vegan

Vegan vs Keto - for Athletes

Beautiful meal at Trofeo Estate Mornington Peninsula - unintentionally vegan vs keto!

Beautiful meal at Trofeo Estate Mornington Peninsula - unintentionally vegan vs keto!

Vegan. Keto.  Two approaches to food and nutrition that in principal could not be further apart, but are promoted by their respective loyal followers as the only way to eat.  Promises of weight loss, mental clarity, digestive health, improved performance and a range of health benefits - clever marketing may convince even the most well-read individual of the benefits of plant-based or carnivorous consumption.

I work with people who follow a vegan lifestyle.  I also work with individuals who are interested in a keto approach.  Both have pros and cons. Yes, there are significant differences, but also similarities that align with universally agreed healthful nutrition strategies - inclusion of vegetables for example.  Neither are fads and both dietary preferences will be with us for many years to come, as will the debate over which style is superior for associated health benefits.  But is one or the other superior for athletes and sports performance?  The type of athlete, and person, you are may be the key to determining whether plant-based vegan or carnivorous keto is the way to go - or something else entirely.    

Vegan virtuosity

Veganism is a way of life that seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose’ (The Vegan Society).  

Vegan is a lifestyle rather than a diet. There is an increasing trend towards plant-based eating, with significant research supporting the benefits from a health perspective.  The spotlight has recently shone on plant-based for sports performance, ably assisted by the ‘Gamechangers’ program, promoting the virtues of plant-based nutrition for performance, but which also has been widely criticised for its erroneous scientific claims.

A vegan approach to nutrition involves elimination of all animal foods including meat, poultry, fish and seafood, dairy, eggs and honey, and includes wholegrains, fruits, vegetables, nuts/seeds, legumes and products manufactured from these.  A well-balanced vegan diet can provide the wide range of nutrients required for human health and performance, but without significant effort and planning, athletes may find themselves falling short on nutrients, with a subsequent impact on performance outcomes. 

Benefits of a vegan diet for athletes

-        Adequate fibre, vitamin and mineral intake when well balanced (supplementation required)

-        Weight loss (but sometimes gain)

-        Energy levels

-        Provides carbohydrate for high-intensity fuel

-        Digestive health

Potential concerns of a vegan diet

-        Nutritional inadequacies eg. Vitamin B12, Iron, Calcium, Omega-3

-        Restrictive eating patterns

-        Over consumption of specialised vegan processed foods

-        Protein quality and quantity (you have to plan well)

-   Supplement use vs natural food sources

What is keto?

Keto, ketogenic, low-carb/high-fat (LCHF) - however you label it, this style of eating promotes the use of fat as a fuel, along with ketone production (which can also be used as a fuel).  Carbohydrate is restricted to less than 20g/day, with moderate protein (not high) and unlimited amounts of dietary fat, usually with no prescription as to the type or source. 

What does this look like? Plenty of high fat foods like meats and poultry, cheese, cream, eggs, butter, oils, nuts and seeds, while cutting out all wholegrains, fruit, legumes, many vegetables and most dairy, as well as many processed foods.  Not much flexibility in this type of approach, especially if ketosis is the goal.  The modified versions of LCHF allow some carbohydrate flexibility, but on the whole, restriction is the name of the game to achieve the proposed benefits. 

The keto approach has gained much interest in the strength training world for it’s potential to support body composition goals, and in ultra-endurance ranks for increasing the ability to use fat stores as an effective fuel source for prolonged steady-state exercise.

Anecdotal evidence for a positive effect on performance is widespread, however hard evidence from the scientific world is lacking with regard to the impact of keto on high-intensity performance. Some studies indicate a potential risk of impaired performance when high intensity effort is required.

Benefits of keto for athletes:

-       Weight loss (for some people, not all)

-       Improved gastrointestinal symptoms (for some, particularly if existing intolerances)

-       Improved blood glucose levels

- High quality protein

-       Less processed, more natural foods

-       Improved use of fat as a fuel - this does not necessarily = improved performance

Potential keto concerns

-        Inadequate intake of specific nutrients, particularly those found in wholegrains, fruit, starchy vegetables and legumes

-        Gut health

- Excessive meat intake

-        Low energy levels (for some)

-        Impact on brain function, concentration (for some)

-        Restrictive and difficult to stick to

- Impact on an individual’s relationship with food and enjoyment of food

- Negative impact on sports where high-intensity effort required

- Impaired ability to use carbohydrate as a fuel when needed

- Potential impact on dietary nitrate conversion

Vegan keto combo

Yes, it’s a thing, but to be honest I wouldn’t bother.  Many of the vegan sources of protein also contain carbohydrate – so to get nutritional variety and keep carbohydrate at a keto level, it would be challenging to meet overall nutrition needs.  Let’s just say you would likely be eating a bunch of tofu and olive oil and very likely missing out on important minerals. I have not done the modelling for this though - perhaps a good project if anyone is keen to look into this further, or let me know if there are existing resources on this.

