by Joan Kent | Jan 5, 2015 | Engage Your Students, Health and Wellness
It’s New Year’s resolution time again. For some of your participants, that may mean weight loss goals. Don’t worry; there’s no list of weight-loss tips below to pass along to your classes.
But I have been thinking about eating behaviors.
Grazing is one eating behavior that can impact weight significantly. I’m convinced that grazing is a type of binge eating, and that sugar may prompt it.
Grazing is characterized by “repetitive eating of small or modest amounts of food in an unplanned manner.” Because the behavior has yet to be fully defined, clarified and classified, there are some vague aspects to it.
Most of the research on grazing has been done on obese individuals, but my doctoral research and clinical experience indicate that non-obese people also graze.
Is Grazing a Form Of Binge Eating?
Binge eating doesn’t always fall into distinct binge episodes. In my study on women with binge eating disorder, participants were asked to log their food intake for 8 weeks and circle any binge eating episodes.
In the logs of several participants, and on more than one occasion, an entire day’s food intake had been circled — one big circle around the whole page.
Binge eating typically involves eating more food in a specific time period than most people would under similar circumstances. It also involves a lack of control — being unable to stop eating or control how much or which foods.
DSM-5 Criteria
The DSM-5 cites a 2-hour time period for a binge — but only as an example, not a strict criterion. If we expand the binge period to 24 hours, grazing could definitely fit the criterion.
Grazers may also experience a lack of control, along with other behaviors typically linked with binge eating — eating lots of food when not hungry; eating alone due to embarrassment over the eating; feeling disgusted, depressed or guilty afterwards.
Comments by the women who circled entire pages showed they felt their eating was out of control on those days. The amount they ate during each “grazing” might have been small or modest as defined above, but the overall amount of food eaten over the day was large.
So What Does All of This Have To Do With Sugar?
We’ve just made it through what might have been (for some of your participants) a high-sugar holiday season. The effects of sugar on our eating, though, don’t always disappear on January 1.
My dissertation suggested that standard criteria for addiction could be seen as “explaining” binge eating disorder, with sugar as the addictive substance.
I would modify this explanation for grazing: it isn’t limited to sugar addicts. As covered in a previous post — endorphins (beta-endorphin) triggered by sugar could, and would, inhibit the feeling of satiety in the main satiety center of the brain (the VMH). So sugar can make us want to eat more — not just at the moment but even days later.
As also covered previously, endorphins change food preferences toward sugars and fats, which may not only contribute to weight gain, but also increase the endorphin in a self-perpetuating cycle.
What Should Participants Do?
If any of your participants are struggling with grazing while trying to lose weight, they might need to change some things in their diets. Let’s keep this ridiculously simple for now.
One step is to stop eating sugar. The other is to eat protein throughout the day. Both could help them stop grazing and stick with their weight loss resolutions.
Sometimes, research language can be revealing and amusing. In animals (don’t run away yet!), sugar triggers beta-endorphin — linked with “continuance of ingestion and sustained consumption once begun.”
Is it just the geek in me, or does that sound to anyone else like grazing and the inability to stop eating?
by Joan Kent | Dec 22, 2014 | Master Instructor Blog, Strength Training, Training With Power
Image credit http://cyclefit.co.uk/sportive-preparation-should-i-lose-weight-or-increase-power-part-1
As a nutritionist, I hear many clients say they want to lose weight — to look better, have more energy, improve their health. But losing weight can also help you increase your power on the bike.
Ratios intrinsically provide two ways to improve the ratio — by manipulating either variable. The results of improving both variables can be dramatic.
As covered in a previous post, efficiency — the ratio of work output to expended energy — can improve with increased work output or decreased energy expenditure (or both).
In the same way, your power-to-weight ratio on the bike (measured in watts per kg) can improve with increased power or decreased body weight, or both.
Power is itself another ratio, of work to time. If work increases or time decreases, the result is greater power. ICI/PRO is currently covering this topic in depth.
So that provides 3 variables in the power-to-weight ratio: increase your strength (work), increase your speed, or decrease your body weight (or all of them).
