White or Brown
BonusB
Posts: 279
in General Chat
Bread pasta etc...
I was under the impression that wholemeal food products were better for triathlon on the basis that they are a better source of complex carbo's than their refined counterparts. However in a recent arguement someone made the piont that carbohydrates retain the same structure regardless of the product they exsit in and the only reason why these products are better for us is the fibre. Is this the case or is there more to it?
I was under the impression that wholemeal food products were better for triathlon on the basis that they are a better source of complex carbo's than their refined counterparts. However in a recent arguement someone made the piont that carbohydrates retain the same structure regardless of the product they exsit in and the only reason why these products are better for us is the fibre. Is this the case or is there more to it?
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Carbohydrate comes in many forms depending on the form it is in e.g. complex or simple(think you answered your own query here) sugar / starch etc
brown pasta and bread have a lower glycemic index (GI) than their white brothers/sisters which means they release their sugar slower which means that it gets used more as needed where as high GI release the sugar into the blood quicker and any excess is mopped up by the body producing more insulim.
http://www.weightlossforall.com/complex-carbs.htm
http://www.weightlossforall.com/simple-carbs.htm
The GI diet uses this to create a "hype" around it but it makes sense to athletes because of the slower release of carbs (of course you need em fast when racing/training hard) in low GI foods rather than blood sugar responses
http://www.weightlossforall.com/glycemic-index-diet.htm
The triathletes training bible explains it all much better from a training point of view
that was long sorry
sort of!!! but its never that simple