Friday, February 25, 2011

Performance Eating 101

This is my first ever blog in response to a request.  A reader wants me to talk about nutrition for teenage athletes.  First, the disclaimer.  I am not a registered dietitian.  I have a degree in the humanities.  I have no certification in anything nutrition related.  What I am is a chronic researcher.  It’s in my genes or something – I just can’t stop learning.

What follows are some suggestions on how we can use fuel (a.k.a. food) to optimize our workouts, speed our recovery and lessen the likelihood of injury.  These recommendations are based on years devouring the current science on nutrition and fitness, as well as recommendations from my nutrition text books and a couple of websites, all of which I will reference.  Please pay attention to this part:  This is not meant to be specific instructions for any individual.  Instead, I am merely suggesting that there are ways we can really use our food and benefit from all it has to offer.  Specific advice for you, as an individual, can be sought from your health care practitioner or a Registered Dietitian.

Let’s begin with a very simplified view of how the system works.  We take in fuel (in the form of food) and the nutrients are then put to work in our body.  Protein is used for building muscle; carbohydrates are stored in the liver as glycogen which is made available to the muscles as a source of energy; calcium ( a mineral) adds strength to our bones.  Fruits and vegetables (which are also sources of carbohydrates) contribute vitamins, minerals and fiber which are crucial to maintaining the health of our organs and helping us fight infection and disease. Fats play important parts too but I have to shorten this discussion somewhere.

The other important thing you need to know is how the process of muscle building actually works.  When you are building muscles, you are actually causing tiny breaks or tears in your muscles. Because the muscle you had “on hand” was not sufficient  for the task, your body not only rebuilds the muscle damaged but adds on for good measure.  Therefore, what we think of as “building” is actually breaking apart and then building.  We help this rebuilding process by eating healthfully during the rebuilding phase.  If you want to learn more, here is an article on the topic written in plain English.

These days, we tend to talk about food as being either protein or carbohydrates (“carbs” for short).  We hear a lot about carbs “making us fat” and also about “good carbs” and “bad carbs.”  Really there is no such thing.  We can make healthier choices or less healthy ones, but carbs themselves are not “bad.”  In fact, they are an essential part of our living and growing and certainly an essential provider of energy for training.  Just as you wouldn’t expect a car to run without gas, you can’t expect your muscles to work without fuel!

For everyday exercise (less than 1-1/2 hours duration), the glycogen reserves we have from a healthy, well-balanced diet are plenty.  For athletes who are performing at a high level (cyclists, distance runners, endurance athletes), these stores may not be enough.  For an endurance task or one requiring a LOT of energy, loading carbohydrates beforehand will help increase these stores in the liver, making more available for the task at hand.

What this means, simply, is that before an endurance task, loading extra carbs can really help.  Many athletes eat a diet of about 70% carbohydrates for 3 days before the event.  They also reduce their training during this period, not only to allow their muscles to rest and heal, but also to help build the glycogen stores in the liver.

Dr. John Ivy of the University of Texas has done tons of research on how food and drink impacts performance.  Articles about his research are widely available but I have linked one here.   He has also co-written a couple of books if you are really serious about making the most of your workouts; the best known is The Performance Zone. In this book he gives specific information for various sports as well as charts for specific nutrients based on weight and activity.

30 minutes or so before working out, make sure you drink plenty of water, about 2 cups.  When you are low on fluids, or dehydrated, it stresses your body and that affects performance.  You need to keep drinking throughout, about 1 cup every 15 to 20 minutes.  Dr. Ivy recommends a sports drink that is 4 parts carbs and 1 part protein.

After you work out (again, we are talking about long periods of exercise – 1-1/2 hours or more) you need to replace those carbs and some protein, as well as replenish your fluids.  Most researchers say you need to eat and drink within about 30 minutes of completing your work out.  Replacing the fluids is essential and so are consuming some carbs.  Carbs won’t repair muscle, though, so you need some protein.  Some people drink a glass of 100% fruit juice with a peanut butter sandwich.  I am more inclined toward a piece cheese and whole fruit.  Find a combination that works for you and remember to get it in right after that workout.  Dr. Ivy’s window for this refueling is 15-45 minutes after the event.

We know that muscles actually break down during exercise.  Dr. Ivy’s research has shown that the muscles are most receptive to rebuilding in the first 24 hours after exercise.  There is a lot of science behind this claim that has to do, in particular, with insulin receptivity in the muscles.  What’s most important for us to remember is that muscles need to repair and rebuild!

So to reiterate the basics:
·    Before a big meet or event, eat extra carbs for 3 days.
·    Start the event well hydrated and drink lots as you go.
·    Eat and drink within 30 minutes of completing exercise
·    Eat a healthy diet with extra carbs and good quality protein in that important 24 hours after exercise.
·    A healthy, well-balanced diet through all of your life is your best bet for improving performance and preventing injury. 

 Additional sources (others are linked in the body of the blog):
This is an article on current thinking about carb loading – read the whole thing, there is an evolution that isn’t obvious in the first page!
Understanding Nutrition  by Whitney.  I love this text.  I use it all the time.

