Q&A #2 7-25-17

How do I adjust the intensity (amount of weight I train with) through prep?

Why do I never do flat barbell bench press, back squats or tbar rows?

Why do I see almost zero application to tbar rows?

Why do I think food quality matters?

How do you know if you have a good trainer/coach?

What are my top 5 pre workout ingredients?

How do you know where to start with a prep diet?

High or low carb? High or low fat? How do you know?

Why do I ALWAYS use a wedge when I squat?