vitamin-shope magazine 01/2014

UK/NR 01/2014

THE WHOLE

TRUTH ABOUT PALEO

DIET

MY FIRST SEASONKAROL OLENDER

THE POWEROF CARBOHYDRATES

VITAMIN-SHOP®SUCCESS STORIES

S.A.W. SHOT now available in larger bottles and an innovative gel formula.

CLENBUREXIN SHOT is a unique liquid formula assisting in the reduction of fat.

AAKG MEGA HARDCORE SHOT contains an amazing dose of AAKG and citruline malate.

NEWS

S.A.W. NEW FORM, NEW PACKAGING

CLENBUREXIN SHOTLIQUID THERMOGENIC

AAKG MEGA HARDCORE SHOTSMASHING PUMP

S.A.W. is a product everybody knows well. It is strong,

concentrated, safe and efficient, that is why it is so

popular among consumers. TREC NUTRITION is the

first company in the world to introduce a pre-workout

stack in the form of gel – S.A.W. GEL – based on the innovative

HYDRO GEL technology. Other new products are the very eco-

nomical S.A.W. SHOT bottles of 500 ml and 1000 ml. S.A.W. is

now one of only few pre-workout stacks available on the market

in so many forms and packaging volumes. Whether you choose

liquid, gel, powder or capsules you can be sure that the for-

mula contains the same quantities of the ingredients. It means

1 portion i.e. 5 g of powder contains the same doses as 4 cap-

sules, 45 ml of shot or 45 g of gel.

It is hard to stun consumers with

something really new when

it comes to reduction of fat.

CLENBUREXIN SHOT is such

a product by all means, however. It

is the first liquid thermogenic with

such a complex formula. It is a com-

bination of the most efficient natural

active ingredients, effectively sup-

porting the metabolism of fat and

adding energy. Thanks to NANO

COLLOID technology, the product is

strongly concentrated and quickly

released. More importantly, it does

not irritate the digestive tract and its

ingredients are additionally protect-

ed at a variable pH. Bottles: 500 ml

and 1000 ml.

Are you looking for a prod-

uct that will help you in-

stantly pump your mus-

cles during training? We

have something for you. TREC NU-

TRITION presents another new prod-

uct developed with the use of the

liquid NANO COLLOID technology.

The perfect blend of striking doses of

AAKG and citruline malate in a form of

a pre-workout shot will turn your or-

dinary workout into a „mega hardcore“

one. The product is available in 3 bit-

tle sizes: 25 ml, 500 ml and 1000 ml.

It means 7,5 g of strong pumping

agents in 25 ml of the liquid.

4www.vitamin-shop.co.uk

01/2014

ISO FULL is a liquid concentrate of a hypo- and isotonic drink.

NEWS

ISO FULLFAST HYDRATION

L et us present another exciting

new product from the ACTION

LINE – ISO FULL. It is a liquid

concentrate of a hypo- and

isotonic drink in 4 refreshing flavours.

A special combination of carbohydrates

and electrolytes not only makes the pre-

pared drink quickly quench thirst and

hydrate the body, but it also replenish-

es the valuable minerals we lose when

sweating. ISO FULL is recommended

for sportspeople doing endurance

and endurance-strength disciplines,

where large amounts of liquids are

lost. Available containers: 90 ml, 500 ml

and 1000 ml.

HERBAL ENERGY SHOT is an energising combination of the force of guarana and ginseng extracts.

HERBAL ENERGY SHOT PLANT ENERGISER

Do you feel sleepy, dull and always lack energy? Coffee does not help

you at all and you feel nervous after energy drinks? Try HERBAL ENERGY SHOT – a liquid formula of the popular and appreciated

energiser. The combination of the power of natural stimulants will

make you feel better in no time. The product contains concentrated herbal

extracts, supporting the body’s functioning under stress and physical and

mental overload.

GUARANA 2000 plant energiserwith a long-lasting action for active persons.

GUARANA 2000 BRAZILIAN FORCE

T he range of ACTION LINE

products could not go

without the popular

guarana. Sportspeople

appreciate the plant due to the

high content of caffeine. Despite

the fact that it contains more of the

alkaloid than the popular coffee, it

energises in a more moderate way

but lasts longer. GUARANA 2000

contains as much as 2 g of the best

guarana in the world, originating

from Brazil. It increases the level of

vital energy up to 6 hours long.


01/2014

L-CARNITINE 3000 GELHIGH DOSE, QUICK ABSORPTION

L -carnitine is considered one of

the most popular supplements

assisting in losing weight. Many

clients take it regularly dur-

ing their weight reducing diet. Let us

present L-CARNITINE 3000 GEL, con-

taining super stable L-carnitine in a HY-

DRO GEL formula. It is not only a unique

taste but also a very high concentration

– 25 ml of the gel contains as much as

3000 mg of the active ingredients. Avail-

able in 500 ml bottles in 2 unique fla-

vours.

L-CARNITINE 3000 GEL is easily absorbed L-carnitine in a form of delicious gel.

2013 MY FIRST SEASONT

he beginning of a year al-ways makes a good time for summaries. One can carefully consider what happened and make plans for the future. I have to say that 2013 was a suc-cessful year for me – after

4 years of exhaustive training and a severe diet I managed to make my debut as a contestant and appear on the international bodybuilding stage. How did it happen?

My period of preparation began in No-vember 2012. At that time, I already knew when and where I wanted to compete first. I chose the Bodybuilding Debuts in Os-trów Mazowiecka (Poland) in March 2013 as my first competition. It was my dream-come-true and I took the 5th place out of 22 greatly prepared contestants, in the cat-egory of classic bodybuilding up to 180 cm. I felt really complete.

Two weeks after my debut, I made a decision to take part in the UKBFF London South & East Championship in London. Having drawn con-clusions and corrected the mistakes from my debut, I was ranked first in the category up to 90 kg (I exceeded the weight limit by 700 g to fit the intended category of classic body-building).

One week after the London competition, I participated in a prestigious IFBB USN CLAS-SIC competition , where I was ranked second (came off second best after the champion of England) in the category of classic bodybuild-ing up to 180 cm, and I also managed to get qualified for Arnold Classic Europe.

In October I took part in the biggest and most prestigious competition in Europe – Arnold Classic Europe.

It was held in Madrid and was amazing. There were about 1200 perfectly prepared contest-ants from almost all European countries. I have to admit I was in a good shape and luckily ranked second. I was one of 3 contestants rep-resenting Great Britain to bring a medal in the Men’s Fitness category.

One week after the competition in Spain, I par-ticipated in the UK finals in the category up to 90 kg. It was the most important competition for me, as I knew there would be fierce com-petition. Unfortunately, I did not make it to the final 6, but later it turned out there had been an error in the judges’ ranks. Anyway, it is not lost what comes at last.

ALL THE BEST AND HOPE TO SEE YOU IN MY SHOP:

VITAMIN-SHOP®

Reading545 Oxford RoadRG30 1HJ01189596373

www.facebook.com/ReadingSupplements

Karol Olender

@KarolOlender

Karol Olender

KARO

L OLE

NDER


01/2014

2013 MY FIRST SEASONTwo weeks after the final I made a decision to give it another go. I chose LONDON STARS OF TOMORROW. It was my last competition that season, since my body started to rebel. I had only one goal – to give no choice to the judges – that is why I had to demonstrate the top of my shape. And it actually happened. Af-ter torturing my body (I will describe the final preparation further on), I managed to reduce my weight to the classic category – it was the most important competition for me. After the crushing defeat in the England Finals I was frus-trated and devastated but I turned my anger into building the muscles. I trained harder and stronger than ever before. And I made it! I fitted a lower weight category and was ranked first after a severe competition against 27 contest-ants.

Summing up, I have to say that 2013 was very successful for me. I gained great knowledge that I am willing to share with my clients. The first year of taking part in competitions is a valuable experience in my career of a personal trainer and supplementation consultant.

I am proud of my achievements in the first competitions but I make no secret of my prep-aration methods. Let me share with you the last twelve weeks before the competition. If you consider taking part in a competition, you may find my tips really useful.

Diet and supplementation

Twelve weeks before the competition your body starts to resemble a contestant’s body. What next? Before each competition I tried to follow the same, proven method. When it comes to diet, I ate carbohydrates until the end – ca. 200 g – mainly basmati rice and oatmeal. As for protein, it was ca. 3 g per kilogram of body weight, whereas I reduced the consump-tion of fats almost to zero. The only ones I had were the healthy fatty acids OMEGA 3-6-9 and two egg yolks a day. I had my meals regularly every 2.5 hours to ensure the maximum me-tabolism rate.

Plans for the futureNow is the time for me to rest and regenerate my body. First of all I have to take care of my family. If I decide to take part in a competition in 2014 it will only be in the category of Men’s Fitness Gymnastic. But what will be, will be. As people say – where there is a will, there is a way – if you want to follow me in my efforts to attain the body of my dreams, visit my Facebook and Twitter profiles. You can find photos, descrip-tion of exercises and workout videos there.

HERE ARE THE DETAILS OF MY COMPLETE DIETMEAL 1 100 g of oatmeal, 100 g of berries/strawberries, 10 eggs – only two yolks MEALS 2–5 200 g of boiled chicken breast, 50 g of rice, 200 g of broccoliMEAL 6300 g of beef, 200 g of lettuce

Now I would like to mention all the supplements I took. They were only from TREC NUTRI-TION and were no disappointment at all. My competition results are the best evidence. The supplementation is very advanced since my genes efficiently prevent me from having a body-builder’s figure. That is why I have to live by my wits to see the desired progress.

TRAINING It entails no philosophy. I do cardio training once a day on an empty stomach, and they nor-mally last 60 minutes. It is usually a moderately intense training on a stationary bike. After some time, i.e. 6 weeks before the competition I have two cardio training sessions – the first one in the morning on an empty stomach, and another one after strength training 6–7 days a week.

I try to divide the strength training into groups of muscles. It means I train each group sepa-rately, and train really hard until week 6 just like in the case of cardio training. I use the range of movements of 12–8 and up to 110% of the maximum load of weights. Starting from week 6 before the competition, I add drop sets, super series and combined series to my trainings. It helps pump the muscles better and separate their fibres. Moreover, I add concentration training 6-8 weeks before the contest, i.e. posing. I do such training twice a day, morning and evening, for 25 minutes. As you can see, getting ready for a competition is not easy and that is why I admire people who participate for several or ten-odd years.

It took whole days to prepare for the competition, 7 days a week – I used to get up at 6 o’clock in the morning to do my cardio training and prepare meals, and went to bed at midnight.

I also have to mention that almost until the day of the competition I worked 8 hours a day in the shop and trained 2-3 clients a day, since I am also a personal trainer.

