best. Well, as I eventually answered in the 12 part series on What Are Good
Sources of Protein, there is no single optimal protein source, they all have pros and
cons.

Frankly, once total protein and caloric intake is met, I don’t feel that there will be a
huge benefit to one protein source over another, total intake will trump quality issues
unless someone is doing something very strange with their diet (like eating a single
low-quality protein as their only source).

Carbohydrates

Before I discuss dietary carbohydrates, I want to get something out on the table first.
Despite what has been written by otherwise well-meaning individuals, activities such
as weight training can ONLY be fueled by muscle glycogen (carbohydrate stored within
the muscle).

No amount of adaptation can shift the body to using fat for fuel during weight training
(unless your sets last more than about 3 minutes). The implication of this is that
glucose is an absolute requirement to sustain weight training performance. And the
primary source of glucose in the diet is going to be dietary carbohydrate (I’d note that
protein can be converted to glucose in the liver as well).

Carbohydrates are surrounded by controversy in the world of sports nutrition for

lifters (and in the general public). Well meaning dietitians give the same carb
recommendations to lifters as they do for endurance athletes. Others argue that there
is no such thing as an essential carbohydrate (true) and prefer to use ludicrous protein
intakes to produce glucose.

As with so many topics, I tend to come in more or less right in the middle. While I think
that lifters generally don’t need massive carbohydrate intakes (well, maybe if you’re
training 2 hours/day every day), I consider excess protein intake an expensive
(metabolically and financially) way to produce glucose.

Carbs taste better anyhow and produce more insulin (which is important for overall
growth). How many carbs is needed depends on a lot of factors, which I discuss in the
article How Many Carbohydrates Do You Need?

A lot of general equations have been thrown around for lifters in terms of
carbohydrate intakes for optimal results. I’m no fan of percentage based diets but,
assuming calories are adequate, an intake of 45-55% of total calories seems about
right as a starting point for carbohydrate intake.

In practice, this might yield a carbohydrate intake of 2-3 g per pound body weight. So
a 180 pound lifter might be consuming 360-480 grams of carbs per day or 1440-1920
calories per day. Assuming he was consuming 18 cal/lb (3240 calories), this would
yield 45-60% of the total. Math is fun.

I’d note that this can be highly variable, individuals with poor genetic insulin
sensitivity often do better with proportionally less carbs and more fats in their diets.
So take the above as a starting point and nothing more. If you find yourself bloated
and puffy with that many carbs, consider reducing carbs and increasing dietary fats.

Beyond the argument about carbohydrate quantity, there is a separate (but

somewhat related) argument about carbohydrate quality (i.e. type of carbohydrates).
Carbohydrate sources are roughly divided into starchy carbohydrates (e.g. bread, rice,
pasta, potatoes, etc) and fibrous carbohydrates (e.g. most vegetables).

More technically minded nutritionists will frequently speak of something called the
Glycemic Index (GI), which refers to the propensity of a given food to raise blood
glucose and insulin. In general, fibrous carbs tend to have a lower GI (meaning they
have less of an impact on blood glucose and insulin) than starchy carbohydrates but
there are some exceptions and GI is problematic at best in the real world.

Lately, this concept has been further developed into discussions of the glycemic load
of the diet. Glycemic load is found by multiplying the glycemic index by the total carb
intake. Thus a huge amount of a low GI food can have a similar glycemic load to a
small amount of a high GI foods.

There is much debate over the importance of GI for athletes and bodybuilders. Many
are adamant that only low GI foods should be consumed and, certainly, from a
nutrient density standpoint (low GI foods typically contain more fiber and nutrients
than higher GI foods, but not always) there is some logic to that. There is also a school
of thought that low GI foods should be consumed except around training (where more
insulin release is required) and there is certainly much logic to that.

At the same time, GI becomes increasingly more irrelevant when mixed meals are
being consumed. High GI foods become lower GI food when you start combining them
with protein, fat and fiber. As well, there is evidence that regular (endurance) training
decreases the GI of foods as discussed in The Influence of Subject’s Training Status on
The Glycemic Index.

Stranger still, at least one study suggests that low GI foods are low GI because they
cause a larger initial insulin spike as discussed in Different Glycemic Indexes of
Breakfast Cereals Are Not Due to Glucose Entry into Blood but to Glucose Removal by
Tissue.

My point being that the whole issue of the glycemic index and glycemic load is a lot
more complicated than low GI is good and high GI is bad.

The best guideline I can give regarding this is that, of course, it will be better to choose
more nutrient dense, high-fiber carbohydrates (which are usually lower in terms of GI)
for the majority of your diet. Just don’t lose sight of the big picture, small differences
in GI (or even moderated amounts of higher GI foods) aren’t going to kill you,
especially not in the context of regular training, maintaining a reasonable body fat,
etc.

Fats

For years (especially coming out of the fat-phobic 80’s), dietary fat was the forbidden
nutrients in athletic and bodybuilding diets. Sometime around the 90’s, that
perception started to change as it was recognized that not only were essential fats
crucial for health, fat loss, etc. but that fats were not inherently evil.

Arguably one of the main benefits of increased dietary fat is that it makes foods taste
better and adherence to your daily diet is a huge aspect of maintaining it in the long-
term. As well, for many individuals it can be difficult to consume sufficient calories
when dietary fat intake is too low. The caloric density of dietary fat is an easy way to
raise calories. I’d note that some individuals find the opposite to be true, in that
increased dietary fat promotes such feelings of fullness that caloric intake is more
difficult to keep high.

