Carbs, Carbs, Carbs

[Source: East Coast Cycos newsletter, in Tri-Rudy newsletter, September 21/09]

BY KATHLEEN WOOLF, PhD, RD

Swimmers, like most athletes, use carbohydrates as fuel during exercise. Unfortunately, the body only stores a limited amount of carbohydrate, and it can easily be depleted after a vigorous workout. To maximize your body’s carbohydrate stores, consume carbs before, during and after exercise.


Carbs Before Exercise
Before every practice or competition, include carbs as part of a pre-event meal to “top off” your muscle stores. Select foods that can be quickly digested and absorbed. Depending on the time of your pre-event meal, vary your meal patterns. When a pre-event meal occurs 4 hours before your event, consume foods such as a turkey sandwich, apple, oatmeal cookie and low-fat milk. If your pre-event meal occurs less than one hour before an event, limit your intake to a small amount of juice or fruit or a sports beverage. Research consistently supports that eating a pre-event meal improves performance. However, a single pre-event meal will not compensate for an overall poor training diet.


Carbs During Exercise
When exercise lasts more than an hour, carbs are recommended during exercise to provide additional fuel for your body. Carbohydrate intake during exercise allows athletes to exercise longer and harder. Consume 30 to 60 grams of carbs per hour during long duration exercise. To provide your body with 30 grams of carbs, choose 2 cups of a sports beverage or 1 medium banana or 3 large graham crackers.


Carbs After Exercise
Immediately after every practice or competition, consume carbohydrate-rich foods and beverages as part of your recovery. Choose fruit, 100% fruit juices, low-fat milk, cereal, sports beverages and bagels to replenish your carbohydrate stores so that you are ready for your next event. What you eat after a hard practice affects your ability to perform during your next workout.

Carbs Always
Because carbohydrates are the predominant fuel for most events, swimmers need to focus on a carbohydrate-rich diet. For optimal performance, make it a habit to consume high-carbohydrate meals and snacks, before, during and after exercise.



Kathleen Woolf, PhD, RD is a registered dietitian and a member of the American Dietetic Association, the Sports, Cardiovascular and Wellness Nutritionist Dietetic Practice Group, and the American College of Sports Medicine. She is an assistant professor in the Department of Nutrition at Arizona State University.



5 Fat-Fighting Foods to Add to Your Diet


From Team Beachbody - Join Today and Workout to Win!





Here's a twist on dieting you might like: instead of pointing out all the forbidden chocolates and other sweets and treats you can't have, let's talk about what you can have! Of course, just adding these "fat-fighting" foods to a poor diet of pizza and potato chips won't give you a figure like Anna Kournikova. But if you replace some of the bad calories you're currently consuming with calories from these foods, you might just be nicely surprised next time you step on the scale.

1. Apples. The skin of apples contains pectin, an insoluble fiber that serves as nature's own appetite suppressant. It's also believed that the scent of green apples is an effective stress reducer so keep a few out on your kitchen counter or at your desk.

2. Beans. High-fiber beans such as chickpeas, lima beans, and kidney beans make you feel fuller longer so you eat less and temper those unnatural cravings.

3. Dairy. Eating 3 to 4 daily servings of dairy, such as low- or nonfat milk, cheese, and yogurt may help burn more fat by shifting energy stored in fat cells to working muscles, according to a recent study. Not only will it help get rid of old fat cells, but it'll make it easier to keep the weight off for good!

4. Oatmeal. Try starting your day with a bowl of oatmeal instead of a Krispy Kreme. The regular, slow-cooking kind is much better for you than the sweetened, over-processed "instant" type. Oatmeal is a great source of the essential fatty acid GLA, and it contains a cholesterol-fighting combination of fiber, protein, and complex carbohydrates.

