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THE LIFE (Inspiration & Real Fitness Life Stories)

Off-Season to In/On-Season

  If youAndrew Bukowsky are a competitor in bodybuilding or fitness competitions, you are likely familiar with the change from off season to in/on season.  This may be your first time starting on season preparation, but for many of us, we already know this is not an easy adjustment.  When you talk about “off season”, many people take this to mean it’s time to let themselves go and consume any and all foods placed in front of them.  I highly recommend avoiding this approach.  Instead, stay focused on eating clean, but ensure you are maintaining an appropriate caloric surplus.  

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A Beginners Guide to Muscle Building: 5 Mistakes to Avoid

 

If Fat-Guy-with-Pink-Dumbbellyou are just getting started with weight training, it can be confusing. You don’t know exactly who you to listen to, everybody seems to have the answers. If you are a complete novice it can be totally over whelming. Do you do straight sets or supersets or giant sets? Do you need post workout carbs? Should you do a split or full body routine? What about high reps to ‘tone’? If you do a Google search on ‘weightlifting for beginners’ there are over 568k results. That is one variation of one term. Everybody has an opinion, from your fat co-worker who thinks they know the best way to get ripped, to Dr. Oz who seems put his name on anything and everything under the sun, provided they pay him for it.   Just a word of advice, the vast majority of information you need to transform your body is available online for free. Browse this website and you’ll get more information than you know what to do with, all without paying a penny. 

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Success in Failure

 

 

WeTom Before and After hit the gym, the track, pool, or cycling circuit with limitations and established parameters of strength and conditioning based on our current fitness levels.  In order to improve conditioning and strength, we MUST push our bodies beyond failure.  When we go down to do a push-up for example and stop at 20 reps when we might have been able to do 25, we are not doing ourselves justice towards reaching our full potential!

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Progress NOT Perfection!

 

 

Withtortoise and hare the onset of the New Year and so many people beginning their resolutions it is very important to talk about the idea of “perfection” that many of us hold or rather, society holds. You see, we live in an imperfect world so to expect and even aim for perfection does nothing but set us up for failure in the long run. The true skill is recognizing that life truly is a journey with many twists and turns and if through it all we strive for Progress and NOT Perfection we are able to make continual long-term improvements. The beauty is finding that it is our imperfections that make us unique, if we all were perfect, we all would be the same and what a boring place that would be!

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New Year's Gym Rush Survival Guide

 


Ladies IMG 9573and gentlemen the darkness is upon us. It descends upon our gyms, fitness centers and health clubs like a plague. The plague cares not for gym etiquette, has zero appreciation for proper form, and will hog a piece of cardio equipment like nobody’s business.

The plague is known by many names including newbie, beginner or worst still: resolutionist. (Note: resolutionists are those people that make New Year’s Resolutions.)

According to a study conducted by the University of Scranton, 45% of American’s will make a New Year’s Resolutions in 2012 and 38% of those will be weight-related. So, what that means is that the first couple months of 2013 are going to be extremely busy.


Fret not because all is not lost as the contagion can be contained and short lived.

 

Here are a few tips for surviving the early part of 2013:

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Sharing Knowledge is Powerful

 

 

Recently, Andrew CurlI have learned some new techniques and exercises from fellow trainers and others in the gym that have helped me make drastic improvements in my muscular development and overall physique. I am reminded of when I first started working with my trainer, I quickly realized I had previously only gained minimal knowledge of training. I knew the basics of common exercises and an understanding of training techniques, but I was struggling to make consistent improvements. Limited as my experience was, I would not think to ask others in the gym for advice. Once I started working with my trainer, he taught me how to eat properly and train effectively. Literally ten weeks from the day I started training, I was able to shed over thirty pounds and had the opportunity to do my first photo shoot. It scares me to think if I had not been open to receiving this guidance, I would likely still be fighting the same weight loss battle today.

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A Men's Physique Competitor's Problem

 

We, TyFront5EmpireClassicas Men’s Physique Competitors, have a problem. A serious problem. Let me explain.  We enjoy pain. We enjoy discomfort. We enjoy getting up at 4:30 in the morning because others don’t do it. We don’t like to be normal. We push ourselves outside of our comfort zone. We push ourselves to a point that we didn’t know we could. We eat peculiarly, or as my kids say ‘food for our muscles’. We cook our food for a week at a time. We eat almonds out of a plastic bag, and drink protein shakes at family barbeques.

The problem? Our desire to succeed and build the best body possible can become an obsession and take away from other, more important parts of our life, namely our family, our religion, our job, etc.. So, how do we build a balanced life, while still having that same dedication and inner strength we strive for?

Let me share a couple things that I have done that has helped me to remain focused & committed, but helped me achieve balance in my life.

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Pursue Your Passion

 

There Andrew bcomes a time in our lives, when many of us find ourselves to be in somewhat of a “rut”. There are many reasons and/or circumstances for this, unique to every person and situation. I recently found myself in this position, before making a major change in my life, to finally pursue the career that I am truly passionate about. Ever since I was fourteen years old, I have been working in the restaurant industry, the last eighteen years of which was in management. For the longest time, I believed that this was my calling in life. I really enjoyed being able to welcome people into “my home” and provide them with the highest level of hospitality.

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