May 8th, 2008 Milan
For a long time, eggs were thought to increase heart disease risk because of their high cholesterol content. But researchers stopped blaming the dietary cholesterol as a culprit in heart disease, instead pointing to saturated fat.
Eggs:
- eggs are light on saturated fat (one egg contains less than 2 grams)
- American Hearth Association has OK’d up to 7 eggs per week for people on low-fat diets
- eggs are perfect protein source, containing all 8 essential amino acids
From Women’s Health and Wellness, 2003:
Eggs are near perfect, healthwise. They offer such good-for-you nutrients as protein, essential fatty acids, significant amounts of all vitamins except vitamin C, and a wide variety of minerals, including calcium, iron, and magnesium. Plus, research has shown that egg yolks contain lutein and zeaxanthin, two antioxidants that may reduce the risk of cataracts and macular degeneration, a condition that can cause blindness. Best of all, eggs are more versatile in the kitchen than five-star chef. If there is an egg in the fridge, you’ve got a meal – what could be more stylish than hat?
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May 3rd, 2008 Milan
If you are not a competitive athlete who trains 2 – 3 times a day, meal with mixture of carbohydrate, protein, and fat is effective way to replace muscle glycogen after exercise. Although emphasis is usually placed on carbohydrates, in practical terms, consuming a balanced meal ensures the availability of all substrates for adequate recovery.
For athletes who are training 2-3 times a day or who do not have long periods of time to recover, however, immediate consumption of carbohydrate in the form of foods or supplements may be beneficial.
Data suggest that high – glycemic index foods consumed after exercise replenish glycogen faster than low – glycemic index foods.
Studies on glycogen repletion after complete depletion emphasized carbohydrate consumption immediately after exercise.
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May 3rd, 2008 Milan
Glycogen is found in small amounts in human tissue as a temporary source of stored energy. It is not present to any large extend in the foods we eat. When the glucose from carbohydrates enters the muscles and liver, if it is not metabolized for energy, it is synthesized to form glycogen.
2/3 of the glycogen in the body is stored in skeletal muscles; the remaining 1/3 is stored in the liver.
The process of converting glucose to glycogen is called glycogenesis.
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