27 Aug 2014
Well, that is, if you are drinking milk. A while back I wrote a post on organic produce, the point of which was essentially “Meh, nutritionally organic and conventional produce are very similar”. But that’s not gong to be the point of this article. The point of this article is that if you put dairy products into your body, they better damn well be organic 99% of the time.
How Milk Is Made
Conventional dairy farming can be a nasty business. Cows live in close quarters, are fed corn/grains (not the natural diet of a pastured animal) and receive antibiotics (scary fact: somewhere around 80% of antibiotics produced in the US are given to animals). None of these things is particularly healthy for the cow. And I haven’t even gotten into the pooping – how much, where it goes, and what that does to the environment. I’m not going to either, there’s enough on that circulating the web. (Or, if you’re interested in a comprehensive book on industrial dairy and meat production in the US, check out Animal Factory).
In contrast, the standards for organic livestock include:
- Organic feed
- Access to outdoors
- Ruminants must have access to pasture during growing season (at least 120 days)
- Preventive healthcare plan
- Prohibited use of antibiotics, growth hormones, genetic engineering, or cloning
Source – Extension
Why It Matters
OK there we go. Antibiotic resistance and superbugs are a HUGE HUGE HUGE problem that is continuing to grow. The more antibiotics are used when they shouldn’t be (like for prevention in all of our livestock, or when you have a virus like cold or flu), the more opportunity bacteria have to build resistance. And bacteria we can’t kill leads to disease and death. Can you imagine dying because you cut your foot at work? Before antibiotics, it happened. If you want to read something terrifying about antibiotic resistance, read this article on a post antibiotic era.
Another benefit of organic dairy is the actual nutrition, and there’s some evidence to back it up.
As far as dairy is concerned, several studies demonstrated the superiority of organic dairy compared to conventional. A review conducted in Germany added data from the last three years to an existing pool of data and found that organic dairy products are higher in protein and omega-3 fatty acids and have a higher omega 3 to omega 6 fatty acid ratio than conventional products. Typically, the Western diet is high in omega 6 fats and low in omega 3 fats, but a higher omega 3 to omega 6 ratio is thought to reduce inflammation and risk of heart disease. The authors suspect that these results are due to the differences in the way organic and conventional dairy cows are fed. (Palupi E, Jayanegara A, Ploeger A, Kahl J. Comparison of nutritional quality between conventional and organic dairy products: a meta-analysis. J Sci Food Agric. 2012 Mar 19. doi: 10.1002/jsfa.5639. [Epub ahead of print])
Another study in the Journal of the Science of Food and Agriculture looked at the fatty acid and antioxidant profiles of various input levels of conventional and organic milk found that “highest concentrations of nutritionally beneficial compounds were found in the low-input organic system. Adapted grass-based feeding strategies including pasture offer the potential to produce a distinguishable organic milk product quality.” (Kusche D1, Kuhnt K, Ruebesam K, Rohrer C, Nierop AF, Jahreis G, Baars T. Fatty acid profiles and antioxidants of organic and conventional milk from low- and high-input systems during outdoor period. J Sci Food Agric. 2014 Jun 5. doi: 10.1002/jsfa.6768. [Epub ahead of print]).
How To Choose The Right Dairy
Look for the organic label. Bonus points for grass-fed. And to avoid sugar, stick to plain dairy – no Strawberry milk, fruit on the bottom yogurt, etc. Also remember to look for organic when you are buying cream for coffee, too.
Photo c/o http://www.pinterest.com/hamcohealth/infographics-posters-memes/
Photo 2 c/o Mica Monkey
20 Aug 2014
Sometimes deciding what to blog about is hard, so I love when you guys ask me questions and give me some inspiration! Shout out to Shannon Flahive for emailing me a question on olive oil v. canola oil to get this blog rolling. If you’d like me to answer a nutrition question in the blog, email me at [email protected]
Canola oil has been making headway in the US as a “healthy oil”. Multiple sources cite it as having the following benefits:
- Less saturated fat (only about 6%) than any other oil
- Omega 3 fatty acids
- Higher level of mono-unsaturated fats (observed to be good for cholesterol) than any oil except olive
But what really IS canola oil? There is, after all, no such thing as a “canola” plant. And is it really healthier than other oils, like olive?
