Nutritional Strategies for Muscular Recovery

Strategies are laid out for both endurance, muscular (resistance) work outs, or both

ILANA KATZ MS, RD, CSSD

Different activities require different energy, or metabolic, requirements on muscles and as a result, muscles necessitate different nutritional components when they work for speed, power, and/or endurance. A burst of energy, or high power and speed, over a short period of time are called anaerobic activities, which are almost entirely reliant upon glycogen (muscle carbohydrates) and phosphocreatine (source of energy for muscular contraction). Resistance training presents an obstacle in terms of balancing the anaerobic system with the aerobic system. The nutritional challenges for resistance training include the following: 1. The amount of energy required, 2. The specific breakdown of macronutrients (carbohydrates, protein, and fat) required for building lean muscle, and 3. The timing of the specific nutrients with relation to the growth and the recovery periods.

As a reminder, since it is not covered in detail in this article, hydration plays a major role for all recovery. Rule of thumb is to remain hydrated consistently, start any work out off hydrated, continue to hydrate during the work out, and replenish any losses post work out.

One of the most challenging aspects for endurance athletes is that depending on his or her current cycle of training, he or she will incorporate some resistance training into the endurance regimen for strength and stability purposes. This incorporation requires a balance of nutrition for resistance, as well as endurance.

Macronutrient Breakdown

The physiological system that stimulates muscle growth is hormonal, specifically growth hormone, insulin like growth factor (IGF), and testosterone. To optimize muscular hypertrophy, or growth, one must focus on nutrition that stimulates these hormones. Strength and power athletes, in particular, tend to require some additional energy to support their muscle growth. Contrary to the myth that strength and power athletes should rely on protein as a major source of fuel, the balance of calories should come from carbohydrates, fats, and protein. On average, an additional 500 calories daily are needed to gain one pound of muscle mass per week.

Endurance athletes incorporating some weight training, on the other hand, may not necessarily want to build muscle mass and should instead focus on recovery of muscle glycogen. For the endurance athlete, no additional calories for building mass are required; however, carbohydrates are typically the limiting energy substrate, meaning that they will run out before protein or fat runs out. Glycogen depletion is a term used to describe when carbohydrates are used up and no longer exist as a fuel source for working muscles. When this depletion of carbohydrates occurs, the muscle’s energy stores are depleted, which can cause cell and muscle tissue damage as well as stress on the immune system is exercise continues. This means that these energy stores should be replenished before the next workout. Both power and endurance athletes seek out high quality, convenient supplements to aid in accomplishing these ends.

Rebuild and Recover

Remember that an anaerobic exercise, as mentioned previously, is dependant upon phosphocreatine, as well as glycogen and that an aerobic exercise is dependant upon glycogen and fat. An intense weight training session can deplete in excess of 30 percent of muscle glycogen stores. Thus when heavy resistance training is combined with endurance or cardiovascular training, muscle glycogen stores can become significantly depleted in a short period of time. A priority after your workout should be a nutritional recovery in order to prepare your muscles for the next bout of training. In order to prevent further stress muscles rebuild stronger and bigger fibers that are broken down during strength training.

Protein, being the major construction material utilized in muscle repair, is a large part of the recovery nutrition strategy. Athletes who lift weights will undoubtedly have higher protein requirements than sedentary individuals. 1.2 grams per kilogram of body weight is more than likely adequate for muscle repair and growth for the strength athlete. For the endurance athlete. One gram per kilogram of body weight should be adequate for muscle repair. A combination of carbohydrate and protein is the best source of macronutrients for post exercise recovery. With their scientifically engineered protein to carbohydrate ratio as well as their water and electrolyte content, many sports drinks are highly recommended for the recovery period due to their ability to absorb rapidly.