Vegan vs keto for performance

The issue with vegan vs keto for sports performance is that there are potential downsides to both. 

A vegan approach provides plant-based nutrient diversity and associated benefits, but without precision planning can result in poor nutrition intake and protein balance. But usually plenty of carbs!

Keto is an approach that seems to be growing in popularity, but the evidence to support its effectiveness for high-intensity performance is lacking at present.  Keto has been shown to enhance fat oxidation in athletes, but this has not consistently translated to performance effects.  If you are an ultra-endurance athlete, where steady state exercise is your thing and you are less likely to need high-intensity bursts, then the ability to burn more fat may be pretty handy.  But if you are a team sport contributor, and need to use your speed and agility to get to a pass or defend a goal, then carbs are the best fuel to help you get there.  Keto might just not cut it.

Part-time keto?

Some athletes will turn to a keto, or lower carbohydrate, style of eating during specific times of the year or training phases - for example early in pre-season when aerobic fitness may be a priority, along with reducing body fat levels. As training intensity steps up, carbs can be re-introduced and timed appropriately around training sessions and to suit training goals. If you need to train hard, carbs are critical.  So is protein, for recovery - and this is where vegan nutrition can let you down if not well planned. But a vegan diet also can allow carb cycling and adjusting according to training sessions, periodisation and performance goals, which keto can’t.

What if you could take the best bits of both approaches to really super-charge your performance?

So which is best?

Although both vegan and keto camps claim to be superior to any other way of eating, neither are the definitive diet to achieve improved performance for every athlete.

Either approach can play a role for specific types of athletes at specific times – with the right preparation and planning.  However you can achieve many health and performance benefits without having to follow any particular ‘labelled’ regime.  In fact the best way to perform at your best is to tailor your nutrition to your unique needs. Sports dietitians work with individual athletes to help them work out the best approach, at the best time, for their individual training and performance goals, considering their philosophical, physiological, psychological and taste needs.

The best strategy for you should include foods that you love, tailored to you, so you can live and perform at your best.

For more sports nutrition updates and tips, you can find me on Instagram, Facebook and LinkedIn.

Quick and easy recipes - soup, salad and snacks

Image by Rosanna Faraci

No doubt about it, COVID-19 has had a significant impact on our lives and livelihoods. All of us have different experiences and have been effected in different ways. For many, it has provided an opportunity to consider our own health and well-being and take a closer look at our nutrition choices and habits. This has resulted in a significant increase in home-cooking (including a contagious interest in sourdough baking!) as well as cooking on a budget.

You may have already been searching your favourite recipe sites, or flicking through old recipe books for meal inspiration. If you are looking for more ideas, I have linked in below a few winter-friendly options that are quick and easy to make, and will help to keep your body and brain nourished and content.

These, along with other recipes, are here on my website, or if you are looking for more ideas you will find over 140 meal and snack ideas in Super Food for Performance - currently discounted.

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Pumpkin and Pinenut Spinach Salad
Yes, a salad for winter - you can serve it while the sweet potato is still warm. Great with lamb or chicken, or roast some chickpeas with the sweet potato for a vegetarian option.

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Dahl

Perfect for a warming lunch or savoury snack. High in fibre and a tasty way to eat lentils!

Image by Bec Doyle Photography

Image by Bec Doyle Photography

Salmon and Ricotta Frittata

Works well for breakfast, lunch, dinner or a snack - high in protein and a terrific source of calcium.

Image by Bec Doyle Photography

Image by Bec Doyle Photography

Mexican-Style Beef with Sweet Corn Salad

More salad! But you can serve it while the corn is still warm. Mix in some black beans for a plant-based lunch bowl on it’s own.

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Banana Bread

One of the most searched recipes right now - a great way to use up extra bananas, and lower in sugar and additives than the standard store-bought varieties.

Image by Bec Doyle Photography

Image by Bec Doyle Photography

Recovery Smoothie

A great recovery option post-training, especially with more of us training from home right now. Mix it up with your favourite fresh or frozen fruits.

Happy cooking and stay safe. I would love to see your creations, so if you post any of your cooking on your social media please tag me in - (these recipes or your own healthy favourites!). You can find me on Instagram, Facebook and LinkedIn.