IN THE MORNING, ON AN EMPTY STOMACH

10 g BCAA POWDER10 g L-GLUTAMINE EXTREME 20 ml L-CARNITINE GOLD2 cap. CLENBUREXIN

AFTER BREAKFAST

1 cap. VITAMIN B-COMPLEX1 tab. STRONG-C 10001 cap. MAGNE-100 SPORT1 cap. MULTIPACK SPORT DAY FORMULA10 g DIETARY FIBRE APPLE WITH MEAL 2

1 sach. JOINT(X)PACK

WITH MEAL 3 AND 4

5 g COLLAGEN RENOVER1 tab. STRONG-C 10004 cap. CLA + GREEN TEA

BEFORE TRAINING

10 cap. NITROBOLON10 g BCAA POWDER10 g L-GLUTAMINE EXTREME2 cap. CLENBUREXIN20 ml L-CARNITINE GOLD

AFTER TRAINING

10 g BCAA POWDER10 g L-GLUTAMINE EXTREME1 tab. STRONG-C 1000

BEFORE AEROBIC TRAINING + 50 g ISOLATE 100

BEFORE GOING TO SLEEP

3 cap. ZMA ORIGINAL1 cap. MULTIPACK SPORT NIGHT FORMULA

As you can see, there are lots of products to take, but it is the only way to protect yourself against catabolism and in-juries in the hard period of getting ready for a bodybuilding competition.

MY SUPPLEMENTATION


01/2014

People tend to attach labels. If they once stick to the term “low glycemic level” they assume all meals should have this pa-rameter. But they can’t be more wrong. What

is glycemic index (GI), actually? Have you ever heard of glycemic load (GL)? In order to con-sider the issues, one should start deliberating on them, and on carbohydrates, from the very beginning.

Carbohydrates are the main source of energy. The brain and the heart need their constant supplies (in the form of glucose circulating in the blood) to function properly. They also feed working muscles and assist in muscle re-generation after a physical effort.

Carbohydrates from food are transformed into glycogen, which is deposited in the mus-cles. It is a process similar to filling your car with petrol before a journey - your muscles have to be filled before training.

Normally, carbohydrates are classified as simple (mono- or disaccharides) or complex (polysaccharides), depending on the number

of components – simple sugars – in a carbo-hydrate molecule. Their structure, however, tells very little about the impact they have on our body and the level of sugar in the blood. They are more often categorised with GI and GL parameters. The glycemic index is the measure of how the body reacts to food containing carbohydrates. Food with a high GI causes a high increase in the sugar level in the blood, when the GI value exceeds 70. The examples of such food include processed starch products, e.g. potatoes, corn flakes, white bread, white rice and products con-taining sugar, e.g. cakes, sweets and sweet-ened beverages.

Food with a low glycemic index does not ex-ceed the value of 55 and causes a slower and lower increase in the sugar level in the blood. Such products include beans, lentils, whole-meal bread, muesli, some fruit and some dairy products. The products with a medium GI include porridge, some kinds of rice and sweet potatoes, whose glycemic index has a medium value between 55 and 70.

Protein-rich food such as meat, fish, poultry and eggs, as well as fat-rich food, e.g. plant oils, butter, margarine and avocado contain minor amounts of carbohydrates or do not

contain them at all, therefore they have no GI value. However, adding these products to your meal – both fats and proteins, as well as foodstuffs with a low glycemic in-dex – can reduce the total GI value of the meal. Ripening of fruit, cooking and other thermal processing have a negative impact on the GI – as a result of the processes, the GI value increases. When it comes to diet supplements, however, it is not commonly known that highly processed proteins, such as whey protein isolate (TREC ISOLATE 100) or hydrolysate (TREC PERFECT WHEY PROTEIN) also have a substantial impact on the level of secreted insulin. One can therefore say that the GI of these products is high. It is also important information for people on a cyclical ketogenic diet (CKD), when gluconeogenesis (decomposition of amino-acids into sugars in the liver) occurs after training, which leads to an increase in the sugar level in the blood, resulting in turn in the activation of insulin and ending the state of ketosis. Coming back to the definition of glycemic index – in order to make a precise measure-ment, each source of nutrition is compared with the reference product (normally glu-cose) and tested at equivalent quantities of

GlycemicGLYCEMIA, OR GLUCOSE CONCENTRATION IN THE BLOOD, IS A COMPLEX TOPIC WITH A NUMBER OF AMBIGUITIES. SHARING INCOMPLETE INFOR-MATION OFTEN MAKES SPORTSPEOPLE MISINTERPRET THE PARAMETER. FURTHERMORE, ABBREVIATIONS SUCH AS GI, GL OR THE TERM INSULIN POPPING UP ON THE INTERNET, TOGETHER WITH THE RELATED PIECES OF THE PUZZLE, DO NOT MAKE THE TOPIC EASIER TO UNDERSTAND. “GLYC-EMIC DIETS” OR “MONTIGNAC DIET” ARE NAMES OF NEW DIET SYSTEMS INVOLVING MAINTAINING CONSTANT GLYCEMIA, WHICH MAKES GAINING MASS AND LOOSING FAT MUCH EASIER. IN THIS PAPER YOU WILL FIND ESSENTIAL INFORMATION CONCERNING THE ABOVEMENTIONED ISSUES, WHICH WILL HELP YOU BALANCE THE DIET PROPERLY.


01/2014

carbohydrates. The GI of glucose is 100. Note that the quantity of he reference glucose used for the test is 50 g. Many people (even dieticians!) tend to forget it and that is why the notion of glycemic index is frequently misinterpreted and causes dietary miscon-ceptions as well as elimination of certain classes of products from the diet, which is a serious mistake.

With regard to the above, the action of carbohydrates in the human body has to be linked with the notion of glycemic load, which in combination with the GI provides the complete picture of their behaviour in the body. Contrary to the glycemic index, when calculating the GL, the size of the consumed portion is taken into account (quantity of carbohydrates in the product), namely both the quality and quantity of car-bohydrates.

The GL is calculated as follows:

GL =(GI x quantity of carbohydrates per portion) /100

One GL unit is approximately equivalent to the glycemic effect of 1 g of glucose.

The question is, which one is more important: GI or GL? The main problem related to the GI is that it does not take into account the size of the portion, and thus makes a false nega-tive impression about the specifc food. Water-melon, for instance, with a glycemic index of 72 is classified as having a high GI, so it would be forbidden for a person concerned about maintaining a slim figure, following a low GI diet. However, a medium-sized piece of the fruit (weighing ca. 120 g) provides only 6 g of carbohydrates, which is a quantity insufficient to increase the level of sugar in the blood. You would have to eat 720 g of watermelon to col-lect 50 g of carbohydrates used for the GI test.

Another drawback is that some food-stuffs with a high fat content have a low GI, which provides a false, seemingly favour-able impression about them. Potato chips, for instance, have a lower GI (54) than roast potatoes (85). One can easily overeat, how-ever, since they are rich in fat (saturated fatty acids) and have a high calorific den-sity, while they are not stodgy. Do not select your food based on the GI - check the kind of fatty acids (saturated or unsaturated) and avoid the ones containing high amounts of saturated and trans fats. Products with a high content of these (halva, chocolate, almond

paste, chocolate bars, potato chips) result in a seemingly slow absorption, whereas they actually make a calorie bomb.

A sportsperson’s dietSports dietetics, whether you are a body-build-er during a mass cycle or reduction cycle, or an endurance sportsperson, states that glycemia should be stable and high. What is glycemia and what are its related standards, actually? This notion has been used several times in this text and applies to the glucose concentration in the blood. Glycemia is expressed in mmol/l or mg/dl (i.e. mg%). To convert the value of glycemia from one unit to another, the following ratio is applied: 1 mmol/l = 18 mg/dl.

The concentration of glucose in the blood in humans and many mammals is normally between 4.5–5.5 mmol/l. Consequently, the constant level of sugar in the blood amounts to 81-99 mg/dl. In my opinion, the sugar level on an empty stomach should be around the bottom level of the value, whereas glycemia before a workout should reach ca. 100. Glyc-emia of over 110 on an empty stomach is re-garded as related to a diabetic condition and in such cases glycated haemoglobin tests are done. It is a useful indicator of retrospective glycemia (there is a relationship between

indexGlycemic


01/2014

the GHB concentration and mean glycemia) and of the risk of chronic diabetic complica-tions. Since the erythrocyte membrane is glucose-permeable, the content of glycated haemoglobin reflects the mean glucose concentration in the blood in the last 120 days (i.e. the average erythrocyte lifespan). The HbA1C level below 6.5% is the evidence of a good control of diabetes (its metabolic balance). Increased levels of glycated hae-moglobin mean poor diabetes balance, which entails a higher risk of developing complications – the higher the glycated hae-moglobin concentration, the higher the risk of complications. Coming back to glycemia – after consuming food rich in carbohydrates, its contents may increase to 6.5–7.2 mmol/l (117–130). In this case the level of sugar in the blood is very often reduced to the average value (81–99 mg/dl) – due to the action of insulin, which directs the glucose to the tar-get tissues. While starving, glycaemia drops to 3.3–3.9 mmol/l (60–70 mg/dl). The condi-tion when the glucose concentration in the blood is too low is called hypoglycemia, while an increased glucose concentration is called hyperglycemia.

I have already made several mentions of in-sulin and its impact on the metabolism of carbohydrates. The action of this hormone is hard to present. The topic of insulin is fre-quently associated with gaining weight and diabetes. Eating products with a high glyc-emic load and glycemic index (refined sugar,

processed grains) results in a surge in the glucose level in the blood, followed by an ejection of insulin, whose task is to take the sugar from the blood and to use it as a fuel for the body. A sudden drop in the sugar lev-el in the blood causes hunger, which leads to overeating. With time, the phenomenon may lead to gaining weight and developing insulin resistance, i.e. type 2 diabetes. That is why your actions should be based on mini-mising the secretion of insulin. It is all true. For a statistical couch potato that is all they have to know. But it is only half of the story for physically active persons. Insulin can be a sportsperson’s best friend or worst enemy. It is released when the sugar level in the blood increases, as a re-sult of consuming carbohydrates and high-ly processed protein (TREC ISOLATE 100, TREC PERFECT WHEY PROTEIN, TREC AMINO 4500). When you take advantage of the action of insulin at the right time, it can become your best friend; insulin is highly anabolic, increases the rate of pro-tein synthesis and glycogen compensa-tion, and transports amino acids and car-bohydrates to the muscles at a high speed, which makes them bigger and helps them regenerate faster after training.

Nevertheless, once activated at the wrong time, it can become the worst nightmare and enemy, causing an increased gain of

fatty tissue. It is a two-edged sword. The knowledge of how to manipulate it correctly and how to control it is the method to burn fat and gain muscle mass. Using its action at specific moments, such as the two “anabolic windows” directly after a workout or after not eating for the whole night, is bang on.

After an exhaustive workout, the muscles desperately need to replenish the energy and building reserves. It makes a perfect occasion for insulin activation, since the muscles are ready to absorb nutrients like a sponge, before any quantity turns into fat. Leucine (TREC LEUCINE FUSION) is an ami-no acid that manages metabolic processes in the insulin response. It opens specific bio-chemical pathways such as pAKT and mTOR, allowing for embedding of the amino acids in the muscles. After the workout, the level of glycogen in the muscles drops dramati-cally, since they are carbohydrates stored in the muscles for energy purposes during physical exercise. Before the body starts to store any nutrient in a form of fat, first it has to compensate for the glycogen reserves.

Regular consumption of food causing insulin surges all day long leads to a gain of fatty tis-sue. An increase in the hormone level when the body does not need it (before going to sleep, while sitting in front of a TV for hours) is the best way to put on weight. Manipu-lating with insulin is the key to a success in building a muscular and slim figure.

DO YOU KNOW THAT...?Research conducted at the Uni-

versity of Sydney revealed that

sportspeople produce much less

insulin than suggested by the

glycemic index after consuming

products with a high GI. In other words,

professional sportspeople do not de-

monstrate an equally strong sugar curve

as people with a sedentary lifestyle. The

maximum ejection and outcoming level

of sugar in the blood are much milder.

