Some Eating Tips – and filthy carbs

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How to Keep A Food Journal

Though exercise and weight training are very important factors for increasing your fitness and losing weight, you absolutely cannot outwork a bad diet. Your body needs certain nutrients to thrive, and it needs them in the right quantities to create the physique you want. A food journal can help you to understand exactly what’s going into your body, leaving you better equipped to plan your workouts and calorie goals.

When you write down everything you’re eating each day, you automatically become a lot more mindful about food. It’s easy to snack away on junk all day without really thinking about it, but when it comes time to write down every single thing you’ve eaten you might be shocked! This alone is motivation enough for many people to lose weight.

What To Track In Your Food Journal

Food Journal

How to Track your eating in a Food Journal

If you’re trying to lose weight, it’s important that your food journal shows that you created a calorie deficit for the day – that is, that you ate fewer calories than those you burned off through exercise. If you’re trying to build muscle, on the other hand, you’ll need to eat extra calories. Although you might think you can track this mentally, a journal is far more effective.

If you’re into bodybuilding then you’ll also want to keep track of your macronutrients throughout the day. When working out your bodybuilding aims, you’ll know how many proteins, fats and carbohydrates you should eat each day. A journal will ensure you’re keeping on track. If you’ve made progress, or are suffering from a lack of progress, then you can even look back through your food journal to try and find out why.

So, on a most basic level you should include the name of the food, the size of the portion and the number of calories it contained. You can also include details of protein, carbs and fats, and you can make use of a digital kitchen scale or a smartphone app if you want to note down more detailed stats.

If you’re an emotional eater then you can also use the food journal as a place to note down how you feel when you eat certain foods. This will leave you more connected to your emotions and in a much better position to understand the triggers that cause you to eat more than you should.

Yes, a food journal does take effort. However, if you start a new weight loss or diet goal without keeping track of your progress, the chances are strong that you’ll just give up without really trying.

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Pre-competition meals

Many people are wondering what to eat when getting ready for competition so I thought this would be a good article on pre-competition meals.

For forty-eight hours prior to competition the athlete’s workouts must be canceled or markedly curtailed. This allows his muscles a couple of days to recover from the persistent training he has been doing. It allows that little extra bit of spring and kick to creep into the muscles, ready to burst forth at the moment of challenge.

Carbs and Glycogen in pre-competition meals

Another reason for tapering off the training program during this period is that of allowing the liver specifically and the body generally to replete their glycogen (synonymous with carbohydrate and starch) reserves. An adequate supply of available carbohydrate is invaluable in endurance events, first to provide ready calories for work consumption and second to protect against low blood sugar, which in turn may be associated with feelings of marked fatigue.

The diet is not otherwise altered until the pre-competition meals which is consumed three hours before competition. This period of time allows for absorption and digestion but does not extend long enough to allow hunger or starvation to ensue.

Pre competition meals

pre-competition meals

In the digestion and metabolism of protein, there is a residue of acid which can only be excreted by the kidneys. Carbon dioxide, the acid of fat and carbohydrate, can be blown off via the lungs. During exercise, effective kidney function ceases, preventing egress of acid by this route.

The athlete who eats a large steak (protein) prior to competition invites the onset of acidosis with all its unpleasant manifestations. For traditional yet stupid reasons, athletes are encouraged to wolf down rare meat, eggs, and milk before competition, when, in fact, they should be eliminated.

What should a pre-competition meal have in it

The pre-competition meal should be easily digestible since the implications of competing “on a full stomach” are well known. Fat in any form slows stomach emptying. Unless food passes from the stomach into the small intestine, no appreciable absorption can occur. Anxiety alone is sufficient to slow the stomach emptying. Since most athletes experience “butterflies in the stomach,” this should not be aggravated by eating fats. Fats should be kept to an absolute minimum in the pre-event meal.

Carbohydrate is the most readily available and quantitatively significant source of calories in athletics. Although fats and fatty acids are utilized, carbohydrates are pre-eminent. Moreover, their final breakdown products of carbon dioxide and water are readily excreted via the lungs and skin. They thus do not contribute to an acid load, which can only be excreted by the (non functioning) kidneys. Sugar, potatoes, bread, cereals, and honey are sources of starch commonly used by athletes.

During exercise, perspiration may be huge. Marathon runners lose eight to ten quarts of sweat during a race. Laborers while working at the Boulder Dam construction lost up to ten to fourteen quarts per day. Adequate hydration prior to competition is essential. The harmful effects of sweating off a few pounds to make a weight limit are now well recognized. As to the liquids in the pre-event meal, these should be readily absorbable and low in fat content, hence the need to restrict milk. They should not cause laxation, hence the need to restrict juices, particularly prune juice. Usually two or three glasses of fluid with the pre-event meal ensures adequate hydration.

Salt and pre-competition Meals

Salt supplies are important. If no salt is taken, the dangers of heat stroke and heat exhaustion are more likely, especially in warm weather. A practical and effective way to give salt is in bouillon. One bouillon cube dissolved in a cup of water is excellent. Salt tablets should not be taken just prior to competition because they may be very irritating to the stomach-and more so if the stomach is “nerved up” before the event. Another glass or two of water can be taken one to one and a half hours before competition.

These are the basics for most people for pre-competition meals and I hope you have learned lots to get ready.

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