Guavas are low in calories and fats but contain several vital vitamins, minerals, and antioxidant poly-phenolic and flavonoid compounds that play a pivotal role in prevention of cancers, anti-aging and boosting the immune system. The fruit is very rich source of soluble dietary fibre, which makes it a good bulk laxative. The fibre content helps protect the colon mucous membrane by decreasing exposure time to toxins as well as binding to cancer-causing chemicals in the colon.
Guava fruit is an excellent source of antioxidant Vitamin C. 100 g fresh fruit provides 228 mg of this vitamin, more than three times the DRI (daily-recommended intake). Outer thick rind contains exceptionally higher levels of Vitamin C than central pulp. Scientific studies shown that regular consumption of fruits rich in Vitamin C helps the body develop resistance against infectious agents and scavenge cancer causing harmful free radicals from the body. Further, the vitamin is required for collagen synthesis within the body. Collagen is the main structural protein in the human body required for maintaining the integrity of blood vessels, skin, organs, and bones.
The fruit is a very good source of Vitamin A, and flavonoids like beta-carotene, lycopene, lutein and cryptoxanthin. The compounds are known to have antioxidant properties and are essential for optimum health. Further, Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotene is known to protect from lung and oral cavity cancers. 100 g of pink guava fruit provides 5204 µg of lycopene, nearly twice the amount that in tomatoes. (100 g tomato contains 2573 µg of lycopene). Studies suggest that lycopene in pink guavas prevents skin damage from UV rays and offers protection from prostate cancer.
Fresh fruit is a very rich source of potassium. It contains more potassium than other fruits like banana weight per weight. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Further, the fruit is also a moderate source of B complex vitamins such as pantothenic acid, niacin, vitamin B6 (pyridoxine), Vitamin E and K, as well as minerals like magnesium, copper, and manganese. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required for the production of red blood cells.
Carbohydrates can help you pack on muscle or body-fat depending on when, what and how much you eat. Here is what carbophobes and carboholics need to know about this important macronutrient for optimal physical gains.
Ask 10 bodybuilders about the importance of protein for muscle building and you will get clear support. Ask the same group about the value of carbohydrates and you will likely get 10 different answers. Among the macronutrients, no other has faced more scrutiny than carbohydrates. In fact, over the years nutritionists and diet specialists have spoken out of both sides of their mouths about carbs, claiming they are everything from beneficial (eg give you energy) to evil (eg make you fat) – a debate that leaves most of us confused about where carbs fit into a bodybuilding diet.
There are several reasons for the confusion and contradictory advice. First and foremost, not all carbohydrate sources are created equal, and different forms of carbs cause several different reactions in the body. Second, research is only just starting to unravel the benefits and caveats of carbohydrate ingestion in its many different forms. As a serious bodybuilder, you understand how critical it is to find the right balance of protein, fats and carbohydrates in your nutrition plan. This post will aim to remove some of the question marks surrounding carbs with a comprehensive overview of what, when and how to successfully include carbohydrates in your diet and supplement regimen, both to build muscle and lose body-fat.
Basic “Carboscience”
Carbohydrates are so named because they are made up of carbon, hydrogen and oxygen atoms (or hydrated carbon). These compounds serve many functional roles in the body beyond food energy. For example, ribose sugar comprises the backbone for the genetic RNA and is also important in the formation of many co-enzymes. This post will focus on specifically on carbohydrates as food or supplement sources for bodybuilders.
For a fast-acting source of energy, carbohydrates trump both fat and protein because sugars are more easily and readily metabolised than other macronutrients. The amount, type and rate of digestion of different carb sources dictate the level of blood glucose and amount of insulin released by the pancreas. Insulin is a hormone that delivers excess blood glucose to be stored in muscle cells and liver as glycogen. Once glycogen levels are topped up, the remaining blood glucose is converted to fat and stored in fat cells. The fact that insulin is integral to driving nutrients into skeletal muscle makes it one of the most potent anabolic agents and the focus of many research studies in exercise science. Insulin sensitivity (the body’s ability to use insulin) greatly increases in trained individuals, especially right after training. In contrast, insulin sensitivity declines in the evening.
Getting past all the science, the main point to deduce is that depending on the state of nutrition and timing of intake, high blood sugar and insulin levels could lead to either desirable or undesirable outcomes. Ideally you want to spike blood sugar and insulin levels at appropriate times to take advantage of energy storage and anabolic effects while avoiding fat storage.
