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uestion. Tom you once wrote: ‘Who better to model than bodybuilders and fitness competitors? No athletes in the world get as lean as quickly as bodybuilders and fitness competitors. The transformations they undergo in the 12 weeks prior to competition would boggle your mind!’

Only ultra-endurance athletes come close in terms of low body fat levels, but endurance athletes like triathletes and marathoners often get lean at the expense of chewing up much of their lean muscle.” There seems to be a contradiction unless I’m missing something.

Why do bodybuilders and fitness competitors have to go through a 12 week ‘transformation’ prior to every event instead of staying ‘lean and mean’ all the time? If they practice the secrets revealed in your book ‘Burn the Fat, Feed the Muscle’, shouldn’t they be staying in great shape all the time instead of having to work at losing fat prior to every competitive event?”

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uestion. I’ve been doing "Body for Life" for the past year, and did well at first, losing 3 dress sizes and 5% body fat, but then I hit a plateau and have had no more results since December. I’m wondering if I’ve been strict enough with my eating.

I bought your ebook, Burn The Fat, Feed the Muscle, and I’m very excited about the information I’ve read so far, but I need some clarification about the eating part.

I’ve been eating according to the BFL philosophy with one "cheat" day per week. What I’m reading in your Burn The Fat program is instead, to allow myself a couple of "cheat" meals any time during the week or on the weekend, but not to take an entire day off the program.

However, in your list of foods that turn to fat, you mention that certain foods should only be eaten very rarely. Does that mean that they shouldn’t even be eaten at a weekly cheat meal? I can live with that, but then, what constitutes a "cheat" meal, (for example, if my favorite hash browns aren’t allowed?

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uestion. I’ve been following your Burn The Fat system with good results.

I’m losing body fat and maintaining my current lean mass. I’ve noticed that during my calorie deficit phase I sometimes suffer from light headedness and nausea for no particular reason but not during my maintenance phase.

I read an article that said that toxins from the food in the "typical American diet" of processed crappy foods get stored inside our fat cells along with excess dietary fat when we overeat, and when we create a calorie deficit and burn the excess fat in our bodies, we release those toxins back into the blood stream. Have you ever heard of this? Any truth to it?

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uestion. What about alcohol? How does that fit into your burning fat program? I am not talking binge drinking, just one or two drinks a day.

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uestion. I’ve seen quite a few diet books lately that are based on the color of the foods you eat, including the rainbow diet, the color diet and the "color code" (sounds like the Da Vinci code, LOL!)

Anyway, I’ve been reading your newsletters for a long time and I know how you feel about diet pills, books and gimmicks and I was wondering what you thought about these programs. Is this color coded diet thing just another gimmick?

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uestion. If I know I’m going to be having a big meal at night, like for a banquet or a holiday party and there probably won’t be any healthy food there, should I skip meals or cut back on my food earlier in the day?

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uestion. If you accidentally pig out or over-indulge at a meal, (a Holiday party for example), are you better off skipping your next meal to keep your daily caloric intake on target, or should you just go ahead and eat your next planned meal and not worry about being somewhat "over" your planned calories for the day?

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uestion. I’ve been working out for around a year now and I cannot get my lower abs into any type of shape. Despite doing 900 various crunches, ab roller, and 100 sit-ups four days a week, along with running and my regular workout on the weights, I still have a tire around my waist. What else can I do?

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