All about Omega-3's and how to get enough from plants vs fish vs supplements

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Have you seen the Game Changers?  I haven’t – but I’ve read enough reviews from well-regarded nutrition scientists to indicate that I don’t need to.  Nor does anyone need to become vegan for health and performance benefits.  Don’t get me wrong, I am all for plant-based ie. eating more vegetables, choosing wholegrains and moderating meat intake.  Just because I’m not vegan however, it doesn’t mean I have zero care for the environment, or mine or others’ health, well-being and performance.  In fact I care for these things greatly, and this is why I become frustrated by false and misleading nutrition messaging.

Plant-based nutrition is all the rage right now, and for good reason.  But this doesn’t mean the entire world needs to become completely plant-based  Everyone is entitled to make their own personal choices and decisions about the way they eat.  Many factors contribute to our food preferences, including ethical, religious, social, cultural, economical, environmental, psychological, physical and pure taste and enjoyment.  Regardless of a person’s approach, my priority when working with individuals is for them to get the most from the foods that they like and choose to eat.

Enough with the Game Changers and the virtues of plant-based eating - this is not at all what I wanted to focus on!  Although it’s highly relevant to a nutrient that I find many people don’t get enough of, regardless of nutrition preferences - omega-3 fatty acids.  The topic of omega-3’s also opens up a whole host of questions around the best sources, sustainability of our fish supply and the role of supplements, which I will address to the best of my current knowledge.

My interest of late in omega-3 intake has primarily been in relation to vegan-style eating and how adequate intake can be achieved on a consistent basis.   I work with many vegetarian and vegan clients who are active and training at a high level, and working hard to make their nutrition work for them.  I’m also involved in reviewing vegetarian and vegan meal plans for online health and wellness programs (TiffXO and Centr) so have a responsibility to consider where omega-3’s are coming from.  Plus on a personal note I have a child who has difficulty eating fish, hence my priority to investigate non-marine sources a little more thoroughly (said child is now having flaxseed meal sprinkled on his breakfast each morning, in conjunction with repeated offerings of fish…..btw we have well exceeded ‘10’ exposures and seemingly still have a long way to go!).

Historically vegetarians have often been recommended to take a supplement to ensure their omega-3 intake is adequate.  Fish eaters can just eat salmon and sardines, right!!  Ok, not always that simple, but fish and seafood are by far the richest source of bioavailable omega-3.  Omega-3 has been identified as being important for a range of body functions, including:

·       Brain health and function

·       Management of inflammatory conditions such as chronic pain and arthritis

·       Cardiovascular health

·       A potential reduction in the body’s inflammatory response to strenuous activity

·       Just to name a few….

 Types of omega-3

When it comes to omega-3, the most important varieties to consider are these three:

EPA eicosapentaenoic acid (long-chain fatty acid)

DHA docosapentaenoic acid (long-chain fatty acid)

ALA alpha-linolenic acid (a shorter chain omega-3 fat). 

Why are fish and seafood so rich in these fatty acids? DHA and EPA are synthesized by marine algae, which are eaten by phytoplankton, which are then consumed by fish and seafood and accumulate over time.

ALA is a short chain omega-3 found naturally in non-marine foods such as flaxseeds, chia seeds, hemp seeds and walnuts. The short chain omega-3’s must be converted to long chain omega-3’s to be best utilised by the body. The conversion rate to the more effective DHA and EPA is low (estimated at less than 15%) so you need to consume quite a lot of ALA from foods plant sources to get a similar amount obtained by eating fish or seafood.  It’s not impossible, but takes some careful planning.

 How much do we need?

The recommended dietary intake of long chain omega-3’s to prevent chronic disease has been estimated to be 430mg per day for women, and 610mg per day for men, so around 500mg/day on average, although there is no set standard and different organisations recommend anything from 250-500mg combined DHA/EPA per day.  Unfortunately not many of us are likely to consume this much omega-3 on a regular basis. There are more specific recommended omega-3 doses for health conditions such as some types of arthritis, requiring higher dose supplementation beyond the levels of intake able to be achieved via food alone (it’s important to speak to your health professional and dietitian if your needs are elevated due to a health condition).  There is no recommended level of omega-3 intake advised for athletes at present, however I was just yesterday reading some interesting research on omega-3s in the context of nutrition and concussion. There is also potential for the anti-inflammatory effect of omega-3’s to impact recovery and muscle/joint health, but unfortunately specific research on athletes is lacking.

Omega-6 to omega-3 ratio

The ratio of omega-6 to omega-3 fats is often discussed as a contributor to health – with many of us consuming far more omega-6 fats from various vegetable oils and not enough omega-3.  This imbalance can potentially lead to inflammation in the body, which can then be linked to chronic health conditions.  The best way to address this is to put some effort into increasing omega-3 intake, plus taking care not to overdo sources of omega-6 fats.