Timing your nutritional intake

Before

For power athletes, the protein consumed prior to resistance training (combined with some carbohydrates for glycogen maintenance) can contribute to and enhance muscle synthesis. Essential amino acids, which come from high quality proteins such as skim milk, whey protein, and protein from animal foods are the most potent stimulators of muscle protein synthesis. Conveniently, there is a variety of high quality protein supplements on the market that can be incorporated before weight training, as well as for the recovery nutrition.

Some recommendations on these high quality supplements include:

Whey: A high quality protein extracted from the cheese production process that is easy to digest and lactose free in its isolate form.

Casein: Similar to whey and also extracted from dairy but may not have as complete of an amino acid profile as  whey. Casein is preferable for when the metabolism is slowing down for the day (before bedtime,) since it has a slower metabolic digestion rate than whey.

Egg Protein: Obtained from egg whites and is very high quality. It is known as the reference standard of which to compare other proteins; therefore, it is of the highest quality, but not as easy to digest.

 Soy: An easily digestible, high quality protein that is ideal for vegetarian athletes.

Vegan proteins: There are a number of vegan sources of protein available, such as hemp and pea protein.

High quality, easily digestible protein can also be obtained from food sources, such as milk and yogurt, soy products, tofu, poultry, and lean meats. Protein derived from animal sources has the most desirable range of amino acids to provide the highest quality. Plant protein and soybeans do provide some amino acids, however these must be properly combined with one another to receive the full amino acid range for a high quality protein source. For example, combining a legume with a grain, would provide a more quality protein than by either eating a legume (such as beans, lentils, edamame) on its own, or the grain (such as rice, cereal, barley) on its own. While the supplements mentioned above provide a convenient alternative, they must not be viewed as replacements for food.

During resistance workouts, phosphocreatine in the muscle is the main fuel source, but remember that muscle glycogen can be a limiting factor (as it depletes) based on the intensity and duration of your training. Consuming a sports drink for the carbohydrate content can help maintain muscle glycogen stores and provide energy during the workout, while simultaneously aiding in hydration. Hydration through sports drinks should also be supplemented with water before and during the workout.

For endurance athletes, stick to the fast burning carbs before an aerobic work out, since the higher protein and fat can delay digestion, and increase the risk of gastric stress once the heart rate is high.

After

For both endurance and resistance, it is important to consume recovery carbohydrates and protein immediately following a workout. During this time there is a period known as the “muscle recovery window” or the “glycogen replacement window” (the first two hours after exercise). This time period occurs because the enzyme (glycogen synthase) responsible for storing glycogen is highly elevated instantly after exercise. Furthermore, after weight training, new muscle protein is being synthesized.

All athletes, overall nutritional recovery intake should include replenishment of calories burned during the training session. Scientific evidence for endurance athletes’ recovery has been found to be optimal at a 3-4 to 1 ratio of carbohydrates to protein in the meal immediately following the workout taking place over multiple hours. It is just as important for power and strength athletes, to eat a combination of carbohydrates and protein both before and after weight training as an ideal nutritional strategy for improving muscle building and growth. Although there is no formulated ratio of carbohydrates to protein for strength training as there is for endurance in the recovery meal, a 3-4 to 1 following an intense weight training session would certainly fulfill the key nutritional aspect of replenishing glycogen and aid with repair and rebuild of muscle.

Commercial sports supplements containing a mix of carbohydrate and protein are convenient and will generally meet these nutrition requirements. Other ideal carbohydrate and protein combinations include a protein shake made with whey powder and fruit, yogurt with fruit, a peanut butter and honey sandwich on whole wheat bread, or low fat cheese and whole wheat crackers.

Summary

Although the exact protein requirements for varying athletes remains a much debated subject, most sports nutritionists agree that athletes need extra protein for optimum performance and recovery. Furthermore, power athletes, or athletes wanting to build muscle, may need slightly more protein than endurance athletes. On the other hand, endurance athletes will need more carbohydrates. While a high-protein diet provides an excess of the building blocks used to assemble muscle protein, unless there are sufficient carbohydrates present to support training, this protein will only be used to supplement the fuel supply. Carbohydrates, besides being the main muscle fuel, play a valuable role in muscle metabolism, particularly that of helping to conserve muscle tissue for both strength and endurance. All in all, a balance of carbohydrates and protein is key, no matter what your athletic focus is.

