BMI and building good body????????????????

Question

my bmi is 21.2 and i want to know how i need to get it down an what to to get a good body i got to the gym 3 times a week an do weights an i eat healthily

Answer 1

please forget that you have ever heard of the BMI. it is an antiquated and inaccurate method of attempting to determine a persons health status.

you should be aiming for a body fat percentage that is either at the low end or less for your age group and gender...

Answer 2

I agree. Forget BMI! Body-fat testing is the way to go.
Top 3 ways to test:
1. Hydrostatic Testing (water tank)
2. Calipers (person performing the test needs to be consistent with the location over a 3 day testing cycle)
3. Bio-impedance testing

Answer 3

It is not your BMI, it is your body fat percentage you need adjust. Most female body builders have somewhere between 12% and 18% body fat and most male body builders have somewhere between 4% and 10% body fat. It will take a lot of work to reduce your body fat percentage. You will need to eat the correct amounts of protein as well as doing strength training at least 3-4 times per week for up to 2 hours at a time.

HTH : )

Answer 4

If your a chic I would be about 15-19%, a man 12-17%. That is a good range for a body builder.

Eat more protein and up your reps

Answer 5

here are some recipes that are healthy and delicious MINESTRONE SOUP

A cholesterol-free classic Italian vegetable soup brimming with fiber-rich beans, peas, and carrots.
1/4 C olive oil
1 clove garlic, minced or 1/8 tsp garlic powder
1-1/3 C coarsely chopped onion
1-1/2 C coarsely chopped celery and leaves
1 can (6 oz) tomato paste
1 Tbsp chopped fresh parsley
1 C sliced carrots, fresh or frozen
4-3/4 C shredded cabbage
1 can (1 lb) tomatoes, cut up
1 C canned red kidney beans, drained and rinsed
1-1/2 C frozen peas
1-1/2 C fresh green beans
dash hot sauce
11 C water
2 C uncooked, broken spaghetti




Heat oil in a 4-quart saucepan.
Add garlic, onion, and celery and sauté about 5 minutes.
Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.
Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.
Add uncooked spaghetti and simmer 2-3 minutes only.
Yield: 16 servings--Serving Size: 1 cup
SHISH KABOB

These lamb kabobs are marinated in very little oil or salt, but the flavor is lively when wine, lemon juice, rosemary, and garlic are added.
2 Tbsp olive oil
1/2 C chicken broth
1/4 C red wine
1 juice of lemon
1 tsp chopped garlic
1/4 tsp salt
1/2 tsp rosemary
1/8 tsp black pepper
2 lb lean lamb, cut into 1-inch cubes
24 cherry tomatoes
24 mushrooms
24 small onions




Combine oil, broth, wine, lemon juice, garlic, salt, rosemary, and pepper. Pour over lamb, tomatoes, mushrooms, and onions. Marinate in refrigerator several hours or overnight.
Assemble separate skewers of lamb, onions, mushrooms, and tomatoes. Broil 3 inches from heat for 15 minutes, turning every 5 minutes. Remember lamb and onions take longer to cook than mushrooms and tomatoes.
Yield: 8 servings--Serving Size: 1 kabob with 3 oz meat SUMMER VEGETABLE SPAGHETTI
This lively vegetarian pasta dish contains no added fat or oil, is low in cholesterol, and is good hot or cold.

2 C small yellow onions, cut in eighths
2 C chopped, peeled, fresh, ripe tomatoes (about 1 lb)
2 C thinly sliced yellow and green squash (about 1 lb)
11/2 C cut fresh green beans (about 1/2 lb)
2/3 C water
2 Tbsp minced fresh parsley
1 clove garlic, minced
1/2 tsp chili powder
1/4 tsp salt
to taste black pepper
1 can (6 oz) tomato paste
1 lb uncooked spaghetti
1/2 C grated parmesan cheese




Combine first 10 ingredients in large saucepan; cook for 10 minutes, then stir in tomato paste. Cover and cook gently, 15 minutes, stirring occasionally until vegetables are tender.
Cook spaghetti in unsalted water according to package directions.
Spoon sauce over drained hot spaghetti and sprinkle parmesan cheese over top.
Yield: 9 servings--Serving Size: 1 cup spaghetti and 3/4 cup sauce with vegetables

Hope you enjoy these recipes