I want you to do me a favor. I know you're gonna hate it, but please do it anyway. I promise you it'll make life so much simpler, make things so much clearer, and save us so much time in the coming months.

I want you to go back to school with me for a minute, and review some math.

Now, when I teach this stuff to trainers, as soon as they hear "math" their eyes glaze over and they look like a collective herd of deer caught in the headlights of a Mack truck. But, honestly, how are you going to talk sensibly about calories, diets like "40/30/30," percentages of calories from protein, decoding a food label, or anything else along those lines without unfuzzy-ing up some of the basics in the math department?

Which brings me to the area of "fat burning" zones.

See, one of the biggest misunderstandings and "myth-conceptions" in the field of exercise and weight loss has been around the field of fat burning. Aerobic teachers are constantly admonishing their students to work at a slower rate so they can "burn more fat." Almost all cardio equipment in the gym has a "fat burning" program, and we fitness professionals are constantly bombarded with questions from clients about how to get their heart rate in the target "fat burning zone."

The misconceptions come from a basic confusion between percentages and absolute amounts. See, at rest, the body is always burning a mix of fuels. All other things being equal, it doesn't like to burn protein, so that leaves fats and carbohydrates (more technically, fatty acids and glucose). At rest, the "average" person burns about 70 percent fat and 30 percent carbs. As one moves from rest to activity, the percentage of fuel coming from fat decreases and the percentage coming from carbs increases. The more intense the exercise, the more carbs and the less fat in the mix, until you reach the point called the "anaerobic threshold" where you're going at about your intensity limit. At that point, 99 percent or more of your fuel is pure carbohydrate and 1 percent or less is coming from fat.