SEPTEMBER 2015 NEWSLETTER

Gluten is the protein in wheat that has received much attention in the media lately. I get many questions on whether or not it is an option worth choosing.  I am thus dedicating this newsletter to some interesting facts, tips, recipes, and tid bits on gluten, to hopefully help each individual decide. It is a lifestyle choice, and it is not always simple!
 
    

“Should I Go Gluten Free?”

One of the latest trends is a gluten free diet with an increasing variety of GF products available in grocery stores and restaurants. However, does that mean you should cut gluten out of your diet? Whole grains are an important part of a balanced diet with many nutritional benefits yet more people are avoiding wheat, rye, barley, oats, and anything that doesn’t say gluten free on it. Gluten is a protein that provides elasticity in dough to give bread and other products a wonderful texture. So, why give that up?

It is currently only recommended to eliminate gluten from your diet if you have a gluten sensitivity/intolerance/allergy or Celiac disease. A gluten free diet can be restrictive in both choices and nutrients.  Some drawbacks of a gluten free diet include an imbalance of intestinal flora (the bacteria in your gut which protect or harm your GI tract, depending on the bacteria, and can also influence weight gain/loss), lethargy, vitamin B deficiencies, calcium deficiency, and other documented conditions. With that being said, there are a number of individuals who tout the benefits that they have personally experienced having cut out gluten from their diets such increased energy levels and weight loss. With any diet, it’s important to get adequate nutrients and calories and restrictive diets can be challenging in that aspect.

Gluten sensitivity and Celiac can be diagnosed in a variety of ways. Keeping a food diary that tracks your mood and symptoms as well as foods can help you and a health professional better assess if you do have any issues with consuming (or even touching) gluten products. Some individuals eliminate gluten from their diets during a short period of time, as well, to see if gluten causes unwanted symptoms when re-introduced to the diet. An important piece of information to remember when attempting to be diagnosed with a gluten sensitivity or Celiac often includes consuming gluten so the presence of it is in your system during testing, depending on the diagnostic tool.

If you’re avoiding gluten, you will want to check the ingredient  and nutritional labels for:

  • Certified Gluten Free
  • 100% Gluten Free
  • Wheat
  • Wheat gluten
  • Barley
  • Rye
  • Oats: do not necessarily contain gluten but many with a gluten sensitivity have trouble digesting oats as well.
  • Malt
  • Hydrolyzed vegetable protein

What can you eat instead?

  • Corn; including cereals and other corn-based products
  • Rice; including cereals and other rice-based products
  • Potatoes
  • Craving pasta? Consider using spaghetti squash instead
  • Wine is generally safe but check the ingredients to be sure
  • Eggs
  • Fish
  • Dairy
  • Meat
  • Fruit
  • Vegetables
  • Specialty, GF products

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Fitness Corner: Yoga

Yoga, once a male-dominated practice, is being done by people of all ages, genders, at home, at the gym, and in the park. It has extraordinary benefits for the mind and the body. Would you consider trying it? If so, you will want to try out a variety of styles (some people love flow yoga while others love power yoga and others simply prefer a different style) and teachers as no one yoga instructor is like another.

The benefits?

Increases strength. That’s right- you can see some amazingly toned yoga bodies using their muscle strength to hold astounding poses.

Increases flexibility. Not only are certain muscles being strengthened during a pose, others are being lengthened.

Improves posture. Yoga poses focus on a straight back so lots of practice can make perfect!

Provides relaxation through meditative breathing. Now that’s a way to pack a punch- get in shape and get rid of stress at the same time!

Relaxation, proper breathing, increased muscle tone, movement that increases circulation, and other benefits of yoga also benefit the heart.

