Nutrition Articles

The recommendation is to have no more than 25% of your dietary intake from fat. Unfortunately most people in the West get closer to 40%. It is not just the isolated fat we eat that gets stored. Excessive carbohydrate and protein can also be converted to be stored as fat reserves if they are unused by exercise. Exercise, harnessed to a balanced diet, is the key to fat reduction. Fat contains more calories than carbohydrate or protein, and therefore earing food that is high in fat is just not conducive to good health. Just because you are fit and in a physically demanding exercise regime, it does not mean you can be cavalier about eating junk or fast food; it will prove detrimental to your training. Read the labels on cans and packaging, and whilst it is a far from foolproof solution, it will help you identify the fat content of comparable foodstuffs. All foods should give a fat content per 100 grams. Aim for 5 grams per 100 gram, and try not to go over 10 grams. The exception is oily fish, such as sardines, tune and salmon, with their omega-3 fatty acids (the special fat found in oily fish that has numerous health benefits for the heart). When cooking, go for olive oil, which is rich in monounsaturated fat, and the healthiest choice.