The ‘carb is king’ paradigm has now been running within the field of sports nutrition for over 50 years. Some of this one-sided belief is well founded, with clear sports performance gains in certain athletic contexts, but equally polarised views of ‘fat is fab’ have begun to confuse this narrative over the past decade or so. So, what is the truth? Should athletes be consuming lots of bread and pasta, or should they get stuck in, no holds barred, to the cream container?
When we add in a single word, individuality, the picture becomes more complex: after all “one man’s meat is another man’s poison.” It does not make sense to take generic sports nutrition guidelines and apply them, without question, to the varying physiology of every athlete. If we also add in Ian’s favourite word, contextualisation, it very much depends on what activity a particular person is undertaking, and when.
In this interactive webinar, Ian and his colleagues will explore each side of the carb-fat divide, and then they’ll begin to add some clarity with regard to how to appropriately apply macronutrient research into the context of an individual athlete.
About Ian
Ian Craig MSc DipCNE BANT INLPTA has joint academic backgrounds in exercise physiology and nutritional therapy, and he enjoyed a 20-year career as a middle-distance athlete. He is the founder of the Centre for Integrative Sports Nutrition and course leader for the online Certificate of Integrative Sports Nutrition course, plus he teaches on the postgraduate Personalised Sports Nutrition course at CNELM. Clinically, within a team dynamic, Ian works with sporting individuals and complex health cases at his Scottish home, and online. Additionally, Ian is the editor of Functional Sports Nutrition magazine and he co-authored the Struik Lifestyle book Wholesome Nutrition with his natural chef wife Rachel Jesson.
www.intsportsnutrition.com
Twitter: @ian_nutrition
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