During an episode of The Motivation and Muscle Podcast Show, Brooks Kubik, author of Dinosaur Training Secrets, discussed how weightlifters in the 1930s and ’40s naturally gravitated toward high-protein, low-carb diets. Without modern nutrition courses or research, they relied on instinct. When they prioritized protein, salads, and vegetables, they felt better, looked better, and performed better.
Observations from Bob Hoffman
Bob Hoffman, founder of York Barbell, documented these habits in his book Better Nutrition. He observed strength athletes at a local YMCA cafeteria and compared their eating patterns to non-lifters.
Lifters would typically get:
- A double serving of protein (whatever was available)
- A green salad
- Green vegetables
- Sometimes a baked potato
- Fruit salad for dessert or a couple of bowls of beef-vegetable soup
In contrast, non-lifters would often choose:
- Macaroni and cheese, pasta, grains, rice
- Deep-fried foods, bread, and rolls
- A double dessert, such as ice cream and pie
Hoffman also noticed that lifters made quick decisions about their meals, selecting the healthiest, most muscle-building options without hesitation. Non-lifters, on the other hand, often struggled to decide and ended up choosing multiple indulgent foods.
A Consistent Pattern
This pattern held true across various settings—whether at a cafeteria, a birthday party, or a holiday gathering. Strength athletes consistently favored natural, minimally processed foods rich in protein and vegetables, while non-lifters gravitated toward carb-heavy, highly processed options.
Take-Home Message
If you’re serious about lifting, be serious about nutrition. Choose natural, nutrient-dense foods that build muscle, not your waistline.