Why Lose Weight?
Even if you’re not overweight, weight loss may improve your power-to-weight ratio. It need not — and shouldn’t — involve a strict “diet” that leaves you hungry most of the day.
It does involve careful monitoring of your numbers — how many calories you burn (using your power meter or, preferably, a wearable calorie counter 24 hours a day), and your calorie intake.
The goal is to eat fewer calories per day than you burn, but not by much, just 150 to 300 calories. If that feels too restrictive, drop the deficit to 100 calories. The result would be a slow decrease in weight that you can stop or reverse at any time.
These days, the general recommendation for weight loss is rapid loss. (Is that to match up with HIIT and the shorter-and-harder approach to fitness, I wonder?) Rapid weight loss is said to keep the “loser’s” motivation high.
Yet gradual weight loss — while also training for power — has the advantage of maintaining fat-free mass (FFM) so you won’t lose strength, an important variable in the power ratio.
Holding On To FFM
Weight loss often decreases muscle mass, especially rapid loss. But in the long-running (13-plus years) weight-loss program for which I was both the nutritionist and a training coach, we typically saw steady or increased FFM while the participants lost weight at a slow, sustainable rate.
That helped them maintain strength and power so they could do the training, which was frequently high-intensity. The intense training, of course, was designed to increase strength and power.
Maintaining FFM also prevented participants from having to drop calorie intake more and more (and more) for continued weight loss.
Don’t Bonk
Make sure you don't restrict calories on the ride itself. Whether you’re riding outdoors or doing tough power training in the studio, under-fueling before or during the ride could cause you to bonk.
Even without bonking, you may still feel week and have difficulty working up to your capacity — the power you’re trying to improve. Fuel as usual while riding.
Keep the calorie restriction small. Cut back a little more on days that you’re not training hard, or at least save the restriction for after the ride. If your power ride is late in the day, early A.M. calorie cutbacks may work. Just keep your pre-ride meal about the same as usual, and eat or drink whatever you need on the bike.
Be strict about post-training refueling (covered in a previous post) so you can train well the next day.
Technique and Efficiency
In all of this, don’t forget that better technique on the bike will help you waste less energy by reducing the energy needed for pedaling, reducing energy lost as body heat, and retaining more energy for your next pedal stroke. Your functional strength, a power variable, will increase.
Combining good technique, all the power training tips you’re currently getting here on ICI/PRO, and gradual weight loss will help you dramatically increase your power-to-weight ratio on the bike.
Wishing you great success with this!
by Joan Kent | Dec 15, 2014 | Best Practices, Engage Your Students, Master Instructor Blog
The word “technique” intrigues some and makes others yawn. But there’s much to be said for technique. It’s the foundation for all athletic performance features.
Technique involves improved skills. In the broadest, most general terms, that means eliminating unnecessary movement; making movements in the correct directions; applying the necessary power, but no more than that; using the right muscles for the activity; and using optimal speed if time isn’t a factor.
Okay, that’s a dry list. Still, the benefits of good technique — and the consequences of bad — affect training and performance. The last thing I’m going to do is describe cycling technique; vastly superior riders have done that in too many venues. (Check out the excellent videos here on ICI-PRO.) Instead, I’d like to list some benefits of good technique.
Efficiency
The main benefit of good technique is efficiency. Efficiency is the ratio of work output to expended energy. If work output increases OR energy expenditure decreases, efficiency has improved. Efficiency and technique are closely related because principles of efficiency are so similar to principles of technique.
Many activities have an optimal rate. Rates above and below that cost more energy. The mechanism behind that is stored muscle elasticity, which requires the shortest time between muscle relaxation and contraction to prevent the loss of energy as heat.
Good technique reduces the energy required for the pedal stroke, reduces energy lost as body heat, and retains more mechanical energy for the next pedal stroke. Strength goes up — functional-type strength.
Practice reinforces cycling technique, so it improves efficiency.
Consistent velocity
Consistent velocity also affects technique. Unintentionally accelerating or decelerating due to poor technique wastes energy. Obviously, holding a single cadence throughout a cycling class isn’t usually part of the workout plan.
