Fitness | Nutrition | Training | Apr 09 2017

The science of making weight

Ross Edgely takes a scientific look at approaches to making weight
making weight
Floyd Mayweather v Marcos Maidana Weigh-In  |  Action Images/Andrew Couldridge

FOR years boxers have been using a whole manner of weird and wonderful techniques for cutting weight. For some the drastic weight loss is worth the competitive advantage they gain, stepping into the ring bigger and stronger than their opponent. For others, famously Floyd Mayweather, fighting at close to your natural weight offers a distinct advantage both in terms of speed and stamina. Obviously each approach has its merits, but objectively speaking what are the pros and cons to each protocol? Here Ross Edgley investigates and addresses how carbohydrate and water manipulation can help your weight cut but possibly impact sports performance.

Water & Hydration: Good for Weight Cutting

Perhaps the most widely used method for cutting weight is through water manipulation. This is because between 50%-75% of the human body is water so by using diuretics, saunas, sweat-suits and restricting water intake you can dramatically impact your overall weight. But it’s important to note that cutting too much weight through water depletion can dangerously affect your organs and even result in death, plus some sports scientists argue the resulting decline in performance isn’t worth the perceived size and strength advantage gained.

 

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