In The Baseline Diet: Part 1, I discussed three of the primary aspects of the baseline diet: meal frequency, caloric intake and water intake and I want to recap here briefly.
In terms of meal frequency, a daily intake pattern of 4-6 meals (depending on such factors as size and caloric intake) should be sufficient for the majority of bodybuilders and athletes. There are, of course, going to be exceptions.
In terms of caloric intake, the biggest problem I see among most lifters (especially those who classify themselves as Ďhardgainersí) is that they donít eat enough in total (this is often coupled with exceedingly poor training approaches). And since you canít build muscle out of thin air and wishful thinking, that will limit results. A good starting point for calories, is 16-18 cal/lb but this will have to be adjusted based on real world changes in body composition. Some need much more and some may need less to avoid excessive fat gain.
Finally, water is intimately involved in just about every reaction in the body, and water/fluid intake should be kept high to ensure adequate hydration. A good rule of thumb to individualize water intake is that you should have 5 clear urinations per day with two after training. Drink however much fluid (and note that many foods contain water, and all liquids count) is necessary to meet that goal.
Did you do the assignment I gave you, checking to see if your current diet matches up with the above. If not, you need to work on fixing it. As well, you need to see if the rest of your diet matches up with what Iím going to talk about in The Baseline Diet 2009: Part 2.
Today, Iím going to talk about the other three components of The Baseline Diet which are protein, carbohydrates and fats. For each Iím going to talk about a variety of issues including total intake recommendations along with looking at issues of quality, timing, etc. in the context of The Baseline Diet.

For bodybuilders and other strength/power athletes, arguably more has been written about protein than any other nutrient and there are reasons (both good and bad) for this. Unfortunately, thereís also a lot of confusion surrounding dietary protein for athletes; since much of the supplement industry tends to be driven by commercial (rather than scientific) biases, the profit to be had from protein powder sales means that a lot of nonsense gets written about the topic.
Contrary to popular belief, protein is NOT the main component of muscle; rather water is. Frankly, Iím a little bit surprised that nobody has pushed anabolic water supplements for this reason (new Hydrobolic Dermal Water, now with an added Ester!) but I digress.
Protein requirements for bodybuilders has been a perennial topic of debate. Athletes have long-felt that high-protein diets were superior for muscle growth and results while classically trained dietitians maintain that only the RDA is necessary. Whoís right? Well, I am.
Varying lines of research strongly suggest that higher protein intakes than provided by the RDA (or DRI or whatever you want to call it) are necessary to optimize the results from training. How much is still debated endlessly in the literature among scientists but this isnít the place to detail that debate.
As I discuss in some detail in The Protein Book, I recommend that bodybuilders consume 1.1-1.4 g/lb protein per day (bodybuilders have long used a range of 1-1.5 g/lb); for reasons I wonít discuss here, females can usually get by with less than that, about 1.1-1.2 g/lb.
Iíd note that these values are for natural lifters; while there is far less research available, itís generally felt that anabolics work better with more protein and intakes of 2 g/lb or higher are common.
I do want to point out that just jamming in more protein than needed wonít magically increase muscle growth; there is a limit to the rate at which muscle can be synthesized no matter how much protein you eat. I talk about the possible rate of muscle growth in General Philosophies of Muscle Gain.
Iíd also note, and this is discussed in The Protein Book, that once protein requirements have been met, eating more dietary energy (from carbohydrates or fats) actually has a greater impact on growth than just eating more protein. I bring this up as lifters often get so far on the protein bandwagon that they eat little else; growth is usually disappointing.
Having talked about total protein requirements, I want to talk about a few related issues such as frequency, timing and type. Like the issue of meal frequency (discussed in The Baseline Diet 2009: Part 1), lifters often go a bit insane about protein frequency. Claims that your muscles will fall off if you donít eat protein every 2.5 hours has people acting like obsessed maniacs but the truth is far different.
The fact is that whole protein sources take a pretty long time to digest, they may still be releasing amino acids into the bloodstream 5-6 hours later. As I discuss in both The Protein Book and What are Good Sources of Protein - Speed of Digestion Part 1, the now famous Boirie study showed that casein protein was still digesting 8 hours later. The idea that you have to eat protein every 2.5 hours just makes no sense.
