How to define a diet plateau

[jbackos]

Coach Santana,

I am a 57 year old Master's powerlifter who is currently on a weight cut protocol. I began at a bodyweight of 243.2 on February 4th and I currently weigh 232. My macros are as follows: Protein average of 210g, Fat below 75g, Carbs 200-225g. I had been training conjugate but switched to a 4 day split with a LP because of a hamstring injury.

My question is twofold.

a. When is weight loss considered to be stalled?
b. If weight loss is stalled, how does one break through.

My goal is to compete as a 220 pounder.

Thanks for any advice.

[Robert Santana]

Coach Santana,

I am a 57 year old Master's powerlifter who is currently on a weight cut protocol. I began at a bodyweight of 243.2 on February 4th and I currently weigh 232. My macros are as follows: Protein average of 210g, Fat below 75g, Carbs 200-225g. I had been training conjugate but switched to a 4 day split with a LP because of a hamstring injury.

My question is twofold.

a. When is weight loss considered to be stalled?
b. If weight loss is stalled, how does one break through.

My goal is to compete as a 220 pounder.

Thanks for any advice.

Thanks for posting!

A weight loss plateau is typically when you’ve been diligent with your macros and you don’t lose weight for two weeks. The only way to break through it is by reducing calories more and possibly increasing conditioning. You may get weaker in the short term and then you’ll have to rebuild after refeeding to maintenance levels. The key to attenuating strength loss is keeping the volume and frequency reasonably high for the duration of the cut.

[jbackos]

Thanks for posting!

A weight loss plateau is typically when you’ve been diligent with your macros and you don’t lose weight for two weeks. The only way to break through it is by reducing calories more and possibly increasing conditioning. You may get weaker in the short term and then you’ll have to rebuild after refeeding to maintenance levels. The key to attenuating strength loss is keeping the volume and frequency reasonably high for the duration of the cut.

Thank you

[Robert Santana]

Thank you

You are welcome!