Sportspeople, however, have by no me-

ans the right to binge on products with a

high GI without any consequences. They

should perceive the glycemic index as a

guide to check what foodstuffs they are

allowed to eat.

Effective silhouette modelling

Metabolizes fat and preserves firmness

Well-absorbed gel capsules

Perfect combination of whey protein

Intensively stimulates protein synthesis

Complete vitamin formula


01/2014

Does a low glycemic index pro-vide a licence to guttle – the hidden truth Sources of food with a low GI are generally more nutritive than products with a higher GI, bit in order to lose weight one should still consume fewer calories than can be burnt within 24 hours. Theoretically, a diet with a low GI should be stodgy, since many products with a low glycemic index contain lots of food fibre and are digested longer, so they facilitate controlling your appetite. In practice, however, it is actually very easy to incidentally provide a surplus of calories. Muesli (GI 49), new potatoes (GI 50), durum pasta (GI 48) and sponge cake (GI 46) have a low glycemic index but are rich in calories. Even milk chocolate has a relatively low GI (43), but provides 240 kcal in only 45 g, i.e. in less than half of a bar!

No long-term research (only short-term) has been so far conducted on the impact of the glycemic index on losing weight. Only half of the studies confirmed that products with a low GI reduce appetite, increase the sense of satiation and help reduce the quantity of food consumed per day. The other half did not reveal the impact of diet with a low GI on the abovementioned aspects. A study published in the “Ameri-can Journal of Clinical Nutrition” in 2004 demonstrated that the loss of body weight

while being on a low GI diet did not differ from the loss of body weight while being on a high GI diet.

Apparently, a low GI will not let you get away with binging on these products; you still have to stick to smaller portions of food. It also seems that the Montignac diet allowing for an unlimited consumption of food contain-ing sources with a low glycemic index, is not entirely right. If you want to lose weight, eat moderate quantities of products with a high content of carbohydrates, high calorific density and low GI (breakfast cereals, bakery products, grains, dairy products) and feel satiated after eating foodstuffs with a low GI, rich in fibre and containing lots of water (vegetables, fruit), namely demonstrating a high satiation factor. Support your glycemiaAccording to the article, maintaining a constant glycemia with minor insulin fluc-tuations (occurring after waking up and after your workout) is the key to success. I have defined the groups of food you should sup-ply to your body all day long and those that should be consumed after working out and on an empty stomach in the morning to fully use its anabolic action (leucine in BCAA, EAA and whey proteins as well in post-workout stacks). There are many diet supplements

which can support the activity of insulin-like growth factor (IGF-1) and maintain a constant, high glycemia necessary to sport-speople. Magnesium is mainly associated as a mineral ingredient stabilising the level of calcium phosphates, preventing deminer-alisation of the bones. However, it also plays an important role in muscle contraction, stimulates body defence mechanisms and is necessary at the initial stage of steroidogen-esis, indirectly controlling the synthesis of the growth hormone, insulin and insulin-like growth factor (IGF). The supplements worth using to maintain a constant level of sugar in the blood include e.g. CLA (conjugated linoleic acid – TREC CLA SOFT GEL), TREC BCAA TURBO JET, Astragalus, arginin – TREC AAKG MEGA HARDCORE, Fenugreek, ALA (alpha-lipoic acid), cinnulin (cinnamon bark extract), fibre and xylitol (birch sugar). When you compose your meals in the right way, season them with cinnamon and sweeten with xylitol, you can freely manipu-late the secretion of insulin, which is the key to the successful building of a muscular and slim figure.

JAKUB MAURICZ mauricz.com

MECHANISM OF CARBOHYDRATE HORMONE CONTROL

Glucose concentration in the blood is mainly control-

led by two hormones produced in the pancreas: insulin,

which reduces glucose concentration, and glucagon,

which increases glucose concentration in the blood.

Typical dishes contain lots of carbohydrates and that is

why insulin is secreted after almost any meal. The pur-

pose of a low-carbohydrate diet is, on the other hand,

to minimise the secretion of insulin in favour of glu-

cagon that stimulates decomposition of fat cells. This

description is a simplified presentation of sugar mana-

gement regulation, however in my opinion, it is easy to

understand when described this way.

Nitric oxide precursor complex

Incredibly powerful muscle pump

Mega dose of AAKG and citrulline malate

Maximum absorption

0 g fat and 0 g lactose

100% CFM whey protein isolate


01/2014

I am an Extreme Triathlete and moun-tain runner based in Ambleside the Lake District. Coming from a rock climbing/mountaineering back-ground, the races that inspire me the most involve hills, being in remote, challenging terrain and usually have a sense of adventure attached to

them. With all the mountains and lakes on my doorstep training in and around the hills is never a problem. I can run to the top of a mountain within 40 minutes from my door, ride endless amounts of mountain bike trails or walk to Lake Windermere in 5 minutes for a morning swim. Its great having this sort of

variety, training is never boring or repetitive and motivation can come from just looking out of the window and seeing the sun catch-ing the top of one of my favourite hills. It also means training can be super specific and getting in condition for a hard days racing in the mountains is possible, although not easy! The harder, longer and more extreme the better.

In my short time racing (two seasons) I have been picked to represented Northern Ire-land at mountain running, completed the Celtman Extreme Triathlon, placing in the top twenty in my first triathlon and most re-

cently made the podium at the Wasdale Half Ironman, beating some excellent athletes along the way. I will be looking to build on this in the 2014 season and will be fully fo-cusing on triathlon. I will be training towards and expect to make the podium in a several key races.

I am sure that supplementation is a key fac-tor which help me achieving these goals be-cause I fully understand the important role nutrition plays in racing, training and the recovery process. I am hoping that this is an area where TREC NUTRITION products will be very helpful.

MEN OF STEELChris Stirling

GOALS FOR 2014 SEASONAPRIL 2014 WinlatterExtremeMountainDuathlon,TopThreeMAY 2014 SlatemanTriathlon, TopFiveandConistonStandardTriathlon,TopThreeJUNE 2014 CeltmanExtreme,TopThreeJULY 2014 SnowdonInternationalMountainrace (dependingonrecoveryfromCeltman)SEP 2014 IronmanWalesTop5Agegroup30-34andWasdaleHalf, IronmanTopThree

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MEN OF STEELSAMPLE WEEKLY SCHEDULE – OFF SEASON, BASE BUILDING

MONDAYAM: 2 km swim (pool) 400 m warm up (drills and steady sets), 200 m, 300 m, 400 m, 300 m, 200 m (main set), 200 m cool down (45 min. total)PM: 40 km bike, try to push on a little during this ride, for example attacking the hills (1hr 45 min. total)STRETCHING: 20 min., foam rolling 20 min.

TUESDAYFOAM ROLLING: 45 min.

WEDNESDAYAM: 2 km swim, 400 m warm up, 100 m backstroke, 3x300 m as (100 m flat out, 100 m hang on, 100 m recovery), 500 m drills (easy), 100 m backstroke (45 min. total)

GYM: Upper body, strength endurance. 4–5 sets of 20–25 reps. Very little rests, aim is to complete the workout as fast as possiblePM: Long ride (3–5 h), steady pace, lately have been mixing it up with a bit of Moun-tain Biking, great way of building strength in the legs and avoiding overuse injuriesSTRETCHING: 20 min., Foam rolling: 20 min.

THURSDAY AM: 2 km swim, 400 m warm up, 100 m back stroke, 3x400 m steady, 200 m easy, 100 m backstrokeGYM: Lower body, functional strength endurance. 4–5 sets of 20–25 reps. As upper body session, squats, walking lunges, calf raises etc.PM: Long run (2–3 h), steady pace, in the mountainsSTRETCHING: 20 min.

FRIDAYAM: Easy ride or run, Recovery (1h–1h 30min.)STRETCHING: 20 min., Foam rolling: 20 min.SaturdayAM: Easy run (45 min.), press up and plank circuit PM: 40 km Bike, steady pace but not slowSTRETCHING: 20 min.

SUNDAYAM: Tempo run (road), currently doing 2x12 min. with 2 min. recovery (steady, not slow). Splitting it makes sure I can keep at a high tempo, with good form. Ensures quality work.STRETCHING: 20 min., foam rolling: 20 min.

These photos were supplied courtesy of www.movieit.co.uk

CHRIS STIRLING


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She’s a tiny looking female (just over 5 ft) but strong and fit like a horse. A single mother of 3 grown-up children who works full time in a role which is rewarding for her but can be dangerous and unpredictable. Rewarded in her career for compassion, integrity, bravery and courage. Jacqueline is breaking every single preconception and stereotype of a typical single mother.

She trains 5 times a week, fitness, strength and conditioning, intervals, plyometrics and martial arts. When a lot of females are think-ing of losing a few pounds for the New Year, she is aiming to step into Crossfit. Having a history of taking part or competing in a va-riety of sports (gymnastics, athletics, Full

success STORYVITAMIN-SHOP®

SPORTSWOMAN FROM WATFORDhuge power in a tiny body

Ironman Triathlon, climbing etc.) she is fully prepared to enter Crossfit competitions as an individual or team player which gives her a great opportunity to be a successful novice. Constantly attempting new challenges and pushing herself and her body to the limit is what motivates her. At present she is train-ing with Rafal Cejrowski who is part of the VITAMIN-SHOP® ATHLETES TEAM and is look-

ing forward to entering mixed-sex Crossfit competitions with him.

Her hobbies aren’t simply just sporting ac-tivities because she also enjoys quad biking and military training. Exercising throughout her life, having never smoked, being tee-total and maintaining mostly a healthy diet is possibly what has enabled her to manage her hectic lifestyle so far. This alongside any complimentary natural supplements for females she tries at home such as evening primrose, starflower, vitamins, minerals and joint and ligament preparations. If there are any females out there wondering if they are capable, have enough time or needing mo-tivation take a leaf out of Jacqueline’s book and just go for it! Instead of thinking of what people may think, how you will fit it all in, if you will be good enough – just choose something that excites you. Get some ad-vice, do a bit of research, make a plan and just get started! It doesn’t matter if you aren’t the best. Just be the best that you can be. It’s your life. This isn’t a rehearsal – you only get one shot at it. “People are great at keeping you at their level. Sometimes to do some-thing you have to leave them behind”. At 47 years old i’m sure you will agree that she certainly is!


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Paleo diet is a marketing name for a hunter-gatherer‘s diet. Simply speaking its prin-ciples refer to our genetics, recommending to adopt the eating habits dating back to over 2.5 million years. To a certain extent it also assumes the changes that oc-curred as a result of human body evolution, making us different from our ances-tors. The contemporary version of the Paleo diet allows for eating lean meat from farm animals, subject to thermal processing, eggs from caged hens as well as fruit and vegetables grown in greenhouses. The perfect solution would be to include only the products of a natural origin, namely wild animals’ meat, free range hens‘

and turkey meat as well as fruit and vegetables from green plantations, grown without any pesticides. The caveman‘s diet arouses many controversies, particularly among nutrition specialists, scientists, sportspeople and sceptics claiming that the human body has undergone huge transformation over more than 2 million years and adapted to the contemporary kinds of food. However, if we take a closer look at civilisation diseases of the 21st century, a constant increase in the number of people suffering from obesity, diabetes, cardiac and circulatory system dysfunctions as well as tumours, we can definitely say that the contemporary diet is not perfect. The Paleo diet opponents refer to the fact that people used to live shortly in the past, which could be attributed to inappropri-

ate nutrition. Nevertheless, they do not take into account the fact that the primeval human was exposed to many hazards. In the Palaeolithic age humans had to permanently struggle to survive,

as part of a complicated ecosystem, where they did not stand at the top of the food pyramid (as is the case now). There was no proper hiding place, not to mention medicine or hygiene. With

time and development of human civilisation, the average life expectancy has been extending, followed by a long list of diseases afflicting our species. Nowadays, we have medicines, well-

developed science and quite extensive knowledge, we also know how to modify food. Shouldn’t we then live up to 100 years or more in a good physical and mental shape?

