Peak Week Recommendations for Bodybuilders: an Evidence Based Approach Guillermo Escalante1, Scott W
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Does Dietary Fiber Affect the Levels of Nutritional Components After Feed Formulation?
fibers Article Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation? Seidu Adams 1 ID , Cornelius Tlotliso Sello 2, Gui-Xin Qin 1,3,4, Dongsheng Che 1,3,4,* and Rui Han 1,3,4 1 College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; [email protected] (S.A.); [email protected] (G.-X.Q.); [email protected] (R.H.) 2 College of Animal Science and Technology, Department of Animal Genetics, Breeding and Reproduction, Jilin Agricultural University, Changchun 130118, China; [email protected] 3 Key Laboratory of Animal Production, Product Quality and Security, Jilin Agricultural University, Ministry of Education, Changchun 130118, China 4 Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun 130118, China * Correspondence: [email protected]; Tel.: +86-136-4431-9554 Received: 12 January 2018; Accepted: 25 April 2018; Published: 7 May 2018 Abstract: Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed. -
The Heart Health Benefits of Dietary Fiber
Conclusions. Heart disease continues to be one of the most factors for cardiovascular disease, including blood pressure, weight, widespread health problems in the United States. Fortunately, it is and glucose levels. Not all fibers provide the same cardiovascular ™ also among the most preventable health problems. To that end, benefits; however, and differences among the various types of fibers Expert Views Americans are encouraged to adopt heart-healthy habits, which should be appreciated when choosing a fiber supplement. Psyllium include a healthy diet and regular exercise.7 In addition to being an and oat fibers are the only fibers that have been recognized by the GI HealtH & Wellness | Issue four | february 2011 important part of a healthy diet, dietary fibers provide a number of FDA for their cholesterol-lowering and cardiovascular benefits, while cardiovascular benefits. The cholesterol-lowering benefits of certain other fibers such as calcium polycarbophil are indicated for their fibers (psyllium and oat fibers) as adjunct to a low-fat diet are well- laxation effects. An understanding of these differences should allow features: the heart health benefits of recognized and have been demonstrated in numerous well-controlled physicians and patients to tailor their choice of dietary fiber and fiber trials. Further, dietary fibers have beneficial effects on other key risk supplements to better meet their individual health goals. One dietary fiber CHD Prevalence february Is amerIcan Heart HealtH montH Cholesterol Lowering Benefits Heart -
A10 Anabolic Steroids Hardcore Info
CONTENTS GENERAL INFORMATION 3 Anabolic steroids – What are they? 4 How do they Work? – Aromatisation 5 More molecules – More problems 6 The side effects of anabolic steroids 7 Women and anabolic steroids 8 Injecting steroids 9 Abscesses – Needle Exchanges 10 Intramuscular injection 11 Injection sites 12 Oral steroids – Cycles – Stacking 13 Diet 14 Where do steroids come from? Spotting a counterfeit 15 Drug Information – Drug dosage STEROIDS 16 Anadrol – Andriol 17 Anavar – Deca-Durabolin 18 Dynabolon – Durabolin – Dianabol 19 Esiclene – Equipoise 20 Primobolan Depot – Proviron – Primobolan orals – Pronobol 21 Sustanon – Stromba, Strombaject – Testosterone Cypionate Testosterone Enanthate 22 Testosterone Propionate – Testosterone Suspension 23 Trenbolone Acetate – Winstrol OTHER DRUGS 24 Aldactone – Arimidex 25 Clenbuterol – Cytomel 26 Ephedrine Hydrochloride – GHB 27 Growth Hormone 28 Insulin 30 Insulin-Like Growth Factor-1 – Human Chorionic Gonadotrophin 31 Tamoxifen – Nubain – Recreational Drugs 32 Steroids and the Law 34 Glossary ANABOLIC STEROIDS People use anabolic steroids for various reasons, some use them to build muscle for their job, others just want to look good and some use them to help them in sport or body building. Whatever the reason, care needs to be taken so that as little harm is done to the body as possible because despite having muscle building effects they also have serious side effects especially when used incorrectly. WHAT ARE THEY? Anabolic steroids are man made versions of the hormone testosterone. Testosterone is the chemical in men responsible for facial hair, deepening of the voice and sex organ development, basically the masculine things Steroids are in a man. used in medicine to treat anaemia, muscle weakness after These masculine effects surgery etc, vascular are called the androgenic disorders and effects of testosterone. -
Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A
Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A. Moreaub, Vieno Piironena, and Kevin B. Hicksb aDepartment of Applied Chemistry and Microbiology, University of Helsinki, Finland, and bUSDA, ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, ABSTRACT: Because of the positive health effects of phyto- in the kernels and are more concentrated in the outer layers sterols, phytosterol-enriched foods and foods containing than in the starch-rich endosperm (6,7). During the milling of elevated levels of natural phytosterols are being developed. some grains, pearling is a traditional way of gradually remov- Phytosterol contents in cereals are moderate, whereas their lev- ing the hull, pericarp, and other outer layers of the kernels and els in the outer layers of the kernels are higher. The phytosterols germ as pearling fines to produce pearled grains. It is the most in cereals are currently underutilized; thus, there is a need to common technique used to fractionate barley (8). The abra- create or identify processing fractions that are enriched in sion of rye and barley to produce high-starch pearled grains phytosterols. In this study, pearling of hulless barley and rye was investigated as a potential process to make fractions with higher also has been used to improve fuel ethanol production (9,10). levels of phytosterols. The grains were pearled with a labora- There is a need to find new food uses for the pearling fines tory-scale pearler to produce pearling fines and pearled grains. and other possible low-starch by-products remaining after Lipids were extracted by accelerated solvent extraction, and separation of the high-starch pearled grain. -
Mypyramid Food Groups
Know how. Know now. Learn at Home: Nutrition Lessons for Healthy Living MyPyramid Food Groups By choosing to complete this mail lesson, you have taken the first step in learning more about the im- portance of nutrition and its relationship to good health. MyPyramid shows us what and how much we need to eat. It also shows us we need to be physically active. To complete this lesson: • Carefully read this lesson. It should take about 15-20 minutes to complete. • Answer the questions included with this lesson. • When you are finished, place the questions in the prepaid envelope and place the envelope in the mail. MyPyramid Food Groups – Orange is for the Grain group MyPyramid shows the impor- – Green is for the Vegetable group tance of making good food choices – Red is for the Fruit group from each of the five food groups every day. It also shows the impor- – Yellow is for Oils tance of being physically active most days of the week and making changes – Blue is for the Dairy group “one step at a time.” This mail lesson – Purple is for the Protein Foods group will discuss: • The MyPyramid symbol How Much Do You Need Every Day? • How much do you need every day? Calorie Level 2,000* • MyPyramid food groups Grain Group 6 ounces • Where do other foods fit? Vegetable Group 2 ½ cups MyPyramid Symbol Fruit Group 2 cups • The MyPyramid symbol shows six color bands Dairy Group 3 cups that run from the bottom of the pyramid to the Protein Foods Group 5 ½ ounces top. -
Advanced Exercise Nutrition
