"Dr." Chris Fenn - Bolloxwatch
Comments
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Hi Ric
“I said i wouldn't but respond further...
but”
I know, but I’m glad you did.
“how come you get people with undiagnosed diabetes who are overfat but produce little to no insulin?”
Well mostly, you don’t. Any diabetic whose pancreas has lost the ability to produce insulin will almost certainly be a “Type 1” diabetic. This disease is typically contracted in childhood or (more commonly,) in early adulthood. It consists in the failure of the beta-cells in the pancreas, also known as the islets of langehans, and the cause is not definitely known (although an auto-immune problem is currently, as I understand it, the best bet.) The undiagnosed and/or untreated or ineffectively treated Type 1, will have very low insulin, very high glucagon as a result, will typically present with severe weightloss (fat and lean tissue,) dehydration and fatigue. If treated, they will almost certainly then be on insulin for life. Without the influence of insulin to stop the liver producing keytone bodies (one of insulin’s many functions,) the level of keytones in the blood will continue to rise, resulting in highly adverse blood ph and ultimately, coma and then death. Nice. The point is that such unfortunate people are the most convenient example of the results of having little or no insulin, and have been widely studied. That’s why I mentioned it.
The classic, fat diabetic of which I imagine you were thinking, will almost certainly suffering from Type 2. This much, much more common and is, in my unqualified opinion (but more importantly also in that of most experts,) an entirely different disease. In such a person the pancreas and its insulin-secreting cells still function normally, (give or take) but the rest of the insulin systems, including the insulin-receptors in the cells, are worn out. It’s basically down to abuse/wear-&-tear of the system, which is why it’s typically associated with middle-age (although frighteningly it’s now turning up in teenagers and children too!) is strongly linked with poor diet and obesity, and can usually be treated without insulin injections.
That’s not to say that you don’t get fat Type 1s, Type 2s who are insulin dependant, Type 2s who are not overweight, or even some poor sods who get Type 1 and then go on to develop Type 2 as well in later years! These all happen, only not nearly as often.0 -
fatbee wrote:Hi Ric
“I said i wouldn't but respond further...
but”
I know, but I’m glad you did.
“how come you get people with undiagnosed diabetes who are overfat but produce little to no insulin?”
Well mostly, you don’t. Any diabetic whose pancreas has lost the ability to produce insulin will almost certainly be a “Type 1” diabetic. This disease is typically contracted in childhood or (more commonly,) in early adulthood. It consists in the failure of the beta-cells in the pancreas, also known as the islets of langehans, and the cause is not definitely known (although an auto-immune problem is currently, as I understand it, the best bet.) The undiagnosed and/or untreated or ineffectively treated Type 1, will have very low insulin, very high glucagon as a result, will typically present with severe weightloss (fat and lean tissue,) dehydration and fatigue. If treated, they will almost certainly then be on insulin for life. Without the influence of insulin to stop the liver producing keytone bodies (one of insulin’s many functions,) the level of keytones in the blood will continue to rise, resulting in highly adverse blood ph and ultimately, coma and then death. Nice. The point is that such unfortunate people are the most convenient example of the results of having little or no insulin, and have been widely studied. That’s why I mentioned it.
The classic, fat diabetic of which I imagine you were thinking, will almost certainly suffering from Type 2. This much, much more common and is, in my unqualified opinion (but more importantly also in that of most experts,) an entirely different disease. In such a person the pancreas and its insulin-secreting cells still function normally, (give or take) but the rest of the insulin systems, including the insulin-receptors in the cells, are worn out. It’s basically down to abuse/wear-&-tear of the system, which is why it’s typically associated with middle-age (although frighteningly it’s now turning up in teenagers and children too!) is strongly linked with poor diet and obesity, and can usually be treated without insulin injections.
