The Electrolyte Myth

As the Old Man Winter finally settles into its long solstice slumber, and the temperature and humidity have begun to rise, I've already started to hear runners and cyclist talking about how many electrolytes they need to consume per hour in order to not only prevent cramping, but to continue exercising at a high level of performance.

However, as is so often the case, it appears the belief that endurance athletes need to replenish electrolytes is a bit exaggerated.

Electrolytes are sodium ions and they make up the bulk of the “salty” non-water part of your sweat. Potassium is also excreted in sweat, but electrolytes are lost 10 times faster than potassium.

While electrolytes are lost when you sweat, sweating actually increases the concentration of electrolytes in your body. This is because when you sweat, you are excreting more water than electrolytes. Just as you don’t loose potassium and electrolytes at the same rate, you don’t loose water and electrolytes at the same rate. The result is, as you become dehydrated – meaning you have less water in your blood – the sodium to water ratio also changes, causing a higher concentration of sodium.

In fact, some research shows that even after exhaustive exercise, the amount of sodium lost is quite small. This was supported by double blind placebo test, which demonstrated that people who consume sodium-free (electrolyte-free) sports drinks performed at the same levels as those who received sports drinks with added sodium.

Furthermore, there is evidence that even electrolyte-added sports drinks cannot prevent a drop in blood sodium levels, because the drinks hydrate you more than they replace electrolytes. Again changing the sodium - water ratio in your body.

However, that doesn’t mean that sports drinks are completely worthless. Drinks like Gatorade have the simple sugars needed to help replenish the carbohydrates burned by the body during long periods of exercise as well as the water needed to help stave off dehydration. In a study performed at the University of Texas in Austin, they found that male athletes experienced a 6 percent improvement in sprinting (on a bike) when they consumed enough water to remain properly hydrated when compared to a group which drank water, but didn’t consume enough water to stave off  dehydration. This shouldn't be all that surprising... dehydration hurts performance. 

The final word: adding electrolytes does not appear to be needed, especially for performances that are less than 2 hours in duration. However learning to properly fuel your body is still an important and necessary skill, particularly when exercising in the heat. Experiment and find out what works for you. Even if the research doesn't support it, placebos can have a strong performance enhancing ability. Now go get outside!  

Brazier, Brendan, Thrive Fitness; The Vegan-Based Training Program for Maximum Strength, Health, and Fitness. Da Capo Press, 2009.

Burke, L. M.; et al., “Carbohydrates for training and competition.” Journal of Sports Sciences 2011, 29 (sup1), S17-S27.

Coyle, E. F., “Fluid and fuel intake during exercise.” Journal of Sports Sciences 2004, 22 (1), 39-55.

Gisolfi, C.; et. al. “Intestinal fluid absorption during exercise: role of sport drink osmolality and [Na+].” Medicine & Science in Sports & Exercise 2001, 33 (6), 907-915.

Larson-Meyer, D. Enette, Vegetarian Sports Nutrition: Food Choices and Eating Plans for Fitness and Performance. Human Kinetics, 2007.

(Note Runner'sConnect also has an article on electrolyte consumption, and they were kind enough to point me to some of the articles they consulted.) 

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

African Sweet Potato Stew

Even though it is 80 degrees in New York, it’s officially fall. While I’m in no rush for the winter weather to arrive, I am excited that root veggies are officially back on the menu! This dish has it all: nutrient dense, easy to make (one pan only), a great taste, and it’s incredibly filling. Making it perfect for any fall evening -even warm ones!

Between the brown rice, the beans, and the sweet potato this dish is heavily starched-based. But don’t worry, contrary to what the Aitken’s type diets claim, neither starches nor carbohydrates make you fat. This is due to the way our bodies process carbohydrates. While many argue that starches are converted into simple sugars and then stored as fat by the body; that is not how it actually works.

First it is important to note, that unlike fats which has 9 calories per gram, carbohydrates contain only 4 calories per gram. This means you will feel physically full with less calories. Basically this means starches have a low calorie density but a high satiety value per calorie.

