Munching of athletes on spoonfuls of mashed potatoes during a competition sounds like they are on a diet. But scientists claim it could be as effective as race fuel like carbohydrate gels used by athletes. Potato puree acts as an active race fuel for athletes and can raise performance just like that of trendy carbohydrate gels. The latest study from the University of Illinois has revealed that potato puree also assists in retaining blood sugar levels along with increased performance levels in trained athletes. The research has focused on long-term exercise on the most challenging types of physical activity. Nicholas Burd, a kinesiology and community health professor from the University of Illinois, has led the study.
Prof. Burd said they had aimed to expand and branch-out race-fueling alternatives for athletes and offset flavor fatigue. According to the professor and team, potatoes are a significantly more profitable option for carbohydrate gels. Apart from this, these gels inclined to be very sweet and puree would provide a delicious alternative. All things seemed nice in theory, but nobody knew how good the spuds performed. Thus the team had started to see how they could compare in reality. The trial included 12 healthy participants, along with having a sporting spirit, averaging 165 miles every week on their bicycles. The scientists intended their volunteers to be representatives of athletes.
The candidates were randomly divided into three groups. One of the groups only consumed water during the trial. Besides, the second group had eaten commercially available carbohydrate gel. Last, the third group had an equal amount of carbohydrates from potatoes. The team had equalized what the candidates will eat in a day before the experiment to carb external influences. Scientists had also noted the participants’ core body temperature, blood sugar, gastric emptying, exercise intensity, including gastrointestinal symptoms. Even more, they had measured concentrations of lactate in their blood, which is a metabolic market of intense exercise.
As a result, the team has discovered that both carbohydrate groups have revealed almost the same outcomes. Both have shown nearly the corresponding rise in plasma glucose levels and heart rates. One notable difference between the two groups is that those who munched on potatoes reported more gastrointestinal bloating (GI), pain, and flatulence that the other groups. Even more, it required the consumption of more potatoes to match the glucose contests of the gels. The team has published its findings in the journal of Applied Physiology.
Franklin did work as a medical representative before joining the health sector of Janmorgan Media. While his past as a writer has helped him write wonderful articles, what really matters is the insight he has in the world of health and medicine. He’s also our unofficial diet manager for the office, and you can find him reading some motivational books most of the time.