No, really. Canola oil comes from the seeds of the rape plant, in the same family as mustard, radishes, and cauliflower. Rapeseed had been used in Asia and Europe as lamp oil, and later cooking oil, and later became useful for lubricating steam engines on large ships. The oil from the rapeseed was not ideal for eating because of high contents of eurcic acid, which has been linked to heart muscle damage, but in the 1960′s and 1970′s Canadian plant breeders used traditional cross-breeding practices to mostly eliminate the eurcic acid (subbing in oleic acid instead) and create an oil fit for human consumption. Canola Oil – an abbreviation for Canadian Oil – replaced rapeseed oil production by the 1980′s and is produced in Canada. Canola oil is most often used for cooking or salad. dressings.
Olive oil is – obviously – produced by pressing tree-ripened olives. Olive oil is produced in a variety of places, and the taste can vary based on origin. There are several types of live oil: extra virgin (the result of the first press of the olive and has less than 1% acid - this is widely considered the best type), virgin olive oil (also first press, but higher acid content of up to 3%), Fino oil (a combination of extra virgin and virgin olive oil), and simply “olive oil” (a combination of fino and virgin or extra virgin oils). In the US, we also have light olive oil, which is simply olive oil refined to create a lighter color and less intense flavor (the calorie and fat numbers are the same as regular olive oils).
Olive oil has a smoke point of 375 degrees F, making it best suited for lower temperature cooking like sautéing. The light olive oil has a smoke point of 468 degrees, making it more suited to frying (or baking, given its light taste). Canola oil’s smoke point at 400 degrees also makes it good for frying. Imagine that – a “healthy” oil ideal for frying.
Many food companies and retailers are using canola oil in their products, likely because it’s supposedly healthier and more versatile given that it is flavorless and has a high smoke point.
Isn’t this the big question? There have been some scares about canola oil circulating the internet, but so far I didn’t find much to be worried about.
Olive – A litany of research has shown olive oil to be beneficial for health, and a Mediterranean diet including olive oil has been associated with lower risk of heart disease, obesity, and type 2 diabetes, and lower cholesterol numbers.
Canola – A quick review of PubMed turned up nothing remarkably scary or miraculous. A review from 2013 in the journal Nutrition Reviews found “substantial reductions in total cholesterol and low-density lipoprotein cholesterol, as well as other positive actions, including increased tocopherol levels and improved insulin sensitivity, compared with consumption of other dietary fat sources”.
From what I can tell, Canola oil isn’t terrible for you. It may also not be great for you. Just because it is lowest in fat does not make it healthiest. It’s worth pointing out that olive oil has been around since before Jesus was cool, but Canola oil has only been around since ZZ Top was, so olive had a bit of a head start (and a longer proven record) than canola.
If you’re looking for a new oil to cook with, well… why ? Olive oil is fantastic for sautéing and makes everything (in my opinion) more delicious. Coconut oil or grass-fed butter are good for the limited amount of baking you should ideally be doing. And if you need to fry something – I guess Canola oil works. But so does light olive oil.
If you find canola oil in your Whole Foods Hot bar or other prepared or packaged food, it’s fine in moderation. But you’re better off cooking for yourself with an oil that wasn’t derived from what was once engine lubricant
13 Aug 2014
I’ve heard a couple of people over the past few years talk about cutting out carbs and sugar to such an extent that even the usually neutral fruit was eliminated. I’ve heard people reference bananas and grapes as “very high in sugar”, and something to be avoided. Now we all know sugar is the opposite of awesome for you and that cutting back on carbs and sugar can produce weight loss. But do you really need to cut the bananas to achieve or keep a healthy body?
