Cooking foods at lower temperature for a shorter period of time and minimizing the amount of water will maximize nutrient content of your food. There is no perfect cooking method that keeps all the nutrients but as long as athletes are eating a nutritious, well-rounded diet, you don’t have to sweat it, you’ll get what you need.

The Red Blood Cell Panel for Athletes

I just watched the new fascinating ESPN documentary about Lance Armstrong. In the film, Lance describes working with now-infamous coach Dr. Ferrari. According to Lance, Ferrari’s training philosophy was “less is more…all you need is red cells.” Low Red Blood Cell can Cause Training Fatigue By now, it’s no secret that red blood cells provide the fuel, in the form of oxygen, athletes need to compete at their best. That’s why the red blood cell Read more…

Top 5 Ways to Make Next Season Your Best Yet

There is a wide range of feelings when it comes to canceled races. You’re allowed to feel upset, stressed, or even happy you’re off the hook. Whatever your emotions are regarding the cancellations, know that they are valid. We can’t change the situation, so let’s make the most of it. Competing Takes A Toll Competing takes a toll on your body, even more than training. Why? There are a lot of stresses on the body Read more…

The #1 Mistake Injured Athletes Make

We’ve all been there, whether it’s a crash, sprain, strain or another ailment, we’ve all been injured. When athletes are sidelined from training they often make a huge mistake- they slash calories. “I’m not training so I don’t need to eat very much.” False. When you’re injured you don’t need to be eating as much as when you have hard or long training sessions but cutting calories during an injury can lead to permanent damage Read more…

Genetic Testing for Athletes

It’s undeniable that good health is the foundation for optimal performance. Nutrients absorbed from the food you eat are what fuels your body’s processes. Your body can’t function without them, making the interdependency with nutrition inherent. Food affects everyone differently, and genetics is a big reason why.