Advanced Exercise Nutrition Version 1.1 Marie Dunford, PhD, RD Human Kinetics Library of Congress Cataloging-in-Publication Data ISBN: 0-7360-7235-7 9780-7360-7235-9 Copyright © 2007 by Human Kinetics, Inc. All rights reserved. Except for use in a review, the reproduction or utilization of this work in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and recording, and in any information storage and retrieval system, is forbidden without the written permission of the publisher. Acquisitions Editor: Adrian Hutber Developmental Editor: Susan Zahn Special Projects Editor: Anne Cole Copyeditor: John Wentworth Proofreader: Anne Meyer Byler Permission Manager: Toni Harte Graphic Designer: Stuart Cartwright Graphic Artists: Kathleen Boudreau-Fuoss and Francine Hamerski Cover Designer: Robert Reuther Art Managers: Craig Newsom and Carl Johnson Illustrator: Tom Roberts Human Kinetics Web site: www.HumanKinetics.com United States: Human Kinetics P.O. Box 5076 Champaign, IL 61825-5076 800-747-4457 e-mail: [email protected] Canada: Human Kinetics 475 Devonshire Road Unit 100 Windsor, ON N8Y 2L5 800-465-7301 (in Canada only) e-mail: [email protected] Europe: Human Kinetics 107 Bradford Road Stanningley Leeds LS28 6AT, United Kingdom +44 (0) 113 255 5665 e-mail: [email protected] Australia: Human Kinetics 57A Price Avenue Lower Mitcham, South Australia 5062 08 8372 0999 e-mail: [email protected] New Zealand: Human Kinetics Division of Sports Distributors NZ Ltd. P.O. Box 300 226, Albany North Shore City Auckland 0064 9 448 1207 e-mail: [email protected] Contents Introduction v CHAPTER 1 Nutrients Needed for Training and Performance 1 CHAPTER 2 Food and Fluid Intake Before Exercise 24 CHAPTER 3 Food and Fluid Intake During Exercise 31 CHAPTER 4 Food and Fluid Intake After Exercise 37 iii iv Contents CHAPTER 5 Daily Diet Planning 43 Glossary 53 Introduction If you want to excel in athletics, training is the name of the game. -
The Effects of Phytosterols Present in Natural Food Matrices on Cholesterol Metabolism and LDL-Cholesterol: a Controlled Feeding Trial
European Journal of Clinical Nutrition (2010) 64, 1481–1487 & 2010 Macmillan Publishers Limited All rights reserved 0954-3007/10 www.nature.com/ejcn ORIGINAL ARTICLE The effects of phytosterols present in natural food matrices on cholesterol metabolism and LDL-cholesterol: a controlled feeding trial X Lin1, SB Racette2,1, M Lefevre3,5, CA Spearie4, M Most3,6,LMa1 and RE Ostlund Jr1 1Division of Endocrinology, Metabolism and Lipid Research, Department of Medicine, Washington University School of Medicine, St Louis, MO, USA; 2Program in Physical Therapy, Washington University School of Medicine, St Louis, MO, USA; 3Pennington Biomedical Research Center, Baton Rouge, LA, USA and 4Center for Applied Research Sciences, Washington University School of Medicine, St Louis, MO, USA Background/Objectives: Extrinsic phytosterols supplemented to the diet reduce intestinal cholesterol absorption and plasma low-density lipoprotein (LDL)-cholesterol. However, little is known about their effects on cholesterol metabolism when given in native, unpurified form and in amounts achievable in the diet. The objective of this investigation was to test the hypothesis that intrinsic phytosterols present in unmodified foods alter whole-body cholesterol metabolism. Subjects/Methods: In all, 20 out of 24 subjects completed a randomized, crossover feeding trial wherein all meals were provided by a metabolic kitchen. Each subject consumed two diets for 4 weeks each. The diets differed in phytosterol content (phytosterol-poor diet, 126 mg phytosterols/2000 kcal; phytosterol-abundant diet, 449 mg phytosterols/2000 kcal), but were otherwise matched for nutrient content. Cholesterol absorption and excretion were determined by gas chromatography/mass spectrometry after oral administration of stable isotopic tracers. -
By-Products from Plant Foods Are Sources of Dietary Fibre and Antioxidants
