Or a better question: is it even worth it? This past Sunday I woke up feeling like crap – nausea, fever, chills, body ache (although I am not sure how much of that “ache” was symptoms versus doing Friday’s WOD followed by Oly Saturday morning) and spent most of the day in bed (like I left my bed at 5 pm). Monday was better, but I still had trouble eating and had no energy (maybe eating only 200 calories the day before wasn’t so helpful). Since it sounds like a few other people in the gym caught a similar bug, I figured nutrition during a bout of cold/flu was a timely discussion.
My diet those two days consisted of water, Gatorade, toast, saltines, a few bites of soup, a few bites of Mexican plate with chicken and rice, and in a last ditch effort to get calories in, a vanilla milkshake. Basically, as far from a paleo, whole foods diet as you could possibly get. But I really couldn’t care less. I don’t know what I would have eaten were I trying to be strict paleo. I’m sure I would have figured it out – maybe some broth, potentially a banana or some applesauce. But at that point I was more concerned about getting nutrients in without feeling worse, and worrying about a healthy diet when I was well. However, if you keep a pretty dedicated paleo diet and have a strategy for managing sick days, please share!
As for non paleo, the best foods to overcome an upset stomach (symptom numero uno of this little bug) are the BRAT diet:
These foods are good because they are binding (make poop firmer) and bland, helping to ease the stomach back into normal eating. The bananas also contain potassium, which can replace nutrients lost from vomiting or diarrhea, or just give you nutrients you’re not getting because you’re not eating very much. BRAT food work best when you are done with your symptoms, though – if you are still experiencing vomiting or diarrhea stick to liquids like water or Gatorade until you can keep solid food down. You can learn more about the BRAT diet from FamilyDoctor.org.
- Stay hydrated – water, electrolyte beverages, and EmergenC all work great.
- If your stomach is upset, stick to bland foods like this on the BRAT diet until you recover.
03 Dec 2014
I feel like the question “why do we need to put a label on it?” is the purview of commitment phobic men in romantic comedies or friends in a sitcom storyline who’ve wound up in the sack together a few times. But I’m starting to feel that way these days – about food. Enough people ask “hey are you still Paleo” or wonder if I’ve gone vegetarian because I’ve opted for the quinoa black bean salad instead of the steak and potatoes. Or maybe if you’ve lost a lot of weight recently, and everyone wants to know what “diet” you were on.
Here’s the thing though: why are we labeling it? Why do we need to be “paleo” or “vegan”. Because, want to know what my diet is? I’ll tell you:
- I eat oatmeal for breakfast. But sometimes I also eat bacon egg and cheese sandwiches from home, or the deli in my office, who makes the best ones around.
- I try to mostly eat vegetables, grass-fed or humanely raised meat, and avoid additives I’m not familiar with. I definitely eat organic meat and dairy, but draw the line at produce because shits expensive yo.
- I avoid grains, because diabetes is hard and I’ve found that’s the easiest way to control my weight. But sometimes I eat sushi and I have a soft sport for a good cheeseburger and fries.
- I love beer but I try to keep it to Saturdays (but sometimes it gets into Fridays or Tuesdays, too. Hey, happy hour with girlfriends happens).
So, how do you classify that diet? Am I 80/20 paleo? Am I flexitarian? Honestly, I don’t even know. What I know is, i have energy. I feel good when I stick to this basic template (and go easy on the cheeseburgers and beer). I’m happy with my weight. I don’t need to count calories. So why label it? I’m happy.
PS I think it’s the same with exercise. I wouldn’t say I’m a runner, or a CrossFitter. I’m certainly not a pole vaulter anymore (very sad sad face for that fact). I play tennis and golf occasionally, but I’m not a golfer or tennis player. What am I? Maybe I’m just active?
So what do you all think? Am I being the nutrition version of Barney Stinson, or do I have a point going here?
30 Nov 2014
So I know I’m not the one who normally talks about food, but I was browsing the interwebs and stumbled upon this article. It’s a pretty short and interesting read. I think we sometimes reject others’ perspective because of our preferences and preconceived biases. I challenge you to read this with an open mind, regardless of whether you adhere to the paleo diet/lifestyle or the “see-food” diet (like myself as of recently). I know that food is a pretty sensitive topic for most people, but we must realize that science is constantly changing our working knowledge of what, when and how we should eat for both general health & fitness and performance. Does this stir-up any visceral emotion/reaction in you? I’d love to hear your thoughts.
05 Nov 2014
I started out writing about good calories vs. bad calories, until realizing that most of my blogs over the past year have had at least a little to do with weight loss. In the US, we’re so used to focusing on obesity and weight we sometimes forget there are other things to write about when it comes to nutrition and health. But I don’t want to be part of that problem, mainly because sometimes I’d like to read a Women’s Health article without having to select between “I’d like a FREE 20 week weight loss plan” and “I already have a bikini body”. So, this time I’m going a different direction, and addressing a question I’ve gotten from a couple of people: how to gain weight. Below are a couple of simple tips for gaining weight healthfully.