Yoga may also be beneficial for memory loss, concentration, and even IBS symptoms in some individuals.

Yoga is not to be treated like a race or performance. You go at your own pace. You choose your level of intensity and hold the pose as long as you comfortably can. If you are interested in trying yoga, fitness centers offer classes that may be beneficial to beginners as instructors can help make sure poses are done properly for your own safety. Want to try it for free? Consider a free video online from hulu.com or yogajournal.com to see if yoga is right for you.

Namaste!

SPICE OF THE MONTH:

Cinnamon Up Your Life
Cinnamon is a very common spice that has recently received a pat on the back because of its health benefits. There have been many studies discovering its effect on glucose metabolism, antiseptic powers against bacteria’s and fungi and even for improving brain function.
Some of the possible ways in which one can enjoy this power spice:
– Add a cinnamon stick to flavor your favorite tea
– Add to unsweetened applesauce, cereal or oatmeal
– Sprinkle on toast or add to butter or cream cheese
– Sprinkle on coffee, cocoa, fruit juices, and ciders
– Add cinnamon to your favorite baked goods
Remember after opening your cinnamon store it in a tight sealed container away from the light.

OR

If you’re looking to add some different spices to your life, consider this recipe:

Recipe Corner: Curried Red Lentil Soup      (SERVES 6)

  • 1 cup hulled red lentils, rinsed in hot water
  • 4 1/2 cups nonfat vegetable stock
  • 2 Tbs. nonfat plain yogurt
  • 1 tsp. curry powder, or to taste
  • 1 tsp. grated fresh ginger, or to taste
  • 1/2 tsp. ground cumin, or to taste
  • 1/4 tsp. cayenne, or to taste
  • 1/2 tsp. onion powder, or to taste
  • Shredded coconut as garnish
  • Dried peanuts as garnish
  • Cilantro leaves as garnish
  • Diced red pepper as garnish
  • Chutney as garnish
  • Raisins as garnish

DIRECTIONS

  1. Put lentils and vegetable stock in a large saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and cook for about 20 minutes, or until lentils are tender. Reduce heat to very low.
  2. Put 2 cups lentils and yogurt into blender and purée until smooth. Recombine with soup in pan, and stir in seasonings. Heat through, and serve, garnishing each portion as desired. 

Per SERVING:

Calories 130
Protein 8g
Carbs 25g
Sodium 520mg
Fiber 6g
Sugar 5g

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AND NOW FOR…. MY FAVOURITE GLUTEN-FREE DISH

QUINOA SALAD

  • 1   cup uncooked quinoa
  • 2   tablespoons fresh lemon juice2   tablespoons olive oil
  • 2  tablespoons chopped fresh basil
  • 1  can (15 oz) gluten-free garbanzo beans, drained, rinsed
  • 1  can (15.25 oz) whole kernel sweet corn, drained
  • 1  can (14.5 oz)  diced tomatoes, drained
  • 1  cup chopped red bell pepper
  • 1/2  cup crumbled goat cheese
  • 2 Tablespoons balsamic vinegar

Rinse quinoa under cold water 1 minute; drain. Cook quinoa as directed on package; drain. Cool completely, about 30 minutes.
Meanwhile, in small nonmetal bowl, place lemon juice, oil and basil; mix well. Set aside for dressing.
In large bowl, gently toss cooked quinoa, beans, corn, tomatoes, bell pepper. Pour dressing and balsamic vinegar over quinoa mixture; toss gently to coat. Serve immediately or refrigerate 1 to 2 hours before serving.
Just before serving, sprinkle with goat cheese. Garnish with basil leaves if desired.

HAVE A HEALTHY MONTH,

ILANA

 

Low carb is out; BRING BACK POTATO

pot3   Grilling out is now in season, and what better addition to a good grill than a baked potato.  The low carb craze left the potato a little misunderstood. A medium-size potato with the skin contains only about 100 calories and is a great source of vitamin C, potassium and fiber.

