power

Training to compete in bodybuilding.

«Mr. universe” became Penza bodybuilder Alexey Namesnow, winning in the category of “professionals”.

Before you start training to each specific competition bodybuilder should carefully evaluate the structure, muscularity and definition of their bodies, to identify possible weaknesses in specific areas. The muscles must be separated from each other and be clearly visible under the skin. The number of valid excess fat on the body of a bodybuilder should not exceed 4.5 kg.

After a careful assessment of one’s own body bodybuilder should choose the type of food to the preparation stage for a competition. The power can be calculated as the discharge of fat, and the acquisition of new muscle volumes.

The most common are two types precontest diets. The first kind of diet is based on the constant decrease of the total number of calories taken up to a certain level. It is recommended to eat food with less Continue reading

The concept of alactate, glycolytic and aerobic endurance component

The concept of alactate, glycolytic and aerobic endurance component

(a) In the exercise aimed at developing alactate anaerobic endurance component most often used methods povtorno interval work. The main goal of such trainings is to achieve maximum exhaustion alactate anaerobic results in works the muscles and increase the resilience of key enzymes lactate aerobic system. To solve this problem is possible only through a large number of repetitions of short (no longer than 10-15 seconds) of high intensity exercise (90-95%). The number of repetitions should be

recognized as optimal for this method of training-alactate component of endurance.

b) the development of anaerobic glycolytic component of endurance techniques can be used single limit, repeat and interval work. Elected by the characteristics of the exercise is to ensure the utmost intensification of anaerobic glycolitic transformations in the working party. Such conditions correspond to the execution of limit effort in the interval Continue reading

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