Can someone explain in details what is the diffrences beetwen Type 2a Actor and passionate? I did CT test There Times Always got 4-5 similar scores so I am 100% type 2a but i Heard about two types of 2a (actor and passionate), but i cant find officaly CT information about that. CT wrote about this in one his article about Talent, but it wasnt main topic.
It’s weird beacouse CT wrote about this, but he didnt tell clear about it. I think TYPE 2A ACTOR is more like 1b and TYPE 2A PASSIONATE more like 2b
That is not inaccurate.
The 2A actor is more able to willingly change his personality whereas the 2A passionate’s personality is mostly modified by his emotions.
So, training and nutrition are The same for both?
2A need a lot of variations. I normally change the style of training every block with a 2A. Often alternating between a 1B-like block and a 2B-like block. But the 2A actor could have. bit more performance stuff while the 2A passionate would have a bit more aesthetic work.
From a nutrition standpoint, both can use a similar approach. The 2A actor can handle lower carbs better than the 2A passionate
that’s even more interesting to me, looks like I’m 2A passionate with ACTN3 RR. That makes me more explosive but it’s only in the exercises, movements that I’ve mastered (low acetylcholine and serotonin) and I hate all lactate works (as opposed to typical 2b), are all those people who have a higher ratio of FT fibers will tolerate lactic acid less?
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could you explain this ?
that’s what I’ve noticed from myself and others. However, I don’t know how to explain it clearly from a scientific perspective. @lou_smeets, can you explain this. Thank you so much for your enthusiasm.
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I have no idea, I’ve been wondering why that is myself as it is not explained in CT’s course. Sorry.
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It’s not so much that a high ratio of FT fibers tolerates lactic acid less. It’s that people with more FT fibers produce more lactic acid because FT fibers are more glycolytic than ST fibers which are mostly oxidative.
BTW, the burning sensation is mostly from the hydrogen ions released with the lactate/lactic acid, not the lactate itself.
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