As an additional factor, there is actually some evidence that consuming protein too frequently could be detrimental for growth. Again, this is a topic I discuss in some detail in The Protein Book and while the data is preliminary, the idea does seem to be supported. I know this goes against long held ideas in bodybuilding nutrition but the research says what it says.
With that said, I do feel that whenever a meal is consumed, it should contain some protein. Given the rather high protein intakes of bodybuilders and athletes (a 200 lb lifter at 1.5 g/lb is getting 300 grams of protein), spreading it fairly evenly throughout the day simply makes sense.
Of course, an additional issue is that of protein timing around training; as I noted in The Baseline Diet 2009: Part 1, some researchers feel that timing of protein around training is more important than total intake per se. Maybe. The point is this: having nutrients in the system around training certainly seems to be critical for optimal results. This is a topic I canít do fair justice in this article, I spent 35 pages on it in The Protein Book and anything Iíd write here would pale in comparison.
Another issue that athletes often get very obsessive about is protein quality, which protein is best. Well, as I eventually answered in the 12 part series on What Are Good Sources of Protein, there is no single optimal protein source, they all have pros and cons.
Frankly, once total protein and caloric intake is met, I donít feel that there will be a huge benefit to one protein source over another, total intake will trump quality issues unless someone is doing something very strange with their diet (like eating a single low-quality protein as their only source).

Before I discuss dietary carbohydrates, I want to get something out on the table first. Despite what has been written by otherwise well-meaning individuals, activities such as weight training can ONLY be fueled by muscle glycogen (carbohydrate stored within the muscle).
No amount of adaptation can shift the body to using fat for fuel during weight training (unless your sets last more than about 3 minutes). The implication of this is that glucose is an absolute requirement to sustain weight training performance. And the primary source of glucose in the diet is going to be dietary carbohydrate (Iíd note that protein can be converted to glucose in the liver as well).
Carbohydrates are surrounded by controversy in the world of sports nutrition for lifters (and in the general public). Well meaning dietitians give the same carb recommendations to lifters as they do for endurance athletes. Others argue that there is no such thing as an essential carbohydrate (true) and prefer to use ludicrous protein intakes to produce glucose.
As with so many topics, I tend to come in more or less right in the middle. While I think that lifters generally donít need massive carbohydrate intakes (well, maybe if youíre training 2 hours/day every day), I consider excess protein intake an expensive (metabolically and financially) way to produce glucose.
Carbs taste better anyhow and produce more insulin (which is important for overall growth). How many carbs is needed depends on a lot of factors, which I discuss in the article How Many Carbohydrates Do You Need?
A lot of general equations have been thrown around for lifters in terms of carbohydrate intakes for optimal results. Iím no fan of percentage based diets but, assuming calories are adequate, an intake of 45-55% of total calories seems about right as a starting point for carbohydrate intake.
In practice, this might yield a carbohydrate intake of 2-3 g per pound body weight. So a 180 pound lifter might be consuming 360-480 grams of carbs per day or 1440-1920 calories per day. Assuming he was consuming 18 cal/lb (3240 calories), this would yield 45-60% of the total. Math is fun.
Iíd note that this can be highly variable, individuals with poor genetic insulin sensitivity often do better with proportionally less carbs and more fats in their diets. So take the above as a starting point and nothing more. If you find yourself bloated and puffy with that many carbs, consider reducing carbs and increasing dietary fats.
Beyond the argument about carbohydrate quantity, there is a separate (but somewhat related) argument about carbohydrate quality (i.e. type of carbohydrates). Carbohydrate sources are roughly divided into starchy carbohydrates (e.g. bread, rice, pasta, potatoes, etc) and fibrous carbohydrates (e.g. most vegetables).
More technically minded nutritionists will frequently speak of something called the Glycemic Index (GI), which refers to the propensity of a given food to raise blood glucose and insulin. In general, fibrous carbs tend to have a lower GI (meaning they have less of an impact on blood glucose and insulin) than starchy carbohydrates but there are some exceptions and GI is problematic at best in the real world.
