Exercise and Calories
Introduction
This topic will focus on the diet of people engaged in physical exercise, without entering into considerations about diet and exercise as important factors for people who want to lose weight, the subject of another article.
The physical exercise and appropriate diet is still a hot topic, because it keeps the discussion on whether the normal diet should be modified to improve performance during muscular work involved in sport, be it amateur or professional.
Presumably influence exerted by the athlete’s dietary habits on physical performance has been much concern that has come to exaggerate the real importance of nutrition in sport, which has led to the emergence of certain beliefs that even classified foods based on “why” will serve, if they increase muscle mass or strength if we get a better reaction to the exits, and so on.We must start from the basis on which foods provide the energy to exercise. Therefore, an adequate intake of foods will supply what we need for optimal performance and recovery. Therefore we must avoid falling into a nutrient-deficient diet are necessary to preserve the general condition, taking other nutrients that provide no real needs, only lean foods that are assumed to develop muscle bulk, improve performance, etc. This is one of the main reasons that the following points arise in relation to physical exercise and diet.
General rules
The athlete’s diet, thinking both as professionals who practice exercise regularly to maintain good health, you should follow some general rules:
- be appropriate for the person who consumes
- provide enough energy
be complete in its chemical composition and balanced components.
It really is as simple as indicating that the diet before any exercise program should be the same as to maintain a good level of health in the long term, based on complex carbohydrates (bread, pasta and rice, potatoes, cereals) , fruit and vegetables, fish, nuts, fresh low-fat, use olive oil instead of butter and reduced red meat and pastry, candy and the like.
credit to: Dr. Sergio GarcĂa Vicente