|From Racing Weight to South Beach to Betty Crocker|
We're probably alike in many of the ways we approach food. Triathletes are taught to think on many planes about that which is put in their mouths as fuel, nutrition, contributing to our power to weight ratio - oftentimes more to weight part of that phrase - to name just a couple. When do taste or satisfaction enter the equation? Not often enough is likely your immediate answer. One wouldn't suggest you take your paycheck down to Krispy Kreme and buy a gross of
these mouth watering treasures but once in a while is fine. We're bombarded from all sides on what constitutes the best nutritional plan for us to keep the weight off and have the energy needed at training and racing time. Your kitchen library probably looks like the photo above, maybe worse, and trying to separate fact from fiction, what's the take home message here? can be a challenge. So let's turn to a level head in the nutrition world, one who publishes mostly science backed data without a lot of opinion added in. If you haven't read Sports Nutrition by Asker Jeukendrup, it would be a good addition to your Christmas list along with the 4th edition of the The Triathletes Training Bible by Joe Friel which came out last month. I own the former and plan to purchase the latter. Jerukendrup tried to clear the smoke in the diet world and published the info below. Yes, I know that it's four, no wait, five full paragraphs, not the CliffsNotes version, but it's really well written and I believe you'll learn something valuable.