Fruit vs. The Rest Of ‘Em
There is a fundamental difference between the sugar in fruit from the sugar in grains, baked goods, and sweetened beverages: FIBER. Yep, that fiber – the “gluten free” of the 1990′s. The thing is, fiber (along with protein and fat) modulates the rise in blood sugar following the consumption of sugar. (If you don’t recall the glycemic index, this should refresh your memory). Basically ,eating sugar alongside fiber slows the uptake of sugar by the body, thus lessening the insulin required to deal with it all at once. That burst of insulin needed to deal with the flood of sugar is what leads to insulin resistance.
There is also the point that the sugar in fruit is 100% natural and not added in or processed in any way.
The bottom line is, human beings still need carbohydrates to survive (yes, I know some people can function in ketosis. But that’s a lot of work and sounds pretty miserable to me. Right now I am talking to the 99% of people at the gym who want to be healthy without going bananas – pun intended). And whole foods like fruit, starchy vegetables, and the occasional unprocessed whole grain or plain dairy product can be a great source of those needed carbohydrates. Bananas make a pre WOD breakfast, grapes and watermelon are deliciously hydrating after a workout, and I find apple (with a little PB added) to make a satisfying snack. (Side note: I have warned about eating too much fiber before a workout in the past. The beauty of fruit is that while it has some fiber, it doesn’t have as much as green vegetables or fortified cereals or bars, so most people can generally eat some within 30 minutes of a workout and not experience any discomfort). Although, obviously, I wouldn’t recommend eating 10 bananas at the same time.
So basically – keep eating fruit guilt free. It’s almost peach season.
What are your thoughts on fruit?
06 Aug 2014
I have always shared my birthday (August 5th) with Neil Armstrong, and now, I share it with a new friend: the Gluten Free Label. That’s right, as of yesterday, the term “gluten-free” (as well as “without gluten”, “gluten free”, and “free of gluten”) is regulated by the FDA. So, what does this mean for you?
Gluten is the protein found in wheat, rye, barely, and other hybrid grains. Gluten is usually safe for most people, but about 1% of the population has a condition called Celiac Disease, which is a gluten allergy. When these people eat gluten, their body has an autoimmune response that ultimately leads to damage to the lining of the intestines, which then leads to nutrition malabsorption (as well as other symptoms like bloating and frequent illness). The only treatment for Celiac disease is a gluten free diet.
However, gluten free has also become popular among people without any allergy to gluten. People go gluten free for a number of reasons, including weight loss and just trying to feel better. As more people went gluten free, the food industry clamored to meet their demands. However, this was still confusing for people who truly needed to avoid gluten, as “gluten free” had not legitimized, regulated definition.
In August 2013, FDA announced it would begin regulating the term “gluten free”. As of August 5th, 2014, any food labeled “gluten free” must – according to FDA – either be inherently gluten free (like nuts) or does not contain any of the following:
1) a gluten-containing grain (e.g., spelt wheat)
2) derived from a gluten-containing grain that has not been processed to remove gluten (e.g., wheat flour); or
3) derived from a gluten-containing grain that has been processed to remove gluten (e.g., wheat starch), if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food.
In addition, any presence of gluten in the food must be less than 20 ppm. The FDA used 20 ppm because there is currently no available technology to allow them to measure levels below that.
This label is voluntary, so for example, Diamond is allowed to label their raw and salted almonds “gluten free”, but they don’t have to.
You can read more on FDA’s website.
What This Means For You
If you have Celiac disease, this means that you may now shop with confidence, knowing that foods labeled “gluten free” or anything similar are in fact, as far as modern technology an detect, free of gluten. This is also helpful for anyone (schools, hospitals, parents, babysitters, dinner party hosts, etc) who may need to feed someone with Celiac disease in the future.
But, for the general population, this doesn’t mean as much. Often times foods like pretzels and bread which would normally have gluten but are processed to have it removed have no added benefit for someone without gluten allergy. These foods are often no healthier than the original and are twice as expensive. Gluten free grain foods are usually made with a mix of potato, tapioca, and rice flour. If you’re trying to eat healthier (or fewer) grains, my advice is to choose 100% whole wheat and cut back on how much you’re eating by adding more vegetables. You can also substitute some grains for vegetables altogether, like spaghetti squash in place of pasta or chopped cauliflower in place of rice.
