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Cutting Weight

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  • #16
    Originally posted by bashy View Post
    I'm also in the don't cut weight bandwagon, if your already at the minimum 7% body fat cutting water just demolishes your strength. your better off just getting a tougher workout routine to get your self in shape for the next weight class. Remember that as you train your always going to gain weight from your muscle tissue getting bigger so trying to reverse that process just seems stupid to me.
    Like I said before, if you have some time (say 12 hours or so) to recover cutting can give you a significant advantage at the level where the competition is pretty tight.


    • #17
      When I wrestled in high school in Maine, just a few years back, cutting weight was a pretty normal thing, but not extreme by any means.

      Wearing sweat suits and running, spitting into a cup on the busride, etc. Now they have the bodyweight indexes that tells them how much weight their are allowed to cut.

      As I am also a referee, we are required to stop someone from cutting weight if we see it.

      In my opinion, shedding a pound or two before the match wont hurt, its all water anyway. Its the 10-20 lbs that kids try to lose that end up getting them killed.


      • #18
        "Killed" is not particularly common. Its more a matter of long term health effects.


        • #19
          I didn't have to cut that much....actually it was going up in weight if needed that was an issue. But I remember chewing gum/spitting or holding hands under warm water (not sure how but it worked) was good for 1/4 lb or so


          • #20
            I had trouble staying off the chips/cookies. I went from 121 to 116 and wrestled 119 pounds. I just didn't drink pop or much water and didn't have any snacks. I just ate what was for Breakfast, Lunch, Dinner.


            • #21
              Why would you go to 116 if you wrestled 119?


              • #22
                My scale was pretty old,I wanted to have some breathing room. After that meet I gained 1-2 pounds.


                • #23
                  Originally posted by jubaji View Post
                  Bah! Kids today are too pampered and protected!
                  I agree. kids are to pampered now days. When I wrestled in high school and we would be running before we did our exercises the coach would smack us with these leather straps that kept the wrestling mats rolled up if we weren't running fast enough for him. As we would run/jog past us he would whip it at our thigh or ass as we passed him.

                  Originally posted by Tant01 View Post
                  My daughter just broke her nose... She gets clean clothes and an icepack.

                  Spoiled brat. I should have made her finish the day in her bloody outfit.
                  That's what the Tide marker is for. To get out those stains right away so you can go back to what it is your doing.

                  Originally posted by jubaji View Post
                  Its the weakening of society, I tell ya!
                  Our society has gotten weak. It's from a combination of things such as watching to much Mr. Rogers, home schooling, putting kids in time out rather than spanking them, and try to be to compaaaasionate towards others feelings (being P.C.)


                  • #24
                    Unless you have some insane number to cut like 17 pounds, simply not eating or drinking much at all is the best way to do it. If the hunger gets to you that bad, it helped me to sip a bit of wine or vodka to make the aches go away.


                    • #25
                      17 is not 'insane' depending on how much time you have, and using alcohol while cutting is pretty stupid.


                      • #26
                        I'd just like to say I managed to cut from 166 to 147 in 2 days. Just happened!


                        • #27
                          i hv heard bout it but dnt no clearly


                          • #28
                            I believe, since the whole metabolism of the human body is founded on water as a reactant, that to drain your sinews and other units of water is a large-scale mistake.


                            • #29
                              Recipe: Chickpea polenta with olives:

                              Dietitian's tip:
                              Panisse, a polenta-like side dish from southern France, is usually cut like french fries and fried. This adaptation is baked, then broiled until crispy. Chickpea flour can be found in Italian or East Indian markets.
                              By Mayo Clinic staff
                              Serves 8

                              1 3/4 cups chickpea (garbanzo) flour
                              2 cups plain soy milk (soya milk)
                              1 cup chicken stock, vegetable stock or broth
                              1 tablespoon extra-virgin olive oil
                              3 cloves garlic, chopped
                              1 tablespoon chopped fresh thyme, oregano or basil, or 1 teaspoon dried
                              1 teaspoon dry mustard
                              1/2 teaspoon salt
                              1/4 teaspoon freshly ground black pepper
                              3 egg whites

                              For the topping
                              1 tablespoon extra-virgin olive oil
                              1/2 yellow onion, minced
                              1/4 cup coarsely chopped pitted Nicoise olives
                              1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
                              2 tablespoons grated Parmesan cheese
                              2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

                              In a blender or food processor, combine the flour, soy milk, stock, olive oil, garlic, thyme, mustard, salt and pepper. Process until smooth. Pour the batter into a large bowl. Let stand for 1 hour.

                              Preheat the oven to 425 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

                              In a large, spotlessly clean bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.

                              Pour the batter into the prepared pan. Bake until puffed and lightly browned around the edges, about 15 minutes. Let cool for 15 minutes.

                              Preheat the broiler. Position the rack 4 inches from the heat source.

                              While the polenta is cooling, make the topping. In a small saute or frying pan, heat the olive oil over medium-high heat. Add the onion and cook until soft and lightly golden, about 6 minutes. Add the olives and tomatoes and cook for 1 minute. Remove from the heat.

                              Carefully spoon the onion mixture evenly over the baked polenta and sprinkle with the cheese. Broil until the top is lightly browned. Watch carefully; this takes only about 1 minute. Sprinkle with the parsley. Transfer to a wire rack and let cool for 10 minutes. Cut into 8 squares, then cut the squares on the diagonal into 16 wedges. Serve immediately.
                              Nutritional Analysis (per serving) Serving size: 2 wedges
                              Calories 152 Monounsaturated fat 3 g
                              Protein 9 g Cholesterol 1 mg
                              Carbohydrate 18 g Sodium 275 mg
                              Total fat 5 g Fiber 3 g
                              Saturated fat 1 g


                              • #30
                                Originally posted by shane90 View Post
                                I believe, since the whole metabolism of the human body is founded on water as a reactant, that to drain your sinews and other units of water is a large-scale mistake.
                                You do what you gotta do.