How much weight do most competitors cut for IBJJF events given that the weigh ins are right before the competition? I'm thinking about doing my first comp, and I'm wondering if I should try to cut down to a lower weight class.
Are u over weight? Or naturally lean? How close are u to the cut off? If close, then cut, shouldn't be an issue
If ur in the upper range then might as well stay where u are and improve cardio and strength (athletic tard strength can help win matches)
IBJJF weigh ins occur literally right before you step on the mat, not 24 hours before like some smaller tournaments. Be careful cutting more weight/water than you can comfortably compete at.
Check out Kinobody on YouTube he has some great cutting methods and the workouts are only 3 days a week so you got a ton of time to train other things like bjj
This is a very loaded question. I would first start at your body fat percentage. It's safe to say competing at about 7% is really good. I started at 189 and now walk around about 170-171 while in training camp for tournaments which is pretty much all the time now. Pan Ams Ams are 4 weeks out and I started a gradual cut last week. I am currently waking up about 168 and going to bed about 172-173 fully hydrated drinking about 1.5 gallons a day. About a week out I will go up to about two gallons and the taper back to about a half gallon a day out. That usually gets me down to no GI weight and easily to gi weight and I am not skipping any meals but eating very precise and clean. Sam Calvitta of the Treigning Lab in Lake Forest California is a genius when it comes to cutting the right way. I would be happy to give anyone his information. He works with some of the best fighters in the UFC and many BJJ world class competitors. I saw RDA there this morning on my way in.
Wrestling is the best base -This is a very loaded question. I would first start at your body fat percentage. It's safe to say competing at about 7% is really good. I started at 189 and now walk around about 170-171 while in training camp for tournaments which is pretty much all the time now. Pan Ams Ams are 4 weeks out and I started a gradual cut last week. I am currently waking up about 168 and going to bed about 172-173 fully hydrated drinking about 1.5 gallons a day. About a week out I will go up to about two gallons and the taper back to about a half gallon a day out. That usually gets me down to no GI weight and easily to gi weight and I am not skipping any meals but eating very precise and clean. Sam Calvitta of the Treigning Lab in Lake Forest California is a genius when it comes to cutting the right way. I would be happy to give anyone his information. He works with some of the best fighters in the UFC and many BJJ world class competitors. I saw RDA there this morning on my way in.
What weight do you cut to?
You can't "cut" weight for jiu-jitsu tournaments since you weigh-in immediately before you fight which gives you no time to rehydrate.
The best you can do is follow a sensible diet and lose weight naturally by cutting calories. Then fight at your walking-around weight.
temp168505 - You can't "cut" weight for jiu-jitsu tournaments since you weigh-in immediately before you fight which gives you no time to rehydrate.
The best you can do is follow a sensible diet and lose weight naturally by cutting calories. Then fight at your walking-around weight.
I go down to 162. It puts me about 5-6% body fat and 65-70% hydration. I can compete a few days at that then I go back up to about 170. I never really get to cheat more then a couple meals and take about a week or so from training but it's worth it. Once you get in a rhythm it's worth it.
Wrestling is the best base, where do you train?
ogjune - Wrestling is the best base, where do you train?
I have a gym at my office called REV 55 and I train at GB San Clemente, Ca.
Wrestling is the best base -This is a very loaded question. I would first start at your body fat percentage. It's safe to say competing at about 7% is really good. I started at 189 and now walk around about 170-171 while in training camp for tournaments which is pretty much all the time now. Pan Ams Ams are 4 weeks out and I started a gradual cut last week. I am currently waking up about 168 and going to bed about 172-173 fully hydrated drinking about 1.5 gallons a day. About a week out I will go up to about two gallons and the taper back to about a half gallon a day out. That usually gets me down to no GI weight and easily to gi weight and I am not skipping any meals but eating very precise and clean. Sam Calvitta of the Treigning Lab in Lake Forest California is a genius when it comes to cutting the right way. I would be happy to give anyone his information. He works with some of the best fighters in the UFC and many BJJ world class competitors. I saw RDA there this morning on my way in.
I'd be interested in getting his contact info please.