Science Of Ultra Ditch the gels?
Nov 14, 2019
Rafal Nazarewicz, Spring co-founder with a PhD, discusses the use of real foods in ultras. Topics include runner's gut variability, hydration, a unique rice and fruit-based product, coconut oil controversies, energy shifts in ultra races, electrolyte composition, sodium loss balance, innovative energy gels, and the shift towards whole food fueling for endurance racing.
Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8
Introduction
00:00 • 3min
Exploring the Evolution of Runner's Gut and Specialized Nutrition Products
02:35 • 18min
Exploring the Complexities of Coconut Oil and Health
21:00 • 27min
Unpredictable Energy Shifts During Ultramarathons and Body Awareness
47:39 • 2min
Exploring Electrolyte Composition and Sodium Reservoir in the Skin
49:09 • 2min
Balancing Electrolytes and Sodium Loss during Exercise
51:00 • 3min
Innovative Energy Gels and Nutrition Products for Athletes
53:39 • 20min
Exploring the Use of Whole Food as Endurance Fueling
01:13:19 • 3min