Lately, this concept has been further developed into discussions of the glycemic load of the diet. Glycemic load is found by multiplying the glycemic index by the total carb intake. Thus a huge amount of a low GI food can have a similar glycemic load to a small amount of a high GI foods.
There is much debate over the importance of GI for athletes and bodybuilders. Many are adamant that only low GI foods should be consumed and, certainly, from a nutrient density standpoint (low GI foods typically contain more fiber and nutrients than higher GI foods, but not always) there is some logic to that. There is also a school of thought that low GI foods should be consumed except around training (where more insulin release is required) and there is certainly much logic to that.
At the same time, GI becomes increasingly more irrelevant when mixed meals are being consumed. High GI foods become lower GI food when you start combining them with protein, fat and fiber. As well, there is evidence that regular (endurance) training decreases the GI of foods as discussed in The Influence of Subjectís Training Status on The Glycemic Index.
Stranger still, at least one study suggests that low GI foods are low GI because they cause a larger initial insulin spike as discussed in Different Glycemic Indexes of Breakfast Cereals Are Not Due to Glucose Entry into Blood but to Glucose Removal by Tissue.
My point being that the whole issue of the glycemic index and glycemic load is a lot more complicated than low GI is good and high GI is bad.
The best guideline I can give regarding this is that, of course, it will be better to choose more nutrient dense, high-fiber carbohydrates (which are usually lower in terms of GI) for the majority of your diet. Just donít lose sight of the big picture, small differences in GI (or even moderated amounts of higher GI foods) arenít going to kill you, especially not in the context of regular training, maintaining a reasonable body fat, etc.

For years (especially coming out of the fat-phobic 80ís), dietary fat was the forbidden nutrients in athletic and bodybuilding diets. Sometime around the 90ís, that perception started to change as it was recognized that not only were essential fats crucial for health, fat loss, etc. but that fats were not inherently evil.
Arguably one of the main benefits of increased dietary fat is that it makes foods taste better and adherence to your daily diet is a huge aspect of maintaining it in the long-term. As well, for many individuals it can be difficult to consume sufficient calories when dietary fat intake is too low. The caloric density of dietary fat is an easy way to raise calories. Iíd note that some individuals find the opposite to be true, in that increased dietary fat promotes such feelings of fullness that caloric intake is more difficult to keep high.
Before I continue, just for background, I want to make sure everyone is familiar with the different Ďtypesí of dietary fats which are:
  • Saturated fats: Saturated fats are found primarily in animal source foods, although coconut and palm kernel oil both contain high amounts of saturated fats (although they are a special type of saturated fat called medium chain triglycerides). They are solid at room temperature (think butter, milk fat).
  • Unsaturated fats: Unsaturated fats are found primarily in vegetable sources foods, although they are alos found in animal source foods in varying amounts. They are liquid at room temperature (think vegetable oil). Oleic acid (found in olive oil) is the most common mono-unsaturated fat.
  • Polyunsaturated fats: Technically a sub-category of unsaturated fats, polyunsaturated fats are also liquid at room temperature. The essential fatty acids are polyunsaturated fats and are found in varying amounts and ratios in various foods. Generally speaking, they are found in vegetable source foods but the omega-3 fatty acids (aka the fish oils) are found, as you might expect, in fatty fish.
  • Trans-fatty acids: Also known as partially hydrogenated vegetable oils, trans-fatty acids are formed when hydrogen is bubbled through vegetable oils to make a semi-solid (think margarine) with a longer shelf life. Some research suggests that trans-fatty acids are worse than saturated fats in many health-related respects.
From a health perspective, massive amounts of research support the critical importance of the essential fatty acids (EFAís), they improve calorie partitioning, decrease inflammation, and have so many health benefits that if you saw a list of them youíd probably think I was making them up.
And while bodybuilders may be less interested in health than in getting huge, the simple fact is that an unhealthy athlete of any sort isnít one who can make optimal progress. Ensuring daily EFA intake is critical to optimal health and functioning.
