What to Eat For Exercise and Sports?

To provide all the necessary energy, you need to eat a lot of carbohydrates, it is the most important form of fuel for exercise and sporting activities. The equation is simple, the more active you become the more carbohydrates than your body needs. Our body can store carbohydrates in the liver and muscle, but these stores are small, it is important that you keep replenished. If you are tired for a recreational or sports, it is an indication that your body is low on stored carbohydrates.
A good source of carbohydrates are starchy foods such as bread, pasta, potatoes, beans, rice and breakfast cereals. Fruit and milk also provide energy in the form of sugars. Sugar and carbohydrates are broken down in the body to provide power readily available.
Here are my lists of carbohydrate-rich foods you can include in your meals or snacks before and after exercise:
• Cereal Bars• Dried fruits• Fruit juices• malt bread• Bananas, roasted potatoes• Pasta, rice and noodles• Pan• Bagels
According to experts, the best time to exercise is waited an hour after a snack or light meal. If it's a big meal, it is better to wait a little longer. This allows your body time to digest the food thoroughly to avoid the uncomfortable feeling while you exercise.
Is 30 to 60 minutes in advance the percentage of time recommended for snack if you are preparing for intense exercise such as sports competitions. The best types of food to eat snacks and drinks because they contain sugar that is useful, and is less bulky than the stomach.
The food is also important for recovery from exercise and sport. After training, you can eat foods rich in protein to repair damaged cells. Remember that foods when consumed in moderation and assignment; can function as our number one weapon in maintaining our health and well-being. Live life and live well!

Filed Under: What to Eat; Exercise and Sports on

Rich Curried Chicken & Vegetables

1 tbsp (15 mL) turmeric

1 1/2 tsp (7 mL) ground ginger
1/4 tsp (1 mL) salt, divided
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) pepper
1 1/4 pounds (625 g) skinless, boneless chicken thighs, cut into 1-inch (2.5-cm) chunks   
2 tsp (10 mL) olive oil
1 medium onion, halved and thickly sliced
4 cloves garlic, minced
3 carrots, thickly sliced
1 pound (500 g) small red-skinned potatoes, quartered   
2 tsp (10 mL) creamy peanut butter
4 cups (1 L) broccoli florets
Read more at http://www.besthealthmag.ca/best-eats/recipes/rich-curried-chicken-vegetables#bFhWkTD44h4cjQXT.99

1. In a medium bowl, stir together the turmeric, ginger, half of the salt, the cinnamon, sugar, and pepper. Add the chicken, tossing to coat.
2. In a nonstick Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently for 7 minutes, or until the onion is tender.
3. Add 1/2 cup (125 mL) of water, the carrots, potatoes, peanut butter, and the remaining salt; bring to a boil. Cook for 5 minutes, or until the carrots begin to soften.
4. Add the chicken and cook for 2 minutes, or until no longer pink. Stir in 2 cups (500 mL) of water and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Add the broccoli; cover and cook for 5 minutes, or until the broccoli is tender. Divide into 4 bowls
Read more at http://www.besthealthmag.ca/best-eats/recipes/rich-curried-chicken-vegetables#bFhWkTD44h4cjQXT.99

Filed Under: Advice On Sports Nutrition; Sports Nutrition Supplements, Health, sport Drink Recipe, Supplement Foods;Foods Growing in Popularity;foods, What to Eat; Exercise and Sports on