That’s not to say that you don’t get fat Type 1s, Type 2s who are insulin dependant, Type 2s who are not overweight, or even some poor sods who get Type 1 and then go on to develop Type 2 as well in later years! These all happen, only not nearly as often.
actually, i have seen undiagnosed, overfat type 1s... and have worked with some
and my point about the veggies and athletes?
cheers
ricProfessional cycle coaching for cyclists of all levels
www.cyclecoach.com0 -
“How come you get endurance athletes who eat huge amounts of carbohydrates (often including large amounts of very glycaemic CHO) who are painfully thin”
My BELIEFS (and they are no more than that) on this include the following:
1) One of the many ways in which, when it comes to food and exercise people differ (and I completely agree with what you and others here have said on this BTW,) is insulin-sensitivity. I have read it estimated that about a fifth of us are born with an insulin requirement that basically means we (I’m definitely not one of them sadly!) couldn’t get fat if we tried. You know the sort ; thin as a rake, eats like a horse, sucks sweets for England, never puts on weight. We all know someone like that. I think people with that body-type and metabolism are probably more than averagely drawn to endurance sports which better suit their physique and where that sport’s elite performers heroes tend more to resemble them physically.
2) They are, as they train and race upping their energy requirements to a colossal degree (and as a coach you will know this far, far better than I,) and thus I imagine using-up all the extra calories before they can be laid down as fat. This would also, (ironically!) be entirely consistent with what you say about exercise diminishing the insulin spike. See, I really don’t doubt you – I just didn’t know that and don’t understand it!
3) It has also been shown that purely aerobic exercise of much more than one hour’s duration becomes highly catabolic and can use up muscle-tissue as well as anything that’s eaten or drunk. Marathon running and the like does seem to impose profound hormonal effects upon participants (many elite female marathoners stop having periods for example,) and I believe that long-duration steady-state training and competition tend to suppress anabolic hormones like Testosterone, Human Growth Hormone and IGF-1, and to encourage catabolic ones like Cortisol. Marathon runners’ physiques hardly make them role-models for general fitness do they? (I’ve read there’s one competitor who’s in with a shout for a marathon medal in Beijing, who can’t jump a hurdle. No idea if it’s true.) Brilliant at what they do and bodies brilliantly adapted to it. But in a sense why have any significant (and heavy) muscle mass anywhere on your body where it isn’t directly involved in running 26 and a bit miles as quickly as possible? And many don’t. Ultra-marathon cyclists often look the same way to me too, but I’m speculating that roadies avoid this through the anaerobic parts of their preparation and competition (like attacking and sprinting) which will be highly anabolic. I could be talking a load of anabolics here though – I really have no idea!0 -
Er sorry, but if they were undiagnosed, how could you possibly know they were a Type 1 Diabetic? Are you some sort psychic or do you have magic glasses or something? You're really starting to worry me!
And much, much more importantly, and I'm absolutely deadly serious here, if you knew they had untreated Type 1 diabetes, what on earth were you doing “working” with them, in any sense other than telling them to stay off the bike and get straight down to the hospital BEFORE THEY DIE ! ?
If you knew they had a knackered pancreas and were telling them to eat carbs, you need to be reported to the relevant authorities, and they need to be given your contact details to be passed on to a lawyer.
I’m not joking.
I only hope that you are, or that I’m misunderstanding you.
Please tell me it’s one or the other!
Really.0 -
Hello all
from what I can gather and in layman’s terms.
You have 2 types of hormones active controlling how fat you are.
1. INSULIN . You get more of this if your blood glucose level is high. It converts some blood glucose into glycogen stored in the body.
2. GLUCAGON. You get more of this if your blood glucose level is low. It converts stored glycogen into blood glucose.
It seems to me insulin is a symptom of high blood glucose levels.
Now Fatbee is saying you only get high blood glucose from carbs BUT if your body is working hard it will be reducing blood glucose, do it long enough or don’t eat enough and you get glucagon.
Fatbee what happens then if you load with carbs?
Increase in blood glucose and stave off glucogon production?
Overdo it and insulin will start to increase.
So if that is true, during exercise you can avoid/reduce insulin production significantly whist eating carbs provided your blood glucose level maintains an acceptable level for your body.
At the same time if you constantly put too many cals in and not enough out this would suggest a mean gain in blood glucose levels over the day leading to higher levels of mean insulin (or lower levels of mean glucagon) leading to weight gain.
