Modern food can be so fantastically calorically dense that it's depressing to sit down (ha!) and compare food taken in versus the amount of exercise one can reasonably perform. Anybody who has ever done so will have immediately realised how much pedalling a slice of pizza or a donut can be equal.

You may have heard that "abs are made in the kitchen", or "you can't outrun the fork". And this just shows that it's true even for very physically active people.

I train in Olympic-style Weightlifting, probably one of the more demanding physical activities. Elite international-level athletes in Weightlifting can be visually categorised into two groups: superheavyweights and everybody else.

Why? Because superheavies don't need to make a weight class, there is no incentive to strip down fat. So they eat heavily to support maximal hypertrophy and training intensity.

Whereas weightlifters trying to squeeze in at the top of a weight division will often have very low bodyfat. How is this achieved? Through a tightly controlled diet.

We are talking about athletes who in all other respects train the same way. A Chinese superheavy trains the same way as a Chinese welterweight. A Bulgarian superheavy, same as a Bulgarian heavy. And so on. Literally every day, racking from hundreds to thousands of calories of exercise. But they eat differently.

And the results speak for themselves.