From the FasterSkier archive — posts syndicated from athletes’ and coaches’ own blogs between 2004 and 2012, kept online as published. Current coverage is at fasterskier.com.
FasterSkier is planning an interview with recently-appointed U.S. Ski Team Sports Dietician Adam Korzun later this month. If you have any questions about nutrition for which Google is no help, shoot them our way, and we’ll do our best to get you an answer! You can send your queries to us at info[at]fasterskier.com, or just leave them in the comments below.
I would love to hear the freshest thinking on recovery nutrition: what, how much, and when? The internet has some fascinating content, but it doesn’t seem to reflect XC practices.
What are your thoughts on the “paleo” or “primal” diets?
I have a burning question. Two actually since one sorta follows from the other.
1) If you mix in roughage with simple carbs, ie., white rice and romaine lettuce, do you calculate the glycemic index as a whole or does the white rice get metabolized before the romaine?
2) If so, is the above preferable from a GI POV to a whole grain with a lower GI?
Athletes, especially female athletes, need more iron than most people. What would you suggest to a nordic skier who recently became a vegetarian? Foods, supplements, etc?
Are you a fan of Matt Fitzgerald’s ‘Racing Weight’? In your opinion how much effort should be focused on achieving an ‘optimal’ body composition and weight? Is it valuable to manipulate the % of calories from protein/fat/carbohydrates in your diet? For example Fitz recommends 30% of calories from protein (as one option) if you are looking to move to a leaner off-season weight. But to increase carbohydrates as training load increases during the season.
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