Friday, February 18, 2011

Kessler, Fat2Fit : Friday! Tips, Tricks and Inspiration

Today I am recapping some of my favorite tips because these are resources I depend on regularly:

I continue to be inspired by the book,  The End of Overeating (Kessler).   What amazes me is that months after reading it, I am still constantly thinking about and pondering things I read there.  I have read a lot of books on nutrition -- the fact that this one made such a huge impression speaks to its power.  It is a  fascinating story of what makes a craving tick and how "big food" is contributing by working hard to feed my cravings. I am working on a thorough book review on this so I don't forget what I learned.  I'll post it if I ever finish it! 

Here is a PBS Documentary, "Fat, What No One is Telling You." It's very thought provoking and full of news from research, but don't watch it if you're feeling hopeless. It's food for thought but not edited in an encouraging manner. Therefore, I'm recommending it with some reservations.

I have a favorite podcast - Fat 2 Fit Radio -- which segues perfectly with my sensible eating, moderate loss rate plan. They have a good BMR (basal metabolic rate) calculator. I found instructions for calculating this in lots of places on the web, but the simplest way was to follow the instructions I found at Fat 2 Fit. 

They have a very inspiring podcast.  When I start losing my vision, I listen to these down to earth and inspiring guys.  If Spark had a podcast -- it would sound like this one.  You can find it on iTunes or here.

Finally, here is my inspiration for the day; I am paraphrasing "Gabriella" from MTV's "I Used to be Fat:"  I can be mad and then eat something and feel better for two minutes and then turn my anger on myself and feel guilty.  Or I can be mad and deal with my feelings and really get my anger out - and keep losing weight.

Happy weekend everybody!

Tuesday, February 15, 2011

Eating Low on the Food Chain

(This is a "replay" of my March 19, 2009 post, edited for relevancy!)

I was so proud of myself as I checked out at the grocery store tonight. In my cart were two processed foods for me: tomato soup that I occasionally eat as a treat, and sugar free/fat free pudding mix for that occasional need for dessert. It sounds kind of offbeat to be proud of my grocery cart but, oddly, I was. Because with the exception of the aforementioned extravagences, everything in the cart was as close to it's natural state as a city-dwelling busy gal can get it. My cart contained canola oil, dry beans, brown rice, chicken, and produce. That's it.

Obviously I want to lose weight and I want to use the expert knowledge accumulated over the past few decades to empower that quest, hence the name of the blog.  I want to lose weight. And there is more.

I want to be healthy. Truly, robustly, undeniably healthy. I want to eat the foods that serve me and avoid the foods that do not. I am making lifestyle -- aka permanent -- changes. So these days, I am eating low on the food chain and also choosing selections that are thought to be less inflammatory, like collard greens, for instance.

I mentioned recently that I have been tracking my food on the NutritionData site. Their tracking program analyzes the macro nutrients in my food. It is very affirming. When I'm eating food as close to natural as I can, I get most or all of my essential nutrients every day. Imagine that! There has also been a fabulous unintended consequence. My 12-year-old has IBS and lately she has been suffering far fewer painful bouts. We both attribute this to the uncomplicated and beautiful home-cooked meals.

If you want to try eating simpler and more healthful foods, here are a few tips:
  • Shop primarily in the outside aisles of the supermarket
  • Relegate canned or boxed --processed-- foods to occasional treats
  • Avoid foods that contain high fructose corn syrup; it has many deleterious affects, not least of which is stimulating your appetite
  • Teach your whole family to chop vegetables and you will always have a soux chef handy
  • Try a locally grown produce delivery service for fun, freshness and variety
  • Cook ahead when possible, eg., the week's worth of brown rice, oatmeal, and soup
  • Utilize your freezer; buy in bulk and repackage to your family's size; do big projects (like meatballs) in massive batches for time and money savings
  • Make pretty food. Somehow, it tastes better.

Friday, February 4, 2011

Snowy Friday Tips, Tricks and Inspiration -- Bronzer and Spark

In the past 6 days, 14,500 PLUS people have joined Spark People in search of support for a healthier life style!  I racked my brain but could not come up with anything more inspiring than that!

SparkPeople is essentially a free weight-loss website.  Not my first.  However, I have never found a site with more helpful articles, more videos, more support, more recipes and all for free.  It includes a calorie counter, a food tracker, an exercise tracker and a way to set your own personal goals.  The online community (organized into message boards and teams) is helpful and kind-hearted.  In 15 months, I have seen no mean-spirited posts.  Please check it out.  The only thing it will cost you is time!  (If you do check it out, please "friend" me.  My Spark name is DreenaMT)

My tip of the week is about water.  We all know we need it but hardly anybody gets it all in during the day.  I have discovered that I can "chug" a full glass or even two when I first get up and I am very thirsty, so it seems easy.  Then I'm 1/4 of the way there!  Try it.

Finally, my "trick" is for my lady friends.  If you are having one of those days where you think your face looks fat  -- even though this is probably in your mind -- you can sweep a tiny bit of bronzer just under your cheek bones and then blend it in a bit with a sponge.  Instantly slimmed.  I swear, EVERY time I do this, someone asks me if I've lost weight.

It's snowing here in Round Rock, Texas; this is a rare event and the kids are chuffed!  I'd better get my warm clothes on - although after getting the 1, 2 and 3 year-olds dressed, I'll probably be well warmed up!