Welcome to the Boom Boom Performance Podcast, your resource for science-based training and nutrition,

data-driven coaching, and education-focused content. Before we get into this podcast, I just want to say

thank you for taking the time to listen and learn with me so that you can apply what you are

about to learn, take my strategies, use these tools, and finally

have some serious methods to see sustainable success with your physique, your mind, and your life.

This podcast was built on the foundation of applied education, and I'm excited for you to be here

so you can have that experience with me. Now without any further ado,

let's get on to the show.

Today I want to try to talk a little bit about metabolic adaptation. Metabolic adaptation is a

term that gets thrown around quite a bit right now. It's kind of a buzzword. So is reverse dieting,

which is something I'm going to talk about a bit today as well. In fact, it's something that I've

thrown around quite a bit. It's something I've talked about quite a bit, which is common. It

makes sense. I mean, I spend every day of my life educating and coaching body composition

change, period. Fat loss, muscle growth, maintenance,

health, performance. That's all I do. So the term metabolic adaptation, reverse dieting as a

concept, it comes up quite often because there's a lot of people who approach us who need to

reverse diet or who have maybe struggled with some metabolic adaptation. But today I want to talk

about it because I think a lot of people misunderstand what metabolic adaptation actually is. And I think

they fear it. And there's a lot of fear mongering around based on this idea of metabolic adaptation,

almost like you are going to catch the mode of metabolic adaptation like it's a disease of some sort

But it's actually not something that we completely need to worry about in fact we just need a better plan for it

And understand to be aware of what it actually is and if we can do that we can negate some of the negative effects that come along with

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