Before I continue, just for background, I want to make sure everyone is familiar with
the different ‘types’ of dietary fats which are:

Saturated fats: Saturated fats are found primarily in animal source foods, although
coconut and palm kernel oil both contain high amounts of saturated fats (although
they are a special type of saturated fat called medium chain triglycerides). They are
solid at room temperature (think butter, milk fat).
Unsaturated fats: Unsaturated fats are found primarily in vegetable sources foods,
although they are alos found in animal source foods in varying amounts. They are
liquid at room temperature (think vegetable oil). Oleic acid (found in olive oil) is the
most common mono-unsaturated fat.
Polyunsaturated fats: Technically a sub-category of unsaturated fats,
polyunsaturated fats are also liquid at room temperature. The essential fatty acids
are polyunsaturated fats and are found in varying amounts and ratios in various
foods. Generally speaking, they are found in vegetable source foods but the omega-
3 fatty acids (aka the fish oils) are found, as you might expect, in fatty fish.
Trans-fatty acids: Also known as partially hydrogenated vegetable oils, trans-fatty
acids are formed when hydrogen is bubbled through vegetable oils to make a semi-
solid (think margarine) with a longer shelf life. Some research suggests that trans-
fatty acids are worse than saturated fats in many health-related respects.

From a health perspective, massive amounts of research support the critical

importance of the essential fatty acids (EFA’s), they improve calorie partitioning,
decrease inflammation, and have so many health benefits that if you saw a list of
them you’d probably think I was making them up.

And while bodybuilders may be less interested in health than in getting huge, the
simple fact is that an unhealthy athlete of any sort isn’t one who can make optimal
progress. Ensuring daily EFA intake is critical to optimal health and functioning.

And while it is held as proven true that the omega-6 fatty acids are pro-inflammatory
(and that an excess of w-6:w-3 fatty acids causes health problems), recent research
actually calls this into debate. At some point in the future, I’ll do a feature article on
this topic to discuss it in more detail.

Of course, there is a great deal more controversy regarding the health effects of the
different types of fats. The reality is that a great many studies link a high dietary fat
intake with a number of disease states. However, it’s a lot more complicated than that
sentence makes it out to be.

I’d suggest readers read Carbohydrate and Fat Controversies Part 1 and Carbohydrate
and Fat Controversies Part 2 for a lot more detail on this debate. I’m not going to detail
the whole argument here since this is already getting too long. Simply put, the global
context that fats are being consumed in (e.g. sedentary, overweight, stressed out vs.
lean, active athlete) plays an enormous role in how dietary fats affect human
physiology.

Of course, there are other reasons for athletes and bodybuilders to worry about
dietary fat beyond just heath effects.

One of the major issues that usually comes up with regards to dietary fat is an
apparent link between dietary fat intake and testosterone levels. A number of studies
have shown that low-fat, high-fiber diets can lower total testosterone and higher-fat,
lower-fiber diets can raise it. Some work has suggested that it is saturated fat per se
that has the effect on testosterone levels, others suggest that it is total fat intake.

But there are some problems. One is that when you do diet studies of this sort, many
variables change. Is it the change in dietary fat, the fiber intake, the carbohydrate to
fat ratio or some combination that is causing the changes.

As well, at least some work suggested that while diet could modulate total
testosterone levels, it looks like the body will keep free testosterone levels pretty
static by modulating levels of sex-hormone binding globulin (SHBG, the thing that
binds testosterone). So it may all be moot anyhow.

At this point all that can be said is that sufficient dietary fat intake may be required for
optimal hormone levels. But the data set is more unclear than many make it out to be.

I would also note that a handful of studies have noted improved nitrogen balance (a
measure of how much protein is being stored in the body) with higher fat and lowered
carb intakes; some work I cite in The Protein Book suggests that dietary fat may be
better for protein retention than carbs.

Which brings us to the question of how much dietary fat.

As noted, I don’t particularly care for percentage based diets but, for dietary fats, I
make an exception and feel that an average intake of 20-25% of total calories is
probably as good a starting point as any. If we take our same 180 lb lifter above
consuming 18 cal/lb (3240 calories), a 20-25% fat intake equates to 72-90 grams of fat
per day (or about 0.4-0.5 g/lb). Across 4-6 meals per day that’s 12-15 grams of fat per
meal which I think is about right. As I noted above in the section on carbohydrates,
some lifters may find better results with less carbs and more fat depending on the
specifics.

Of that total intake, the majority should probably come from monounsaturated fats, I
entreat all athletes to get sufficient fish oils (an intake of 6-10 standard 1 gram
capsules per day is sufficient IMO) and the rest can come from saturated fats.

Summing Up

Ok,so that’s the 6 factors of The Baseline Diet. Once again, by baseline diet, this is the
diet I think lifters, athletes or even the general public should follow (to establish their
results) prior to trying other diet interpretations.

Of course, it’s also arguably the dietary template that most bodybuilders have
followed (more or less) over the years. There’s not much new under the sun here. To
sum up the 6 aspects:

1. Meal frequency: 4-6 meals per day depending on the specific circumstances. There
are exceptions.
2. Total caloric intake: for mass gains, a rule of thumb starting place is 16-18 cal/lb to
be adjusted based on real-world body composition changes.
3. Fluid intake: Sufficient to generate 5 clear urinations per day, with 2 after training.
4. Protein intake: 1.1-1.4 g/lb for males, 1.1-1.2 g/lb for females.
5. Carbohydrate intake: ~45-55% of total calories (~2-3 g/lb) from a mix of starchy and
fibrous carbohydrate sources, high GI carbs right after training
6. Fat intake: 20-25% of total calories (~0.4-0.5 g/lb).

And that’s The Baseline Diet. Spend some time with it to get your fundamentals right
before you start worrying about fancy implementations or magic programs. Until you
know how your body responds in general, you can’t ever know if the fancier stuff is
working better, worse or the same.

Posted in: Eating for Muscle Gain, Muscle gain

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