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There is no certification required to call yourself a nutritionist.
If you're training at a high volume, consulting with an RD who doesn't have a sports background is not what you need as they might not understand the rigors of training for enduro races.
A board-certified specialist in sports dietetics, which requires an additional 2,000 hours of sports-specific nutrition training, has the acronym CSSD.
When you're going to see a nutritionist, you should have a goal in mind, whether that's gaining strength or losing weight.
Once you've picked a nutritionist who seems aligned with your goals, write a list of your questions and what you hope to achieve beforehand. Keep a food log, or snap pictures of everything you eat, ahead of your appointment to ensure your dietitian can get a good view of your eating habits.
...at the first appointment with a nutritionist.
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This is not a diet. Intuitive eating is an approach to health and food that emphasizes learning to give your body what it needs.
It doesn't involve rules related to how or w...
Recognize and silence your inner critic.
An example of your inner food police: if you're scanning a restaurant menu and you catch yourself saying "That’s not healthy. That’s too many servings. That’s too high fat, " that voice is not yours, although it feels like it. It's only fueled by external messaging.
Food isn’t good or bad. Don't fall for this 'black or white' way of thinking.
Health and nutrition exist on a gradient. Keeping your health in mind when making food choices is totally in line with intuitive eating, but being rigid about healthy eating isn’t.
Dieting isn’t sustainable. Quick-fix plans cannot deliver lasting results.
The first principle of intuitive eating is to stop dieting—and to stop believing societ...
Eat a sufficient amount of calories and carbohydrates to keep your body “fed” and satiated. Once you learn to recognize these signals in your own body, it becomes much easier to trust your instincts and repair unhealthy relationships with food.
Give yourself “unconditional permission to eat.”
People realize they don’t really want that food that was forbidden before; they just got caught up in society telling them they couldn’t have it.
... is predominantly made up of high-fat foods , including butter, oils, meat, fish, eggs and cheese, and very low-carb vegetables such as cauliflower and leafy greens.
Keto was developed as a clinical tool.
In 1911, doctors noticed that children with epilepsy stopped having seizures after 2 days of absolute fasting, when their bodies would have been forced into ketosis.
Scientists later noted that ketosis could be achieved through a low-carb, high-fat (LCHF) diet without the risk of infection and mortality rates associated with absolute fasting
Most newcomers are drawn to keto for its potential weight loss benefits, and, while it remains a topic of debate among nutritional scientists, its proponents typically gloss over the unknowns.
The real driving force behind keto’s popularity is our myopic focus on weight as the sole determinant of health.