[quote]Dr. Pangloss wrote:
This is not directed at anyone in particular, but a few comments by BlueCollarTr8n (you’re my boy, Blue!) got me thinking and because I have a small, weak mind I like thinking in precise terms. In finance, the first thing you learn is that you can not add cash flows across time. That is, a dollar today is not worth the same as a dollar tomorrow. Likewise, when talking about the individual, you can not compare levels of LBM except at similar body fat levels. This is much like Blue’s insistence of “abs in”.
If I start at %15 bf at 165lbs and grow to %25 at 220lbs, the idea that I gained 25lbs of LBM, while inherent in the mathematics, is surprisingly unhelpful and many times moves the trainee in a direction contrary to their goals. Only when the trainee has again achieved %15 can they then accurately say they’ve gained X amount of LBM.
Any thoughts? Can anyone flesh this out a bit better than I can, my brain is fried after a long week.
Hell, we could even call it Blue’s Rule, lol.[/quote]
I like your points agree. That makes sense to me.
I just have a hard time wrapping my head around where all of this muscle that is lost during the leaning out process actually goes?
I have a hard time believing that, for a intermediate+ lifter, it takes a solid year of busting your butt in the kitchen/gym to put on 10lbs of solid muscle (not counting the inevitably fat gain that accompanies this) but that in a smart, well thought out and executed diet of 12-16 weeks a trainee can lose almost that much muscle along with body fat?
not sure if the above run on sentence makes sense. If not I can clarify 
My theory is that most trainees overestimate how much actual muscle we actually have and mistake water/boat/glycogen/whatever with muscle weight. That is my theory.
GENERALLY Dieting = less carbs. Less carbs = less water retention. Less water retention = less weight.
A muscle with less water retention will be smaller and weigh less but it’s still the same “amount” of muscle as before right? generally speaking of course