Coordinadora MH

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Wrestlers at the high school and collegiate level are constantly battling with body weight. The day before a match, every wrestler on the team must step on the scale to “weigh in.” This weight is recorded as the official match weight, and will determine who the wrestler is allowed to wrestle. Teams win based on points gained in matches from each weight class. If a team does not have representation in a class, the other team wins default points. This can make it difficult for the team to win. To ensure that weight goals are met, wrestlers often take extraordinary measures to lose pounds in a very short time.

Most wrestlers work hard to compete in a weight class just under what their normal weight is. The idea is that a heavier person is stronger than a lighter person, so dropping down into a weight class below your standard weight gives a person a strength advantage over other wrestlers. This theory has wrestlers across the country working every week during the wrestling season to drop several pounds before the “weigh in.” The weight loss methods vary, but all are designed to lose weight as fast as possible.

Running is a time-honored tradition for wrestling weight loss. Two or three days before the match, the wrestler will know what his weight goal is and begin work to make weight. Wrestlers often wear heavy clothes, suits made of rubber, or even garbage bags over cloths to bring out as much sweat as possible. The wrestler does not care if he loses muscle weight, fat weight, or water weight, as long as he loses weight. Water weight is the easiest to lose. The heavy clothes induce excessive sweating while running which helps the wrestler lose water weight. This is dangerous, and can lead to dehydration, but it is a shortcut that is regularly used.

During wrestling season, coaches will often put the wrestlers on special diets. Meals will consist of boiled vegetables with very little meat or carbohydrates. The wrestler is never allowed to get “full” from a meal, and must work off whatever calories were consumed before the next meal. This keeps them constantly hungry. They are given enough food to keep going, but never enough to satisfy the appetite. To the wrestler, making the weight goal is more important than anything else, so he deals with the hunger and waits for the off-season when he can eat whatever he wishes.

Wrestlers have other more drastic measures for losing weight before a match. Some will go as far as using diuretics to induce water loss through urination, others will take laxatives to expel all food from the body, some even vomit after meals and immediately prior to weighing in for the match. These methods are even more dangerous than the others, and can lead to permanent physical harm if used too often.

Weight is one of the most important physical factors in wrestling. High school and collegiate athletes will go to extraordinary lengths to ensure that they meet their weight goals prior to a match.

• Digital Scales
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Kitchen scales are practically a staple in today’s kitchens, especially for those home cooks who make most of their meals from scratch. Scales are used for many things in the kitchen, including weighing ingredients and measuring out portions. Using kitchen scales gives the home cook the ability to make more complex and delicate recipes more successfully by allowing exacting combinations of ingredients.

Kitchen scales are probably the most useful tool a home baker can have. Most professional baking recipes call for dry ingredients- especially flour- to be weighed rather than measured with teaspoons and cups. This gives a far more accurate measure as the volume of these ingredients changes depending on how compressed they are. Weighing dry ingredients ensures that they combine with wet ingredients in exactly the same proportions every time for perfect baking. Breads, rolls, and cakes all turn out exactly as intended when dry ingredients are weighed.

Another popular use of kitchen scales is in measuring out dough. Frequently, recipes for rolls, muffins, and breads call for dividing the dough into a number of segments. While eyeballing them to get them all approximately the same size works okay, there is a danger that larger ones will be undercooked and smaller ones will be overcooked. Weighing the dough and dividing it into exact portions ensures that they will cook evenly and be done at the same time.

Weighing portions of meat is also easier with good quality kitchen scales. For example, pork tenderloin is often portioned into individual medallions before roasting or braising. Having the portions the same size ensures that they will all be cooked to the same level of doneness at the same time. It also makes for a more appealing presentation when guests are over for dinner.

Not all kitchen scales are created equal. Scales can run from five dollars up to $300 or more. The two main types of scales used in the kitchen are spring scales and digital scales. Spring scales allow the weight of the object being measured to rest on a coil or spring. How much the spring is compressed determines the weight of the object. There are two main problems with spring scales. The first is that the cheap ones are simply not accurate. Little time has gone into calibrating the scales to make sure they weigh true every time. They are not much better than eyeballing amounts. The second reason that spring scales are not the best for kitchen use is that springs wear out over time. Once the springs start to experience metal fatigue from use, they will compress more quickly and the scales will weigh heavier than actual weight.

Digital scales pass an electrical currant through a pressure-sensitive material and the amount of the current that passes through determines the weight of the object. This is then displayed on a digital read out. Digital scales are often more accurate than spring scales from the get go, and retain their accuracy longer.

Serious home cooks find uses for their kitchen scales every day. They make for better cooking and, ultimately, better eating.