After eating complex carbohydrates like potatoes or beans, our bodies break these carbs down into simple sugars. These sugars are absorbed into the blood stream, where they are transported to our cells and used for energy. When you consume more carbohydrate than your body needs to furnish it with energy, the body stores around 2 lbs of it, in the form of glycogen, invisibly in the muscles and liver as a reserve.  Any remaining carbohydrates are typically burned off as body heat rather than stored as fat. This is because humans are very inefficient at turning sugars into fat, a process known as de novo lipogenesis. Even simple sugars are rarely turned into fat. For example, a study found that both trim and obese women fed 50 percent more calories than they usually ate in a day, along with an extra 3 ½ ounces of refined sugar, produced  less than 4 grams of fat daily. That means it would take nearly 4 months of this overeating for a person to gain 1 pound of fat. In comparison, the average passenger on a cruise ship, dinning on high fat and protein animal foods, gain an average of 8 lbs on a 7-day trip.

Fun facts about Sweet Potatoes:

•  Sweet potato and potatoes are two of the only foods that can fulfill all of our nutrient needs meaning they have all the protein, fats, and carbohydrates our bodies need to thrive (with the exception of some micronutrients).
• George Washington grew sweet potatoes on his farm at Mount Vernon.
•  George Washington Carver developed over 118 products from sweet potatoes including a glue and starch for laundry.
• They are loaded with vitamins A, C and E as well as other antioxidants that can help prevent heart disease and cancer, bolster the immune system, and even slow aging by promoting good vision and healthy skin.  They have been recently reclassified as an "antidiabetic" food and they are anti-inflammatory.

African Sweet Potato Stew:

Serves 3-4

4-5 medium sized sweet potatoes

2 carrots diced

1½  cups brown rice

1½  cups of corn

1 red onion-chopped

1 can garbanzo beans

1 can pinto beans

1 large can chopped tomatoes

½ cup almond, peanut, or sunflower butter (I used almond)

¾ bunch of collard greens, de-stemmed and chopped

4 cups veggie broth

1 tablespoon ground ginger

1 tablespoon ground garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

In a large pot, sauté the chopped red onion in 2 tablespoons of water until the onions are translucent.

Add the sweet potatoes, veggie broth and spices and cover for 10 minutes to get the veggie broth hot. As the broth begins to boil, add the remaining ingredients with the exception of the almond/peanut/sunflower butter, the corn, and the collard greens.

Cook for 15 minutes at a simmer. As the sweet potatoes start to soften, add the remaining ingredients and cook for an additional 10 minutes until the greens are soft.

Further reading:

McDevitt, R.M. et all., “De novo lipogenesis during controlled over-feeding with sucrose or glucose in lean and obese women.” American Journal of Clinical Nutrition. 2001.

McDougall, John A. and Mary McDougall, The Starch Solution: Eat the Foods You Loce, Regain Your Health, and Lose the Weight for Good. New York: Rodal, 2012.

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

Birthday Celebration: Amaranth Pancakes!

Birthday Celebration Amaranth Pancakes!

Yesterday was my birthday. I don’t really make a big deal out of the day, but I did honor the day by doing a long (and hilly) bike ride followed by a five mile run. Some friends and I also went to watch Blackfish, a new documentary about the horrors of captivity inflicted on orca whales at Sea World.

However before all that, the day started with a new BYOL recipe that I have been working on for a while, and I’m happy to report, that I think I finally nailed it! These pancakes were perfect to fuel my 5-hour workout and also have the privilege of being the first pseudograin recipe since my post about them back in June.

Light and fluffy, low fat, and protein packed, these pancakes are a powerful and filling start to any day!

(makes 2-3 servings)

2/3 cup spelt OR whole wheat pastry flour OR Gluten Free all purpose flour mix

½ cup cooked amaranth

1 ripe banana
2 tbsp flax seed

1 tbsp baking powder

1-2 tbsp maple syrup 

1-2 tbsp water  

3/4 cup nut milk
1/4 cup berries, cacao nibs, or walnuts (optional)

While you are gathering the ingredients together, start cooking the amaranth as described in the post linked above.

In a large bowl, mash the rip banana. Then add the flour, flax, water, and syrup and mix well. Now add the nut milk and amaranth and any special ingredients such as blueberries or chopped walnuts and mix again. 

Now heat up a pan until water sizzles on it. Then pour the batter onto the pan. Let the batter sit for a few minutes until it starts bubbling. Then flip the pancakes and let cook for a few more minutes.

Seriously, these guys cook fast, so pay attention.

Now stack these pancakes towards the sky and top with your favorite fruits and drizzle with maple syrup.

The Carbo-Loading Tradition?

As many of you may remember, I returned from Nepal just a few days before being whisked off to Miami for my first half marathon! Traveling with a large group of friends- all more experienced runners than me- the night before the race I was out voted on what we would do for dinner. Everyone seemed to agree, lentils were out. Italian was in.

