It’s a popular fad to cut out carbohydrates for weight loss. Even Bradley Wiggins attributed some of his 2009 Tour de France form to an incredibly low body fat percentage of four percent, helped by cutting bread and pasta out of his diet. Avoiding beer probably helped too.
Henry Furniss, personal trainer and co-founder of Wyndymilla Bespoke Cycling, concedes that it's a great way to shed body fat quickly, but is far from suggesting cutting out carbs for good: “I get my clients to do it for no more than a month in the off season," he says.
“For most people, it’s better to turn normal eating behaviour on its head,” says Furniss, “which means eating a bigger, carbohydrate-rich breakfast, and then a protein and nutrient-rich dinner with a low carb content.
ADVERTISEMENT
“But for cyclists trying to lose weight, the most important thing is cutting down on the pasta, simple sugars and potatoes after the last training session in the day, rather than cutting them out altogether.”
The trouble with cutting out bread is that you could be missing out on all the goodness to be found in whole grains such as wheat, oats and barley. All three contain vitamin E, selenium and other phytochemicals which, despite limited supporting scientific evidence to date, are strongly believed to help prevent diseases such as cancer, diabetes and heart disease.
According to Monique Ryan, author of Sports Nutrition for Endurance Athletes (VeloPress), whole grains are not only great sources of carbohydrate for replenishing muscle and liver glycogen stores depleted during intense training, but also great sources of fibre and the growth B vitamins that the body cannot store.
Wholegrain harvest
Bread winners and losers
You can read more at BikeRadar.com
via BikeRadar All the latest from BikeRadar.com http://ift.tt/2ipFC9v
No comments:
Post a Comment