5. Nuts and seeds. These contain a lot of fat-fighting protein and fiber that will help you lean downas long as you don't overdo it as they're also high in calories and fat. Filling an empty Altoids container with raw almonds or walnuts will help with portion control and give you a healthy and filling snack when you're on the go.

Carbs on the Run

[Source: East Coast Cycos newsletter, in Tri-Rudy newsletter, September 17, 2008]

How to get the right amount of fuel so you don't hit the wall or the porta-potty.

By Sarah Bowen Shea
PUBLISHED 08/14/2008

When Lance Armstrong ran his first marathon in New York City in 2006, he shocked the running world for a few reasons: He clocked a respectable 2:59:36 with little training, and he reportedly ate quite a few chocolate-flavored PowerBar Gels on his run from Staten Island to Tavern on the Green-15 in fact. Stomach churning? Yes. Unheard of? Not necessarily. Many runners are confused about how much fuel they need for a long run, whether in training or racing. Some eat too much, others too little. There are potential perils either way. Having the right long-run nutrition plan can make the difference between finishing strong and not finishing at all.

"What you need are carbohydrates," says Deborah Shulman, Ph.D., a sports nutritionist in Bellvue, Colorado. Carbs are a good source of glucose, a form of sugar that our brain, nerves, and muscles need to function. A small amount of glucose circulates in our blood, but the majority of it is stored in our muscles and liver as glycogen.

The body can store only a limited amount of glycogen. When you deplete your stores, your muscles and brain run out of fuel and you feel physically fatigued and mentally drained. "Hitting the wall" is essentially your brain and muscles running out of carbs. Consuming carbs can help "minimize glycogen depletion and keep blood sugar level," says Shulman. In other words, you'll avoid crashing and burning. On the other hand, if you eat too much midrun, your stomach won't be able to digest all the carbohydrates and you'll probably experience sloshing, bloating, or cramping feelings that signal carb overload.


The 75-Minute Rule

On a run that's about 75 minutes or less, you can rely on your body's glycogen stores and the food you eat prerun to power you through. Run longer, though, and you need carbs.

Jackie Dikos, R.D., a consultant dietitian who heads Nutrition Success in Indianapolis, suggests that runners start "fueling before the onset of fatigue." That means you should start taking in carbs between 30 and 60 minutes into your workout or race, depending on the intensity of your run. Dikos, who ran in this year's Women's Olympic Marathon Trials, starts drinking a carb-rich sports drink about 40 minutes into a marathon. You should then continue fueling in frequent, small doses. The ideal is 100 to 250 calories (or 25 to 60 grams of carbs) per hour, after the first hour of running, says Nancy Clark, M.S., R.D., author of Nancy Clark's Food Guide for Marathoners. That's the equivalent of one to 2 1/2 sports gels or 16 to 40 ounces of sports drink per hour.

That said, a runner's exact calorie needs vary from person to person. As Clark puts it: "A Hummer needs more gas than a Mini Cooper." Smaller runners might only need 100 calories every hour, while larger runners might need around 250 calories. The less fit you are, the faster you burn through stored carbs, meaning you'll need more calories midrun to keep your tank full. Running at a quick pace or high intensity also uses glycogen at a faster rate-a car going 75 miles an hour uses more gas than one going 60.

Many runners rely on sports drinks (Gatorade, Powerade) and gels (PowerBar Gel, GU) for their carbs. "Both are sugar by another name," says Clark. "Sugar is what your body wants." But feel free to eat it in whatever form works for you, whether that's Gummi Bears, dried fruit, or Twizzlers. Clark, a veteran of nine marathons, eats mini Milky Ways on her long runs; Shulman, a runner and triathlete who routinely wins her age group, likes Fig Newtons.

The key to long-run nutrition, says Shulman, is for runners "to experiment with what works for them." Training runs offer the best opportunities to try new carb sources and practice timing your intake. By doing so, you'll learn how much your brain and body need to function at peak levels. And that means no more time lost to pitstops or run-ins with the wall at mile 21.