The Last 2-3 Reps Are Where Muscle Growth Happens

Do you need to train to failure to build muscle? Research suggests stopping 1-3 reps short delivers the same growth with faster...

The Last 2-3 Reps Are Where Muscle Growth Happens

Do you need to train to failure to build muscle? Research suggests stopping 1-3 reps short delivers the same growth with faster recovery. And there's a bigger lesson that will transform your workouts.

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Today’s Health Upgrade

  • Number you won’t forget

  • Weekly wisdom

  • Do grill marks increase your risk of cancer?

Fitness 
Number You Won’t Forget: 2-3 Reps

Most people log dozens or hundreds of workouts and never even notice a common error that's robbing them of results. 

If you just count reps without ever noting how many are difficult, you might be missing out on the reps that signal your body to transform.

Our understanding of muscle growth has grown extensively over the last decade. Things that we used to assume as fact — such as growth being determined by microtears in the muscle that recover and grow bigger — have been disproven and replaced with a much clearer and more direct understanding of how you need to train. 

Scientific reviews have eliminated other competing explanations, too — the pump, metabolite accumulation, the burn — suggesting they don't drive muscle growth. Tension is the key.

Mechanical tension (the force placed on your muscle fibers) is the primary driver of hypertrophy. And the muscular force doesn’t count all reps equally. 

As your muscles fatigue, your nervous system recruits more motor units to keep the work going, and that recruitment peaks in the final reps before failure. That's when individual fibers experience the tension that actually signals growth. 

The big lesson and breakthrough that will change your training: Research suggests that the final 2 to 3 reps before muscular failure are where the growth signal peaks. 

That means if the last 2-3 reps when you finish a set are not extremely challenging to the point where rep speed is unintentionally slowing down, then you’re likely not yet creating enough tension and not doing the reps that trigger growth. (Pump Club app members know this as “first set mindset.”)

If you're using an appropriate weight, the earlier reps in a set are building toward that threshold. The last few reps are where you cross it to maximize tension. 

When the final 2 to 3 reps in a set don't feel like a genuine struggle, the load is too light, or you stopped too early.

But that does not mean every set (or any set) needs to be taken to failure. Or that every set needs to be heavy. You can do this with lighter weights, as long as you take it near failure.

Scientists found that stopping 1 to 3 reps short of failure produces the same muscle growth as pushing to the limit, while allowing faster recovery and more productive sessions each week.

After every set, ask yourself one question: how many more reps could I have done? If the answer is more than three or four reps than what you completed, then you know you need to bring more intensity to the next set. 

If you need help with your training, accountability and support, diet, and habit coaching, that’s what we offer in The Pump Club app. 

Right now, to celebrate Arnold’s birthday, you can earn the app for free

Sign up for the app, and you’ll instantly get $50 off and receive a 7-day free trial. After your trial ends and once you complete your first program, we’ll give you another $50 back. And then, after you complete four programs, you get $50 more. That’s a total of $150 in savings, which means you got the app for free. 

The offer is only good for a week. 

Join us. Show up, earn it back, and get in the best shape of your life for free.

Mindset 
Weekly Wisdom

Finish each day and be done with it. You have done what you could. Some blunders and absurdities no doubt crept in; forget them as soon as you can.

Ralph Waldo Emerson

Replaying a bad day feels like accountability. Responsible people look hard at their mistakes, so you go back and look at yours. This is not the problem. It’s what happens next. 

You go through it once. But then again, and again. You overanalyze everything, trying to prevent the outcome you want to avoid.

Eventually, you stop searching with the goal of moving forward and just dwell. Ten passes later, it feels like proof of something about who you are.

All along, you consider this a form of self-awareness or processing. It sounds good and feels right, so you believe it helps. 

But at some point, all it does is rehearse the mistake.

Susan Nolen-Hoeksema spent most of her career on this exact loop. In one experiment, she put people in a low mood, then had one group sit and analyze their feelings while another group turned their attention to something ordinary. 

The analyzers stayed low longer. Their thinking also narrowed and darkened, which left them worse at solving the problem they’d been thinking about. 

Decades of follow-up found that this is a typical pattern. Going over a bad moment on repeat keeps the mood running and strips you of the clear head you'd need to fix anything.

Arnold comes back to a version of this: You can't get where you're going if your eyes stay glued to the rearview mirror. A glance back tells you where you've been. Spend the whole drive looking there, and you'll drift out of your lane long before the past does you any good.

Emerson wrote his line to his daughter in 1854, while she was away at school. "You have done what you could" takes the day at face value, absurdities included, and calls it closed. The mistakes stay in the day they happened.