But staying consistent during a song or segment — an important technical skill — can increase efficiency. Beatmatch is an excellent teaching tool for helping students develop consistency.
What else affects efficiency?
Efficiency may involve factors other than technique. For example, it may depend on the contractile properties of the muscle: slow-twitch is more efficient than fast-twitch. It may depend on training, which can increase strength and endurance by increasing muscle efficiency. Big-gear training, for example, can improve efficiency in fast-twitch fibers.
Other benefits of good technique
Doing something with correct technique feels good, probably because the body is being used the right way.
Correct technique makes the student look good. In my master’s thesis, I compared the principles of technique and efficiency to principles of movement aesthetics. It turns out that what makes a movement correct and efficient is also what makes it beautiful.
So technique leads to efficiency, and that wastes less energy. The less we waste, the more energy is left for the demanding parts of the class when it really counts. And the better we look and feel cycling.
You’d like your students to look and feel good while taking your class, complete it successfully, and want to come back for more, right?
Jim Karanas always said, “Endurance athletes don’t mind expending energy, but they never want to waste it.”
Good cycling technique is the key.
by Joan Kent | Dec 8, 2014 | Health and Wellness
In a previous post, I listed the DSM-5 criteria for addiction and left tolerance and withdrawal for another time because they take a bit more explanation. For the sake of completeness, here they are. I promise to keep this short!
Tolerance and withdrawal are linked with addiction, but addiction can occur without them. Once called the classic markers of addiction (criteria 1 and 2 in the DSM-IV), tolerance and withdrawal have been moved to 10th and 11th places in the DSM-5 criteria for substance abuse disorder.
Tolerance
Tolerance is reduced effectiveness of an addictive substance. We’ll talk about sugar. A larger dose is needed to obtain the same effect, which may increase sugar intake.
Tolerance involving endorphins occurs with sweet substances. Sugar and artificial sweeteners can both change endorphin (beta-endorphin) function through up- or down-regulation. Endorphins are produced in response to pleasure or pain.
Serotonin is another brain chemical that alleviates pain, and tolerance can occur to its effects, as well. Serotonin production is higher when insulin release is higher, so more sugar means more serotonin.
Carb sensitivity — the exaggerated release of extra insulin when eating sugar — would also increase serotonin production.
Withdrawal
Withdrawal is a predictable set of symptoms that most addictive substances will produce when chronic use stops or drops.
Withdrawal includes physical symptoms and negative moods, both associated with low levels of specific brain chemicals.
It’s common to use more sugar, or a closely related food, like fruit, to relieve or avoid withdrawal symptoms.
Addiction involves two types of reinforcement. Positive reinforcers establish and sustain habits because they cause pleasure. That’s what typically creates an addiction in the first place.
Negative reinforcers establish and sustain habits because they alleviate pain or distress. If eating sugar takes away the discomfort of withdrawal, the sugar is a negative reinforcer. That’s true even though it started as a positive reinforcer.
Most addictions will run in this direction — toward seeking negative reinforcement to stop withdrawal — no matter how “positive” the reinforcing effects of the substance or food were in the beginning.
Any positive reinforcer can be addictive. Any negative reinforcer can be addictive, too. The negative reinforcer can be either a substitute or the substance itself.
So anything that’s substituted for sugar and takes away withdrawal symptoms (negative reinforcement) has addictive potential. I’m thinking fruit, agave, sweeteners.
What Withdrawal Looks Like
80% of self-labelled chocoholics reported irritability or depression when avoiding or cutting down on chocolate. They felt preoccupied with chocolate at those times. Abstinence from chocolate led to relapse and overeating of chocolate in all participants.
One thing that occurs during withdrawal is craving. A craving is an intense urge or desire for a substance. Cravings are typically highest when withdrawal is most severe — and the greater the intake, the greater the withdrawal and craving.
Cravings may be triggered externally (seeing or smelling the sugary food) or internally (tasting a little). Withdrawal is also internal triggering.