We found a small, lovely Italian restaurant somewhere in Miami. Everyone was getting the same thing- pasta.  For those of you who have been with me since my first post know I’m skeptical about the benefits of having pasta in my diet. Actually, to be specific, I think processed wheat products are a detriment to athletes due to their low nutrient value. Anyway, out numbered and hungry I created a custom order. It was a huge bowl of whole-wheat pasta, cannellini beans, kidney beans, spinach, garlic and fresh, diced tomato sauce. In all honesty, it was both beautiful and delicious. 

Sorry I didn’t think to grab a picture of the actual dish!

The next day I awoke at 4 am for the race and I didn’t feel anymore fueled than usual. While I did fine during the race, and so did all of my companions, it got me thinking about how carbo-loading actually works and so here is my understanding of the science behind the tradition. 

The earliest research on carbo-loading dates back to the 60s when Scandinavian scientists studied non-athletic men’s ability to perform on low carbohydrate and high carbohydrate diets. They found that the low carbohydrate diet resulted in lower muscle glycogen stores which negatively impacted their endurance. When the same men consumed a high carbohydrate diet for several days, their muscles became supersaturated, and endurance times were significantly extended. Based off these studies they created a 7-day program. This program has since been replaced and updated although the general idea has remained the 

Other studies have shown more effective approaches. Tapering your workout regimen while simultaneously boosting your carbohydrate intake can allow you to supersaturate your muscles in as little as three days. When used correctly, this method can amplify your endurance by nearly 20%. In practice, this can help you increase your distance without “hitting the wall” as well as your time. Some studies suggest that your time can improve by as much as 2 or 3%. While it sounds like a small increase, in a multi-hour event that will add up to several minutes!

   Okay, so how and when should you carbo-load? Carbo-loading only works for endurance events. Most authorities agree that the performance needs to last at least 90 minutes before carbo-loading will begin to help improve your performance, so unless you are crawling, you probably won’t need to eat a large bowl of pasta every night for a week before your big 5K that you are training for. Instead just try consuming healthy, high-net value foods. These studies even suggest that the most elite marathon runners, those freaks, mutants, people who run 26.2 miles around the two hour mark also don’t greatly benefit from carbo-loading. This is because it typically takes around 90 minutes of sustained exercise before glycogen levels begin to run low. (More elite athletes will be able to train their bodies to sustain themselves off their fat storages during these endurance events rather than depending on carbohydrates.) If however you are running a marathon and you’re not a super human, carbo-loading is a great idea. 

But before you go running off to your local organic grocer to buy them out of whole-wheat pasta finish reading. Gender also plays a role in how beneficial carbo-loading will be. As evidenced from above, the earliest studies were all conducted on men-and those sexists scientists simply believed that women would experience the same results with muscle supersaturation. However, more recently, studies which focused specifically on women found that females have a more difficult time reaching a supersaturate point than men. Another study was unable to demonstrate any measurable benefit to the women’s performance after reaching supersaturation. Part of the reason has to do with the menstruation cycle. Women have an easier time carbo-loading during and immediately after menstruating. Another factor is that women typically have smaller caloric needs than men and simply can't increase their carbohydrate intake enough to gain benefits from it. As such, women may need to dramatically increase their calorie intake for several days prior to an endurance event, paying particular attention to carbohydrates.

Finally, no matter how much pasta you eat the night before a race, no matter how much you gorge, chances are you will not be able to carbo-load that night. To reach a point where performance will actually improve, one needs to eat roughly 4 g of carbohydrates per pound of body weight each day. In a person who weighs roughly 150lbs, that means nearly 2,000 calories in carbos alone! I don’t know about you, but that seems intense!

 

note: Rich Roll no longer rides Jamis bikes.

The final verdict, in my opinion, is that most non-professional athletes won’t be able to achieve supersaturation of glycogen and should instead focus on staying hydrated and eating a large healthy meal before and after the event. As a very close friend always tells me, “you should never try anything new on race day.” That seems like sound advice to me! Luckily for me, green lentils are 70% carbohydrate so I’ll be BYOL’ing for my next endurance event!

Brazier, B. Thrive (2007)

Burke, L. Middle- and long-distance running. (2007)

Burke, L. Preparation for competition. (2006)

Coleman, EJ. Carbohydrate and exercise. (2006)