How so? Its said that eating every 2-3 hours keeps your metabolism going. But this guy is trying to say that switching meals from undereating to overeating meals can actually boost your metabolism during the time. Something like this has never been studied on so its always good to read into stuff that you think wouldn't work. You might learn something new. I think its quite poor also but nutrition and training knowledge has only grown because we try new stuides; like this guy.
Why hasn't anyone discovered this approach before?
Q: Excuse me for being blunt, but if this diet is all that, then why haven't many people discovered it? Why do so many bodybuilding dietitians (almost unanimously) have their clients do your average 6-meals-a-day-3-hours-apart type of diet?
A: The reason for the fitness/bodybuilding community not having "discovered" the approach, I think depends on several factors.
1) being stuck in old ways of thinking with regards to nutrition and, especially, meal frequency.
Many people believe that eating several small meals a day will some how "stoke the metabolic fire" and prevent "starvation mode" etc. You know how it goes. There's also the rather absurd notion that about the body only being able to absorb 30-40 g of protein in a sitting and going longer than 3-4 hrs without eating will get you "catabolic".
These myths and absurd notions gets repeated in eternum by the bodybuilding mags and other bodybuilding gurus/clowns. Noone would dare to go against the grain when the so called "truths" about proper nutrition is so heavily ingrained into the community.
2) The empirical and scientific support for intermittent fasting, it's health benefits and effects on human physiology, has only started to emerge (relatively) recently and is still an unknown concept for the uninitiated fitness enthusiast or layperson.
3) the old approach "works" for sure (6 meals a day etc), so no reason to mess with it. However, it may not be ideal and it may certainly not be ideal for many people with regards to meal frequency.
With regards,
Martin.