Factors that determine body fat loss
The human body is a very sophisticated machine with complex and intricate biochemical processes. Not the least of these is the consumption and utilization of the body’s biological fuel that we call food.
There are several factors that determine body fat loss: negative caloric balance, types of foods we ingest, when we ingest these foods, how much of them we ingest, and how and when we utilize them.
Thousands of years of evolution and adaptation dictate these processes. The human body has made these changes from the environment it has been exposed to.
The secret of body fat loss is to understand and manipulate these predetermined biological principles to our advantage.
One of these biological principles is our metabolic set point, meaning the resting metabolic rate.
By changing this metabolic set point you can finally take control of your body composition and the way you look and feel. All human beings have a metabolic set point they can change and accelerate by the increase of skeletal muscle through the introduction of resistance training.
By increasing the amount of skeletal muscle on our bodies we can increase our resting metabolic rate.
For every pound of lean body weight we gain we can expect to add 50 calories per day to our resting metabolism. By adding 10 lbs of skeletal muscle we can expect to add up to 500 calories to our resting metabolic rate which amounts to 1 lb of body fat per week.
This figure does not factor in additional calories used during training sessions. By increasing skeletal muscle you will in turn increase the body’s ability to burn calories while doing a cardio workout as well.
The more lean muscle that your body possesses the more energy requires to move that muscle.
Increases in energy requirements cause an increase in caloric utilization from the body. If you would like to learn how to change your metabolism thereby changing your ability to keep your burning body fat at an accelerated rate sign up for a free consultation with me by sending an email to [email protected]