And while it is held as proven true that the omega-6 fatty acids are pro-inflammatory (and that an excess of w-6:w-3 fatty acids causes health problems), recent research actually calls this into debate. At some point in the future, Iíll do a feature article on this topic to discuss it in more detail.
Of course, there is a great deal more controversy regarding the health effects of the different types of fats. The reality is that a great many studies link a high dietary fat intake with a number of disease states. However, itís a lot more complicated than that sentence makes it out to be.
Iíd suggest readers read Carbohydrate and Fat Controversies Part 1 and Carbohydrate and Fat Controversies Part 2 for a lot more detail on this debate. Iím not going to detail the whole argument here since this is already getting too long. Simply put, the global context that fats are being consumed in (e.g. sedentary, overweight, stressed out vs. lean, active athlete) plays an enormous role in how dietary fats affect human physiology.
Of course, there are other reasons for athletes and bodybuilders to worry about dietary fat beyond just heath effects.
One of the major issues that usually comes up with regards to dietary fat is an apparent link between dietary fat intake and testosterone levels. A number of studies have shown that low-fat, high-fiber diets can lower total testosterone and higher-fat, lower-fiber diets can raise it. Some work has suggested that it is saturated fat per se that has the effect on testosterone levels, others suggest that it is total fat intake.
But there are some problems. One is that when you do diet studies of this sort, many variables change. Is it the change in dietary fat, the fiber intake, the carbohydrate to fat ratio or some combination that is causing the changes.
As well, at least some work suggested that while diet could modulate total testosterone levels, it looks like the body will keep free testosterone levels pretty static by modulating levels of sex-hormone binding globulin (SHBG, the thing that binds testosterone). So it may all be moot anyhow.
At this point all that can be said is that sufficient dietary fat intake may be required for optimal hormone levels. But the data set is more unclear than many make it out to be.
I would also note that a handful of studies have noted improved nitrogen balance (a measure of how much protein is being stored in the body) with higher fat and lowered carb intakes; some work I cite in The Protein Book suggests that dietary fat may be better for protein retention than carbs.
Which brings us to the question of how much dietary fat.
As noted, I donít particularly care for percentage based diets but, for dietary fats, I make an exception and feel that an average intake of 20-25% of total calories is probably as good a starting point as any. If we take our same 180 lb lifter above consuming 18 cal/lb (3240 calories), a 20-25% fat intake equates to 72-90 grams of fat per day (or about 0.4-0.5 g/lb). Across 4-6 meals per day thatís 12-15 grams of fat per meal which I think is about right. As I noted above in the section on carbohydrates, some lifters may find better results with less carbs and more fat depending on the specifics.
Of that total intake, the majority should probably come from monounsaturated fats, I entreat all athletes to get sufficient fish oils (an intake of 6-10 standard 1 gram capsules per day is sufficient IMO) and the rest can come from saturated fats.

Summing Up
Ok,so thatís the 6 factors of The Baseline Diet. Once again, by baseline diet, this is the diet I think lifters, athletes or even the general public should follow (to establish their results) prior to trying other diet interpretations.
Of course, itís also arguably the dietary template that most bodybuilders have followed (more or less) over the years. Thereís not much new under the sun here. To sum up the 6 aspects:
  1. Meal frequency: 4-6 meals per day depending on the specific circumstances. There are exceptions.
  2. Total caloric intake: for mass gains, a rule of thumb starting place is 16-18 cal/lb to be adjusted based on real-world body composition changes.
  3. Fluid intake: Sufficient to generate 5 clear urinations per day, with 2 after training.
  4. Protein intake: 1.1-1.4 g/lb for males, 1.1-1.2 g/lb for females.
  5. Carbohydrate intake: ~45-55% of total calories (~2-3 g/lb) from a mix of starchy and fibrous carbohydrate sources, high GI carbs right after training
  6. Fat intake: 20-25% of total calories (~0.4-0.5 g/lb).
And thatís The Baseline Diet. Spend some time with it to get your fundamentals right before you start worrying about fancy implementations or magic programs. Until you know how your body responds in general, you canít ever know if the fancier stuff is working better, worse or the same.