cewait
DIS Veteran
- Joined
- Mar 3, 2000
- Messages
- 5,695
I figured this out through a lot of research and confirmed it as part of an 835 mile- six day cycle event where I had to learn how to survive from day to day nutritionally.
To start a recovery drink with about 3 carbs to 1 protein. I little more protein than science suggests. I add glutamine to the recovery meal. Glutamine is an amino acid that can help promote recovery. The science is clear that a meal with an approximate 4:1 Carb to protein ratio helps promote recovery. The carbs are there to create the pathway for the protein to get to the muscle. In simple terms it creates a small insulin spike that takes the gut contents and bypasses the normal system (really more complicated than one sentence). The protein, if DELIVERED to the muscle within one hour will immediately start repairs of worked tissue. To get it delivered you really need to consume before getting out of the parking lot after the half.
Once back at the room I will drink 8 oz pure tart cherry juice. A study came out in 2008 touting the benefits of cherry juice (NO not Welchs from concentrate). A Scandinavian study was released last month confirming the initial British findings. Cherry juice seems to reduce muscle inflammation and increase antioxidant capacity. It also helps muscle process fats (the primary aerobic fuel)
For lunch I will have something that is kind of high in fats but overall a good balance of 1/3 fat, 1/3 protein and 1/3 carbs. Not saturated fats but the really good fats. I am not sure what I am doing for this year as I am reviewing current menus from around the world. The Humus at The BrewPub at BWV with a burger, leaving the top bun off works well.
I will have another recovery drink as an afternoon snack and a very light pasta meal for dinner. I have cooked in the villa all but last year when I ate a light chicken pasta and marinara meal in GF.
Through the day I will sip on a water and PowerAde. I will walk around a park and stretch throughout the day.
There is a lot that should occur before heading to Disney. There are a lot of theories on fat loading and carb loading, none of which can really happen the night before an event. The pasta gatherings are really a social event that should be treated just as that. I will usually up my intake of good fats about 2-3 weeks prior to the race. Its not much since they are empty Kcals. But they will go up from an average 20 to maybe 30% on a daily average. I will carb deplete the weekend prior to the race with a leg shaking, muscles stay sore workout and follow runs that weekend and then work to replenish carbs for the next 2-3 days. The last few days pre-race are simply balanced meals.
There is a lot here and I am sure that I have forgotten some of what I need to say. This is the skeleton of what I do to get through the weekend.
To start a recovery drink with about 3 carbs to 1 protein. I little more protein than science suggests. I add glutamine to the recovery meal. Glutamine is an amino acid that can help promote recovery. The science is clear that a meal with an approximate 4:1 Carb to protein ratio helps promote recovery. The carbs are there to create the pathway for the protein to get to the muscle. In simple terms it creates a small insulin spike that takes the gut contents and bypasses the normal system (really more complicated than one sentence). The protein, if DELIVERED to the muscle within one hour will immediately start repairs of worked tissue. To get it delivered you really need to consume before getting out of the parking lot after the half.
Once back at the room I will drink 8 oz pure tart cherry juice. A study came out in 2008 touting the benefits of cherry juice (NO not Welchs from concentrate). A Scandinavian study was released last month confirming the initial British findings. Cherry juice seems to reduce muscle inflammation and increase antioxidant capacity. It also helps muscle process fats (the primary aerobic fuel)
For lunch I will have something that is kind of high in fats but overall a good balance of 1/3 fat, 1/3 protein and 1/3 carbs. Not saturated fats but the really good fats. I am not sure what I am doing for this year as I am reviewing current menus from around the world. The Humus at The BrewPub at BWV with a burger, leaving the top bun off works well.
I will have another recovery drink as an afternoon snack and a very light pasta meal for dinner. I have cooked in the villa all but last year when I ate a light chicken pasta and marinara meal in GF.
Through the day I will sip on a water and PowerAde. I will walk around a park and stretch throughout the day.
There is a lot that should occur before heading to Disney. There are a lot of theories on fat loading and carb loading, none of which can really happen the night before an event. The pasta gatherings are really a social event that should be treated just as that. I will usually up my intake of good fats about 2-3 weeks prior to the race. Its not much since they are empty Kcals. But they will go up from an average 20 to maybe 30% on a daily average. I will carb deplete the weekend prior to the race with a leg shaking, muscles stay sore workout and follow runs that weekend and then work to replenish carbs for the next 2-3 days. The last few days pre-race are simply balanced meals.
There is a lot here and I am sure that I have forgotten some of what I need to say. This is the skeleton of what I do to get through the weekend.