Posts Tagged ‘Amino acids’
Rabbit Meat Improves Athletic Performance
Its high in protein and minerals like iron and zinc, help you improve as an athlete
An athlete’s diet should ensure a sufficient amount of protein, especially high biological value, since it ensures the availability of essential amino acids, can not be synthesized by the body.
The power an athlete must take precedence in their daily routine to perform in every practice and competition. And is that energy requirements may have an athlete are much higher than any other person. In fact, while for the general population is recommended to take between 0.8 g / kg / day of protein, athletes this recommendation is as high as 1.4 to 2 g / kg / day. Thus, the rabbit is positioned as an ideal food to include in your diet as a high density of protein, moderate in fat but high in vitamins and minerals is ideal for eating several times throughout of the week.
In this sense, the study “Effect of rabbit meat in the diet of athletes on the inflammatory profile, protein metabolism and aerobic performance” has shown that rabbit meat can improve athletic performance.
Dr. Carlos de Teresa, the Andalusian Center of Sports Medicine and principal investigator of this scientific work has highlighted that the inclusion of rabbit meat 3 times a week has a positive effect on the muscular component, both from the point of view functional morphology.
An athlete’s diet should ensure a sufficient amount of protein, especially high biological value, since it ensures the availability of essential amino acids, can not be synthesized by the body.
The farmed rabbit meat is a source of B vitamins (B3, B6 and B12) that give the athlete the energy needed to deal with daily workouts. Also, being a low-sodium beef supports a lot of herbs in cooking.
Rabbit meat is a traditional food of our Mediterranean diet so we can prepare it in multiple forms ranging from traditional dishes to the most innovative perfectly adapted to the diet of athletes.
Then attach some recipes prepared with rabbit food specially developed for athletes.
Nutrition as an Antioxidant
Vitamin
Vitamin C: In fruits and vegetables, fresh and raw, like guava, kiwi, mango, pineapple, persimmon, citrus, melons, strawberries, fruit, peppers, tomatoes, brassicas (cabbage family vegetables), fruits and common vegetables.
Vitamin E (tocopherol): wheat germ, soybean oil, wheat germ of cereals or cereal, olive oil, green leafy vegetables and nuts.
Beta-carotene or provitamin A : It belongs to the carotenoid family of plants. The body can convert into vitamin A.
Together antioxidant properties of vitamin A and that act on free radicals. Lately has shown its role in preventing cataracts and their beneficial effects in processes associated with inflammation and aging.