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Recorded on Wednesday 22nd March 2017 3 pm GMT
The basis of a sports drink or gel is sugar, water and salt. There are now various forms of sugars used, but it doesn’t get too much more complex than that. However, manufacturers add flavours, colours and sweeteners to individualise their taste, additives that need to be detoxified out of the body at an energetic cost to the athlete. In the era of beetroot juice and its nitrates and cherry juice and its antioxidants, it is actually possible to design a sports drink that contains the necessary sugar and salt for fuel and electrolyte needs, plus active phytonutrient components that nourish our cells rather than deplete them.
The aim of this webinar was to provide academics, students, physiologists, sports scientists, health professionals and nutritionists with an education of the basics of sports drinks and gels, plus working examples of DIY nourishing alternatives
This webinar will allow attendees to:
- Review the historic science of hydration and fuel provision via sports drinks
- Understand how by reading labels on various healthy fruit juices and plant extracts, we can concoct our own drinks, that are kinder on our gut and nourishing to our cells
- Go away with some DIY sports drink recipes, with possible supplement additions for particular physiological outcomes
- Have a better understanding of how to use a sports gel without stomach distress and ideas on how to make your own
Ian Craig is an exercise physiologist, nutritional therapist, NLP practitioner and an endurance coach. He was a competitive middle-distance runner for 20 years and is now a more leisurely runner and cyclist. Ian specialises in Functional Sports Nutrition (FSN), a fast-evolving discipline that considers both health and performance of an athlete from an integrative health perspective. He is the editor of Functional Sports Nutrition magazine and is conference leader of Sports Nutrition Live. Additionally, Ian runs a private nutritional therapy practice in Johannesburg.