What’s more, new evidence shows that potatoes contain phytochemicals, which are nutrients that are being studied for their role in protecting us from diseases, like cancer, heart disease, etc.  Here are some tips to bring back the potato and give it the dignity it deserves:

  • Top potato with salsa or chopped broccoli and low-fat cheese,
  • Greek style yogurt served on a potato has similar texture and taste, and is phenomenally nutritious.
  • Try different variety of potatoes.
  • Use potatoes in soups and stews to add thickness, texture and of course good nutrition.

pot1

Some More Potato Dishes

Potatoes La Veggie

Potato

Green pepper
red onion

Mushroom

Slice potato. Chop up all the veggies. In a non-stick pan, likely sauté potatoes and veggies like hash browns.

Oven Baked “fries”

2 large potatoes

1 egg white

½ tsp ground red pepper

1 large sweet potato

1 Tbs chili powder

½ tsp Mrs. Dash

Beat egg white. Stir in chili and spices. Add potatoes. Coat with spices. In a non-stick oven dish, bake at 4500 for 35 – 40 minutes.

pot2

Mashed Potatoes

Use 1 potato per serving

Bake potatoes at 4000 for 1 hour. Wrap 2 -3 unpeeled garlic cloves and/or small onions in foil and roast in the oven at same time as potatoes. Slice potatoes in half, scoop out insides. Mash with a fork. Squeeze garlic/onions out of their skins and mash with potatoes. Add water or salt free chicken broth for some extra liquid texture. Add some black ground pepper for taste. Serve.

Baked potato

On top of medium baked potato, add lots of salsa, chopped parsley, chopped green onion and ½ tsp chili powder.

Potato salad (makes 2 servings per potato used)

Cube ready made potato. Add 1 cooked egg per medium potato. Mix in a bowl together with 2 Tbsp of plain greek yogurt per whole medium potato. Add finely chopped celery and onions.

 vege1

 

JULY 2015 NEWSLETTER

More than half the year has now gone: Have you reached at least half the goals you set for 2015 yet?

Summer is a great time to be healthy and/or lose weight because foods are light, fruits and vegetables are at their prime and the weather provides no excuses for avoiding exercise.

FRUITS AND VEGETABLES

ALWAYS IN SEASON FOR HEALTH

Summer offers lots of variety in fruits and veggies.

Fresh fruits and vegetables are most nutritious and best tasting when they are picked at their peak. It is thus important to recognize the signs of good quality and freshness.

Before buying any product, make sure it is of high quality. Take time to observe the environment where produce items are located. Is the area organized and clean? Some fruits and vegetables need to be kept at a certain temperature to maintain peak freshness.

Bruised or wilted foods suggest they were not handled properly and/or they are past their prime. Damaged areas or bruises can increase spoilage and such produce tend to lose nutrients.

Picking your own selection of fruits or vegetables tends to increase quality when compared to buying prepackaged fruits or vegetables that have already been bagged for convenience.


Often, using frozen fruits or vegetables is another option. Frozen fruits and vegetables are a convenient way to store produce items for extended periods of times. It might also be more practical to buy frozen fruits that may not always be available fresh.

Canned fruits can also offer convenience.  They already been cooked, sealed and processed and thus any nutrients can be retained due to peak quality picking and efficient canning.

When it comes to fresh, frozen or canned produce, use what best fits your lifestyle. The main goal is incorporate a variety of fruits and vegetables into your diet and aim for at least five servings a day.

Am I talking about a vegetarian diet? Not necessarily. The 2010 American Dietary Guidelines encourage Americans to consume more of a plant-based diet to maximize nutrient intake. This simultaneously allows a diet lower in calories, fats, and added sugars. A plant-based diet is one that is largely made up of fruits, vegetables, grains, nuts, and legumes and made up minimally of animal-based products such as meat, fish, and poultry.