Curiously enough, it is not the case.

DIETARY HISTORY OF PRIMITIVE HUMANS VS. CONTEMPORARY FOODFor 2.5 million years our ancestors used to eat meat, fresh fruit and vegetables. About 10 thousand years ago humans began to live a sedentary life, domesticated animals, sowed and harvested crops. With the progress of civilisation, humans started to eat more and more processed products. These changes have been particularly intense in the last fifty years. Lots of chemical additives: preservatives, flavour enhancers, thickening agents, raising agents, aromas, colorants etc. have

CAVEMAN‘S FOODTHE WHOLE TRUTH ABOUT PALEO DIET

IF WE TAKE A CLOSER LOOK AT GLOBAL NUTRITION TRENDS, WE WILL NOTICE CERTAIN

SEASONAL ASPECTS. SIMILARLY TO FASHION TRENDS, NEW DIETS COME AND GO. FOR SOME

TIME, HOWEVER, ONE DIET HAS NO LONGER BEEN A BLIP ON THE RADAR. I MEAN THE

PALAEOLITHIC DIET, ALSO KNOW AS „PALEO DIET“ OR „CAVEMAN‘S DIET“. IT DOES NOT

SEEM TO COME OUT OF FASHION SOON. WHAT DOES IT REALLY INVOLVE?


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appeared. Food is produced on a mass scale and the profits of company owners matter more than hu-man health. Will the human body, which has been gradually evolving for millions of years, be able to adapt to the new food during several thousands of years? It seems arguable. Has the human genotype been subject to necessary modifications helping it to adapt to different nutrition in such a short pe-riod of time? Let us just consider Native Americans, some African tribes or Eskimos – the changes were most extreme in their case. They used to have a completely different diet six generations before. We have to consider what kind of food Palaeolithic humans used to have to answer the key question. Is what we eat good for us? Primitive humans did not eat dairy products, as it was not easy to cap-ture a wild animal to get some milk. They did not eat crop grains either - nobody knew how to grow and process them. Salt was unknown to them. There was no access to refined sugar, people did not grow sugar beets or sugar cane, so the only sugar they used to eat was in honey, if they man-aged to find it and take out of a beehive, which was by no means easy. Carbohydrates in their diet came from vegetable and fruit, namely non-starch sources. When it comes to fats, they mainly ate them in a saturated form in meat, however un-saturated fats from plants constituted the majori-ty. Definitely, they did not eat unhealthy trans fats, dominating in contemporary food, which (simply speaking) programme every cell of our body to a suicidal mode.

WHAT IS THE DIFFERENCE BETWEEN THE PALEO DIET AND TYPICAL PROTEIN DIETS OR HIGH-FAT DIETS? Contemporary low-carbohydrate diets recom-mend eating protein products that were not avail-able in the Palaeolithic age – mainly dairy prod-ucts. Moreover, the consumption of fat is almost unlimited. They are high-protein and high-fat diets. They lack fruit and vegetables containing fibre regulating the function of intestines, micro- and macro-elements necessary for the body as well as many essential nutraceuticals.

Diets based on a low content of carbohydrates lead to a reduction of the body mass, but it often entails reduced muscle mass and loss of water (al-though the fatty tissue is also reduced in a long-term perspective). Nevertheless, it often happens

at the expense of health: renal and hepatic failure, constipation, in-testine diseases are only some ailments resulting from following such eating habits for a long time. Dairy products are rich in saturated fatty acids, e.g. myristic, lauryc or pal-mitic acid, with hypercholesterolemic ac-tion (i.e. increasing the level of cholesterol in the blood). The Paleo diet does not include dairy products, whereas meat contains a saturated fatty acid: stearic acid, which does not demonstrate an impact on the level of choles-terol. Red meat contains some quantities of palmitic acid, but taking into account the overall ratio of fatty acids in the Paleo diet, our body can metabolise it easily. The diet is also rich in monounsaturated fats originating from meat, rape oil, olive oil and avocado. An unquestioned advantage of the diet is also the ap-propriate ratio of omega-3 to omega-6 acids. Despite their beneficial impact on the human body, it is not com-monly known that their excess may be contraindicated. I particularly refer to the omega-6 group, and strictly speaking their quantitative advantage over omega-3 ac-ids. Their excess consumption may contribute to decreas-ing the level of “good” cholesterol (HDL – High Density Lipoprotein), and thus causing a deposition of the “bad” cholesterol (LDL – Low Density Lipoprotein) in the arteries. Moreover, it leads to the sclerosis of arteries, cardiac diseases and development of tumours, in particular nipple cancer, prostate gland cancer and colon cancer. A number of in-flammatory processes having a negative impact on our health after some time are correlated with the unfavourable ratio of omega-6 to ome-ga-3 acids (10:1 or even 20:1). The correct ratio should be close to 1:1 and not greater than 4:1. In the majority of dishes adapted for the Paleo diet, the ratio is 2:1 or 3:1. Large amounts of omega-6 fatty acids can be found in the following kinds of oil: co-conut, sunflower, corn, grape seed, peanut, sesame and soybean as well as in margarines made from these oils. Apart from the Paleo nutrition plan, the Mediterranean diet rich in olive oil, sea fish and seafood can make a good example of the beneficial impact of omega-3 acids.

When it comes to fruit and vegeta-bles, popular low-carbohydrate di-ets almost completely eliminate their consumption. One should remember, though, that these in-

CAVEMAN‘S FOODTHE WHOLE TRUTH ABOUT PALEO DIET


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gredients supply compounds controlling the function of intestines, supporting intestine peristalsis and reducing absorption of fat, as well as anti-free radical substances (anti-oxi-dants). Eliminating fruit and vegetables from our menu, we expose ourselves to many dis-eases that can result from excess consumption of animal fat, and moreover to nutrient defi-ciencies and alimentary tract disorders. Advo-cates of the traditional low-carbohydrate diet eliminate them due to the content of carbohy-drates and their glycemic index (GI). It should be mentioned here that fruit and vegetable in their natural form have a really low GI (as well as a small quantity of carbohydrates per 100 g), therefore their consumption helps maintain a stable level of sugar in the blood. It all results from the mean glycemic load, which is the result of multiplying the glycemic index value per the quantity of carbohydrates in a serving of the particular product.

ELIMINATING CEREALS – PALAEOLITHIC NIGHTMARE OF A BODYBUILDERResearchers quote the argument that all health problems started when humans began to sow, harvest and eat crop grains, which dates back to ca. 3000 years before Christ. They became shorter, their jaws transformed and adapted to the new kind of food. The teeth previously used for bit-ing pieces of meat started to overlap, which facilitated chewing and comminuting the grains. At that time, humans started to suf-fer from vitamin deficiencies, problems with teeth and such onerous diseases as osteoporosis or rickets. While acquiring new skills – obtaining salt, pickling, alcohol distil-lation or smoking their food, they began to suffer from various ailments. It is a fact that the human population began to develop once people started to grow crops, which ensured an easier access to food. The aver-age life expectancy increased as well, but the condition of human health began to deteriorate. MAIN ADVANTAGES OF THE PALEO DIETSimplicity is the greatest advantage of this nutrition plan. The actual tips on the

caveman’s diet are limited to what you may or may not eat. The first category includes lean and fat meat (turkey, chicken, veal, beef, game), fish and sea-food. You may also include fruit and vegetables in your diet but they must not contain starch (you should give up leguminous vegetables, potatoes, sweet potatoes, manioc and tapioca). The category of products you must not eat covers crops, leguminous veg-etables, dairy and processed products. Some minor sins and exceptions to the regime are allowed. You should adopt the rule that it is your eating habit for the whole life and not only for a short time, that is why occasional consump-tion of wine or beer and other – but rare – exceptions are acceptable. Neither calories nor the number of grams of fats or carbohydrates are counted in this diet. It is an intuitive nutrition plan, regulating your metabolism, with the body calling for a particular amount of food itself. It is reasonable, taking into account the fact that the food in the Paleo diet has a low calorific value (you quit on batter, hard cheese, added sugar etc.) and contains much fibre. Many readers certainly wonder what a sample menu in the Paleo diet could be. Here it comes. Let me present some suggestions, out of the millions you can find on the Internet:

BREAKFAST PROPOSAL 1: 1/2 melon, 4 eggs or a cup of coffee.

PROPOSAL 2: 1 red grapefruit and steam-boiled shrimps (or fish/other sea-food).

LUNCHPROPOSAL 1: Roast beef with fruit and vegetables, e.g. tomato, onion, apple (you can also add herbs, olive oil, linseed oil or lemon juice. You can easily choose such a meal at a restaurant. Do not order

meat in batter or gravy but grilled meat and a larger portion of fresh vegetable salad instead of potato chips, potatoes or rice).

PROPOSAL 2: Tomato and avocado with pepper and garlic, veal chops, chopped carrot, steam-boiled cauliflower with lemon juice, ice tea and fruit salad.

DINNER/ SUPPERProposal 1: A portion of steam-boiled or grilled salmon with vegetables, e.g. let-tuce, tomato, pepper, onion, cucumber with linseed oil, lemon and orange.

PROPOSAL 2: Boiled eggs, a salad of to-mato, cucumber and onion with olive oil.

CALCIUM PROBLEM IN THE PALEO DIET?Research shows that not only the quantity of consumed calcium but also the degree of its removal from the body influences its level in the blood. It happens that despite the diet being rich in the ingredient, we have problems with bone density (oste-oporosis), which is related to a poor man-agement of the element in the body. Scien-tists have proven that acid-alkaline balance impacts the calcium level. Traditional diet (meat, cold meat, dairy, fish, leguminous plants, crops) has an acidic action, which increases calcium removal with urine. A conclusion can be easily drawn that fruit and vegetables, which have a basic action, reduce the removal of the ingredient from the body and regulate its management so that its consumption does not matter so much. In spite of the fact that the level of cal-cium is reduced in the body while following the Paleo diet, it does not disturb calcium and phosphate management. It is related to a lack of increased removal of the element. Summing up, the level of calcium in the body with a standard diet can be compared to blowing a balloon with a hole – you have to blow all the time to keep the structure tense. Referring to physiology – the quantity of the consumed calcium does not matter when it constantly escapes from the body.

COMPARISON OF THE RATIO OF NUTRITIVE INGREDIENTS IN DIETSPALEO DIET TYPICAL CONTEMPORARY,

WESTERN EUROPEAN DIETLOW CARBOHYDRATE DIET

PROTEIN 19-35% 15,50% 18-23%FAT 28-47% 49% 4,-26%CARBOHYDRATES 22-40% 34% 51-78%


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PALAEOLITHIC DIETARY ISSUES

SALT – Primitive humans did not have it in their menu. A number of studies, although often contradic-tory, prove that excess consumption of salt may contribute to hyperten-sion, stroke, osteoporosis, kidney stones, asthma or even tumours. Salt brings an acidic load into the body (after digestion) as a result of its con-taining chloride anions (it consists of positively charged sodium ions and negatively charges chloride ions).

