Dallas Voice (Dallas, Tex.), Vol. 28, No. 13, Ed. 1 Friday, August 12, 2011 Page: 26 of 56
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Trainer and model Tony Giles aims for pro
status in the new physique bodybuilding
ARNOLD WAYNE JONES I Life+Style Editor
Tony Giles has spent his career making his body look
good. As a personal trainer and fitness model (and occa-
sional adult-film actor, under the name Tony Da Vinci), he's
probably pumped more iron than most smelters, sculpting
his 5-foot-8 frame into a mass of twitching — but Well-pro-
Then last year, he did something entirely different: He
trained as a bodybuilder.
That might sound like the same thing as weigh tlifting, but
it's not. Competitive bodybuilders aren't about aesthetics as
much as they are sheer size: The bigger, more grotesquely in-
human the bicep, the farther you go. And boy does it take a
lot of effort.
When Giles entered the Europa competition in Dallas last
summer, he fared very well, winning several accolades, I If
promised himself he'd compete again. And he is, this Week-
Only this time, he's keeping it real.
"They started a new category this year: Physique," he says
over a lunch of lean turkey. "It's not about size; they judge
you in four categories: Conditioning, muscularity, presenta-
tion and overall package. There's no posing, and you wear
board shorts [instead of a G-string]. I saw that and thought, 'I
look like that category already! That's what I do!"'
What does that mean for GilesT It means the last two
months have been hard on him, but tolerable.
This year 's regimen has been easier as well because he
did not have to substantially reconfigure his weight train-
ing and diet as he did for bodybuilding.
"I didn't want to put my body through that again," even
though he found himself addicted to the results of his ef-
forts and his success on the runway.
Since May, he has subsisted on the exact same diet day
in and out: eight egg whites and a cup of steel-cut oats for breakfast, then
every two or three hours alternating between 8 oz. of lean chicken and
tilapia. Low carbs. No beef. Higher intake of good fats.
"Chicken of course || chicken," he says. "Tilapia is one of the.leanest fish
— low in Qmega-3 fats. And the oils actually make your skin thinner,
which lets your muscles pop more."
Asymmetrical physique is the goal of this new category, which Giles
says was instituted by the controlling federation to make bodybuilding
appeal more to a mass audience: Many average folks are put off by the
completely unachievable looks of the competitors at the top of their pro-
"A lot of the guys in this category [there's only one division, not several
divided by weight class] are smaller like me," Giles says. "A lot of people
see someone like me and think, 'That look could be achievable for me.'"
DON'T STRIKE A POSE |
Tony Giles pursues a new fitness goal
— one more achievable for ordinary
(and short) guys. (Arnold Wayne
Giles' exercise routine has included vastly more cardio than he usually
does, as well as lot of core stabilizing training. To get his proportions right,
however, Giles had to sacrifice one thing: His legs.
"I have basically done no leg or back work [since I started training]," he
says. His thighs have always been a selling point for Giles, reaching a cir-
cumference up to 27 inches. "My waist is only 29 inches, so my legs were
almost as big around as my waist.''
If things go well on Friday — that's when the prejudging takes place,
and Giles finds out if he's even in the top 5 — he could qualify for the na-
tional competition in September, where winning qualifies you as a profes-
sional. He hopes to win, of course ... but after all that tilapia, he's also
craving a big juicy burger. ■
Europa Super Show, Dallas Convention Center, 201 Griffin St. Aug. 12-13.
For training information, call 469-835-5964.
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Nash, Tammye. Dallas Voice (Dallas, Tex.), Vol. 28, No. 13, Ed. 1 Friday, August 12, 2011, newspaper, August 12, 2011; Dallas, Texas. (digital.library.unt.edu/ark:/67531/metapth239180/m1/26/: accessed December 14, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Special Collections.