Benefits:

  • Cholesterol is found in animal products. By limiting your intake of animal products, you are decreasing the amount of dietary cholesterol you consume. Cholesterol is still found in animal byproducts such as milk or cheese.
  •  Associated with lower cholesterol, lower risk of developing heart disease, lower blood pressure, lower risk of developing hypertension, and lower risk of developing type 2 diabetes.
  • Protein is not a problem: it can be found in a variety of sources, not just meat, poultry, or fish. (Such as legumes, nuts, seeds and grains).
  • Fruits and vegetables are great examples of nutrient-dense foods meaning they provide a lot of vitamins and minerals at a lower calorie count.
  • Those who tend to eat mostly vegetarian based nutrients, tend to have a lower body fat and fewer rates of cancer.

What to watch out for?

  • Restricted diets of any type can pose health risks so it’s important to make sure you are getting all of the nutrients you need. Strict vegetarians or vegans may need to ensure they are consuming adequate vitamins that are typically more bioavailable from animal sources, such as Vitamin B12 and Iron.
  • With any diet, it’s important to eat a variety of foods from a variety of categories to get all of the nutrients your body uses.

Thinking of adopting a more plant-based diet?

  • Take your favorite meals and figure out ways to make them meatless. Vegetable lasagna, Enchiladas, and Stir-fry are some great meals to start with. And of course, you can just scale down the animal-based portions instead.
  • Consider going meatless on Mondays. Meatless Mondays are a growing trend by those adopting a plant-based diet.
  • Check out local vegetarian restaurants- you may be surprised to find out you really can broaden your palate after all!
  •  Need inspiration? Don’t forget to look at the internet for some great recipes. Vegetarian Times online or magazine can get you started. Also at VT, you can find a list of substitutions: http://www.vegetariantimes.com/resources/ingredient_sub_list/

Some world class athletes are vegetarian or flexitarian?

 

Just to name a few:

Bill Pearl, four time Mr. Universe Winner

Joe Namath, legendary quarterback

Martina Navratilova, tennis player

Robert Parish, NBA basketball player

Dave Scott, Ironman World Champion multiple times

Billie Jean King, tennis player

Tony Gonzales, NFL player

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Recipe of the Month:

Vegetarian BBQ Tacos

(Serves 4)

(I had to add some parallel to BBQ, after all July is the month we celebrate American  Independence – and what better way than to flavour it up with Barbeque).

 BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced portobello mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles; consider various brands and types such as gluten, tempeh, or seitan crumbles or vegetarian ‘meats’ that resemble your favorites. Quorn™ makes a faux chicken that many vegetarians and non-vegetarians alike enjoy!

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup tomatoes, halved

1/2 cup shredded lettuce of choice

1/2 cup shredded Cheddar cheese

1 Tbs. pickle relish, optional

DIRECTIONS

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Per Serving:

Calories 178
Protein 12g
Total Fat 10g
Saturated Fat 3.5g
Carbs 10g
Cholesterol 15mg
Sodium 409mg
Fiber 3g
Sugar 4g

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Whatever way you choose to get active, remember to always focus on Hydration. Besides maintaining a hydrated state daily, in this very hot and humid Georgian climate, it especially important to focus on Hydration during Exercise

Staying hydrated during exercise is believed to delay fatigue and can help prevent heat-related illness. Adequate hydration can help decrease fluid losses, decrease strain on the heart and cardiovascular system, and enhance performance.

Hydrating before exercise is important, however, replenishing lost fluids, or rehydration, is effective in enhancing performance and retaining the balance of fluids in the body.  Drinking cold water as well as sports drinks can help to maintain proper body temperatures during exercise, especially in hot environments. Excessive fluid intake combined with inadequate salt intake can lead to a dangerous condition known as hyponatremia. To rehydrate quickly after exercise, an athlete can consume 120-150% of fluids lost while consuming sodium to help retain fluids.

