SRS, fascinating reading!!! I hate to say it, but I wouldn’t be bored one bit if you were to elaborate on enzyme/hormone inhibition. (grin)
Just quickly, to get a line break, use the open angle bracket (like a less than sign) and a close angle bracket (like a greater than sign). I think you’re using the open square bracket and close square bracket. To get a paragraph, use the letter p instead, which will give you TWO line breaks. You’ve 'bout got it! (Grin)
Back to my favorite topic, fatty acid metabolism. I was doing some additional reading and immediately started to second-guess myself in one regard. All hormones are made from fat. Low-fat diets cause a reduction in testosterone, which would be counterproductive to a Mag-10 cycle.
But first off, I agree with most of what you’re saying. Yes, absolutely, fat is used for energy, and yes, the consumption of fat causes the release of enzymes that mobilize stored fat. I’m a strong advocate of fat in general, and as I said, it provides me with 40% of my daily calories in a cutting phase. Additionally, I have to tell you that I am strong and passionate advocate of P+F and P+C food combining.
But here’s what I’m chewing on. Let’s say that our highly trained individual (who happens to be hypocaloric) had a P+F meal, and some of the fat was utlized for hormone production, repair and rebuilding AND energy requirments to process the protein. And further, let’s say that fat intake was in excess of all those requirements; i.e., there’s some triglycerides floating 'round the bloodstream (not a bunch, but let’s say “a little”). The next meal is a P+C meal. There’s an insulin response, and insulin, storage hormone that it is, stores the fat that’s floating 'round the bloodstream.
On a day-to-day basis, with normal Massive Eating protocols being followed, NBD. Our athlete’s hypocaloric as it is. But on a 2-week Mag-10 cycle which is running 2g of protein per pound of LBM, 3g of carbs per pound of LBM (and getting a nice insulin response as a result) and being hypercaloric (1,000+ calories, in most cases), if you’re taking in fat at 20 to 30% of total calories, there’s even greater opportunity (and liklihood) for fat storage.
My inclination is (passionate fat advocate that I am) to carefully stick to P+F & P+C food combining but lower fat (to what degree, I have no hard numbers), knowing that you’re going to get some fat with your eggs, more with any meat you take in, with protein powders, etc. Heck, there’s even a small amount of fat in oatmeal! (grin)
SRS, I’ve really enjoyed kicking this 'round with you. I’m not saying I’m right. And I’m definitely not walking with the crowd, so to speak, on this one. It’s just something I’m chewing on.
One last piece of information that might give you some insight. This is just me. I put fat and carbs on a see-saw. When I lower my carbs, I increase my fat. When I do a carb refeed, I increase my carbs, and I lower my fat. Protein is a constant in my diet, day in and day out. Even calories don’t vary wildly. I just play with carb and fat ratios for the reasons I explained above.
If you’re not getting tired of me yet, where do you think I’m missing the boat? (grin)