Sustainability of fish sources

The other question to consider is what may happen if everyone suddenly starts focusing on omega-3 intake by eating more fish.  The old saying ‘There’s plenty more fish in the sea’ may not apply in this case, particularly if we are focused on a small number of specific varieties.  I started looking into this further and came across some great work being done by the Australian Marine Conservation Society and their Good Fish Project .  They have developed resources including a Sustainable Seafood Guide and a listing of Sustainable Seafood Restaurants, which are very useful in helping to make sustainable fish and seafood choices at home and when eating out.

The Fisheries Research and Development Corporation have also developed an excellent app where you can find the status of Australian fish stocks to help determine sustainable fish and seafood choices (go to www.fish.gov.au for more info).

Vegetarian sources – can you get enough from food?

Back to my main reason for looking into omega-3 a little further - can vegetarians obtain adequate omega-3 from foods or is supplementation necessary?  Research indicates that on average, ALA intake for vegetarians in Australia is not sufficient to allow conversion to an adequate amount of DHA and EPA.

ALA can be found in plant based foods like nuts, seeds and oils however the volume of these required to ensure adequate DHA and EPA conversion is likely to be challenging from a practical and palatability point of view.  Even though the amount of ALA in these foods may be high, the low conversion rate means that significant volumes need to be consumed - we are talking tablespoon upon tablespoon of flaxseeds and chia seeds for example, which can become quite hard going, but not impossible if this is your preference.  The other option are micro-algae supplements to part-supplement food sources within a fish-free diet.

Supplements

There has been significant debate surrounding fish oil supplements and their effectiveness, and ideally the best way to obtain your omega-3’s is through food sources.  However there are certain situations where supplementation may be useful.  Some people worry about the mercury content of fish oil supplements (needlessly, as the processing and purification remove all mercury), however a greater concern in recent years has been around quality and effectiveness of over-the-counter products.  I won’t discuss that in more detail here, but it’s certainly something to consider.

 As previously mentioned, there are vegan-friendly omega-3 supplements derived from algal oil.  These contain predominantly DHA and absorption may be similar to that from fish and fish oil. 

Is high dose supplementation necessary?

Research has indicated that certain medical conditions may benefit from higher dose omega-3 supplementation, such as heart disease and some forms of arthritis.  There has been recent controversy however with regard to cardiovascular disease – previously there were indications to suggest taking 1000mg fish oil (DHA/EPA) for cardiovascular disease and higher doses for elevated triglycerides, however this has been questioned due to some recent studies.  Your individual situation and health are unique – speak to your GP and Accredited Dietitian for more personalised advice. 

Summary

If you eat fish and seafood, then choosing sustainable sources rich in omega-3 is likely your best way to achieve adequate omega-3 intake.  Non-marine sources also can provide omega-3, but the type of omega-3 is less effective, meaning you need to consume significant volumes regularly to achieve adequate intake.  

Rather than focusing only on fish, perhaps a combination of oily fish/seafood and plant-based sources is the way to go (with appropriate supplementation if required, based on individual needs)….especially with the shift towards more plant-based eating into the future.

However you do it, omega-3’s are important – speak with an Accredited Sports Dietitian if you want to talk it all through for your unique individual needs.

Furthe reading:

https://www.mja.com.au/journal/2013/199/4/omega-3-polyunsaturated-fatty-acids-and-vegetarian-diets

https://ods.od.nih.gov/factsheets/Omega3FattyAcids-HealthProfessional/

 

Dahl

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Dahl     

Serves 6

A popular vegetarian soup option, dahl is also one of the easiest and quickest soups to prepare. Red lentils don’t require soaking so you just rinse them and add to your soup. This meal freezes beautifully too, so feel free to make double and keep individual serves in the freezer for easy winter lunches.       

*Recipe from Super Food for Performance in Work, Sport and Life                                              

Ingredients:                                  

1 tbsp olive oil

1 small onion, finely chopped

2 tsp cumin, ground

1 clove garlic, crushed

1 tbsp fresh ginger, grated

½ cup red lentils, rinsed

400g tinned diced tomato

1½ cups vegetable stock

2 tsp lemon juice

Chopped coriander and Greek yoghurt to serve (optional)

Method:

Heat the oil in a large saucepan or non-stick pan. Cook the onion for 2-3 minutes until soft, add the cumin, garlic, ginger and lentils and cook for 1 minute. Add the tomatoes and stock, bring to the boil then reduce the heat to low and simmer for 20-25 minutes until soft (you may need to add more water/stock, especially if you like a thinner-style soup).

Add the lemon juice and process in a food processor if desired. Serve with finely chopped fresh coriander and natural Greek yoghurt.

 

Fibre-rich, Vegetarian, Vegan, Gluten-free (if gluten-free stock is used)