nutrition

Sports drinks during exercise may provide some benefits. The key ingredients in sports drinks are water, carbohydrates, and electrolytes. Sports drinks help restore nutrients that are lost during sweat and are considered a functional food for athletes. The sugar content of most sports drinks is between 5-10% and calories are often 6-12 per ounce. The electrolytes are usually sodium, chloride, potassium, and phosphorus. Sports drinks should not be confused with “Energy” or “Energy Sports” drinks that are now in the market. Research suggests a 6-8% carbohydrate solution containing a combination of glucose, fructose, sucrose, or glucose polymers are the most effective for those who need carbohydrate replacement.

glass of ice blue

The beverage of choice also depends on the type of exercise and environment:

Prolonged endurance events utilize glycogen and blood glucose as the main source of energy à carbohydrate replacement is beneficial

Environments in which dehydration or hypothermia might be a cause for concern à water replacement is beneficial

Prolonged exercise in the heat where an athlete losses nutrients through sweatà electrolyte replacement is beneficial

Fluid-Carboydrate Corner: Beverages

Beverages containing fluid and carbohydrates: 8 oz. serving
Beverage Carbohydrate Source % carbs Grams carbs Sodium (mg) Potassium (mg)
Gatorade Thirst Quencher Sucrose, Glucose, Fructose 6 14 110 30
Gatorade Endurance Formula Sucrose, Glucose, Fructose 6 14 200 90
Gatorade Energy Drink Maltodextrin, Glucose, Fructose 23 53 133 20
Accelerade Sucrose, Trehalose (disaccharide) 6 15 120 15
PowerAde High-fructose Corn Syrup 8 19 55 30
Lucozade Sport Glucose, Maltodextrin 6 15 Trace Trace
All Sport High-fructose Corn Syrup 8 20 80 50
Ultima Replenisher Maltodextrin 1.5 3 37 100
Coca-Cola High-fructose Corn Syrup; Sucrose 11 26 9.2 Trace
Diet Soft Drinks 0 0 0 0-25 Low
Orange Juice Fructose, Sucrose 11 26 2.7 510
Water 0 0 0 Low Low

 

Wishing y’all a Happy 4th … Be safe, Train Strong,  Replace Sweat —  Hydrate !!

ILANA

 

 

 

RECIPE TO SHARE: Grill Pan Chicken with Fiery Mango-Ginger Salsa

Grill Pan Chicken with Fiery Mango-Ginger Salsa

(4 servings)

mango salsa chix

Salsa is great substitute for other marinades, offering a medley of flavours with a lower salt content but nothing lost on taste.

Ingredients:

4 boneless, skinless chicken breast halves (~ 4oz each)

1 Tbsp olive oil

1 tsp curry powder

1 tsp brown sugar

½ tsp coarsely ground black pepper

¼ tsp salt

1 lemon cut into 4 wedges

Olive or canola oil spray

Salsa:

2 cups finely chopped mango

3 Tbsp chopped fresh mint leaves

2 tsp fresh ginger, grated

¼ cup finely chopped red onion

1 tsp lemon zest

2 Tbsp fresh lemon juice

2 tsp olive oil

Directions:

  1. Rinse chicken breast halves, pat dry and flatten to ~ ½ “ thick.
  2. Combine 1 Tbsp olive oil, curry powder, brown sugar, salt and pepper. Brush over chicken and let marinade for ~ 15 minutes.
  3. Meanwhile, stir together salsa ingredients in a small bowl.
  4. Spray a pan with olive oil or canola oil spray and place over medium to hot stove plate. When oil is hot, add chicken breasts. Cook them for ~ 4 mins on each side or until they are no longer pink inside and juices run clear. Transfer breast halves to a larger platter. Squeeze lemon juice over chicken, serve with salsa.

 

Nutrition per serving (1 chicken breast half and ½ cup salsa):

Calories: 215               Cholesterol: 65 mg

Total fat: 7g                sodium:  175 mg

Sat. fat 1g                   total carbs: 11g

Trans fat: 0g                    fiber 1.5g

Protein 25g                      sugar 9g