Turn Wisdom Into Action

Give the tough days an ending. Write down the one moment you keep going back to. But be brief. Maybe 1-2 sentences. It’s about the lesson. Then, give yourself closure. It could just be writing: I did what I could, I learned the lesson, it’s done.

It might sound silly, but there’s something to capturing what you were looking for and then closing the book on it. 

That doesn’t guarantee your mind won’t go back. But when it does, you already have spelled out the answer: you’re done with it. 

Reader Question
Are Grill Marks Increasing Your Risk Of Cancer?

Reader Question: "I've heard that using the grill will give me cancer. Is there any truth to it?"

This one hits home. Because far too many times we’ve been at a BBQ, the steaks barely hit the grill, and then someone announces that char causes cancer. Next thing you know, everyone's looking at their plate with a little more guilt and fear.

To be fair, some of the chemistry is accurate. But the concern is overstated.

You don't have to give up grilling. But you might want to be mindful of how much black crust from the grill you consume. It’s a mix of science and cooking style. 

If you cook meat hot enough, the amino acids and other nutrients inside turn into compounds called HCAs. At the same time, fat dripping onto the flames throws up smoke, and that smoke carries PAHs that settle back down onto the surface of your food.

Both are compounds that can damage DNA in the lab, and DNA damage is one of the ways cancer can start. 

But please don’t confuse grill lines or a brown crust with char. The potential for these chemical changes comes from the black, brittle, burnt spots, especially the crust that forms when flames flare up directly on the meat. 

The simplest rule there is: brown is fine, black is the part to trim.

What nobody can tell you is how much you can consume before it’s an issue. You can't run a twenty-year trial that assigns people to eat charred steak and waits to see who gets sick, so all we have is observational research, and those studies don't agree.

A 2017 review of 39 studies suggests a link to colorectal cancer, but it wasn’t dramatic. One of the compounds increased while the other didn’t. So this becomes as much about risk tolerance as it does cause-and-effect threat. 

If you love using the grill, there's an easy three-step process that can reduce compounds and ease your mind: pay closer attention, cook at lower heat, and marinate.

Scientists found that marinating chicken before grilling knocked PhIP, the most common of these compounds, down by 92 to 99 percent. 

Just make sure your marinade isn’t loaded with sugar (think more than 10 grams per serving). If your marinade is sugary and you leave the meat on the grill a long time — around 30 to 40 minutes — the sugar backfires. A different compound increases more than ten times higher. 

And no, there's no magic temperature to stay under. Any grill hot enough to cook is hot enough to make these compounds. The easiest approach is to flip it often so no one spot burns.

And that’s it for this week. Thanks for being a part of the positive corner of the internet. And remember: don’t wait to make a change. Take action on any goal, don’t quit in the hard moments, and the results will come. Have a fantastic weekend!
-Arnold, Adam, and Daniel

Better Today

Take any of these tips from today’s email and put them into action:

1. The Last 2–3 Reps Before Failure Are Where Muscle Is Built

You don't need to train to failure. Stopping 1-3 reps short builds nearly the same muscle, because the final 2-3 hard reps before failure are what drive most of the growth signal; research indicates non-failure and failure training produce comparable hypertrophy, with non-failure allowing faster recovery.
Why it matters: The final reps of a set are what actually build muscle. If they don't feel hard, the weight's too light, or you quit too soon.
Try this: End each set 1-2 reps before failure, but make those last reps a real struggle.

2. Give the Bad Day an Ending: How to Stop Rumination

Replaying a bad day keeps the low mood running and narrows your thinking, which leaves you worse at solving the problem you're dwelling on.
Why it matters: Going over a bad day again and again keeps you stuck in it. Dwelling clouds your thinking and doesn't fix a thing.
Try this: Write the lesson in a couple of sentences, then tell yourself: I'm done with it.

3. Do Grill Marks Cause Cancer?

Grill marks themselves aren't the concern: the black, burnt char is, because high heat forms HCAs in the meat and dripping-fat smoke deposits PAHs on the surface, both of which can damage DNA; the associated cancer risk is real but modest and largely avoidable.
Why it matters: That crust forms chemicals that can harm your cells over time.
Try this: Trim the black bits, and marinate your meat before it hits the grill.

The Positive Corner of The Internet
About Arnold’s Pump Club Editorial Standards

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  1. The Content: All APC emails are researched, written, and fact-checked by the APC editors (see bottom of the email), with written contributions from Arnold (noted with “Arnold’s Corner”). Links take you to original studies (not second-hand sources).

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Publisher: Arnold Schwarzenegger

Editors-in-chief: Adam Bornstein and Daniel Ketchell


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