Cutting and Carbs

ck3sisson

I have read that to transition in/out from bulking to cutting is typically an adjustment in carbs. What would be an over all range of carbs (g) from lowest (cutting) to highest (bulking)? I know calories are critical too and macro split will impact, but just looking for some examples of low to high. Thanks!!

cajuntank

https://m.youtube.com/watch?list=PLEIa3RQDplgzlo_o29F9W5DU4rd1icL0P&v=GAvW6xBZjSk

Watch the entire series. Linked is part 1 which talks about the MOST important aspect being calories. Part 2 goes into the next important aspect, being macros. Eric gives examples of setting macros in a cut and bulk setting.