1. Add some fat (the good kind).
Fat is the most dense macronutrient at 9 calories per gram. Of course, fat is more filling, so too much of it can be counter productive. Still, try to up your fat content where you can. Whole or 2% instead of skim milk (organic/grass-fed, of course), nuts, nut butters, a little extra olive soil, avocados, some salmon, etc. The salmon (and other omega-3’s) have the added bonus of helping to counteract some of the inflammation from training.
2. Embrace the starchy carbs.
This one is going to be the key. Nobody puts on weight eating paleo unless putting on weight is something they do fairly easily. A lot of people have cut out or reduced grains in order to lose weight and improve their health but guess what? If you want gains, you should do the opposite! Grains like rice and pasta will add calories to your meals without being too filling, and more calories generally = more weight gain. Keep in mind that you still want to avoid junk like overly processed bread, cookies, crackers, etc. And of course, it’s still good to keep up variety and shoot for whole grains the majority of the time. There are lots of great ancient grains to try too, like farro, quinoa, and wild rices. See the end of the post for a great farro recipe I just made this week.
3. Pair your starch with protein, fiber, and fat.
Starchy, higher carbohydrate foods can lead to blood sugar highs and lows, which are associated with insulin resistance and diabetes. Paring starches like rice with meat, nuts, vegetables, or healthy fats is a good way to keep your blood sugar stable.
4. Keep eating your vegetables.
Putting on some extra weight shouldn’t come at the sacrifice of long term health. Keep adding green, purple, orange, and red things to your foods. Vegetables are great sources of all sorts of vitamins and minerals your body needs.
Farro With Squash and Kale Recipe
I can thank Pinterest for this one. Courtesy of Love and Olive Oil
15 Oct 2014
Do you eat food? Do you want to get stronger? Good, then I should see you tonight!
At 7:30 pm (after the 6:30 class) I will be covering what you need to know to optimize your strength gains and performance. Topics include:
- The Macros (A Quick Review)
- Strength Training & Your Body – the role of glycogen
- Eating before, during, and after workouts – checklist of qualities
- Suggested Options – examples of whole foods and products you can try before, during, and after workouts
- Real world examples – we’ll do some calculations that will help us get comfortable calculating our dietary needs around workouts
- Supplements – which ones do you need?
- A look at the evidence on caffeine use and performance
- Other Lifestyle Factors
Dan from RacePak will also be joining us with some free samples of products you can use before, during, and after a workout.
Here is the condensed info:
Fuel For Strength: Nutrition Strategies for Strength and Performance
Where: CrossFit Boston 114 Western Ave; Allston, MA
When: Wednesday, October 15th 2014 at 7:30 pm
Cost: Free for strength challenge participants or $12
There will be a sign in sheet at the door, or you can REGISTER HERE.
01 Oct 2014
One of the more popular food tips out there these days is “shop the perimeter of the grocery store”. This makes sense on some level – most of the meat, vegetables, and dairy are on the perimeter of the store, while the not so great stuff like Cheez-Its, Oreos, boxed rice, canned soup, and additive riddled salad dressing are all in the aisles. But if you’ve read this blog before, you know nothing irritates me more than a nutrition platitude (like “drink 8 glasses of water a day” or “only eat the most colorful foods”, but I can go into why those are wrong another time), so I’m going to go ahead and debunk this one for two reasons:
1. There’s healthy stuff in the aisles
Now, I realize that the aisles are full of junk, and really the intended benefit of the “shop the perimeter” advice is to help shoppers get what they need without being tempted by what they don’t. But you can get to a lot of good stuff on the inside without walking past 18 flavors of Doritos and 10 different Oreo variations. Why? Well, usually the healthy stuff is down slightly less tempting aisles than the cookie/cracker and chip aisle. For example, coffee, tea, and nut butters are in the cereal aisle. Canned tuna is near the condiments and pickles. Olive oil is in the aisle with pasta and sauce. Beans are with canned vegetables. Usually last minute grab purchases are on the snack aisles (I have never passed a box of Barilla penne, canned string beans, or mayonnaise and thought “OOH that looks delicious I must buy it right now!” as I have done with Stacy’s Pita Chips or Ginger Snaps, or those sneaky chocolate covered everythings at Trader Joe’s). The point is, there is convenient, healthy stuff on the inside if you know where to find it.
2. There’s unhealthy stuff in the perimeter
Now, if you compared all things perimeter to all things aisle you’d probably win. But if I shop the perimeter at my local Star Market (the one in Porter Square), I can still buy:
- Fried chicken
- White baguette
- Tortilla chips
- French onion dip
- Flavored dairy creamer
- Cranberry cheese log
- Caramel dip for fruit
And, if we were in a state that doesn’t have silly laws about selling beer in the grocer store (or frequent Trader Joe’s), you’d also find beer on the perimeter. Now, I don’t remember this always being the case, so my guess is the food industry caught on to this little trend and started trying to tempt you out in the perimeter too. Either way, my point is this: sticking to the perimeter doesn’t remove temptation. And it’s not guaranteed that everything there is better for you.
The hands down BEST way to walk into the grocery store and walk out with bags full of healthy loot is to do the following:
1. Plan ahead – think of what you’d like to eat for the meals and snacks in the days between this and the next grocery shopping day.
