I just cut down from 230 down to 188, moved back up to 220 and now I'm back to 211. I did exactly what you're doing when I cut, 6 moderate meals a day, every 2.5-3 hours (I'm up at 5:30am). The only thing that determines whether I'm cutting or bulking, is the type of carbs I intake. I think I'm a natural fat ass, so I probably get an insulin spike from smelling breads & pastas. When my simple carb intake is simply replaced by wheat, oats and brown (rice/pasta), my weight goes down. If I maintain the exact macros, but change from complex to simple carbs, it's bulking time. My body loves to store glycogen, so for me, it's largely an endocrinlogical issue, as oppose to macros. However, when I bulk, it's uncontrollably quick and I do add a fist full of pudge, it sucks.