The Science Behind Nutrition

Eric discusses the science behind nutrition.


In the year 2000, I pioneered the application of Lemon’s Theory on Protein for nutrition among my clientele. Recognizing the crucial importance of measuring lean mass in conjunction with weight loss, I identified a significant gap in existing dietary approaches, particularly for athletes focused on optimizing performance. Traditional diets predominantly centered on carb reduction, deprivation, and unsustainable calorie cuts such as the Hcg diet, disregarding the criticality of lean mass preservation for athletic prowess.

Understanding that athletes cannot afford to compromise on lean mass or muscle integrity, I introduced a method to ensure lean mass stabilization through the use of hydrostatic body fat testing. This method, grounded in Archimedes’ principle, offered unparalleled accuracy, especially for weekly assessments. By tracking lean mass on a weekly basis, we could facilitate maximal fat loss while safeguarding muscle mass.

Our approach went beyond mere calorie counting. We meticulously calculated daily and weekly calorie expenditure, deducting consumption to gauge potential weight loss. This data-driven approach allowed us to tailor meal plans precisely, ensuring alignment between intended and actual weight loss outcomes. With over 50,000 assessments conducted and meal plans prescribed, our methodology evolved continuously, leveraging the scientific method to refine and optimize success rates over 23 years.

Our framework encompasses six meticulously crafted meal plans, each tailored to individual needs based on weight, resting metabolic rate (RMR), and lean mass. Leveraging cutting-edge technology like the Korr RMR machine for precise RMR measurement, we developed a nuanced understanding of macronutrient requirements.

Initially, inspired by Lemon’s Theory, we established a baseline protein intake per weight, supplemented by calculated carbohydrate and fat ratios. However, our methodology didn’t stop there. We continuously fine-tuned macronutrient distribution based on the differential between potential and actual weight loss, ensuring maximal efficacy.

Our meal plans are as follows:

  1. 21-21-9
  2. 25-25-11
  3. 30-30-13
  4. 35-35-15
  5. 42-42-17
  6. Athletes Program: – 42-42-17, supplemented with four protein shakes consumed 30 minutes pre-strength training.

Understanding the significance of macronutrients – carbohydrates, protein, and fat – we educate our clients on their roles beyond mere calorie sources. Carbohydrates provide immediate energy, proteins stabilize blood sugar levels, facilitate muscle repair, and support immune function, while fats are essential for various physiological processes, including hormone production and nutrient absorption.

Our holistic approach emphasizes the synergistic effects of consuming all macronutrients together. By integrating proteins, carbs, and fats into every meal, we ensure balanced blood sugar levels and sustained energy, crucial for optimal performance and weight management.

Grounded in scientific research, exemplified by studies like Lemon’s research on protein requirements in bodybuilders, our methodology remains dynamic and evidence-based. As pioneers in the field of nutrition and weight management, we continue to evolve, driven by our unwavering commitment to maximizing fat loss while enhancing lean mass stabilization and overall health.


Macronutrients, the cornerstone of nutrition, encompass the essential nutrients that fuel our bodies and provide vital energy. Comprising carbohydrates, protein, and fat, these macronutrients are paramount for maintaining optimal health, supporting fitness goals, and achieving successful weight management. Striking the right balance and consuming them in appropriate proportions is fundamental to your overall well-being.

Here’s a breakdown of the ideal macronutrient distribution:

  • Carbohydrates (4 calories per gram) – 20-40%, with an optimal target of 33%.
  • Protein (4 calories per gram) – 20-40%, with a perfect balance at 33%.
  • Fat (9 calories per gram) – 20%-35%, aiming for an ideal proportion of 33%.

It’s noteworthy that fat provides more than twice the calories per gram compared to carbohydrates and proteins. When assessing nutritional labels, it’s crucial to apply the correct multiplier for calorie calculation. Simply put, multiply the grams of carbohydrates and proteins by 4, while for fat, use a multiplier of 9.

Understanding and managing your macronutrient intake is pivotal for achieving your dietary and fitness objectives. By striking the right balance among carbohydrates, protein, and fat, you can optimize your energy levels, support muscle growth and repair, and maintain overall metabolic health.

Macronutrients not only provide energy but also play vital roles in growth, metabolism, and blood sugar regulation. Carbohydrates boost blood sugar levels, fats help stabilize them, and proteins act as mediators. Disruptions in blood sugar levels can lead to mood swings, fatigue, and difficulty concentrating. By maintaining a balanced intake of carbohydrates, fats, and proteins, you can support overall health and well-being, minimizing the impact of blood sugar fluctuations.


Protein is not only the stabilizer of blood sugar but also a fundamental component for various essential bodily functions. It plays a pivotal role in growth, particularly crucial for children, teens, and pregnant women. Additionally, protein is indispensable for tissue repair, supporting immune function, and facilitating the production of essential enzymes and hormones. Moreover, in the absence of carbohydrates, protein serves as an alternative energy source. Furthermore, its role in preserving and building lean muscle mass highlights its significance in promoting overall health and vitality.


Hey, wait… isn’t this what we’re trying to get rid of? Yes, but we’re going to remove it from our bellies, backsides, etc.…not from our diet—it is essential for survival. Fat has become the villain in our battle against weight gain because, as we stated earlier, one gram of fat has 9 calories, as opposed to the 4 calories in carbohydrates and protein. But fat definitely plays some very important roles in our body: it aids in normal growth and development, is a great source of energy, absorbs certain vitamins, maintains cell membranes, provides cushion for the organs, and provides taste and stability to food.

Fat is found in meat, poultry, fish, nuts, dairy products, oils, lard, grain products, and salad dressings. The different types of fat are saturated fat, unsaturated fat, and trans fat. Ideally, you want to try to get your fat from foods that have unsaturated fats (e.g., olive oil, avocados, nuts, and canola oil) as much as possible and minimize your intake of saturated fat (found in meat, butter, lard, and cream) and trans fat (found in baked goods, snack foods, fried foods, and margarine).


Now that you know what to eat, the question becomes when to eat, and the answer is straightforward: when you’re hungry. This doesn’t mean eating when you’re sad, lonely, frustrated, bored, etc.—just when you’re truly hungry. If you’re consuming the right combination of macronutrients in reasonable servings, you should feel hungry every 3 to 4 hours. Why this timeframe? It aligns with your gastric emptying time, meaning the time it takes for food to move from your stomach to your small intestines, assuming you’re consuming macronutrients in the right proportions and serving sizes.

Gastric emptying time varies for different macronutrients. For carbohydrates, it’s approximately 20 to 40 minutes. Protein takes about 2 hours to leave the stomach, while fat takes around 4 hours.

Imagine carbs, fats, and proteins as cookies, ice cream, and milk. If you blend them together to make a milkshake and try to drink just the milk with a straw, you won’t succeed. Your stomach works similarly—all these nutrients get mixed together, sharing gastric emptying time. This is why it’s beneficial to consume proteins, carbs, and fats together.

Additionally, combining these macronutrients has a significant impact on blood sugar levels. Carbs raise blood sugar levels, while proteins stabilize them. Together, they work to balance blood sugar levels for up to four hours, provided you’re consuming the correct amount of calories.




Recent Resources
related products