The Mega Guide to Weight-Cutting

If you're going to do it, at least do it right.

Photo NOT taken during a weight cut — Las Vegas, Nevada — Photo by MJ

I started competing in Jiu-Jitsu when I was 18, after a mediocre wrestling career.

When I was wrestling, the thing I hated most was the weight cut.

I didn’t even have it as bad as some people. I used to cut from about 168-170 pounds to 160 by the end of every week. I’d practice in sweats, cut my water intake, and workout 2 to 3 times per day. I’d make weight on Friday for a match, make weight again on Saturday (we’d get an extra pound allowance), and then I’d balloon up to 170-172 on Saturday night and Sunday.

Monday morning, I’d wake up and begin the process all over again.

It was horrible, and it was also my first experience with the more competitive levels of wrestling. I hated this aspect of the sport so much that I thought for a while I hated the whole sport.

Years later, I fell in love with Jiu-Jitsu and became a professional competitor. Now, cutting weight is part of my job.

Is this a Greek Hell?

I don’t know, but I do know a lot about weight-cutting.

Today, we’re talking about weight-cutting, when to do it, how I diet, and how to cut water weight like a pro.

You already know this isn’t medical advice.

Let’s dive in.