Endurance Planet
Alan Couzens: Revisiting Electrolytes and Cramping, and How Heat Affects Fat Oxidation Rates
Oct 4, 2019
Coach Alan Couzens discusses two new studies on electrolyte intake and fat oxidation in endurance athletes racing in hot conditions. Topics include the effects of electrolyte beverages on cramping, challenges of racing in tough environments, potential causes of cramping, effectiveness of pickle juice, and impact of heat on fat oxidation rates.
47:30
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Quick takeaways
- Consuming an electrolyte beverage can increase the cramp threshold and reduce pain sensation, indicating the importance of electrolytes in preventing and managing cramps in hot conditions.
- In heated conditions, fat oxidation rate decreases by 32%, suggesting that athletes may need to rely more on carbohydrates in hot races to compensate for reduced fat burning efficiency.
Deep dives
Study 1: Electrolyte Beverage and Cramping
A study was conducted on athletes prone to cramping, exploring the effects of an electrolyte beverage on cramp threshold and pain sensation. The study found that consuming the electrolyte beverage increased the threshold at which cramping occurred and reduced the sensation of pain during cramps. This suggests that electrolytes play a role in preventing and managing cramps, particularly in hot conditions like those experienced in races such as the Ironman World Championships.
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