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In sport science and sport nutrition we work a lot with and talk a lot about numbers. Already the assessment is usually full of numbers. Height, weight, age, body fat, watts, maximal heart rate, morning heart rate, maximal power output. And we continue with the numbers when we talk about blood values, power-to-weight ratio, calorie needs and many more.

 
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Gluten is a topic that still is of big interest to many people, to MANY athletes. Is it good? Is it bad? But what about bread in general? Do we know what bread we’re eating every day? The ingredients in our bread are making it a food rich in nutrients such as minerals, protein, fibre or a food with little to no value (low nutrient density).
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When we go into a supermarket or a health store, we find a wide variety of products for our gastrointestinal tract. The industry has long understood that these products have a high potential to make money. More and more we also learn to understand how important gut health is for athletes. There are several papers who talk about a healthy intestinal tract, gut bacteria and overall health. We know that exercise helps your gut. People who exercise regularly tend to have a healthier gut than people who sit in their couch and don’t move much. Read more »

Oftmals werden Erdäpfel völlig als Energielieferanten vergessen, dabei liefern sie nicht nur Kohlenhydrate, sondern auch eine Reihe anderer Nährstoffe, die wichtig sind für unseren Organismus. Hier eine kleine Übersicht und auch Ideen, wie man die Erdäpfel verwenden kann: Read more »

This old paper made me think about the nutrition knowledge of support staff in elite sports (but not only). Nutrition, as we all know, is a very special area. We all have to eat, we all shop, we all are exposed to advertisements, we all hear about trends and new diets, many read articles about nutrition and a few 🙁 still cook (microwaving and baking a pizza dough is not cooking 🙂 ). Because everyone needs food, some people think we all are experts in nutrition but there is more than buying “bio” and local to become a nutrition expert. Read more »

It’s been around forever: milk causes increased mucus production in athletes, it’s better to avoid it. Usually, the problem of increased mucus production is linked to respiratory diseases such as asthma. Researchers have investigated the hypothesis in this population to understand that problem better but could only confirm that the link exists in a small subgroup of people with asthma.

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Oft wundern sich Sportler, wie sie sich am besten versorgen, wenn sie hart trainieren. Dabei suchen sie nach den eigenartigsten Riegeln, Shakes und Superfoods. Dabei geht es so einfach, sich selber einen Vorrat an Snacks zuzubereiten. Der Vorteil davon ist schnell erklärt: keine Zusatzstoffe, frisch und fettarm, nach Belieben erweiterbare Rezeptur und sehr häufig auch preisgünstiger als Riegel und andere Produkte. Read more »

Wer verteufelt es nicht manchmal, wenn der Kuchen oder das Brot nicht so wird, wie man sich das erhofft hat. Nicht aufgegangen oder zu trocken oder zu schwer. Dann ist vielleicht das Mehl schuld! Und in der letzten Zeit mehren sich auch die Beschwerden, weil das Mehl – v.a. das Weizenmehl – an allen Verdauungstrakt-Übeln schuld sein soll. Wenn nicht das Mehl, was dann? Read more »

Reading through health and sport magazines, I usually find a lot of articles featuring new products on the market. Vitamins, minerals, superfoods, proteins and many other supplements which will help us perform better – according to the companies’ claims. Most of the time the claims are wrong, the evidence is missing and for me, who works in the sport nutrition field and promotes healthy eating, the question remains always: what about an athlete’s every day nutrition? Shouldn’t we first be looking at what athletes eat at home, how they shop, what they put into their shopping basket, if they have basic cooking skills before we talk about supplements?

 

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Many people go to the supermarket, look at a label on the package but don’t really know how to read a nutrition facts label. Others are advised to use the food label because they are intolerant or allergic to some nutrients and need to identify the foods they can eat. And then there’s another group – athletes often included – who want to cut back on hidden calories and fats and want to make sure what they buy is healthy and without additives.

 

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