30 Jul 2014
Usually when I’m talking about protein foods, I mean foods like chicken, beef, eggs, and other foods whose primary macronutrient is protein. But this time, I’m talking about the other “protein” foods. The Cheerios Protein and high protein bread. This trend of adding protein to all sorts of food should be great news, right? I mean, protein is so good for so many reasons – helps build muscles, keeps you satisfied, important part of DNA, aids recovery for athletes… the list goes on. Unfortunately, throwing protein powder into every possible consumable is not the answer, and here’s why.
1. More processing – if you thought cereal and bread weren’t processed before, they sure are now. The best breads involve grinding down wheat and other grains, packaging them up to send to a baker, the baker mixing them with water, yeast, and whatever other ingredients, baking, and packaging. Now you are adding to that process isolating and dehydrating cow’s milk protein (99.9 times out of 100 NOT a grass-fed, humanely raised cow either) or dehulling and defatting soybean meal to create soy protein isolate, and packaging that up too. The macronutrient label may now reflect a more balanced food item, but the ingredients list will tell a different story.
2. What kind of protein is that again? Let me just say that I have minimal faith in the food industry to use quality ingredients. Even the brands that claim to (looking at you, Naked Juice) are owned by brands (like Pepsi) who only give a crap about profit. Even I don’t know where most of the protein powder on the shelf at GNC comes from.
3. $$$$$$$ - Adding a trendy component to your product = increased price. To be fair, I have not had time to check a supermarket, so I will stand corrected if someone tells me protein cheerios and protein bread aren’t more expensive than the regular variety.
4. Raw protein powder tastes like crap – which means to make it palatable, the protein variety requires a whole bunch more sugar. This is also why there is always some small amount of artificial sweetener in your Progenex. The good thing about artificial sweetener is that because it’s so much sweeter than regular sugar, you only need a small amount of it. Either way, just compare the nutrition label for Cheerios and Cheerio Protein Honey Oat. The regular Cheerios have 1 gram of sugar per cup, while the Protein version has 14 grams per cup and twice the total carbohydrate (42 grams compared to 20 grams). And while we’re being honest, who eats only the serving size? To get 7 grams of protein, you are adding 13 grams of extra sugar. Honestly, I’d rather see you drink a glass of milk, make an egg, or even eat 2 TB of peanut butter. Both of those will provide more actual nutrition (I’m talking the vitamins and minerals here) than processed cereal with protein powder in it.
Now, this isn’t a knock on protein powder. That has a couple of specific, evidence based uses for some people (you can learn more about that in another blog post). What I’m knocking is taking a food that is OK but not great for you (Cheerios, whole grain bread, etc) and trying to dress it up as the newest health food while actually making it kind of worse. Going back to the Cheerios example, both Banana Nut and Chocolate Cheerios would be a better option than the Cheerios Protein Oats and Honey (fewer ingredients, fewer types of sugar, half the total carbs, a little less sugar), despite the fact that they sound like desserts.
The bottom line is your protein should come from natural sources like eggs, grass-fed/pasture raised meat and dairy, and nuts and seeds. If you’re a vegetarian, even Tofu and some protein supplements are leaps and bounds better than adding protein powder to cereal and other grains. And if you’re looking to add convenient sources of protein to your diet, options include jerky, hard boiled eggs, nuts, deli slices, etc.
Have you tried protein enhanced foods? What did you think of them?
Now, milk is a pretty decent food. It has calcium and is fortified with vitamin D, both of which are good for your bones. As a bonus, (low fat) dairy consumption has also been associated with decreased risk of cardiovascular disease and type 2 diabetes and is associated with lower blood pressure. In addition, milk contains a mix of protein and carbohydrates that make it a good post workout recovery beverage (or part of one that includes added protein).