The top and bottom of it is if you have too much blood glucose it generally doesn’t feel that unpleasant but go the other way and have too little and you can fell tired/hungry irritable. Its not hard then to see how people can become obese from overeating.
To spell it out
Overeating defined as more cals in that out.
Under eating defined as less cals in than out.
So
overeating=high blood glucose level=insulin=fat.
under eating=low blood glucose level=glucagon=thin.
Does that make any kind of sense.?0 -
fatbee wrote:Er sorry, but if they were undiagnosed, how could you possibly know they were a Type 1 Diabetic? Are you some sort psychic or do you have magic glasses or something? You're really starting to worry me!
And much, much more importantly, and I'm absolutely deadly serious here, if you knew they had untreated Type 1 diabetes, what on earth were you doing “working” with them, in any sense other than telling them to stay off the bike and get straight down to the hospital BEFORE THEY DIE ! ?
If you knew they had a knackered pancreas and were telling them to eat carbs, you need to be reported to the relevant authorities, and they need to be given your contact details to be passed on to a lawyer.
I’m not joking.
I only hope that you are, or that I’m misunderstanding you.
Please tell me it’s one or the other!
Really.
Obviously, you're not too bright, but to put it in simple terms for you: they were over fat, and undiagnosed with diabetes and felt unwell. they then went to a doctor and were diagnosed. they were still over fat and 'now' had diabetes.
ricProfessional cycle coaching for cyclists of all levels
www.cyclecoach.com0 -
fatbee wrote:
3) It has also been shown that purely aerobic exercise of much more than one hour’s duration becomes highly catabolic and can use up muscle-tissue as well as anything that’s eaten or drunk. Marathon running and the like does seem to impose profound hormonal effects upon participants !
Yes you become catabolic when your blood glucose/glycogen gets too low. to stave this off you need carbs so eat the malt loaf of Chris LOL .
*edit
Thinking about it fatbee may be trolling0 -
“Obviously, you're not too bright, but to put it in simple terms for you: they were over fat, and undiagnosed with diabetes and felt unwell. they then went to a doctor and were diagnosed. they were still over fat and 'now' had diabetes.”
Obviously.
But to put it in simple terms for you :
If they were “over fat” and not yet diagnosed or treated, then they did not have had Type 1 Diabetes.
If they felt unwell, then went to the doctor and were diagnosed as Diabetic, they had Type 2 Diabetes.
They are different diseases.
I very, very much doubt that you have never knowingly met or “worked with” an undiagnosed and untreated Type 1 Diabetic who was “over fat”.
And that you appear not to understand this crucial difference and yet consider yourself qualified to dispense advice on health and diet and to people whose life could ultimately depend upon it I find, frankly, terrifying.
Do you still want to know about vegetarians ?0 -
i'll leave you to go trolling. you carry on with your people who eat nothing and gain fat. ;-)
ricProfessional cycle coaching for cyclists of all levels
www.cyclecoach.com0 -
"Yes you become catabolic when your blood glucose/glycogen gets too low. to stave this off you need carbs so eat the malt loaf of Chris LOL ."
Yes, absolutely. Break out the Soreen! If you're NOT majorly trying to lose weight, do some carbs! Carbs taste good and make you go faster. Malt loaf is ace - I love it me! Really. Honest. I just wouldn't eat it before, during or after a ride if I were trying to lose weight.
"Thinking about it fatbee may be trolling"
I'm not. Honest!
I'm not that bright.
Obviously.0 -
"i'll leave you to go trolling. you carry on with your people who eat nothing and gain fat."
Agreed!
And you carry on with your "Professional cycle coaching"
Just please, don't tell any Type 1 Diabetics what they should and shouldn't eat. You could shorten their lives.0 -
I know this is a bit off topic. But reading the good Doctor's (PhD) blurb I was very interested in the substrate usage bit. I think this would be a fascinating bit of further research. It seems from some recent research I have read (and yes a small sample of athletes) that on differential between elite level Ironmen (and ladies I'm sure) is their substrate usage. With those who can burn more fat at a higher intensity being better than those using more carb at the same relative intensity (if that makes sense). Probably that relevant to most cyclists unless doing really long distances.