FAT VERSUS LEAN – if we compare 100 g of fat meat and 100 g of lean meat, the result is simple. In the first case we can have ca. 20–30 g of fat, which means we will have less of the valuable proteins and amino acids in the consumed portion and a greater energetic load. 100 g of a breast of chicken or turkey will contain ca. 1 g of fat and more of valuable protein. We should choose poultry meat (turkey, chicken) and beef, sirloin being the leanest. It does not mean abandoning fat meat in the Paleo diet but remem-ber not to eat too much of it, particu-larly when your metabolism is slow.

WHAT ABOUT SUPPLEMENTATION WITH VITAMINS AND MINERALS?An analysis of a sample Paleo diet covering 2200 kcal revealed that 33% of the total energy came from protein, 25% from carbohydrates and 42% from fat. The consumption of the majority of vitamins or minerals was 10 times higher than the recommended stand-ards. Specifically, it contained many vitamins with an anti-oxidant func-tion: A, C and E as well as minerals, e.g. selenium with a great significance in tumour prevention, as well as nu-traceutical substances. There was also a high content of vitamins from the B group (B6, B12) and folic acid, which are important for the blood since besides iron, they maintain the right level of haemoglobin and support the correct development of the nervous system. The Paleo diet lacked vitamin D3 ac-quired by our ancestors by exposing their bodies to the sunlight while hunt-ing. Nowadays, due to the existence of the ozone hole, the action of sun is regarded as a skin cancer risk factor. Re-ducing the exposure to the Sun’s radia-tion prevents the natural synthesis of vi-tamin D3. That is why when you follow the Paleo diet plan, remember to take supplements in the form of capsules

or tablets containing an active form of the vitamin. Do not forget supple-mentation with branched-chain ami-no acids (BCAA) or exogenous amino acids (EAA), reducing the consumption of whey proteins as the product is too close to dairy sources. All kinds of ami-no acids, including BCAA and EAA, are so much processed they will not consti-tute a “hazard” for the body in the Paleo diet. We can recommend such prepa-rations as BCAA POWDER or BCAA X-TANK, L-GLUTAMINE XTREME and BCAA G-FORCE, particularly intended for physically active persons. What to do with carbohydrate concentrates? Con-sidering the need to eliminate sources of starch (maltodextrin, wax corn starch, Vitargo), it seems one should focus on the common dextrose (DEXTROSE PRO, DEXTROSE POWDER), to which we can well add a portion of amino acids, in order to additionally improve their absorption.

TYPICAL CONTEMPORARY DIET VERSUS PALEO DIETAn average Pole’s diet contains simple sugars (all products contain them), starch (potatoes, grains), fat and salt, which is added to almost all dishes. An average diet abounds in sodium chloride (table salt), which we consume in the amount of up to 10 kg a year. Those who love cola, sweetened beverages, yoghurts or sweets eat even as much as 100 kg of saccharose a year. Con-verting sugar into calories we get 400 thou-sand within 365 days, almost completely useless, with no nutritive value besides pure energy. The Average Joe’s diet contains much fat from offals and meat products: bacon, brawn, sausages, pate, cold meat. It is completed with lots of fattening starch in a highly-processed form, deprived of miner-als and vitamins. An average Pole chooses white bread rolls, white bread, white flour and white rice instead of wholemeal ones.

The diet of the 21st century is deprived of nutritive values, it is fat, sweet, salty and highly preserved. We are lured by TV com-mercials and buy highly processed food. The Paleo diet assumes that the body will find all necessary ingredients in nature. Eating meat, fish, fruit and vegetables with provide all nec-essary nutrients. You can’t eat too much of these products. Contrary to a standard stodgy lunch, after which we can still eat a litre of va-nilla ice-cream. If you can eat more, why don’t you choose e.g. a piece of meat? The answer is simple - because it is not sweet. We should then consider how many of us are addicted to food. We can be under the impression that the

life of some people focuses on food and that food determines their actions. Popular junk food is addictive. It contains flavour enhanc-ers causing insulin fluctuations and artificial,

hormonal hunger. It seems that even minor modifications of the Paleo diet e.g. by introduc-ing untreated and non-refined plant oils and taking capsules with fish oil (SUPER OMEGA-3), make this diet fully valuable for the body.

CONCLUSIONHaving analysed all benefits of implementing and following the Palaeolithic diet, one should consider whether this diet is suitable for sport-spersons. It is, since quitting on processed food, preservatives, starch and dairy products can be extremely beneficial for the body of persons do-ing intense physical exercise. In particular, if we add high consumption of products with de-acid-ifying properties such as fresh fruit and vegeta-bles. It will suffice to introduce at least some of the assumptions into one’s eating plan. The Paleo diet is successfully used by persons frequently making ultra intense physical effort e.g. crossfit. The cost seems to be the only drawback. Unfortunately eating fresh, unprocessed foodstuffs is not cheap. It is a real paradox of modern times – the basic type of food that does not require any techno-logical processing tends to be several times more expensive than its equivalent, processed as much as possible. Nevertheless, it is worth trying the Paleo diet and breaking the mental barrier related to its implementation. Not because it is trendy but because its concept is based on sensible assump-tions.

TREC TEAM


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success STORYVITAMIN-SHOP®

My name is Theo, I’m 24 years old and a UKBFF Com-petitor. I completed my first bodybuilding show as a junior in the August of 2013 after 16 weeks of contest preparations. I won my class and then competed in the British finals 2 months later. I first started weight training aged 18 after being rejected by my then rug-by team due to injury. Bodybuilding felt right, I was my own coach, my own spectator, my own referee; I was in control of my success. Unlike playing rugby where I proved myself on the pitch alone, I needed to prove myself everyday – where ever I was or whatever I was doing as a bodybuilder and the discipline I have acquired in my sport has helped me in my job as a personal trainer and coach.

Nutrition and Supplementation: Nutrition is an integral part of my bodybuilding regime. Not only do I have to big to get big but I need to eat the right kind of food. 6 meals a day is a must especially dur-ing contest prep. Why? I believe that nutrient timing

NO MORE AS A JUNIORTheo – bodybuilder from Hounslow

is very important. Eating smaller meals en-hances the body’s absorption of nutrients, reduces the chances of craving for the bad kinds of food and also keeps the metabolism going. Supplementation is a key part of my progress; whey protein isolate, HMB and crea-tine are regulars in my gym bag.

Goals: Bodybuilding is all about improving every day, I will continue my learning and hopefully get to the top of the sport one day. This will take patience, discipline and cour-age. I will be competing in two bodybuilding shows this year in the men’s category as I’m no longer a junior. The chances of winning are slimmer as the competition is better but I’m not worried by this. A wise man once said “When you walk up to opportunities door, don’t knock it. Kick that b*tch in, smile and introduce yourself”.


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ACIDIFICATIONTHE ENEMY OF YOUR MUSCLESACIDIFICATION OF THE MUSCLES OCCURS NATURALLY DURING DYNAMIC PHYSICAL EXERCISE. LACTIC ACID (OR LACTATE) AS A SIDE PRODUCT OF ME-TABOLISM IS COLLECTED IN THE MUSCLES AND BLOOD DURING INTENSE AC-TIVITY. IS IT THE CAUSE OF ACIDOSIS, THOUGH? LACTATE ACCUMULATION IN THE MUSCLES AT AN INTENSE EFFORT IS TEMPORARY AND – AS IT TURNS OUT – HARMLESS. THE TOPIC WAS ASSOCIATED WITH MANY MYTHS AND RESEARCH APPROACHES THAT HAVE BECOME OBSOLETE THANKS TO NEW DISCOVERIES CASTING MORE LIGHT ON THE COMPLEX ISSUE.


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Research methods, despite containing stringent cri-teria of evaluating the acquired knowledge, are not perfect and are sad-dled with the risk of be-coming obsolete. It often happens that the results

of research and their interpretations are pub-lished before the actual nature of things is discovered. It applies e.g. to reports on train-ing, diets and supplementation efficiency, which are subject to constant revision both in the light of gradually improving cognitive tools and practical experience.

Increasing acidification as a result of intense physical effort was for many years explained as an enhanced production of lactic acid, causing separation of the proton (hydrogen ion – H+) and formation of an acidic salt of sodium lactate. This thesis was supported by the fact that since the production of lactic acid is high enough, the ability to neutral-ise the proton (buffering of hydrogen ions) in a cell can be exceeded, which results in the drop of the cell’s pH (it becomes acidic). The above mentioned series of biochemical transformations was called lactate acidosis or acidification with lactate. The status quo was maintained for over 80 years, and led to

the conclusion that the production of lactate leads to acidosis, being one of the causes of muscle fatigue at a physical effort. New research cast more light on the issue since nowadays there is no biochemical evidence supporting the thesis that acidification is caused by intense production of lactic acid. Its presence actually reverses the process, rather than causes it. There are many facts confirming that it results from the reactions occurring in the human body other than lac-tate production. Every time an ATP molecule (adenosine triphosphate – energy carrier rich in energy, being the basis of all biochemical processes) decomposes to ADP (adenosine diphosphate) and inorganic phosphorus, a proton is released. In a situation when the demand for ATP significantly increases, it is produced in mitochondria (energy centres of cells) in a process of cellular respiration. It allows for satisfying the needs of contract-ing muscles and is also the cause of proton accumulation and drop in the pH. The body can however use them again in the process of oxidative phosphorylation, which also takes place in mitochondria and to maintain their proper concentration in the intracellular space.

What is the deal with the lactic acid then? Its enhanced production is correlated with an

increased acidification of cells and remains the actual though indirect culprit to be blamed for acidosis. If a muscle did not pro-duce lactate, muscle acidification and fatigue would occur faster and endurance would be significantly weakened.

WHY DO MUSCLES HURT AFTER TRAINING?We know, in a simplified version, what the phenomenon of acidification involves. Un-fortunately, even sportspeople tend to de-scribe the sore muscles after training as „build-up of lactic acid“. It is a wrong term, since the concentration of lactate drops immediately after finishing the training and returns to the value at rest within ca. 15–60 minutes, depending on fit-ness and individual capacity related to the activity of oxygen enzymes me-tabolising the lactate. We definitely know that lactic acid is not responsible for muscle pain. DOMS (delayed onset muscle soreness) is caused by several other factors. Physical exercise, eccen-tric training in particular, cause micro-trauma of the muscles. The body initi-ates an inflammation reaction to repair the damaged area and that is where the soreness we feel comes from. There are several theories on how the condi-

ACIDIFICATION


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tion leads to DOMS, but none of them is re-lated to the lactate level in the body.

CAUSES OF DELAYED ONSET MUSCLE SORENESS – DOMS:1. The inflammation reaction itself can be

responsible for irritation of afferent sen-sory neurons, which causes soreness.

2. Microdamage in the muscles allows for the ions to leak to their surrounding my-ofibrils, which can also irritate sensitive sensory neurons. Simply speaking - pen-etration of the ions accumulated from microdamage to the surrounding muscle tissue, stimulates nerve endings.