But do you need to drink 3 cups (8 oz glasses) of it per day? No, you don’t. So where did that recommendation come from?
A Brief History of Milk In The US
Back in the 1940′s and 1950′s, everyone drank whole milk. It went in cereal and accompanied dinner. But somewhere around the 1950′s and early 1960′s, people started hearing that whole milk was bad for your health. That it could increase your risk of heart disease. So people stopped drinking it. In the meantime, the Dairy Industry kept on producing at high numbers, creating a surplus. This lead to the formation of the Dairy Checkoff Program, which according to Dairy Management Inc. works in the following way”
“Dairy farmers pay 15 cents and dairy importers pay 7.5 cents for every hundred pounds of milk (or the equivalent thereof) they sell or import into a generic dairy product promotion fund – familiarly called the “dairy checkoff” – that DMI manages along with state and regional promotion groups. That money – with USDA oversight – is used to fund programs aimed at promoting dairy consumption and protecting the good image of dairy farmers, dairy products and the dairy industry.”
So basically, the dairies pay the USDA, and the USDA promotes milk products for them. Totally legit, right? Now to be fair, it is recommended adults consume 1,000 mg of calcium per day, and a cup of milk has 305 mg. So while the 3 cups per day DOES meet those calcium needs, I think framing this in consumption of dairy alone (without more focus on other calcium containing foods) is underhanded.
Now as educated adults, we might be able to figure this out and recognize that while dairy isn’t bad for us, we also don’t need to consume a gallon of milk a week per person, either. But not everyone knows this information. In addition, according to a new report called Whitewashed: How Industry And Government Promote Dairy Junk Foods:
- About half of all milk is consumed either as flavored milk, with cereal, or in a drink;
- Nearly half of the milk supply goes to make about 9 billion pounds of cheese and 1.5 billion gallons of frozen desserts–two-thirds of which is ice cream;
- 11 percent of all sugar goes into the production of dairy products.
For more see Eat Drink Politics.
So, the government is promoting all this dairy, and much of it is in the form of things like sugary Boston Cream Pie flavored yogurt, strawberry milk, and to accompany fruit loops.
What Can We Do
My recommendation is to consume dairy as it fits into your life. I eat Nutty Nuggets cereal every morning, and on alternating weeks enjoy it with 2% milk or almond milk. I eat yogurt and cheese every now and again. But I don’t enjoy drinking milk, and I don’t add cheese or milk to most foods. I do, however, use Greek yogurt as a sub for mayonnaise in chicken or tuna salad. However, I know some people (ahem, Martin) drink a lot of milk regularly. And that’s fine too.
Here are my basic tips for dairy:
- Choose milk that is grass-fed and from humanely raised cows.
- Choose Whole or 2% milk or plain Greek yogurt. It’s actually pretty hard to have too much on a regular basis if you’re eating rich, plain dairy (at least I find).
- Avoid ice cream, processed cheese, etc as primary sources of calcium. The benefit of calcium from a box of Kraft Mac ‘N Cheese is not worth the cost of what else is in the food.
16 Jul 2014
Summer in New England always feels to me like trying to pack a year’s worth of outdoor fun into 90 days. It seems like there’s a BBQ, happy hour, sporting event, or party every weekend to tempt me with beer, chips, and all sorts of less than healthy fun. And while having a “cheat day” isn’t the worst thing in the world, having them three times a week all summer can add up. And since the BBQ is the most ubiquitous summer activity, here is a little advice on making at least some of those BBQ’s a little bit healthier.
- Don’t show up hungry – snacks at BBQs plentiful in calorie and fat content (think chips, boxed cookies, etc), with scarce vegetable offerings. Have a salad or some fruit before you go so you’re not starving.
- BYO… If you want to be sure there’s something healthy there (like delicious kebabs, see below) or grass-fed, humanely raised hamburgers (instead of Bubba Burgers) then the safest bet is to bring it yourself.