Sorry for the digression.0 -
As a bit of a follow up to this discussion some interesting thoughts: http://www.ironguides.net/news/95/65.html0
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Well I thought this was going to be a serious topic on "balls" with it being a cycling forum,
Fatbee you might say that its not just people over eating that is the problem but that is the main problem.
Look at how people live these days, loads of ready made meals dirt cheap anywhere you shop means people can "cook" tea really quick then just veg out in front of the telly or computer.
Everyone knows that if you dont exercise your going to put weight on in most cases,
Evidence I stopped playing rugby but carried on going out with the lads and eating/drinking the same so I didnt burn off the excess and put weight on.
now I eat healthy all the time take regular exercise and the weight has gone, I am lighter than I was ten years ago through sensible eating and exercise.
The big problem IMHO is people look at all the diets about and think they will lose a load of weight in 3months dont and then give up, it takes a lot longer to get rid of the fat than it does to put it on fact.
Judo kev0 -
Hadn’t expected to re-read, let alone resurrect this thread, but having been urged by DaveyL (via another discussion) to do the former, I found rather pleasingly, that this coincided with my latest exposure to the writings of “Dr.” Chris Fenn.
Pick up a May 2008 copy of Cycling Plus, and on page 110, under the title “Refuelling for recovery” you can read the good doctor’s advice on purchasing post-ride comestibles at your local petrol station. Actually, the main body of the piece is pretty uncontroversial if a bit vague, broadly stating that what food they do sell, will often be highly-processed and full of additives. OK . . .
No argument with that, but what of practical advice? Well, in a sidebar, she lists “GOOD BUYS” marked with a tick, and, marked with a cross – “GOOD BYES” (d’ya see what she did there?) Top of the latter list of no-nos, is the Cornish pasty, whose 52g fat makes it apparently ”too high in fat” whereas its 80g CHO is “not enough carbohydrate”. Apparently.
So what garage fare SHOULD we be necking down, post-ride? Well one “good buy” apparently, is A PINT OF SOY MILK, which she says has “the best combination of protein and fat” and will help replace carbohydrate.
So just how much soy milk do I need to consume to get more than 80g CHO (which as you are now aware is “not enough carbohydrate”)? Don’t know? Well I’ll tell you :
In order to ingest just eighty-ONE grams of post-ride CHO you would have to buy and drink, one hundred and forty three pints of soy milk.
That’s right. 143 PINTS.
Which will also provide you with 138g – that’s nearly three sausage rolls’ worth – OF FAT!
So I repeat. I think what she writes is often nonsense, and the editors of the magazine appear just to print it without first checking the facts. Am I wrong?0 -
Here are the contents of the biggest selling brand of soy milk here in Australia quoted from their website.fatbee wrote:Am I wrong?
I note a CHO content of 50g per litre.
So Good Regular is a delicious, versatile drink for the whole
family that provides the benefits of soy protein, vitamin A,
B12, B2 and calcium.
INGREDIENTS
All Ingredients are of Non-Animal origin
Filtered water, soy protein (4%), corn maltodextrin, sunflower oil [contains antioxidant (tocopherols)], cane sugar, minerals (phosphates of calcium, potassium and magnesium), Acidity Regulator (332), vitamins (B2, B1, A, B12), natural flavour, antioxidant (ascorbic acid).
