Dietitian Keri Glassman reveals the unusual foods athletes eat to stay in peak shape.
It takes more than just practice to become an Olympian. Gold medal performances require some serious nutrition. Have you ever wondered what these elite athletes eat to stay in peak shape?
Pickle juice. The salty-yet-savory juice has high doses of all-important sodium, potassium and magnesium. Sodium prevents muscle cramps.
Beet juice. The blood-red elixir of the beet is apparently the hottest thing for Olympic athletes looking for a legal performance boost, Glassman said. Beet juice is rich in nitrates, which help muscles use oxygen more efficiently.
Health Benefits of Eating Safie’s Gourmet Pickled Products?
What are the Health Benefits and good nutritional value of eating Sweet Pickled Beets?
Pickled beets offer a number of health benefits as they are rich in fiber and certain vitamins and minerals. Pickled beets are very low in fat, with less than 0.2 g in each cup of slices. Dietary fat is high in calories, so consuming low-fat foods may help you manage your weight. Additionally, some types of fat — saturated and trans fats — can promote an increased risk of heart disease; fortunately, pickled beets don’t contain these fats.
Visit these sites for more information about the nutritional value of eating Sweet Pickled Beets.
Read More: www.nutrition-and-you.com/beets
What happens to the body when you eat beets?
Brimming with antioxidants and vitamins, crunchy and sweet, red beets fight heart disease and cancer. The leaf of the red beet may even lead to a reduction in body fat. Packing a nutritional punch, folic acid abundant in beet root reduces inflammation in the blood vessels. Include this root vegetable and its leaf in your diet for a panacea of robust health. Cold, pickled, mashed or juiced, enjoy the nutritional benefits of beets.
Beet Juice is a good idea for Blood Pressure
A cup of pickled beets supplies 5.9 g dietary fiber, which can help you maintain a healthy blood pressure, according to the Linus Pauling Institute Micronutrient Information Center.
British researchers have come up with a novel approach to lowering blood pressure: drinking two cups of beet juice daily.
Eating beets can significantly lower blood pressure within an hour, and keep it down all day, according to a UK study. It seems that beets could be a gentler alternative to blood pressure medications, and a natural way to beat the hypertension that causes the majority of cardiovascular disease. Beets could well be the way forward in a world where it is predicted that 29% of all adults will suffer from hypertension by the year 2025.
Eating beets can lower your triglycerides
Beets contain niacin, a B vitamin proven to lower triglycerides, a type of artery-clogging fat in your bloodstream. The amount of niacin in beets can help improve the health of your skin and hair, but will not do much to improve your heart health. You’d need to eat 400 lbs. of beets a day to obtain 500 mg of niacin, the minimum amount doctors normally prescribe to treat high triglycerides.
What are the benefits of drinking dill pickle juice?
www.LiveStrong.com, a partner of the Lance Armstrong Foundation explains: Muscle cramps are an involuntary movement of your muscles. Though extremely painful, these cramps generally are harmless, according to MayoClinic.com. If the discomfort interferes with your workout routine, dill pickle juice might help reduce the muscle cramping.
Also see published studies below for more about the benefits of drinking dill pickle juice.
Will drinking pickle juice stop leg cramps?
Believe it or not, drinking pickle juice can help mitigate leg cramps and get you back in the game faster than drinking just water. Athletes have sworn by pickle juice for years, but recent studies confirm that their experiences are scientifically valid.
Reflex inhibition of electrically induced muscle cramps in hypohydrated people.
Abstract Introduction: Anecdotal evidence suggests that ingesting small volumes of pickle juice relieves muscle cramps within 35 s of ingestion.
Read More: www.ncbi.nlm.nih.gov/pubmed/19997012