Training & Conditioning

August/September 2019

Issue link:

Contents of this Issue


Page 23 of 35

24 T&C AUGUST/SEPTEMBER 2019 TR AINING - CONDITIONING .COM NUTRITION T here are many factors that go into an individual's choice to consume organic food. Most times, the choice doesn't come down to just one factor. The question that's fiercely debated is whether organic food is more nutritious than conventionally grown foods and, therefore, worth the extra cost. Organic food may or may not have more nutrients. Agriculture is dynamic, and nutrient density is dependent on more than just growing methods. Current research reports organic fruit and vegetables are higher in antioxidants, while organic meat and dairy are higher in omega-3 fatty acids in comparison to conventional foods. A recent study showed organic crops, on average, have higher concentrations of a wide range of beneficial plant- based compounds, and people who choose organic foods tend to have higher intakes of essential nutrients like omega-3 fats, fiber, potassium, folic acid, and antioxidants compared to their conventional food counterparts. 2 The nutritional value of all food grown organically or conventionally can vary. Food choices solely based on the belief that there are more nutrients in organic foods may not necessarily be correct. Athletes are always looking for the best food sources to support their performance and health. For an athlete, a natural or organic food label can present a comfort level to minimize the concerns of pesticide residue, growth hormones or antibiotics. The current food market presents a variety of food label terms such as natural, organic and healthy. Criteria for 'natural' The Food and Drug Administration (FDA) has not yet established labeling criteria for the term "natural," and there's no specific rule governing the use of the term. However, the FDA considers "natural" to mean that nothing artificial or synthetic (including color additives) has been added to the food that would not normally be there. You can see "natural" on the label of national and store brand items, such as sliced cheeses, lunch meats and processed meats. 1 What this means is that food labeled "natural" can still include pesticides and growth hormones. It also can undergo standard processing and manufacturing methods, such as irradiation or pasteurization. It does not characterize the food as nutritious or healthy. Criteria for 'organic' This means the food was produced without synthetic pesticides, fertilizers or sewage sludge, antibiotics, growth hormones, genetic engineering (GMO), or irradiation. Animals roam freely and are fed organically grown feed or grass. It's important to note that organic foods can be identified on four different labels: 3 1. 100% organic: Contains all organic ingredients. 2. Organic: 95% of the ingredients are organic. 3. Made with organic ingredients: 70% to 94% of the ingredients are organic. 4. Organic ingredients listed on the panel: Less than 70% of the ingredients are organic. The non-organic ingredients included in any food labeled "organic" must be on the approved inclusion list of the Department of Agriculture's National Organic Program. Criteria for 'healthy' The term "healthy," as defined by the FDA, means that the food is low in fat, saturated fat and cholesterol. It also means that it contains at least 10% of the daily value of vitamin A, vitamin C, calcium, iron, protein or fiber. 14 However, eating patterns have changed over the years, and the importance of a fat profile (monounsaturated fatty acids, polyunsaturated fatty acids), vitamin D and potassium are the new health concerns. 13 The new Commercial Dumbbells Sizes available: 4-32, 10-50, 5-90, 12.5-125 or 12.5-175 lbs per hand COMMERCIAL DUMBBELLS Call or click for brochure or quote Select Lift Easy as: ONE PAIR OF POWERBLOCKS replaces racks of dumbbells 877·318·4708 BY THERESA LOGAN & TARA DELLOLACONO-THIES To eat organic or not — that is the question

Articles in this issue

Links on this page

Archives of this issue

view archives of Training & Conditioning - August/September 2019