4 By-Products from Plant Foods are Sources of Dietary Fibre and Antioxidants Isabel Goñi and Deisy Hervert-Hernández Universidad Complutense de Madrid, Spain 1. Introduction Fruit and vegetables have been recognized as important sources for a wide array of non digestible components and phytochemicals that individually, or in combination, may act synergistically to contribute to the nutritional and health benefits of these food commodities. World Health Organization (WHO) and worldwide health authorities such as United States Department of Agriculture (USDA) promote a high consumption and variety of fruit and vegetables. In addition, the source of fibre in a healthy dietary pattern such as Mediterranean Diet has been described as an important qualitative difference on health. Fruit and vegetable related dietary fibre transports a significant amount of polyphenols and carotenoids linked to the fibre matrix through the human gut. Despite these effects and recommendations, the intake of plant foods remains low and, consequently, both dietary fibre and antioxidant compounds are usually deficient in most diets around the world. On the other hand, the food industry processing plant foods produces large amounts of waste and residues (leaves, stems, wastewaters, etc.) that are good sources of dietary fibre and phytochemicals. Several of them contain more dietary fibre than their respective edible portion. A variety of plant food byproducts are rich in fibre and polyphenolic compounds meeting the criteria of antioxidant dietary fibre. A broad spectrum of these will be summarized in the present work. In this chapter information on nutritional and phytochemical composition will be also included. Special attention nutritional claims criteria with reference to European Regulation has been given to quality ingredients for functional foods and/or dietary supplements. -
Dietary Fiber in Management of Diabetes
Aaron I. Vinik, MD Dietary Fiber in David J.A. Jenkins, MD Management of Diabetes Current evidence suggests that high-fiber diets, elderly, or growing children, may require supplements especially of the soluble variety, and soluble fiber of calcium and trace minerals. People with upper supplements may offer some improvement in gastrointestinal dysfunction are at risk of bezoar carbohydrate metabolism, lower total cholesterol and formation and cautioned against a diet high in fiber of low-density lipoprotein (LDL) cholesterol, and have the leafy vegetable type. Careful attention must be paid other beneficial effects in patients with non-insulin- to insulin dose because hypoglycemia can result if there dependent diabetes mellitus (NIDDM). Diets enriched is a radical change in fiber intake and insulin dose is not with wheat bran and guar gum induce 10-20% reduced appropriately. Care must be exercised in the reductions in serum cholesterol and LDL in both normo- use of "novel" fibers, including the wood celluloses, and hypercholesterolemic subjects and have the ability because little is known of their safety and efficacy. to blunt the hypertriglyceridemic effects of diets high in Diabetes Care 11:160-73,1988 carbohydrate and low in fiber. In insulin-dependent diabetes mellitus (IDDM) the situation is less clear, but a decrement of the circadian glucose profile has been shown. Americans, in general, consume too little fiber. With the need to restrict fat and reduce protein, an increase in carbohydrates is mandatory. A practical goal he diabetic diet has undergone considerable re- would be to establish the present level of fiber intake (15-30 g/day) and to gradually increase it. -
Today's “Hot Topics”
TODAY’S “HOT TOPICS” NUTRIENT TIMING AND WORKOUT NUTRITION 4 TODAY’S “HOT TOPICS” NUTRIENT TIMING AND WORKOUT NUTRITION 01 IS NUTRIENT TIMING DEAD? AND DOES WHEN YOU EAT REALLY MATTER? 02 WORKOUT NUTRITION ILLUSTRATED [INFOGRAPHIC] WHAT TO EAT BEFORE, DURING, AND AFTER EXERCISE. 03 WORKOUT NUTRITION EXPLAINED WHAT TO EAT BEFORE, DURING, AND AFTER EXERCISE. IS NUTRIENT TIMING DEAD? And does when you eat really matter? By Brian St. Pierre “Nutrient timing” sounds impressive. Science-y. The way sport and exercise people throw it around, you’d think it must be pretty important. But is it really? Does when you eat really matter? For health? For body composition? For performance? Let’s take a closer look and find out. Nutrient timing — simplified Nutrient timing simply means eating specificnutrients (such as protein or carbs)… in specificamounts … at specifictimes (such as before, during, or after exercise). Researchers have explored this practice from different angles over the last few decades. And their findings have generated a lot of excitement. In the early 2000s, with the publication of Nutrient Timing: The Future of Sports Nutrition by Drs. John Ivy and Robert Portman, the idea of nutrient timing became the “Next Big Thing.” Seriously, every sports nutritionist worth their branched chain amino acids owned a copy. Including yours truly. I even wrote a few college papers on the topic. And our very own Dr. John Berardi — JB, as he’s known around here — was one of the early researchers in this area. Much of his Masters and PhD research was done looking at nutrient timing and how it affected recovery from very intense exercise. -
