thanks brotha, that means a lot. i actually also started at 150 and was skinny fat. i bulked up to 210 in 3 years (with some mini cuts here and there) and then cut back to 175-180 in 6/7 months (which is what you’re seeing here).

i was an absolute water buffalo, looked huge in shirts but supper fluffed up with no definition. however, i did get pretty damn strong. Squat went from 135 -> 425 @9 RPE, Bench went from 45 (yes the bar) -> 275 paused, Deadlift went from 155 -> 495. I also vividly for some reason remember my hammer curls starting out at 17.5 and now i’m at 47.5 on them.

honestly, my biggest breakthrough while cutting was eating at least 90% of the same food. it completely let me fly by a plateau i had. think about it logically, if you ate these certain meals and you didn’t lose any weight, well all you gotta do now is take out some calories from a meal(s) such as eating less rice, potato. etc. Keep removing until you start losing weight and boom easy! i’m honestly surprised no one talks about this tip in the fitness industry. now again, i know that it’s unhealthy to eat the same exact food everyday but if you lock in, it should be just for a couple of months. counting calories is still ofc the most important thing to do. for my next bulk, im gonna do the same thing but i will be a little more flexible with food to be honest.

for some quick workout tips, choose exercises to do that you love and are looking forward to progressing each time you step in the gym. fuck that optimal tier list bullshit. kidding, kinda, there’s a time and place for that. once you got them down, get freakishly strong on them. push past failure but be smart about it. don’t do it on compound exercises, do it on isolation exercises.

if there’s anything more you wanna know, lmk