I just want to give Jrod some mad props, for really taking the time time to answer all these questions thoroughly and with lots of details.
Now I have one question for you, why did you decide NOW, after competing before and doing quite well to start adding healthier fats to your diet? Especially when you stated before here that you don't take in any extra fats from almonds or oils, I mean what made you decide to make the change when you were doing so well without them before?
I have always added some healthy fats to my diet, actually. Last year I usually had 1 tablespoon of olive oil per day; and sometimes I'd have walnuts. This was during the off-season. However, aside from this litte bit, I used to not worry about getting enough fats in my diet as I simply asummed I would get enough (I dont think this was always the case).
Why have I decided NOW; well, I am always striving to make improvements to my diet. I have realized that one area of my diet I could improve is my intake of healthy fats. Every so often (either every year, or after a show), I come up with a rough guide/diet plan for my off-season. This year, among a few other small changes, I have decided to increase my intake of healthy fats. Now, if I find that this was a bad idea (I doubt this will happen), then I'll adjust accordingly. I think part of doing well is constantly striving for little improvements wherever one can; this is what I am trying to do.
Here is another thing I thought worked well, but I still changed: last year, what I did with my water intake was a bit different from this year. I tapered water one day earlier for last year's TU than I did for this year's TU. I think I was pretty dry last year; however, I still made the change this year, since I thought this might make me look better, and it turned out for the better.
My diet is NOT perfect, my precontest strategies are not 100% perfect. I am happy with them, but I'm sure I can improve them. Therefore, I'm always looking for that little bit I can improve upon.
Thanks for the props, Big Ach.