3. Extension of the muscle area due to swell-ing may cause an overly intense stretch-ing of the fascia, which makes the afferent neurons more sensitive and causes pain.

NOTE! Lactic acid is a metabolite un-related to any of the factors causing DOMS!

ACIDIFICATION – WHAT IS IT AND WHAT CONSEQUENCES DOES IT BRING? Increased acidity of the blood or other tis-sues is referred to as acidification. It applies to an increased concentration of hydrogen ions in the body and if it not specified precisely, it usually applies to the blood plasma. The phenomenon takes place when its pH drops below the boundary value of acid-alkaline balance, which amounts to 7.35–7.45 (the pH value over 7.45 is referred to as alkalosis) for humans. Generally speaking, we speak of acidification when the pH value drops below 7 as a result of hydrogen ions accumulation. When oxygen is not supplied fast enough to satisfy the needs of the muscles, and glucose is burnt by means of anaerobic transforma-tions (anaerobic glycolysis), the level of hy-drogen ions increases (which leads to the drop of pH in the muscles – acidification), just like the level of other metabolites (ADP, inorganic phosphorus, potassium ions). Acid-ification and accumulation of the aforemen-tioned compounds may cause a number of

problems related to the functioning of the muscles, including impeding the activity of specific enzymes involved in metabolism and their contraction, slower release of cal-cium (the key to muscle contraction) from its source in the muscles and distorted electric charge of the muscles. As a result of these changes, the muscles are not able to contract efficiently, which finally leads to the impair-ment of their strength and reduced intensity of exercise.

LACTIC ACID – THE HISTORY OF A COMPOUND THAT DOES NOT EXISTThe term „lactic acid“ covers hydrogen cation and lactate anion dissociated in a solution, that is why it is only an apparent name, since it has a form of two ions, not one compound. According to the theory of acid dissociation, i.e. decomposition of acids in a solution, they are always divided into the acid residue anion (lactate anion in this case) and the hydrogen cation – but it is not the lactate to be blamed for muscle acidification. The compound was first obtained in 1780 by the Swedish chem-ist Carl Wilhelm Scheele from sour milk. In 1808, Jons Jacob Berzelius discovered that the compound (L-lactate actually) is also pro-duced in the muscles during effort. Johannes Wislicenus described its structure in detail in 1873. In 1856, Louis Pasteur discovered lactic acid bacteria (Lactobacillus) and learnt their role in lactate formation. The beginning of its commercial production by German phar-macies Boehringer Ingelheim dates back to 1895.

FIRST STUDIES OF MUSCLE ACIDIFICATIONTwo Nobel Prize winners in 1922 – Otto Meyerhoff and Archibald V. Hill – were the pioneers of studies on the biochemistry of physical effort. Their experiments on carbo-hydrate oxidation showed that under oxygen deficiency, glucose oxidation leads to the for-mation of lactic acid. Discovering the pres-ence of this compound (arbitrarily named so) in a working muscle, provided bases for the theory that the direct cause of metabolic aci-dosis developments an increasing concen-

tration of lactic acid. Based on this approach many experiments were conducted to con-firm the assumed thesis.

WHERE DOES ACIDIFICATION COME FROM?Although the study by Meyerhoff and Hill proved the cause and effect relationship between the quantity of lactate formed dur-ing glycolysis and the simultaneous acidi-fication of the muscles, it did not indicate a direct source of origin of the protons casing metabolic acidosis. The latter is not only the result of releasing the H+ proton. An impaired balance between the release of the H+ pro-ton and its disposal and buffering capacity conditions its occurrence. There are no bio-chemical grounds to state that lactic acid (or lactate actually) is the cause of metabolic acidosis.

Moreover, there is research demonstrating that lactate formation indeed helps prevent acidosis. An experiment was carried out on an isolated cardiac muscle of a ferret. Its acidi-fication was examined after blocking oxida-tive phosphorylation and glycolysis – a much faster progressing process was demonstrat-ed at a completely blocked glycolysis com-pared to the case when mitochondrial trans-formations were only impeded. It provides grounds to state that it is not the glycolysis product i.e. lactate that causes acidification. Researchers made a list of the released pro-ton sizes, based on the measured quantity of the formed lactate. Assuming the apparent lactic acid dissociation against the capacity of the buffering systems, it would turn out that the quantity of the released lactate (H+ proton) is definitely too low to cause acidifi-cation, since it is much below the cell buff-ers’ reaction capacity. In that case, acidifica-tion does not occur, despite lactate release. Following the comparison, the quantities of the proton released during ATP hydrolysis and glycolysis were compared with the cell buffers’ capacity, taking into account the static and the functional ones – lactate and phosphocreatine. Such a comparison pro-vided almost identical values, with a minor

LIST OF FOOD INFLUENCING THE ACID-ALKALINE BALANCE

ACIDIFYING PRODUCTS NEUTRAL PRODUCTS ALKALISING PRODUCTS

Meat and its products (pork, beef, poultry, cold meat, offals)Fish and seafoodEggsDairy (hard cheese, blue cheese, processed cheese)Sweets, sweetened beverages, fruit juicesAlcohol, coffee, teaRefined cereal products (white flour, white bread, pasta, white rice, cornflakes)

Fresh butter, margarine, creamMilkPlant oilsMilk wheyYoghurtButtermilkKefir

FruitVegetableVegetable juicesMushroomsLeguminous vegetablesBuckwheat and millet groatsPecan and cashew nuts


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advantage of ATP hydrolysis, which means proton release. Hence we get an image of a situation in which the balance between the proton release and its balance is impaired, resulting in the development of intracellular acidification.

ACTUAL REASON OF MUSCLE ACIDIFICATIONAcidification of the muscles is a result of an advanced ATP hydrolysis and no possibility to dispose of proton released as its result in the mitochondrial respiratory chain. Lactate for-mation is not the cause but the effect, which actually helps delay and reduce the negative results of violent energy transformations in a working muscle. Moreover, investigating the quantity of the released H+ proton as compared to the measured lactate it was ob-served that disproportionately more protons were released than would result from the lac-tic acid dissociation ratio. One should also be aware of the energy resource (ATP) regeneration capacity in a muscle cell. Despite a large „capacity“ of mitochondrial transformation, their ability to supply energy is much more limited as compared to the glycolytic transformation potential or creatinine kinase. That is why it is a probable situation when intense work leads to exhausting the capacity of supply-ing the energy by the mitochondrial system (aerobic metabolism), and the energy deficit is covered by glycolysis and creatinine kinase taking place in the cytoplasm (anaerobic me-tabolism). Metabolic acidosis occurs as a result of an ad-vanced use of ATP resources, combined with an increased share of glycolysis in the ATP

resynthesis. To satisfy the needs of a muscle cell operation, energy is released during hy-drolysis of an energy-rich phosphate bond of the ATP molecule. The formed ADP and Pi phosphate residue are directly included in the cycle of glycolytic transformations, where ATP is recreated. During glycolysis, NAD+ is reduced to NADH and protons are formed. Under competence of the mito-chondrial system of acquiring energy, the formed NADH and H+ protons are submit-ted to the electron transport chain, where they are disposed of with the participation of oxygen. In the case of its deficiency or sig-nificant energy demand (during very intense muscle operation), exceeding the mitochon-drial (aerobic) system’s capacity, the pool of the reduced NADH nucleotide is re-oxidised during pyruvate transformation into lactate. Two H+ protons are also connected in this reaction, which prevents or impedes the oc-currence of acidosis.

WHERE, WHEN AND WHY IS LACTATE PRODUCED?Intense muscle operation entails a significant increase in the energy demand. The capac-ity of the mitochondrial system to satisfy the energy needs is exceeded, therefore the ex-tramitochondrial pathways generating ATP are intensified. The majority of ADP and Pi phosphates are included in the glycolysis to recreate the ATP. The quantity of the used glucose increases, and the intensified gly-colysis exhausts the available NAD+. Lactate dehydrogenase allows for replenishing the reserves of the latter, necessary to continue glycolysis under conditions when the mito-chondrial system is no longer able to take the excess substrates for its own energy trans-formations. The recreated reserves of NAD+

help continue the glycolysis and anaerobic production of energy, whereas the formed lactate leaving the cell with the H+ ion makes a kind of a functional buffer for the accumu-lating protons. Lactate from the blood is cap-tured by other tissues with a positive energy balance (mainly the liver), where it is included in energy transformations as a substrate for gluconeogenesis (glucose recreation) or as a fuel, after transformation to pyruvate and introduction in the Krebs cycle.

WHAT IS THE LACTATE THRESHOLD AND HOW TO USE IT? The lactate threshold, or aerobic threshold is the intensity of exercise as a result of which lactic acid starts to accumulate in the blood-stream. It is defined as the moment in which its concentration reaches 4 mM/L (4 milli-moles per litre of blood serum). Let us point out that it is ca. 1 mM/L at rest. To investigate the value precisely, blood samples are col-lected (usually by pricking a finger) during a test on a running track, where the intensity of the exercise increases gradually. The meas-urement can also be made in a non-invasive way by means of a gas exchange method.

The lactate threshold is used by sportspeo-ple to increase the body adaptation to acidi-fication and improvement of the general condition. During trainings whose intensity equals the lactate threshold, each molecule of the compound produced by the muscles is removed from the body, which prevents the increase of its level in the tissues.

The lactate threshold is useful for measuring exercise intensity in endurance and mixed sports (e.g. long-distance running, cycling, canoeing, swimming and cross-country ski-


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ing), but it is a very individual feature and can increase in the course of special preparations for training (effort) intended to change it. In-terval training makes one of such methods, which uses the ability of the human body to periodically exceed the lactate threshold, and then re-use the produced lactate (re-ducing lactate concentration in the blood) during work below this threshold. Simultane-ously, it allows for continuing physical activ-ity and gradual increase of sports perform-ance in subsequent trainings.

IN WHICH DISCIPLINES ARE WE EXPOSED TO THE GREATEST ACIDIFICATION AND WHY?One can say that the degree of exposure to acidification in sports is determined by several factors. First, we should enumerate intensity of the effort and the type of its as-sisting energy transformations. If we assume an effort between 60–70% HRmax (maxi-mum heart rate), then, as a result of aerobic metabolism, the use of energy from oxidised glucose and fatty acids will render minor production of ATP and thus a low potential for acidification. On the other hand, athletes doing weight and speed disciplines, whether with the dominance of strength or speed (e.g. bodybuilding, weight lifting, martial arts, crossfit and athletes) will belong to the group most threatened with acidification. It is re-lated to the use of mainly anaerobic energy systems in the form of phosphocreatine and anaerobic glycolysis. It can be assumed that every athlete doing disciplines of the sprint adaptation kind, will belong to the group. Other aspects certainly include diet and sup-plementation. Nowadays, our acid-alkaline balance has been distorted and in the ma-jority of cases our organisms are acidified. It could seem that it does not apply to sport-speople, since they train a lot and quickly burn the supplied calories. Unfortunately, it is not about calories but about their sources of origin and the processes in which they are transformed into energy.

BODYBUILDER‘S DIET – CAUSING ACIDITY?Bodybuilders and weight lifters are the group most exposed to acidification, since they overestimate the value of protein in the diet. Certainly, the demand for protein increases in the case of intense training intended for gain-ing muscle mass or strength. Let us remem-ber, though, that the quantity of the ingredi-ent should not exceed 2–2.5 g per kilogram of body weight in the case of weight sports and 1.5 g in endurance disciplines. Addition-ally, when you eat much protein, you have to remember to balance the acidity by eating appropriate amounts of alkalising products.

