ilham

Protein: How Much, When, and From Where?

Protein has become an essential part of the fit life, but it’s not always clear how best to use it. Should you follow the governmental guidelines or the guidelines that serious lifters or bodybuilders use? Can it be overdone? Does timing matter? And does the protein in vegetable sources “count?” Let’s dig deep into the lifter’s favorite macro.  Essential Ideas From …

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Exercise and Nutrition: Fine-Tuning Food for Training

any active people think their diet must be incredibly specific to their sport. But the truth is that lifters and athletes need to focus on their foundation first. That means not getting in their own way or sabotaging their performance and executing the basics consistently. What is known as “sports nutrition” is just fine-tuning a good thing. In this lesson, you’ll …

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Carbohydrates: Are They Your Fitness Friend or Foe?

Are carbs really as “bad for you” as people say? The simple answer is no, carbohydrates are not anyone’s enemy. They’re a fuel source like any other—one that you can get from quality whole foods or junk food; one that you can consume in moderation, or you can wildly overdo; one you can use to take your performance to the next level, or …

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Dietary Fats: Seeing Through the Mixed Messages

Not that long ago, dietary fats were vilified and blamed for weight gain, high cholesterol, and many other problems. Today, they’re having a bit of a revival. Olive oil and even butter are back on the menu, and some fat-replacement “foods” that were once kitchen staples, like margarine and shortening, aren’t nearly as popular as they used to …

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Food as Fuel: The Essential Idea of Fitness Nutrition

Where does your journey to greater health and optimal performance begin? It’s not by kicking any particular type of food to the curb, it’s by taking a hard look at your mindset and at the timeless question, “What is a healthy diet?”   Yes, how you train matters! But what you do in the gym is only half the story. How …

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Does viscosity always work the same?

A proper milkshake, yoghurt, or fruit juice are simple instances of mass-produced food items that rely heavily on their viscosities to meet consumer expectations. For example, who would like liquified ketchup on top of their burgers? Probably nobody. Good ketchup should be viscous enough to be spreadable and palatable. Although viscosity might sound like a simple and …

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