Caffeine has been used as a performance aid for a long time. Prior to 2004, it was on the International Olympic Committee list of banned substances. Caffeine was not banned entirely however there was a tolerance limit in place.
Caffeine has been used as a stimulant since Paleolithic times. It is a naturally occurring substance, found in coffee beans, tea leaves, cocoa beans and cola nuts and it is now the most widely consumed drug in Europe and America.
This hearty Italian soup is made with pasta and beans and finished with a generous sprinkling of parmesan.
Serves 4, prep 30mins, cook at least 2 hours
Source: Jane Hornby http://www.bbc.co.uk/food/recipes/slow_cooker_minestrone_24914
Not to be confused with ‘train high, compete low’ (which refers to altitude), training with low carbohydrate levels and competing with high levels has been referred to recently as a new strategy. The landmark studies that initiated this strategy are relatively recent and the first of these investigations is known as the ‘one legged cycling’ study….
Constant snacking can be harmful to teeth. Eating sugary foods or drinks produces acids that attack teeth. Our saliva takes an hour to neutralise those acids after each snack.
But don’t despair! There are lots of snack choices that are healthy for teeth as well as for our bodies.
Cakes are popular as a post-exercise snack however much of the health-related press will suggest that they should be avoided in all circumstances. I did some baking for sale after a local race recently and a club runner asked me, with a wry smile, if I was going to make a low GI cake.
Recovery after exercise such as running, walking or cycling involves a number of different physiological processes. In the short term (3 to 4 hours) rehydration is the number one priority, so we need water and some electrolytes. The second priority, the replacement of glycogen fuel stores, requires carbohydrate. But what about protein?
At the end of a club run I’ve often been asked, ‘How many calories did I burn?’ The answer varies considerably but the heavier you are, and the faster you run, the more calories you’ll use per hour.
Great recovery food to follow exercise (carbs, fat and protein), but not so good for the dieters! (183 kcal per serving)
Prep time 10mins; cook 15mins; 20 servings.
Pre-heat the oven to 200 C / 400 F / Gas 6.
In a large pan, melt the spread, sugar, syrup and treacle together, stirring until melted and smooth.
Remove from the heat and stir in the carrots, oats and seeds until thoroughly mixed.
Tip into a 30x20cm (12x8in) tin, press down well and bake in the centre of the oven for 15mins.
When lightly golden around the edges, remove from the oven. While hot mark out 20 squares, then leave to cool. When cold, remove from the tin and separate properly.
Store in an airtight container. Suitable for freezing.
Source: www.britishcarrots.co.uk
If regular marathoners don’t lose weight or get thinner, does it mean that those marathoners can’t be burning fat, else they would get thinner?
Read on, and follow through the physiological arguments on this conundrum
Recovery is about restoring glycogen (fuel) stores and muscle protein. After a race or a heavy training session, you will have depleted your muscle and liver stores of glycogen, potentially to quite low levels, and carbohydrate foods are essential in replacing those stores. Even without any overt injury, running causes micro-level damage and a net breakdown of muscle protein. Dietary protein is needed to support the increased rate of muscle protein turnover that will counteract this damage. Continue reading