Making weight key for wrestlers

No matter what their size, every wrestler has at least one thing in common. All have to make their respective weight for each meet. Making their weight is sometimes a process that can take a couple of days.\nThe weight classes for collegiate wrestling range from 125 pounds to 197 pounds. Nine different weight classes exist within that range, plus a heavyweight above those. Wrestlers have little room for error, as no wrestler wants to be too far under in their class.\n"You need to be right on your weight," junior Jason Bader said. "You don't want to be under. It puts you at a disadvantage from the start."\nOften, wrestlers have to watch their diet and fluid intake. One meal could mean the difference between making weight and not. At this point in their careers, many find making weight simple. Others still have some trouble.\n"It's hard from the get go," senior Brian Smiley said. "You have to build a base of getting in shape and lowering the weight. I fluctuate about seven pounds after meets. I have to work on getting that down for the next one."\nSmiley wrestles at 133 pounds. He said that generally lower weight guys have the most trouble because they are already fairly lean to begin with and don't have too much weight they can lose.\nAt the beginning of the season, all wrestlers have to take hydration level and body fat tests. This tells that coaches how much weight a wrestler may drop and still be allowed to compete. This protects the wrestlers from losing too much weight.\n"They are pretty disciplined," IU coach Duane Goldman said. "Making weight is part of our sport. They have to watch it everyday."\nSome wrestlers eat whatever they want to, but eat it in moderation. Some eat what they want and cut back on meals as meets get closer as in the case of sophomore Steve Amy. \nAmy said he usually only eats one meal leading up to events and eats nothing the day of weigh-ins until he has weighed in. He quickly rehydrates before he is scheduled to wrestle.\n"As soon as I weigh-in, I hit the Gatorade," Amy said. "Depending on how much time I have, I will take in quite a bit."\nOther wrestlers carefully watch what they eat and make sure not to take in any unnecessary calories.\n"I try to eat only what will give me energy," Bader said. "I'm not one of those guys who will just eat salads. What the hell will salad do for me?"\nWrestlers are constantly lifting weight in order to maintain strength. Many said they feel that mixing strong cardiovascular workouts with weights won't affect them too much.\nFor the wrestling team, making weight has become a natural thing. No one wrestler has the same method. One thing seems to be the same.\n"Fluids are the key," Bader said. "You have to rehydrate after weigh-ins. If you have fluids in you, it really doesn't matter what you eat."\nWeigh-ins will be an important factor this weekend, when the Hoosiers face four big competitors. IU (6-4) opens the Big Ten season Friday against No. 21 Wisconsin. The Badgers (8-5) have dropped five straight to the Hoosiers.\nOnce again the Hoosiers will be without junior Ty Matthews and senior D.J Radnovich. Both are out with injuries. Junior Coyte Cooper will be returning to the mat after several matches off.\n"We're hurting a bit right now," Goldman said. "But we want to win as many dual meets as possible. The bigger aspect is the individual results. This will affect their seedings for the Big Ten tournament."\nSaturday, IU travels to Indianapolis to face Carson-Newman and the University of Indianapolis. The Hoosiers have had much success in the past against these schools with a 11-0 against Indianapolis.\n"We just have to start winning early," freshman J.P. Stanley said. "Winning is addicting. Once one starts, all of us will want to win."\nThe Hoosiers will end their weekend out of state against Penn State Sunday. IU will be searching for its first win over the Nittany Lions (3-6) .\n"(This weekend) will be mentally tough," freshman Pat DeGain said. "We have to make weight three days. It's just a barrier we have to get through"