NUTRITIONAL INFORMATION (average)
Serving size: 250mL Serving per package: 4
Per Serve Per 100ml
ENERGY (kJ) 675 270
(Cal) 161 65
PROTEIN (g) 8.5 3.4
FAT, TOTAL (g) 8.5 3.4
- SATURATED FAT (g) 1.0 0.4
- TRANS FAT (g) 0.0 0.0
- POLYUNSATURATED FAT (g) 5.3 2.1
- MONOUNSATURATED FAT (g) 2.3 0.9
CHOLESTEROL (mg) 0.0 0.0
CARBOHYDRATE TOTAL (g) 12.5 5.0
- SUGAR (g) 5.0 2.0
- LACTOSE (g) 0.0 0.0
- GALACTOSE (g) 0.0 0.0
DIETARY FIBRE (g) 0.8 0.3
SODIUM (mg) 138 55
POTASSIUM (mg) 350 140
VITAMIN A (µg) 100(13%)* 40
RIBOFLAVIN (mg) 0.43(25%)* 0.17
VITAMIN B12 (µg) 1.0(50%) 0.4
CALCIUM (mg) 300(37%)* 120
PHOSPHORUS (mg) 233(23%)* 93
ISOFLAVONES (mg)# 7.8 3.1
#ISOFLAVONE AGLYCONES
*PERCENTAGE OF RECOMMENDED DIETARY INTAKE (RDI)0 -
Ah, well . . . now you see young Alex, whilst I’m prepared to accept your claim that the particular karton of kiwi krap to which you’ve so kindly drawn our attention,
IS
the biggest-selling magic potion of its kind in the land of Oz, what it
IS NOT
I think you’ll find, is “soy milk” or “soya milk”. I’ll wager a groat that it’s “soya milk DRINK”. Or something rather similar. And that the word “drink” probably features on the packaging somewhere.
This difference between a container of “something-or-other”, and another, similar container of “something-or-other DRINK” is quite an important one in nutritional and health terms, and has legal significance, at least here in the EU.
For instance “Orange Juice” and “Orange Juice Drink” are legally quite different, and a manufacturer or retailer could get into some degree of troub, for claiming that one was t’other, or vice versa. So it’s a distinction that I respectfully suggest Ms. Fenn, you, and other professionals in the field, might do well to take onboard (if you haven’t already done so.)
“Soya Milk” (aka “Soy Milk”), which is what she (and thus I,) referred to, is made from
1) Water,
2) Soya Beans,
(sometimes with tiny amounts of calorically-insignificant flavourings added,)
and
er, that’s it.
Whereas your “So Good Regular” you say, consists of
1) water
(but that’s pretty much where the similarity ends,)
2) soy-derived protein
(most probably Soy Protein Isolate powder with all the myriad health-benefits that brings!)
3) “corn maltodextrin”
(for which read “cheap-sh1t-sugar”and which does horrible things to your liver which are best discussed somewhere else,)
4) vegetable oil
(which might have the encouraging-sounding alleged antioxidant “trocopherols” added, but which, since it will almost certainly have been exposed to sunlight before use, and thus have oxidised, turned rancid, will very likely be brimming-over with decidedly ANTI-antioxidant free-radicals,)
5) another-sort-of-cheap-sh1t-sugar
6) - 10) inc. and finally a long list of artificial additives of dubious provenance and parentage which may or may not do you some good, depending on who you listen to.
Yum yum !
Now it could be that as a professional cycle coach, you have second-guessed the actual intention of fellow professional Doctor Fenn, and that when she wrote that “soya” milk “will help replace some carbohydrate”, what she actually meant to write, was that “a highly-processed, heavily-sweetened drink with some soy protein in it will help replace some carbohydrate”.
But if that’s the case then that’s what she should have b****y well written. And that fact that she either didn’t mean to, or did mean to but didn’t manage to, only reinforces my claim that some of what she writes is at best inaccurate and misleading, and at worst just plain wrong. And worse still that it appears then to be printed and published, entirely free from the attentions of any sub editor who’s remembered to bring his or her brain to work that day. The magazine’s nearly a fiver for goodness sake. Readers deserve better.
In any case Alex, even if So Good Regular was what she was thinking of, at a whopping 5% CHO, it’s still hardly the best training advice for glycogen replacement, surely? I mean in the carb stakes, it’s right up there with such popular bonk-busting glycogen-fests as Kraft Singles Light Processed Cheese Slices, St. Ivel “Shape” diet yogurts and Heinz Weightwatchers tinned soup. Carb-tastic !
Although I will concede that it still has FIFTY TIMES the carbs of soya milk! That’s right. Soya Milk contains one tenth of one percent carbohydrate, at 0.1g per 100g. So you see why I’m questioning her advice? As an example, here are some widely available, broadly carb-comparable, “recovery drinks” :
1) NESCAFE instant coffee, black, no sugar. (About the same amount of carbs.)
2) RIBENA “No Added Sugar” blackcurrant squash (Substantially more carbs.)
