People ask my opinion on nutrition related things daily — “What do you think of this?” and “What do you think of that?” I really enjoy this because I get to learn what people are thinking and what is catching their attention, and of course, I get to share my perspective.
Because I work in a gym, I get asked lots of questions by athletes as well as the average exerciser. Many times they are hearing current healthy eating concepts from me for the first time, and they are often in direct opposition to what has been commonly promoted by the national food industry.
On the flip side, there are many so-called nutrition gurus who are speaking directly to the knowledgeable and health conscious and particularly to athletes who are looking to gain some kind of edge, either in training or in competition.
Athletes can be particularly susceptible to nutrition gurus who support alternative diet plans. Often, I see athletes adopting gluten-free, dairy-free, vegan or raw diets, or adhering to strict meal plans devised by trainers or ex-athletes who have declared themselves nutrition experts. They are typically trying to get leaner or lighter or simply trying to lose weight.
One of their food concerns is carbohydrates, and the trendy diets these days restrict many typically healthy carbs, as well as the starchy or refined ones. I’m thinking of the diets that exclude all fruits and grains, and even modestly starchy vegetables such as carrots or squash. This is a risky proposition for almost any athlete, but is especially problematic in endurance sports.
Unfortunately, as the low-carb messaging continues to root itself in the weight-loss industry, more and more athletes are cutting carbs that they really need. I take a much more moderate approach and recommend that an athlete gradually add back carbohydrates through nutrient-rich whole foods that cause minimal blood sugar fluctuations. Focusing on foods such as oatmeal, sweet potatoes, quinoa, fruit, yogurt, beans and lentils can help an athlete meet their carbohydrate needs — without the white bread.
In general, moderately increasing protein and trimming excess carbs from sweets, baked goods and white or refined grains may provide some benefit (for example, for fullness and weight control) for some athletes, especially for those who aren’t involved in endurance sports, such as gymnasts, divers, yoga enthusiasts and recreational runners at the half-marathon distance or less.
The question is not only whether there is any actual benefit from adopting these relatively rigid eating plans, but also who is going to respond to these questions in your club? Do you have your own “nutrition guru?” If not, it’s time to find the right person to advise your members on appropriate methods of fueling their workouts, rather than letting them rely on the latest fad.
Judith Samuels, M.A. is a certified nutrition and wellness consultant and master personal trainer at Sport&Health Clubs in the Washington D.C. Metro Area. She can be reached via e-mail at judi@judisamuels.com.