- Stay hydrated. Alcohol and heat can combine to cause dehydration. Water will also make you a little less hungry. Try to drink a glass every hour, or alternate a glass of water with each alcoholic beverage.
09 Jul 2014
If you played sports as a kid, you probably grew up on the delicious, refreshing beverage called Gatorade (or Powerade, although I think Gatorade is better). Originally invented at the University of Florida (Go Gators) to hydrate the football team during hot summer games, Gatorade now produces a regular and low calorie drink, “natural” versions of these beverages, as well as energy chews and nutrition bars. And their marketing has been stellar – watch any Gatorade ad and you’re pretty much convinced that you should drink this stuff because that’s what the badass athletes do (and who doesn’t want to be a badass athlete). They’re all about that inspiring stuff like hard work and determination. Well, at least most kids probably think that. As adults, we’re just trained to crave it. If I go running in sub 75 degree weather for longer than 30 minutes, I come back craving a blue Gatorade (because maybe the flavor is inspired by some fruit, but we just know it by the color. Yellow is a close second for me). Of course, Gatorade has also gotten some negative press surrounding their use of brominated vegetable oil (BVO) – which they’ve since discontinued using - because it had been patented as a flame retardant and is banned in Japan and the European Union. But, is it OK to drink or should you avoid it?
Sports Drink Pros
Sports drinks are great – and have been successful over the past 40 years – because they provide the unique combination of dilute carbohydrate and electrolytes in an easily digestible format. Sports drinks have essentially been formulated by scientists to provide EXACTLY what athletes need during exercise to prevent dehydration and electrolyte imbalance. The average regular Gatorade has 80 calories, 21 grams of sugar, 160 mg of sodium, and 45 mg of potassium. The G2 series is usually 30 calories and 7 grams of carbohydrate with the same electrolyte content as the original.
Other Gatorade perks:
- Helps prevent hyponatremia (salt deficiency), which generally happens when athletes over hydrate.
- The taste generally makes you thirsty, so you drink more. When you’re working out for a long time (over an hour) in very hot conditions, that can be a plus.
- It tastes good. Sometimes water gets old.
Despite loving Gatorade as a kid/teen just kidding I still love it now, this is the part that always makes me sad: the ingredients list. The Blue G2 flavor (apparently called “Glacier Freeze) that I like so much contains the following: Water (fine), sugar (OK I was expecting that), citric acid (not a big deal), sodium citrate (OK that’s the sodium, just with a different companion than table salt), mono potassium phosphate (potassium source), sucralose (commonly known as Splenda, because I guess 7 grams of sugar wasn’t enough to make it appealing to the American palette), acesulfame potassium (anOTHER artificial sweetener) and Blue 1 (that would be an artificial color. Ugh). So, most of the ingredients are fine, not everything that isn’t 100% natural is going to kill you, although I really try to avoid artificial colors.
In addition, a few other sports drink drawbacks:
- It often gets misused or overused. Pretty sure Lebron James needed some Gatorade in San Antonio when the AC broke, and it’s very useful during a half marathon or other endurance activity. But a lot of kids, adolescents, and even adults nowadays are drinking it while playing video games or at school. Unless you’re sweating your butt off during a workout, you don’t really need an electrolyte drink.
- The taste generally makes you thirsty, so you drink more. Yes, I realize this was also a pro. But when I return from a 45 minute run, I could benefit from 8-12 ounces and end up drinking nearly the whole bottle before it occurs to me to put it away. That’s a lot of sugar I probably didn’t need.
So, should you drink Gatorade?
My answer is yes, when it is appropriate and if you prefer it over other options. When is it appropriate?
- When you’re working out for over 60-90 minutes or in extreme heat conditions
- When you complete a WOD like last week’s 1K test on the erg and need a little extra sugar before the second WOD. However, in this case you only need a small amount.
What are some other options? Coconut water, diluted juice (full concentrated juice can make you fee sick to your stomach by adding too much sugar - compare 21 grams of carbs in 12 ounces of Gatorade to over 40 grams in the same amount of Naked Juice or OJ).
