Welcome

I hope you enjoy the content of the blog's. If there is a subject you would be interested to learn about please email me.


Monday 23 December 2013

Feel Good Personal Training - Keeping the Fat off this Christmas



Keeping The Fat Off This Christmas

We are all looking forward to the mass amounts of food we eat over the Christmas period, in fact a recent survey shows that the average Christmas dinner contains nearly 2,000 calories! However, a rare benefit of splurging on excess calories is it will actually support muscle growth. As you should all know, muscle is the main variable in your metabolism, more muscle = a higher metabolism. So adding a bit of muscle over Christmas will actually help you stay lean and increase your fat loss efforts in January.

Our body can only store a certain amount of carbohydrates (in the form of glycogen) at any one time. If we train hard before devouring one of our Christmas feasts we will be burning the majority of our bodies glycogen stores, so the high GI carbohydrates found in your roast potatoes and stuffing etc. will mainly be used to replenish your bodies glycogen stores instead of hanging around, waiting to be turned into fat. The proteins contained in your turkey will be used to help repair and grow the muscle fibers you’ve just trained, and all the excess fats that taste so good will have less of an impact on your body as your metabolism is still ramped up. Any type of exercise will be of benefit, however you will benefit mostly by performing a high intensity weight based circuit.

 So there’s no reason to feel guilty about consuming more than normal this Christmas, after all, it’s a time to celebrate and be merry with your loved ones. But with a bit of forward planning and dedication, there’s also no reason for you to put on the British average of a whopping 6lbs between Christmas and New Year. Need any help losing weight in the New Year get in touch for our 12 week transformation programme - Only £49. 

Merry Christmas
The Feel Good Personal Training Team

No comments:

Post a Comment