January 27, 2010
In this January 27 free audio episode: uric acid in your foods, soy milk choices, bilateral breathing during swimming, are rice cakes OK?, glucose vs. glycogen, beer vs. wine for losing weight, and how to choose your chicken.
This is the last week that the podcast from Ben Greenfield Fitness will primarily focus on “Listener Q&A's”, since Ben's undertaking of a huge triathlon-focused side project that is going to bring you an instant and affordable way to get customized triathlon training advice LAUNCHES THIS WEEK, ON THURSDAY AT MIDNIGHT! To become a $1 Charter Member simply go to http://www.rockstartriathlete.com.
Remember, if you have any trouble listening, downloading, or transferring to your mp3 player just e-mail [email protected].And don't forget to leave the podcast a ranking in iTunes – it only takes 2 minutes of your time and helps grow our healthy community! Just click here to go to our iTunes page and leave feedback.
Listener Curtis Asks: “I'm 59 and I'm finally getting back in shape but gout is making mighty painful at times. I know that there are many foods that a person should stay away from in order to control the uric acid levels but many of those foods are also foods that I need to assist me in other things that I have going on. I have been running and walking through the pain, except at times it's too much. Are there any herbs or supplements that reduce uric acid and can the, already build up of crystalized uric acid be eliminated.”
Listener Richard asks: “A quick question though regarding my wife. She is both gluten and lactose intolerant and as such consumes much soya milk and products. She has had two children and suffers with more mild ailments (e.g. colds etc) and generally lower energy levels than myself. I was wondering whether you think that the Soya Milk may be a contributing factor to this and whether you suggest that she should mix up her intake with Rice Milk etc.”
Listener Richard asks: “I listened with interest to your interview with swimsmooth.com and have been trying to make changes to my freestyle stroke. I swam competitively when I was younger and, as such, learned to swim taking my breath over my right shoulder; I am 36 yrs old and that was the method coached at the time. I am finding that adapting to bi-lateral breathing is very difficult. How long do you expect it takes for this new behaviour to become the norm and have you any tips to help me adapt. I am now competing in Triathlon.”
Listener Chuck asks: “My question is about Rice Cakes. I've always figured these are pretty much a useless form of healthy carbohydrates, but I picked up a bag in the grocery store the other day and, for the plain variety I was looking at, the only ingredient listed was “organic brown rice.” This doesn't actually seem like a bad choice? I wouldn't eat them all the time, but they seemed like a nice option for some variation to put some almond butter or lean protein on? What are your thoughts?”
Listener Chuck asks: “I know the importance of eating before working out, but how much of what we eat actually fuels that workout, as opposed to the carb and fat stores the body has? If you could explain that briefly that would be great. ”
Listener Kai asks: “You probably don’t know the answer to this, but I’ll ask anyway – why don’t food labels add up right? I just looked at Subway 6” turkey sandwich on nutritiondata.com and the total kCal don’t tie out to the math (9 kCal per gram for fats, 4 kCal per gram of carb or protein).”
Listener Tom asks: “My question would be if i cut down to say a couple of glasses of wine instead of my usual 6 or so beers(low carb). would it be less harmful to my fat avalanch? I'm 24, never had to excercise until say 22, had a slim body no matter what I ate or drunk until the past year or so I've had a dramatic increase in weight and it really is doing me no good, especially being summer time, last thing i want to do is go out for a bike ride in 42 degree heat, just too much. any advice mate?”
Listener Tim asks: “Maybe you have addresses this before but what's the truth regarding chicken? Hormones, additives, etc? A butcher told me today that there was no difference since the government prohibited the use of hormones now and that “chicken was chicken.” I see some marked as “all natural” etc. But does that mean just at go to market time? I've heard rumors of them pumping the chicken full of growth substances and then “flushing” them before burtchering so they are “natural” at that time.”