High consumption of proteins fosters acidi-fication, since amino acids building the pro-teins are transformed into relatively strong organic acids. Although there are several al-kaline amino acids in the aminogram of food proteins, the acidic ones constitute the over-whelming majority. The excess of acids in the body causes ageing of tissues, wrinkles and swells, since the body keeps the water to thin them and prevent damage. From the point of view of bodybuilders and weight athletes it is most important that acidic environment intensifies the activity of katabolic enzymes impeding training progress. If our body is acidified, it communicates it very clearly. One of the symptoms includes dark circles under the eyes, headache, acne, frequent com-mon colds, indigestion, dizziness, scotoma, bitter or acidic taste in the mouth, cellulite, flushes, reduced libido, coated tongue, fall-ing hair and over-training. These are only some but most common symptoms of the condition. An acidified body loses lots of en-ergy to maintain the correct pH of the blood. One should also remember that long-lasting acidification fosters the development of such serious diseases as hypertension, sclerosis, diabetes, tumours, degenerative changes of joints or osteoporosis.

WHY DOES INTENSE WEIGHT TRAINING CAUSE STRONG ACIDITY? Weight training adapts muscles to a signifi-cant gain in the mass of white muscle fibres (based on anaerobic transformations) and general improvements of anaerobic metabo-lism. As a result, even at rest they produce a minor amount of energy in anaerobic proc-esses, which – as we know – foster acidity of the cellular environment. Moreover, the inclination to use ATP-ase and anaerobic gly-colysis predestines weight trainings to acidi-fication.

SUPPLEMENTATION MINIMISING ACIDIFICATIONThis group will certainly include beta-alanine and creatine, considering their ability to buffer hydrogen ions. Their use will help ex-tend endurance capacity. Phosphocreatine will contribute to reducing acidification of the muscles by buffering hydrogen ions – its hydrolysis „consumes“ the latter. By increas-ing the concentration of carnosine, thanks to supplementation with beta-alanine, our type 2 muscle fibres can absorb more hy-drogen ions and maintain the optimum pH value. This way their ability to maintain the maximum strength and endurance dur-ing the entire training session is higher, and consequently they grow much faster. There-fore the recommended products include BETA-ALANINE 700, CARNOTRIX or vari-

ous forms of creatine, e.g. CREA9 XTREME, CREATINE MICRONIZED 200 MESH and CREATRIX. It is definitely worth completing the supplementation with amino acids with buffering characteristics. L-arginine from AAKG MEGA HARDCORE or various forms of L-glutamine e.g. L-GLUTAMINE XTREME, L-GLUTAMINE T6 or natural peptide L-GLUTAMINE PEPTIDE will do very well here.

CONCLUSIONAcidosis is a phenomenon dangerous for the metabolic balance of the body, regard-less of its root cause. From the practical point of view there is no difference whether it is the result of ATP hydrolysis for the needs of muscle operation or the result of enhanced glycolysis. Acidification is certainly one of the factors reducing the maximum physical ef-fort. Nevertheless, while deliberating on the lactate threshold, it is important to be aware that the formed lactate is not intrinsically bad. It is by no means hard for the body to tolerate it, and that consequently it contrib-utes to the development of muscle fatigue. Lactic acid and its formation process is a kind of emergency measure saving energy mech-anisms from a complete breakdown. It condi-tions the possibility of extending the period or „working under energy debt conditions“ and ensures complete independence of the mitochondrial (aerobic) metabolism.

JAKUB MAURICZ mauricz.com

THE POWER OF

CARBOHYDRATES MAKE THE BASIC ENERGY FUEL FOR HUMANS, WHETHER WE LIKE IT OR NOT. MANY MYTHS HAVE BEEN ASSOCIATED WITH THE INGREDIENT. NOWADAYS WE KNOW IT CAN BE A TWO-EDGED SWORD BUT ONCE USED CORRECTLY, IT WILL BRING POSITIVE RESULTS.

Any sportsperson do-ing silhouette sports or disciplines with weight limits, has at least once followed a low-carbohydrate or very low-carbo-hydrate diet, in a

more or less conscious way. It is true that such a diet leads to a relatively quick reduc-tion of weight but this is not the only effect. Scientists have analysed the impact of low-carbohydrate diet on the body of people doing sports. The following two results were particularly interesting.

The results of the first study were published in the „Journal of Applied Physiology” and they state that strength training at a glycogen deficit causes a disorder of the expression of genes responsible for muscle hypertrophy. In another study, conducted in 2005, scientists from the Human Performance Lab in Indiana discovered that a diet deprived of carbohy-drates weakens the expression of the gene encoding the muscle protein (AKT). AKT, or protein kinase B, is an essential molecule in-volved in the cellular signalling pathways. This factor is also able to induce the protein synthesis pathways and that is why it is a key signalling protein in cellular pathways leading to the hypertrophy of skeletal muscles and general growth of the tissues. After examin-ing sections of tissues, the scientists discov-ered that the reduced concentration of gly-cogen in the muscles reduced the expression of genes responsible for muscle hypertrophy. Results revealing that the resting level of the expression of genes involved in the hypertro-phy of the muscles (encoding myogenin and IGF-1) was lower than in the ones deprived of glycogen were even more worrying. The con-clusions from the experiment were as follows: weight training at a simultaneous deficiency of glycogen in the muscles does not stimu-late the activity of the genes engaged in the

processes contributing to muscle growth. Diets containing small and moderate quanti-ties of carbohydrates work out better than a low-carbohydrate ketogenic diet, if we want to remove the fatty tissue and maintain the anabolic condition. In the light of the results of the quoted study we have to realise that a low level of carbohydrates impairs regenera-tion of the muscles and prevents their mass increase.

IF YOU PAY PEANUTS, YOU GET MONKEYS – TYPES AND STRUCTURE OF CARBOHYDRATESNormally, carbohydrates are classified as simple (mono- or disaccharides) or complex (polysaccharides), depending on the number of components – simple sugars – in a carbo-hydrate molecule. Their structure, however, tells very little about the impact they have on our body and the level of sugar in the blood. They are more often categorised with GI and GL parameters.

The glycemic index is the measure of how the body reacts to food containing carbohydrates. To make a precise measurement, each source of nutrition is compared with the standard – normally glucose – and tested at equivalent quantities of carbohydrates (the glycemic in-dex of glucose is 100).

Food with a high GI causes a high increase in the sugar level in the blood, when the GI value exceeds 70. Examples of such food include processed starch products, e.g. potatoes, corn flakes, white bread, white rice and prod-ucts containing sugar, e.g. cakes, sweets and sweetened beverages, as well as low-quality Carbo type of supplements. Foodstuffs with a low glycemic index do not exceed the value of 55 and cause a slower and lower increase in the sugar level in the blood. Such products include bean, lentils, whole-meal bread, muesli, some fruit and some dairy products. Products with a medium GI include

porridge, some kinds of rice and sweet pota-toes , whose glycemic index has a medium value between 55 and 70.

Protein-rich food such as meat, fish, poultry and eggs, as well as food rich in fat, e.g. plant oils, butter, margarine and avocado contain minor amounts of carbohydrates or do not contain them at all, therefore they have no GI value. However, adding these products to your meal – both fats and proteins, as well as foodstuffs with a low glycemic index – can re-duce the total GI value of the meal. Ripening of fruit, cooking and other thermal processing have a negative impact on the GI – as a result of the processes, the GI value goes up.

Although the glycemic index (GI) points to the glucose release rate, the glycemic load (GL) reflects the abundance of the consumed por-tion (carbohydrates per serving), i.e. both the quality and quantity of carbohydrates. The main problem related to the GI is that it does not take into account the size of the por-tion, and thus makes a false negative impres-sion about the specific food. Watermelon, for instance, with a glycemic index of 72, is clas-sified as having a high GI, so it would be for-bidden for a person concerned about main-taining a slim figure, following a low GI diet. However, a medium-sized piece of the fruit (weighing ca. 120 g) provides only 6 g of car-bohydrates, which is a quantity insufficient to increase the level of sugar in the blood. You would have to eat 720 g of watermelon to col-lect 50 g.

Another drawback is the fact that some food with a high content of fat has a low GI, which provides a wrong, seemingly beneficial im-pression on the particular foodstuff. Potato chips, for instance, have a lower GI (54) than roast potatoes (85). It is easy to overeat with them, since they are rich in fat (saturated fatty acids) and have a high calorific density. They are not stodgy, though.

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GLUCOSE – THE BASIS OF HUMAN METABOLISMMetabolism of carbohydrates is mainly re-lated to glucose, which is the only source of energy for the brain and spinal cord. It is an energy substrate for the muscles, liver, heart, kidneys and intestines, and its reserves are stored in the liver and muscles in the form of glycogen. The serum transports the con-sumed carbohydrates in a form of glucose to the liver, where the following processes are carried out:

transformation of carbohydrates into fats, storing sugars in the form of glycogen, glucose release to the blood serum to

transport it to tissues such as muscles.

Glycogen is a form of storing glucose in the liver and muscles. Long-lasting training ef-fort conditions its initial level in the muscle cell. Its content depends on the kind of diet. A diet rich in carbohydrates, as compared to a protein-fat diet and normal and mixed diets, predisposes the body to the longest operation of the muscles. Glycogen reserves in the body are limited and amount to 300 g in people not doing any sport, whereas they can even reach the level of 600 g in sport-speople. Carbohydrate reserves depend on: intensity of effort, load duration, kind of train-ing as well as the quality and quantity of the supplied sugar.

FUNCTIONS OF CARBOHYDRATES IN THE BODYIn the introduction, we quoted an analy-sis of a study confirming the impact of a high-carbohydrate diet on building muscle mass, supplying the working muscles and supporting their recovery after an effort. However, it is not the only tissue using the fuel. Both the brain and the heart also need a constant supply of carbohydrates (in the form of glucose circulating in the blood) to function properly.

Carbohydrates from food are transformed into glycogen, which is de-posited in the muscles – exactly in the same way as we fuel up the car before a journey, our muscles have to be filled with glycogen before training. The more active we are, the more of these compounds we need. Persons doing exercise every day for 2 hours need ca. 4-7 g of carbohydrates per each kilogram of their body weight, or ca. 50–60% of the total calorie supply. It certainly depends on the sport you do and your somatotype, but the general rule is that the more muscles are involved in the effort at a time, the more car-bohydrates are necessary for a properly quick regeneration of glycogen. With the above in mind, crossfit, swimming, MMA or long-distance running will be characterised by higher consumption of carbohydrates than bodybuilding, although there are some ex-ceptions to the rule. Intensely training sports-people, doing exercise for more than 4 hours a day, may need up to 10 g of carbohydrates per kilogram of their body weight.

When it comes to the physiology of the body, it is worth mentioning glycogen supercom-pensation, which is the basis of the beneficial impact of physical exercise on the body. The phenomenon was particularly well recog-nised, described and widely used in sports training but it can be well used to explain a number of processes occurring in the human body during any kind of effort and rest. It also allows for a rational planning of the effort

and is based on exhausting the

energy reserves dur-ing exercise. Struggling to restore

the balance, the body replenishes the previous reserves (compensa-

tion) at rest. If the effort was so high that the reserves were exhausted, not only does the body compensate for the losses it suffered, but it also stores some spare reserves. This makes it possible to perform at a slightly higher level next time compared to the pre-vious cycle. Thus, the body behaves similarly to some cautious housewives, who in a situa-tion when a product from their pantry is used very quickly, besides trying to restore the pre-vious condition, make a surplus to avoid such an unpleasant future surprise when they run out of it in a critical situation. Proper super-compensation processes make the basis of success in every sports discipline.