3) PG TIPS tea, with semi-skimmed milk, no sugar (850% the carbs of soya milk!)
Of course you could always lick the pavement instead.0 -
I made no comment or inference about the rest of the thread and am not engaging in it, merely pointed out that I looked up a soy milk manufacturer's product information to see what the contents were and posted them. If someone here picked out a soy milk drink product from the shelf of a local shop or petrol station, this is more than likely what they would get and probably something flavoured and with extra sugars.
I don't tell any of my athletes to go out and drink anything in particular. What I do is suggest the types of content they should be looking for in the things they consume.
There's plenty of good references for this material. The Australian Institute of Sport has some very helpful information for anyone interested.0 -
"I don't tell any of my athletes to go out and drink anything in particular. What I do is suggest the types of content they should be looking for in the things they consume. "
So do So Good Regular’s "types of content" put it into the category of things you’d suggest to your athletes that they should or shouldn’t be looking to consume after a ride?
Because if it’s the former, I’d very be interested to know why please?
At 5% it’s a pretty dismal source for carbohydrate replenishment.
With even less protein (3.4%) it’s not going to aid post-ride recovery much (unless you drink half a swimming pool of the stuff.) And anyway, being mostly low-quality, non-animal protein, what little there is will be low in bio-availability. It’s got less protein than a Mars Bar for heaven’s sake.
And at another 3.4%, it’s got less fat in it than ******* All-Bran.
So if it’s effectively low in protein, low in carbs and low in fat, what exactly IS in it? Very little. It’s water with some sh*t in it basically. And very expensive water and sh*t at that, I should imagine.0 -
I have just read the article that Fatbee quotes and do not agree with his resume and this attempt to discredit Dr. Fenn.
The point of the article was to take the scenario where you have just finished a long ride and the only refuelling options available to you are those that a typical garage can provide. The article is aimed at avoidance of the worst options like chocolate bars, crisps and certain meat pies.
It says that bananas, yoghurt, scotch egg, rice pudding and milk (semi skimmed cows or soya) would be better choices than pork pies, cornish pastry, processed cheese triangles, non dairy ice cream and fruit pie due to these options containing too many calories from saturated fat and/or sugars.
It does not say that these are the best recovery options that we all should be consuming - just that they are the best of a typical UK garage selection at a point when you need a boost of carbs, protein and low fat. It does not indicate consuming one in isolation from the rest (as Fatbee points out consuming vast quantities of milk would be silly) but rather that taken together they would provide some decent nutrition.
At no point does it say that any of the above options are the ideal recovery foods/fluid per se. It points out that faced with a poor choice in the first place what would be some of the least worst options.0 -
Alpro Soya Original, which is one of the most common "soy milks" in UK supermarkets is far from just soy beans and water.
ingredients
Water, Hulled soya beans (6.4%), Concentrated apple extract, Tri-calcium phosphate, Maltodextrin, Sea salt, Stabiliser: Gellan gum, Vitamins: Riboflavin, B12, E and D2.
Nutritional values per 100g/100ml
energy value 42Kcal / 175KJ
protein 3.3g
carbohydrate 2.6g
of which
sugars 2.4g
lactose nilg
I drink only soy milk, and make my own due to the amount of additives in most of the high street brands. You can get types of "soy milk" that do have less sugar, agave extract, apple concentrate or whatever they choose to add to make it sweeter, but the point is that Alpro Soya Original is still the one you most commonly come across in your average shop.
I think the soya milk and soya milk drink argument is not the case, the manufacturers mostly call their products milk alternatives, the common usage is to call them milk but that is not generally what they are labelled.Complicating matters since 19650 -
Everyone knows that towards the end of a long ride a can of coke is the best thing you can get to pep you up for the last hour. I'm all for eating healthily but the thought of a couple of cheese triangles and a pint of soy milk several hours into a ride is enough to make me wish I'd done 3 hours on a turbo trainer instead.
I do think Fatbee has a point though - if you are going to recommend Soy Milk drink then say soy milk drink - not soy milk.
it's a hard life if you don't weaken.0 -
As a recovery drink it's not much chop I agree. Won't kill you though.fatbee wrote:So do So Good Regular’s "types of content" put it into the category of things you’d suggest to your athletes that they should or shouldn’t be looking to consume after a ride?