Among women, chocolate is the most craved food, and the cravings peak premenstrually. Chocolate contains stimulants and mood-elevators, including caffeine, theobromine (similar to caffeine), tyramine and phenylethylamine (the being-in-love chemical). These were defined as the “psychoactive components” of chocolate.
Yet, when chocolate wasn’t available, all the substitutes were sweet, rather than stimulants like caffeine.
PMS and morphine withdrawal share several symptoms, including cramping, carb craving, sweating, fever, increased appetite, insomnia, irritability and nausea. During PMS, endorphins drop, so PMS has been described as periodic withdrawal from endogenous opioids (endorphins).
Or periodic morphine withdrawal??
by Joan Kent | Dec 1, 2014 | Engage Your Students, Health and Wellness
Have you heard about stomach hunger versus mouth hunger? Many nutritionists and dietitians talk about this. A client mentions eating Something Bad, and the practitioner asks, “Was it stomach hunger or mouth hunger?”
A variation on the question is, “Was it physical hunger or emotional hunger?”
Peak-performance motivator Anthony Robbins says, “If you ask bad questions, you get bad answers.” Asking a client whether she ate because of stomach or mouth hunger — or because of physical versus emotional hunger — is the classic Bad Question.
And it gets bad answers. Answers like “I don’t know” or “I’m not sure.” Sometimes the answer is another bad question: “How can I tell?” The client is trying to figure out if she was hungry for physical reasons or emotional ones.
Despite these rampant failures, the question persists. One book even uses the term “intestinal hunger.” Does anyone out there have any idea what that is? If I can’t understand it, what chance do my clients have?
Of course, if you’re not comfortable handling your participants’ food and eating issues, by all means refer to a nutritionist. This post is about awareness of what some of your participants may go through daily.
A Better Question
Here’s an idea that might be good for practitioners to adopt. I never use the term “hunger” for anything but physical hunger. Instead I ask, “Were you physically hungry, or did you just have an urge to eat?”
That question gets real answers and can uncover some important issues. People can tell the difference.
The urge to eat could have much behind it — emotions, stress, shifts in brain chemistry, shifts in hormones. Some clients might need coaching to explore the emotional component and retrain their responses not to involve food. Some may need to change their diets to change brain chem and/or hormones.
Real Hunger
Hunger is a specific, physical signal that the body needs food. I’ve explained in detail what hunger feels like to clients who don’t experience it.
Why don’t those clients experience hunger?
Some may not because, for years, they’ve been eating for reasons that have nothing to do with hunger:
– the clock says it’s mealtime
– everyone else is eating
– appetizing food is here now
– they ate too much at the last meal
– they’re stressed, depressed, anxious, or even happy.
Readers may conclude that the items in the last bullet show “emotional hunger,” but I’m suggesting that the word “hunger” causes the confusion. It’s more appropriate to use it only when physical hunger signals are present.
How Do I Know If I’m Hungry?
Clients who never feel hungry may be confused about how to determine hunger. If someone says, “I ate breakfast at 7 am, and now it’s 12:30, so I must be hungry,” that’s a thought process, not hunger. The best tactic is to help clients retrain their recognition of hunger through increased awareness of body signals.
It’s helpful to stay aware of misinterpreted signals. An obese client told me his hunger was “here” and placed his hand on his throat. Further questioning revealed that he actually had GERD (gastro-esophageal reflux disorder), which we alleviated in two ways. One was monitoring his work position after eating (he sometimes worked from home in bed). The other was taking an OTC remedy before the meal. (Don’t worry; I checked with his doctor.)
Clients who eat lots of sugar may not experience hunger. Despite research, I haven’t yet found a satisfactory explanation for that. Client symptoms, however, can typically be traced back to drops in glucose. If someone says, “I don’t get hungry, I get a headache,” that could be one sign of reactive hypoglycemia. Other examples exist.
So the absence of hunger could reflect lack of awareness, chronic overeating, or chronically high sugar consumption. When I uncover a solid explanation for the last, I’ll definitely let you know.
In the meantime, if you refer your participants to a nutritionist, please screen them and find one who doesn’t ask about mouth hunger.