DIGESTION OF CARBOHYDRATESThe process of enzymatic decomposition of carbohydrates begins in the oral cavity. By chewing, the food is comminuted and mixed with saliva generated in salivary glands. Sa-liva contains an enzyme called ptyalin, which decomposes some bonds in complex carbo-hydrates. It transforms amylose to maltose and maltotriose, and amylopectin to maltose,

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maltotriose and dextrins. Ptyalin can only act within the oral cavity and the oesophagus. Its efficiency is impeded in the acidic environment of the stomach. The salivary glands also secrete amylase, which also hydrolyses com-plex carbohydrates. Similarly to ptyalin, it is deactivated in the acidic environment of the stomach.

The subsequent stages of digestion initiated in the oral cavity take place in the intestines under the influence of amylase, an enzyme secreted by the pancreas. When food gets from the stomach to the duodenum, the ali-mentary hormone – cholecystokinin – is secreted by the cells lining its walls. It stimulates the pancreas to produce pancreatic juice, composed of e.g. pancreatic amylase. It is an enzyme which further decomposes carbohydrates to quite simple forms called oligosaccharides. They can be absorbed directly into the blood to a minor extent. However, the majority of them are subject to further decomposition to single molecules, i.e. simple sugars, which are used directly as a source of energy.

The last stage of carbohydrate digestion takes place on the surface of cells covering the small intestine, i.e. the brush border. Oligosaccharidase (lactase, maltase, sac-charose and isomaltase) and disaccharidase enzymes are secreted there and break carbohydrates down into the basic simple sugar used by the human body – glucose.

HORMONE BALANCE AND ABSORPTION OF CARBOHYDRATESOnly some carbohydrates are absorbed by passive trans-port without any participation of the body hormones. It happens for instance when you drink isotonic drinks con-taining up to 6% of carbohydrates during your workout.

When glucose builds up in the blood (elevated concen-tration after a meal), transport regulated by insulin and glucagon is activated. Insulin is a hormone produced by beta cells of the pancreas. Thanks to an increased pro-duction of insulin and its impact on the effector cells (myocytes, adipocytes and hepatocytes) glucose pen-etration into the cells interior is boosted, which reduces its level in the blood. When the situation is reverse (low level of sugar in the blood), glucagon (hormone pro-duced by alpha cells of the pancreas) gets to the liver through the portal vein and is almost completely absorbed there, whereas only a small amount gets to the general circulation. When you are hungry, glucagon secretion goes up, which contributes to maintain-ing the proper concentration of glucose in the blood and is ex-tremely important for main-taining proper functioning of the brain. Glucose and insulin are the essential regulators of carbohydrates transfor-mation in the body. One should remember that insulin is the basic factor determining why carbo-hydrates can be called a two-edged sword. Its excess secretion will af-ter some time lead to a gradual immunity of the body to the hor-mone, resulting in type 2 diabetes.


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SUPPLEMENTATION WITH CARBOHYDRATESNot everything comes down to the glycemic index of the particular kind of carbohydrates and to whether they are simple or complex. There are also other biological factors influ-encing metabolism, and scientists had to make great efforts to understand their ac-tion. The rate at which carbohydrates leave the stomach is another issue important for each sportsperson. The more dynamic the process is, the faster they get to the bowels, where they are digested and absorbed. It leads to a faster increase in the glucose and insulin levels and the subsequent process of storing glycogen and the body under-taking post-workout anti-catabolic action (not to mention that is not recommended to do physical exercise on a full stomach). Research was conducted in 2000 compar-ing the speed of Vitargo, carbohydrates acquired from corn starch and a mixture of maltodextrin and glucose leaving the stom-ach. It turned out that in the case of Vitargo the process was much more dynamic, which partly explains why the product replenishes the used reserves of glycogen so fast (over 80% more efficiently). For endurance athletes and people doing physical exercise several times a day, Vitargo makes an obvious choice

both before and after the training. But what about those who focus only on building dry muscle mass and strength, doing traditional exercise, where the workout session takes place once a day and lasts for an hour or less? The latest studies also indicate that it is legiti-mate to take Vitargo also in this case – con-sumed after weight training, it replenishes the energetic reserves of the body 63% more rapidly, taking maximum advantage of the „anabolic window“. This accelerates the proc-ess of muscle mass regeneration and exten-sion . It is actually a paradox: why do complex carbohydrates from Vitargo (amylopectin isolated as a result of multi-stage starch puri-fication) leave the stomach and are absorbed faster than pure glucose? In fact, owing to an extremely high molecular weight, the osmo-lality of the product is very low, as opposed to glucose. To put in in simple terms, the parameter determines how long it takes for a particular kind of carbohydrates to be neu-tralised in the stomach acids. The most im-portant point is what budget we have. If we are looking for the cheapest source of carbo-hydrates before or after training, let‘s choose maltodextrin or dextrose. If, however, we want to use carbohydrates that seem most effective, the results of research suggest that we should take Vitargo. If we are ready to pay more for a good protein supplement than for cheap, low quality plant proteins, why not fo-cus on the best carbohydrates in our supple-mentation, accelerating muscle growth and regeneration at the same time?

CONCLUSION Ketogenic diets work well when you quick-ly want to lose fatty tissue, but they can also cause muscle loss. Ketogenic diets increase muscle acidity (re-duce the pH), which can accelerate prote-olysis in the muscle tissue. Training under glycogen deficiency reduc-es expression of genes responsible for the hypertrophy of muscles. Your trim when doing weight training is limited by a low level of glycogen.

A low level of glycogen activates the AMPK. This is a molecular ingredient of a functional signal transduction pathway, which makes it possible for the skeleton muscle cells to react to the accessibility of nutritive ingredients. Interestingly enough, atrophy related to age and a reduced growth possibility are fea-tures typical of quickly contracting skeleton muscles. After a biopsy of muscle tissues, it turns out that the level of AMPK increases with age in the tissue at rest. Furthermore, an increased activity of AMPK is related to the atrophy of quickly contracting muscles.

TREC TEAM

CARBOHY-DRATES AND

POST-WORKOUT RECUPERATION

The human body has only a small reserve

of carbohydrates (gly-cogen), which is used up quickly during effort, causing a loss of effort

tolerance. What is more, muscle catabolism increas-

es since amino acids released from the proteins are transformed

into glucose (glucose-alanine cycle). That is why we have to re-

plenish carbohydrates during effort to maintain high physical efficiency

and always directly after training – to increase the carbohydrate reserve (gly-

cogen supercompensation). In a period close to the effort, use only carbohydrates

with a varied structure, preferably in a liq-uid form, i.e. containing mono-, oligo- and polysaccharides (TREC MAX CARB, VITAR-GO ELECTRO-ENERGY). Such carbohydrate compositions can only be found in supple-ments, however. They guarantee quick re-plenishment of energy, efficient limitation of protein decomposition and significant over-replenishment of glycogen reserves.


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OATMEAL AND BANANA MUFFINS OATMEAL BAR WITH DRIED FRUIT AND PROTEIN

FOR EVERYBODY WITH A VARIED DIET AS AN ALTERNATIVE FOR READY-MADE DESSERTS.

FOR EVERYBODY WITH A VARIED DIET AS AN ALTERNATIVE FOR READY-MADE MUESLI-BARS.

INGREDIENTS: 2 mashed ripe bananas 40 g dried cranberry

100 g oatmeal 100 g wholemeal spelt flour

150 ml lean milk (0.5%) 1 egg and 2 egg whites

60 g coconut oil 3 teaspoonfuls of baking powder

2 teaspoonfuls of cinnamon 30 g WHEY 100 protein supplement

Sweetener to taste e.g. Stevia

PREPARATION:/1/ Grind the oatmeal in a blender to fine powder

/2/ Beat the eggs with a fork and mix them with milk, oil and mashed or blended ripe bananas

/3/ Add the ground oatmeal and flour to the mixture, mix and leave for a few minutes to let the ingredients

blend well /4/ Finally add the baking powder, cinnamon, 30 g of

WHEY 100, sweetener and mix all ingredients /5/ It is best to form the muffins by putting the

mixture in paper liner, laying them in a special muffin tin. Bake the tins filled with the mixture in an oven

preheated to 200 degrees for 20 minutes.8–10 minutes on both sides.

INGREDIENTS: 75 g dried apricots,

75 g dried figs, 75 g hazelnuts,

25 g desiccated coconut, 7 g sesame seeds,

100 g oatmeal, 1 egg,

3 spoonfuls of coconut oil, 3 spoonful s of honey,

30 g vanilla WHEY CREAMY COCKTAIL

PREPARATION:/1/ Finely chop the dried fruit and nuts.

/2/ Melt the coconut oil and honey in a small pot./3/ Roast the sesame seeds in a pan.

/4/ Blend all ingredients, add the oatmeal, protein supplement and egg.

/5/ Mix thoroughly and leave for 15 minutes. If the mass does not stick well, gradually add small portions

of honey or eggs./6/ Pre-heat the oven to 180 degrees.

/7/ Line an oblong tin with baking paper, pour the prepared mass in the tin and form well.

/8/ Bake for 20 minutes and leave to cool. Cut to form rectangular bars.

NUTRITIVE VALUE64 g of protein 219 g of carbohydrates 76 g of fat



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PROTEIN BROWNIE WITH CASEIN 100

FOR EVERYBODY WITH A VARIED DIET AS AN ALTERNATIVE FOR READY-MADE CAKES.

FOR EVERYBODY WITH A VARIED DIET AS AN ALTERNATIVE FOR READY-MADE CAKES.

INGREDIENTS: 5 egg whites

250 g bean (1 can after draining) 60 g chocolate WHEY 100

30 g cocoa 40 g honey

30 g spelt flour 150 g cottage cheese 20 g peanut butter

0.5 teaspoonful of baking soda

PREPARATION:/1/ Put all ingredients in a blender and mix

to obtain a uniform mass/2/ Pour the mass into a round tin

lined with baking paper/3/ Bake the brownie in an oven pre-heated

to 160 degrees for 45–60 minutes.

PROTEIN CHEESECAKEINGREDIENTS:

BOTTOM: 60 g oatmeal

1 egg 20 g vanilla WHEY CREAMY COCKTAIL

MASS: 200 g lean cottage cheese

300 g Greek yoghurt 40 g vanilla WHEY CREAMY COCKTAIL

4 egg whites 60 g ground almonds

PREPARATION:/1/ Mix the ingredients to make the bottom and fry

them in a Teflon pan greased with oil to form an oatmeal omelette making the cheesecake bottom.

/2/ Mix the other ingredients in a blender and pour the mass into a round baking tin, where you placed the

previously prepared bottom./3/ Bake the whole in an oven pre-heated to 160

degrees for ca. 30–45 minutes./4/ Cool the cheesecake and place it in a fridge for a

few hours./5/ You can optionally place a layer of jelly on top or prepare icing of peanut butter or molten dark

chocolate.


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vitamin-shope magazine 01/2014

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