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Despite the traditional recommendations of a low fat intake for fat loss, muscle gain and overall health, cutting fat consumption too low actually had the opposite effect. In a meta-analysis of 12 studies, researchers found that a mean of only 1.5 percent of calories from fat (from meat), which is close to the recommendations for an average American, was enough to raise body weight and reduce the risk of getting heart disease and other related diseases. "There are a lot of myths in sports training out there," says Fitts, such as getting a low-fat diet and getting rid of carbs. "The most common mistake is to just cut fat to get stronger faster -- and it may make you stronger but doesn't provide the rest of the benefits, peptides for cutting." And the real trouble is when athletes attempt to cut down on fat and calories. They often end up losing muscle rather than lean muscle, a phenomenon researchers are only beginning to identify. "If you look at the literature, the average [bodybuilders] cut in the 20-22 percent range from the 20-27 percent range," says Fitt