2. Make a list of everything you need. Now, it’s fine if you just write “fruit” or “salad greens” and decide which kind at the store. It’s unlikely you’ll be standing in the produce section and find an unhealthy type of salad green. But if you just write “snacks” and wander down the snack aisle…well that’s another story.
3. Start with the stuff that takes deciding. For me this is usually the produce and anything that requires label reading. I find that patience runs low by the end of the grocery trip, and I like to just knock the last row of items off my list quickly without having to read 8 salad dressing labels (before deciding to google a recipe and make my own anyway). If you’re losing patience and have to read a lot of labels, it’s more likely you just pick up the first thing that looks good.
4. When you list is done, don’t think. Go pay the cashier and get out!
What’s your grocery shopping strategy?
24 Sep 2014
It is only the third week of September, and yet so far I have seen the Pumpkin Spice Latte return early, pumpkin cookies, pumpkin muffins, pumpkin beer… you get the idea. And don’t get me wrong, I like pumpkin thinks – pumpkin pie is a classic Thanksgiving staple, pumpkin beer is one of my favorite parts of fall (although if you guys could wait until it was actually a little cool, that would be great -I do not want to drink pumpkin beer in a sundress. End rant), and pumpkin seeds toasted with a little bit of salt and cinnamon are the best fall snack. And pumpkin is pretty good for you, as it is:
- High in key vitamins like vitamin A, C, and B complex
- Low in calories and fat but high in fiber and antioxidants
- Rich in minerals the body needs like copper, calcium, potassium, and phosphorous
- Seeds are a good source of heart healthy fats
- Seeds are also high in zinc (important for wound healing and immune system strength) and iron
Pumpkin Spice V. Pumpkin
The thing about pumpkin is, it’s not all that delicious raw. It usually needs some salt, sage, or other herb, or on the flip side some cinnamon, sugar, and/or pumpkin pie spice, which is made of cinnamon, ginger, nutmeg, and allspice to make all the delicious pumpkin-y things we love. Which is totally fine – I have no problem with pumpkin muffins, pumpkin pie, pumpkin soup, or roasted pumpkin because they actually CONTAIN PUMPKIN.
My philosophical beef is with the pumpkin posers – most importantly the Starbucks “pumpkin spice latte”. The PSL contains espresso, steamed milk, whipped cream, pumpkin pie spices atop that whipped cream, and pumpkin coffee syrup, which contains pure cane sugar, water, natural flavors, citric acid, sodium benzoate, potassium sorbate (to preserve freshness), and caramel color. Of course I don’t know what these “natural flavors” are, other than that natural flavors are generally any product of or derived from spices, herbs, vegetables and other things found in nature. So, the only pumpkin thing about the PSL is the pumpkin pie spice on top of the whipped cream, and maybe some derivative of pumpkin or pumpkin pie spices hiding under that “natural flavors” moniker. The PSL is also 380 calories and 49 grams of sugar for a 16 ounce serving. Ouch.
As for pumpkin beer, that’s somewhat in the gray area. According to Beer Advocate, some brewers hand cut pumpkin and drop it in the mash, or use pureed pumpkin, and most brewers use the pumpkin pie spices. It seems other brewers may opt for flavorings instead of real pumpkin.
Get Your Pumpkin On The Right Way
There are lots of delicious and healthy things to make with pumpkin. I have a pumpkin soup recipe that I love making every year. There is a whole Pinterest thread dedicated to paleo/primal things one can make with pumpkin, and as a bonus, roasting the seeds after you’ve used the rest of the pumpkin makes a very tasty snack (there are too many great recipe variations to link to just one, so Google it yourself). Just remember:
- Make it with a real pumpkin
- Avoid adding too much sugar
What pumpkin-y things do you like to make?
17 Sep 2014
I’m generally a little sad this time of year, as summer and warm weather turns to crisp mornings and changing leaves. But there are enough things about fall that I love to help me get by. Chili is one of those things. I love my mom’s chili as a kid, I loved when she made a whole batch, froze it, and drove it to Gainesville on track meet weekends to put in my freezer. And now I love having a meal that, while a bit laborious, gives me lunches and dinners for days.
A few great thing about home-made chili:
- All those vegetables! My pot of chili has 5 bell peppers of varying colors, 4 hot peppers, 2 onions, as well as a bunch of tomatoes in different forms (sauce, salsa).
- Iron – chili is generally made with red meat (we made ours with grass-fed beef, but you can also use bison, humanely raised sausage, venison, etc). Most red meat has iron, a component of hemoglobin, which is responsible for transportation of oxygen throughout the body.
- It makes your house smell awesome – I don’t think I need to explain this.
- It’s super adaptable – in its normal state, chili is basically paleo. But it’s easy to adapt for vegetarians, vegans, those avoiding red meat (just add turkey), etc.
How do you make your chili?
Patrick and I made chili last night, using his recipe, which I’ve posted on my Wicked Good Nutrition Blog. Lots of vegetable chopping but totally worth it!
How do you make your chili? Post your recipes!
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?
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 and muscles – 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 muscle 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.