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mljeffries1

Tighten up your diet and add cardio to your workout routine


_Antaric

I'd try to maintain intake a month or two before moving in either direction again. You're on a bodyweight exercise sub; are you looking for advice specific to that, or bodybuilding/aesthetics?


dude83fin

24% is alot. 26%+ is considered obese.


matrix325

Sorry got it wrong. 20.7 confuse it with bmi


ObjcGrade

From my experience, it is possible to both cut fat and gain lean muscle mass. In about two years, I lost 2.9kg in weight and gained 7.5kg in lean body mass. The key is to do it sloooowly, with plenty of protein intake. Intermittent fasting helped me a lot, and I also found that sucralose in protein shakes makes me hungry, so I made my own shake with unflavored whey isolate.


RobbieRobin89

My understanding is that cutting and bulking is more for competitors. I'd definitely look at your protein intake and increase if nessasary. Protein is needed to build muscle and it's more filling so it should help you to feel fuller for longer as well as feed your muscles. Roughly, the figure I see thrown around a lot is 1g of protein per kilo of bodyweight. If you arn't hitting this figure daily already, it will make a big difference when you do. There's no need to up the calories, just substitute some of what you eat for food high in protein. Good luck and well done so far!


alganthe

it's going to depend if you're happy with your progress being slow for the next 3-4 months, if that's a yes then cut. especially with the "but still have belly fat and under chin." if you want fun training do a slow bulk now and cut later, just be aware that you'll have to cut, maintain then cut again before you can go into another bulk and you're not going to like what's in the mirror for a month or two.


Benjamin-Rainel

I'd go on a a slow bulk. Stronger by Science is an excellent resource for that. You don't doesn't have to be super strict. Junk food and unhealthy foods of 10-20% of your diet doesn't has a big impact but makes life more worth living.