Ask the Dietitian is back!
Are raw peanuts safe to eat or should they be roasted or cooked first?
Get the lowdown on aflatoxin in peanuts and other foods at Trail Runner Magazine.
Wednesday, January 7, 2015
Wednesday, July 23, 2014
Nothing is faster to dampen mid-run euphoria than stomach cramps. Cramping can be debilitating, painful and put an unanticipated stop to your run. If you are experiencing intestinal distress a couple times or more a week, check out this month’s ‘Ask the Dietitian’ from Trail Runner Magazine.
Monday, June 23, 2014
What you may or may not have heard of before is carbohydrate back-loading which is a technique that is most popular in the world of weightlifters and bodybuilders. Carb back-loading piqued my interest after reading Pam Smith’s account on how she was able to win the 2013 Western States 100 mile endurance run. Pam wasn't about to give up her “carboholic” lifestyle and instead worked with a fitness professional to find an eating style that provided her with metabolic benefits, yet also fit her lifestyle.
Carb back-loading is a form of intermittent fasting. You eat little to no carbs during the morning and early afternoon hours until after a late afternoon workout when you have free carbohydrate reign. Carb intake then continues for the rest of the day. The concept behind this regimen plays to the daily rise and fall of insulin sensitivity in muscle and fat cells and the exercise-induced increase in insulin sensitivity in muscle cells. The theory posits that carbohydrates should be consumed at a time (after exercise) when it is used for glycogen storage gains in the muscle cells rather than for fat storage in fat cells. By depleting glycogen stores early in the day, you increase insulin sensitivity in the muscle cells so that when you do eat carbs, they are transported to muscle cells rather than fat cells.
This post is not a judgment of this dietary pattern; it is simply meant to bring awareness to readers of a style of eating that may pick up in popularity (especially if Pam wins again this weekend!) There are only a handful of studies looking at the effects of carb back-loading with most “facts” coming from anecdotal evidence. As with any diet, don’t be afraid to be a skeptic, do some research and ask questions. Keep an open mind. Nutrition is a science, but one with no explicit scientific answer. So we keep experimenting, keep questioning and keep testifying.
What is your experience with carb back-loading? Have you dabbled in carb back-loading or know of someone who has benefited from this pattern of eating?
Thursday, June 5, 2014
A day is not complete without the creamy—sometimes crunchy—stick-to-the-roof-of-your-mouth goodness that can only be experienced with peanut butter.
This month's 'Ask the Dietitian' compares the most popular brands of low-fat, low-calorie peanut butter alternatives, Better’n Peanut Butter and PB2, with natural peanut butter.
Visit TrailRunnerMag.com and check it out!
Saturday, May 17, 2014
To be mindful is to be attentive, intuitive and conscientious. These adjectives are not typically used to describe the eating patterns of most Americans. We live in a culture where eating is usually an afterthought, something to satisfy hunger, emotions and boredom. For some, it is even an inconvenience.
Three big factors that influence our ability or desire to eat mindfully are food rules, manipulation from the media and a perceived lack of time.
1. Food rules
Breakfast is from 6-10am, lunch at noon and dinner before 7pm. While our bodies like patterns and consistency, these implicit guidelines imply that there is only a small window of opportunity to seek out certain nutrients. We have learned to listen to external cues rather than internal cues for resolution on when, where, what and how much to eat.
2. Media manipulation
Food marketers are experts in knowing what piques consumer’s interest and attention. Visual seductions, fat shaming and playing with the chemicals in our brain have all been successful schemes in putting diners under a spell. When we turn inward for answers, we are able to resist marketing temptations and disarm their tactics.
3. Lack of time
I hear it all the time: I just don’t have the time. Kids, career, finances, fatigue, stress—you name it, all stand in the way of being more thoughtful in how we think about food. I really believe that lack of time translates to lack of priority because when we stop and think about it, we make time for the things that are important to us.
Since we eat 3+ times a day and food is a big indicator of our health and the quality of our lives, my hope is that over time more and more people understand how important what, when, where, why and how we eat really is—with mind intact.
Monday, April 28, 2014
Saturated fat is making a comeback after a recent meta-analysis in the Journal of Clinical Nutrition concluded that, “there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD [coronary heart disease] or CVD [cardiovascular disease].”
Saturated fat is found in dark meats, whole milk, low-fat milk, full fat cheese and yogurt made from whole milk and butter. For years nutritional science has shown correlation between high saturated fat intakes and heart disease, and therefore, has established guidelines to limit consumption to no more than 7% of calories.
This news has sparked heated conversations between saturated fat supporters and opposers.
We live in a “this is good and this is bad” culture. When you realize that this way of thinking does not apply to your diet, things get a lot less confusing. Rather than good or bad, think of a food or nutrient on a spectrum. When comparing a piece of salmon with a steak, the salmon is more nutritious, but when you compare a steak with a doughnut the steak is more nutritious.
Dietary fat is just one factor that drives heart disease risk. More and more emphasis is –and should be—placed on the total lifestyle factors. Obesity, genetics, sedentary lifestyles, diabetes, high blood pressure, stress and lack of sleep are just as detrimental to health as saturated fat, refined carbohydrates, cholesterol or sugar.