A good smoothie or fruit in a milkshake would be better. Here's a good item:
http://www.ausport.gov.au/ais/nutrition ... _nutrition
Might want to check out their weight loss info as well.0 -
scapaslow
I’m sorry, but I stand by what I say, both in the post to which you’ve responded and in my original at the start of this thread: Namely that she is variously inaccurate, misleading and sometimes even just plain wrong, and that her work often contains errors or omissions that the editor and his staff really ought to be weeding out.
I often cannot imagine how she, or the other CP staff involved, think that her advice could with any credibility, be put into practical use by an interested reader, swinging wildly as it sometimes does, from implausible precision to useless vagaries.
Witness the piece to which I initially referred, in which she describes riding for precisely 28 and 57 minutes respectively: Not 27 or 29 minutes you’ll note, or 56 or 59 – let alone “about half an hour” or “about an hour”. No, this is precision stuff here. Yet when it comes to the crucial nutritional differences between fruit cake and malt loaf that give rise to these pin-point scientific timings, there is no explanation WHATSOEVER, and the most precise measurement on offer of the amount of either we need to consume, is “a slab”. Is “Le Slab” now an S.I. Unit?
Pointless. Utterly, utterly pointless. But pointlessness dressed up as science, by somebody who appears to enjoy dressing up as a scientist. I asked the editor to respond by explaining how he thought any readers might usefully employ her advice from this article, but he hasn’t.
If you choose to call yourself a doctor, and then offer putatively authoritative advice about health, exercise and nutrition, then I suggest you owe it to those paying money for your advice, to make it consistent at the very least:
Dr. Fenn. darkly describes the likely presence in “Meaty snacks” like pasties and pies, of mechanically-recovered-meat and red food dye. I’ve no problem with that observation and advice, but she then lists a scotch egg as a “GOOD BUY”. Sorry, but what exactly does she believe is to be found at the centre of yer average petrol-station scotch egg? Premium, freedom-grazed, sustainably-reared, organically-fed, Gloucester Old Spot pork-loin, hand-minced in the private kitchen of the Duchy Of Cornwall?
As I did say, I didn’t find much to take issue with in the main the body of the piece, but would anybody, anybody at all, actually reading it, not know this stuff already? However, when it then comes to the actual, useful, practical advice (in the sidebar), the only bit that might actually improve a reader’s riding, refuelling and health prospects, we get the usual standard serving of classic Fenn; precision matched with imprecision, inaccuracy dressed-up as fact, and more questions left unanswered than not.
“A full fat yogurt is still only 3% fat.”
Apparently.
Is it?
I’ve never seen one that was.
The full-fat yogurt I buy is 10% fat.0 -
"Sorry, but what exactly does she believe is to be found at the centre of yer average petrol-station scotch egg? "
Well, other than a egg that is! I meant what does she think the meat is made of?0 -
“A full fat yogurt is still only 3% fat.”
Apparently.
Is it?
I’ve never seen one that was.
The full-fat yogurt I buy is 10% fat.
You maybe need to change your yogurts the ones I get are usually below 4%0 -
Fatbee
I will agree that the article you refer to is one of those that makes you wonder why it needed to be written. Most of us would not end a 100 miler in a garage service station by choice and do have an ounce of common sense IMHO.
I'd imagine that a lot of articles in many magazines do not withstand rigorous scrutiny.
The general gist was don't eat the worst stuff if you can avoid it, and if you can't, make the best of a bad lot.0 -
scapaslow wrote:Fatbee
I will agree that the article you refer to is one of those that makes you wonder why it needed to be written. Most of us would not end a 100 miler in a garage service station by choice and do have an ounce of common sense IMHO.
I'd imagine that a lot of articles in many magazines do not withstand rigorous scrutiny.
The general gist was don't eat the worst stuff if you can avoid it, and if you can't, make the best of a bad lot.
All pretty obvious - which is why I don't bother to read mags such as CP or CW - knowing three people who have written for CP I know the problems they have had making low level advice seem interesting but accessible to a a general audience.0