Effect of Carbohydrate Loading Vs. Fasting on Blood Glucose Levels in a 400 Meter Sprint Performance
Bowling Green State University ScholarWorks@BGSU Masters of Education in Human Movement, Sport, and Leisure Studies Graduate Projects Human Movement, Sport, and Leisure Studies 2016 Effect of Carbohydrate Loading vs. Fasting on Blood Glucose Levels in a 400 Meter Sprint Performance Matthias E. Reiber Bowling Green State University Follow this and additional works at: https://scholarworks.bgsu.edu/hmsls_mastersprojects Repository Citation Reiber, Matthias E., "Effect of Carbohydrate Loading vs. Fasting on Blood Glucose Levels in a 400 Meter Sprint Performance" (2016). Masters of Education in Human Movement, Sport, and Leisure Studies Graduate Projects. 24. https://scholarworks.bgsu.edu/hmsls_mastersprojects/24 This Article is brought to you for free and open access by the Human Movement, Sport, and Leisure Studies at ScholarWorks@BGSU. It has been accepted for inclusion in Masters of Education in Human Movement, Sport, and Leisure Studies Graduate Projects by an authorized administrator of ScholarWorks@BGSU. EFFECT OF CARBOHYDRATE LOADING VS. FASTING ON BLOOD GLUCOSE LEVELS IN A 400 METER SPRINT PERFORMANCE Matthias E. Reiber Master’s Project Submitted to the School of Human Movement, Sport, and Leisure Studies Bowling Green State University In partial fulfillment of the requirements for the degree of MASTER OF EDUCATION In Sport Administration Date April 20, 2016 Project Advisor Matthew Kutz Ph.D. Second Reader Matt Laurent Ph.D. 1 Table of Contents 1. Abstract 2 2. Introduction 3 3. Review of Literature 7 4. Methods 15 5. Data Analysis 17 6. Results 18 7. Discussion 19 8. Conclusion 21 9. References 22 10. Appendix 24 a. Informed Consent b. Medical History Questionnaire c. -
The Anatomy of Eating by Cathy Marley
The Anatomy of Eating by Cathy Marley. As a faithful companion to humans for some 10,000 years, the trend to humanize our companion dogs comes as no surprise. Yet despite his long and close association with humans, the dog remains closest genetically to the grey wolf, with which he shares over 99% of his mitochondrial DNA. The close genetic relationship between dog and wolf led the Smithsonian Institution to reclassify the dog from its previous separate species designation of Canis familiaris to Canis lupus familiaris. In other words, the Timber wolf, the Tundra wolf, and our beloved companion dog, all fall under the genetic umbrella of the grey wolf: Canis lupus. Just like wolves, all dogs are evolved as carnivores, with anatomical features that clearly adapt them for meat-based diets. Understanding the anatomical differences between carnivores, omnivores and herbivores helps understand why dogs and cats are classified as carnivores and what foods best match their anatomy. ANATOMICAL DIFFERENCES OF HERBIVORES, OMNIVORES & CARNIVORES To understand the nutritional needs of dogs and cats, it is useful to begin with a basic understanding of their anatomical features, and how they differ from herbivores and omnivores. By understanding which anatomical features are associated with each kind of diet, we are able to classify an animal as: CARNIVORE (meat eaters), HERBIVORE (plant-eaters), OMNIVORE (both meat and plant eaters) This classification helps us understand which foods the animal is actually adapted to eat. HERBIVORES (cows, sheep) Herbivores eat plants, not meat. So it’s no surprise that their anatomical features are adapted to process carbohydrates and other nutrients produced by plants.