Loafing Around: Bread & Athletes

author : Nancy Clark
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Confusion still abounds regarding the role of bread in a sports diet. Some weight conscious athletes still fear bread as a fattening enemy.

The Athlete’s Kitchen
Copyright Nancy Clark, MS, RD 10/05

With the fall of the Atkins Diet, athletes are (thankfully) returning to eating bread and other starchy foods. They’ve realized carbs are not fattening; rather, excess calories are fattening. Bread and other grain foods are rightfully re-establishing themselves as the foundation of each meal.

The government’s dietary guidelines encourage us to eat 6 to 11 servings of breads and grain-foods each day—of which at least half should be made from whole grains (i.e., whole wheat, rye, oats, corn). Enjoying this many servings of grain-foods is an easy task for hungry athletes who commonly devour 6 servings at breakfast alone, such as a hefty bowl of cereal (4 servings) with an english muffin (2 servings).

Yet, confusion still abounds regarding the role of bread in a sports diet. Some weight conscious athletes still fear bread as a fattening enemy. They ask "Can I really eat toast at breakfast and a sandwich at lunch—and not get fat?" Other athletes wonder if bread made from refined white flour is “evil. [.....]

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date: October 30, 2005

Nancy Clark

Nancy Clark, MS, RD, an internationally known sports nutritionist and nutrition author, is a registered dietitian (RD) who specializes in nutrition for exercise, health and the nutritional management of eating disorders.

avatarNancy Clark

Nancy Clark, MS, RD, an internationally known sports nutritionist and nutrition author, is a registered dietitian (RD) who specializes in nutrition for exercise, health and the nutritional management of eating disorders.

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