What are your thoughts? Do you love Gatorade? Hate it?
Some of you may hear words like “energy systems pathways” and “glycogen stores” thrown around a lot. Or perhaps this is the first of them you’ve heard. Either way, the burn of today’s 1K followed by a mini version of DT inspired me to write about how the body converts stored energy into usable energy to rule your workouts.
A Quick Biochem Lesson
ATP. That sounds familiar right? Well, it should ring a bell from high school biology. ATP is a molecule found in all living cells that when broken down provides energy for a variety of cellular processes.
Pathway 1: The Phosphagen Pathway
This pathways is used for the first 10 seconds of exercise (so today on the rower, the first 5 or so strokes). This pathway draws on ATP stored in the muscle for about 2-3 seconds, then uses creatine phosphate to regenerate ATP until that runs out. This explains why creatine supplementation improves recovery and output for short duration, high power movements. For more on creatine you can read one of my previous blog posts. Movements that might utilize the phosphagen pathway are short duration at all out intensity (like a 100 meter sprint).
Pathway 2: The Glycolytic (Or Lactic Acid) Pathway
In this pathway, the body breaks down carbohydrates – both glucose readily available in the bloodstream or glycogen, the stored form of carbohydrate in the liver – to produce ATP as well as a molecule called pyruvate. Pyruvate can either convert to another molecule that is used to regenerate ATP or can convert to lactate, which forms lactic acid (and causes that burn in your legs when you’re sprinting or rowing). Conversion to lactate happens when your body needs more oxygen that it is getting. This pathway isn’t very efficient, producing little energy for the input, but the benefit is that it produces the energy quickly. Your body produces energy with this pathway from 10 seconds to around 2 minutes.
Pathway 3: The Oxidative (Or Aerobic) Pathway
This is the pathway often referred to as “fat burn”. During the oxidative pathway, the body uses oxygen along with carbohydrate and fat to produce energy. This pathway is used for long duration, low power and intensity exercise. Think of running 6 miles, rowing around the river for an hour (obviously slowly so you don’t tip the boat…) or chipper WODs like Eva.
An important thing to remember is that the pathways are not mutually exclusive. While it’s easiest to break them down into specific time slots, multiple pathways are used simultaneously. For example, in today’s 1K, the first few seconds were mostly the phosphagen pathway. After 10 seconds, glycolysis picks up as the predominant pathway, and the aerobic pathway takes over the lead at around 1-2 minutes. But if you look at the graph to the left, you can see how at 30 seconds for example, all three pathways are providing some energy.
Why You Felt So Bad After That 1K
Now that I’ve explained the pathways, it’s easier to understand. By the 4 minute mark (when the 1K finally ended for most of us), you’ve burned through pretty much all of your stored ATP and most of your glycogen, but your body has only been creating energy via oxygen and fat stores for a few minutes. You’ve spent most of your stored energy and not had the time for your body to replenish it on it’s own.
What Should You Do
A couple of weeks ago, I wrote a blog post about how, while a lot of sugar in the regular diet can cause problems, there are times your body needs a little, especially during training. During a WOD like today’s, where we red line for a specific test, and follow it up with another challenging workout, the body would benefit from taking some sugar. I would recommend about 15 grams of very easily absorbed carbohydrate, such as:
- Coconut water
- Sport beans
- Non-fat candy
You want to eat a little something to beef up your glycogen stores, but you don’t want ANY fat or fiber to slow digestion. Of course, I made it through the WOD fine without any carbohydrate in the middle (as did the 6 and 7 am classes), but if you plan on training longer afterward, or want to go harder on the 3 rounds of DT, the carbs can help.
One of the most confusing “no-no’s” of the paleo diet is beans and legumes. Most of us have grown up learning hat beans are healthy for us because of their fiber and protein content, and many vegetarians and vegans rely on them as a protein source. But, according to the founding fathers of the paleo diet, legumes are no good. But what exactly is a legume, and why can’t you eat it? (Hint: if you read on, you’ll see that you can).
What Are Legumes?
