Today, Greg Robins is back with five tips for your nutrition and strength and conditioning programs.

1. Regress TRX fallouts.

At CP, we often use TRX fallouts in our programming. They are a phenomenal choice for training the anterior core in an “anti-extension” fashion. That being said, they can also be quite difficult for many people. The good news is that these bad boys are easily regressed by moving to your knees, rather than the feet. In order to do these seamlessly make sure to adjust the straps so the handles hang to just below your waist, or slightly further for those with longer arms.

2. Do paused deadlifts.

Paused deadlifts are an awesome way to work on proper technique. I’ll be honest with you, though, the first time I saw them my initial reaction was “that can’t be safe!” In fact, I chalked it up as one of those powerlifting staples that would definitely make you brutally strong, but only at a very high risk of injury. In reality, any exercise has a high risk if done incorrectly, and this variation is not something I would advocate just anyone try, or prescribe to their clients/athletes.

That being said, I don’t think it’s inherently dangerous. In fact, I don’t think it’s dangerous at all when executed well. In an effort to correct my own bad habit of coming forward in the deadlift, I decided to give them a shot. I was frustrated because my deadlift had seemingly regressed, and weights that generally felt fast were becoming a grind.

My very first rep sent me way forward and I bailed out and dropped the bar. I was only using about 45% of my 1RM. Reality check; my initial pull from the ground was awful. Through training this variation I was able to re-learn where my weight needed to be upon breaking the bar from the ground, and in about three weeks of using this lift after my regular work sets I was right back to pulling the weight I had before my technique relapsed.

If you have issues staying back in the deadlift, hit a sticking point around mid shin, or just want to do “authenticity” check to your deadlift, I highly recommend these. Here is a video of a set of three from a recent training session.

3. Use a bar pad when incline pressing.

Putting a bar pad on to squat is foolish. If there is a good reason you can’t have steel pressing into your back, then choose a better way to load the exercise. There is, however, a good use for this cylindrical piece of foamy goodness. One would be to pad the hips during barbell supine bridges; that’s old news. Another is to cut out a little range of motion on the bench press, specifically an incline barbell bench press.

Before you call me as soft as the foam pad of which I speak, hear me out. Incline pressing is a great pressing exercise, but there’s one thing I don’t like about it: it tears apart the front of my shoulders. Because the inclined torso position increases range of motion, you won’t find to many people barrel chested enough to pull the lift off, chest to bar, without getting a considerable amount of humeral anterior glide in the shoulder joint. See the picture below:

One way to avoid this is by creating an arch in the back to meet the bar before this becomes a player, in a similar fashion to the flat bench press:

My problem with this is that: 1) the more you arch on an incline press, the less it becomes an “incline press,” and 2) the incline press can be strategically used to supplement the bench press because it removes some of the added help from leg drive and hard arching.

Instead, adding the bar bad to the middle of the bar will effectively cut a good 1.5 inches off the range of motion. This way, we can press a little more safely. It’s nice to not have to think about cutting it short, and focus on pressing the weight, knowing that when the pad touches the chest we have hit an appropriate distance. If you have a “fat” bar this would also be a nice choice to use when you incline press.

4. Remember that mayonnaise can actually be a solid condiment.

Mayo gets a bad rep. Somehow, it has become synonymous with being fat. That might be because, well, it is fat! That’s also why I like it as a condiment. Most condiments are packed with sugar, and if you’re looking to keep the sugar to a minimum, you might be running out of ways to sauce up your grub.

Unfortunately, store bought mayo is generally full of crap. Additionally it’s usually made with less than ideal ingredients. However, with a little searching you can find some brands that keep the ingredients very basic (egg yolks, oil, lemon, vinegar). Alternatively, you can easily find a solid recipe online with a quick search for “real mayonnaise recipe.” I suggest you find one that uses olive oil.

5. Make sure you have the right bench height for hip thrusts.