According to Merriam Webster, legumes are “a type of plant (such as a pea or a bean plant) with seeds that grow in long cases (called pods)”. The fruits and seeds of these plants that we eat are also known as legumes. The legume family includes beans, peas, green beans, and peanuts.
Why Aren’t They Paleo?
There are a few reasons the paleo community excludes legumes. A few of the big ones include:
1. They contain phytic acid/phytates, which are “anti nutrients” that block the absorption of vitamins and minerals
2. They contain lectins, a class of proteins thought to cause “leaky gut” in the shorter term and problems like arthritis and poor vitamin/mineral absorption in the longer term
3. Cavemen didn’t eat them
Why They’re Not The Devil
Sadly, a lot of the paleo blogs that explained why legumes aren’t paleo were written with a lot of doom and gloom. I closed out my Safari tab thinking my body was going to self combust if I ate a black bean tomorrow. But then I dug a little deeper and found out it’s not so black and white.
1. Phytic acid is the stored form of phosphorous. Phytic acid is often called an “anti nutrient” because it binds minerals in the digestive tract, forming phytate (a mineral bound to phytic acid). This does happen, although phytic acid can be broken down by several processes including fermentation, cooking, soaking, and sprouting. However, despite this drawback, there are some other benefits to phytic acid. When it binds minerals in the digestive tract, it reduces the formation of free radicals, making it like an antioxidant. It can also bind heavy metals (like lead or mercury), reducing their accumulation in the body. You can read this article from a great group of nutritionists and scientists at Precision Nutrition to see more benefits of phytic acid.
2. Lectins are a class of protein that binds to sugars. In humans, lectins facilitate cell to cell contact, and in plants they often act as a protection or insecticide. Lectin poisoning is a thing, if you happen to enjoy raw beans. When food passes through our guts, it causes minor damage that is usually easily repaired by the body. However, lectins can cause damage when they slow this repair. When that happens, the digestive lining doesn’t function as well as it should, allowing some undesirable substances that would normally be contained in the gut to pass to the body, and inhibiting the absorption of certain good substances like vitamins and minerals. This is what is referred to as “leaky gut”. If you eat too many lectins, your body will respond by trying to evacuate the gut – i.e. fun symptoms like diarrhea, cramping, vomiting, etc. Gut damage from lectin overdoes can also cause immune responses like joint pain and skin rash. However, it’s not all doom and gloom. Like phytic acid, lectins can also be neutralized by processes like soaking and sprouting.
3. Actually, cavemen may have eaten legumes! A study in the journal Proceedings of the National Academy of Sciences of the United States of America looking at tooth decay in prehistoric skeletons found that neanderthals ate a diverse diet of available plants, including legumes. Although this study was in Neanderthals, it is widely thought that Homo Sapiens enjoyed am ore diverse diet than Neanderthals, meaning it’s likely they would have eaten legumes as well. I mean, it makes sense to me that if the could figure out tools and fire, they could figure out soaking, sprouting and cooking.
What Should You Do?
As I love to say in almost all of my blog posts, the impact of choosing to eat these particular foods will depend on a variety of factors, including your genetics, your current state of health, and how much of them you eat. I don’t think legumes should be entirely avoided, but I also don’t think you should eat beans and peanuts at every meal either. That would result in leaving out a lot of other foods with important nutrients – like grass-fed meats and eggs, or vegetables, fruits, organic dairy, etc – that you might otherwise enjoy. There are real concerns about lectins in very high doses (which is why they don’t offer to put Castor beans in your burrito at Chipotle), but a cup of green beans with dinner a couple of nights a month or the occasional hummus and carrots snack isn’t going to give you leaky gut unless you happen to be very sensitive to lectins (research shows individuals on the autism spectrum and those with Crohn’s disease tend to be more sensitive to lectin damage). If legumes are causing a problem for your body, more likely than not your body will inform you of this fact in the form of stomach discomfort, gas, joint pain, etc.
What are your thoughts? Do you eat legumes? Avoid them?