“Carbotypes” Monosaccharides
These are the simplest class of carbohydrates, as they can not be hydrolysed any further to form a simpler sugar. Simple car sources taste sweet and include glucose (dextrose) and fructose (fruit sugar). Glucose is absorbed high in the gastrointestinal (GI) tract and thus elevates blood sugar and insulin rapidly and greater than any other carbohydrate form. Fructose, on the other hand, digests low in the GI tract, has a relatively minor impact on blood sugar levels and is considered a slow carbohydrate.
Disaccharides
These sugars are formed by the chemical combination of two monosaccharides. They also taste sweet and have a relatively fast absorption rate. The three common disaccharides include lactose (glucose-galactose or milk sugar), sucrose (glucose-fructose) and maltose (glucose-glucose). Maltose elevates blood sugar very rapidly (in fact, it does so faster than glucose) and sucrose only moderately increases blood sugar, whereas lactose digests slowly and has a small impact on blood sugar.
Polysaccharides
These are carbohydrates formed by bonding several chains of monosaccharides and or disaccharides. This form is commonly known as complex carbohydrates and includes starch, cellulose and glycogen. Starches are made up of multiple glucose units bonded together and are “plant sugars” produced by all green plants as an energy source. Common sources of starch are potatoes, wheat, corn and rice. Cellulose forms the structural components in plants and is relatively indigestible in humans – fibre is a form of cellulose. Most starches are considered medium-to-slow-digesting, however, exceptions exist, one which is waxy maize. The reason waxy maize absorbs so quickly is that it is a modified high-molecular-weight cornstarch that has los osmolality, which enables it to bypass the stomach a d het absorbed in the small intestines (causing a rapid rise in blood glucose).
The Glycemic Index
A common misconception is that all simple carbohydrates are fast sugars and all complex carbohydrates are slow sugars. This is definitely not the case. In fact, some complex carbohydrates (like maltodextrin) raise blood sugar and insulin levels rapidly, whereas a simple sugar like fructose has minimal impact on blood glucose. The variation is exactly why the glycemic index was created – to help you understand how different carbohydrate sources impact blood sugar. Using this tool is quite simple – all carbohydrate foods are ranked on a scale relative to glucose (a fast sugar, rated 100). Anything lower than 100 impacts blood sugar less than glucose and anything higher impacts it to a greater degree. One important point to note is that fats, fibre and, in some cases, proteins can significantly slow the speed at which fast (high-glycemic index) carbs elevate blood glucose. Keep this in mind when employing the strategies outlined next.
Carbohydrates and Bodybuilding Carb-Based Muscle-Building Strategy
There is an abundance of scientific research supporting carbohydrate supplementation for muscle building. After exercise, muscle glycogen stores are depleted and insulin sensitivity is greatly increased, thus proving the perfect opportunity to spike by ingesting fast carbohydrates like dextrose, maltodextrin or waxy maize. Not only does the boost in insulin increase glycogen repletion, but it also serves to carry amino acids and nutrients into damaged muscle cells. Several studies indicate that post-training carbohydrate and protein supplements boost the anabolic response, augment recovery and promote increased gains in lean mass.
To take advantage of these muscle-building benefits, you should drink a post-workout shake containing a 2:1 ratio of high-glycemic index (fast) carbohydrates and fast-absorbing protein. The best combination is dextrose or maltodextrin and whey protein hydrolysate or isolate. Individuals who are sensitive to dextrose or maltodextrin can use waxy maize as an alternate fast-carb source. If you opt for waxy maize, just make sure to take it 15-20 minutes before your protein powder, as its impact on blood sugar may be slowed when taken at the same time as protein. In any case (depending on your body mass), you should strive to ingest approximately 60-100 grams of fast-absorbing carbs and 30-50 grams of fast-absorbing protein as soon as you finish working out. In general, you should aim to consume 1-1.5 grams of protein per pound of bodyweight per day (divided into six doses throughout the day, with one being 30 minutes prior to training and one being immediately after training).
Carb Loading
Carb loading in bodybuilding is primarily used as a strategy to make muscles look fuller and skin appear tighter while onstage, during a photo shoot or whenever you want your physique looking its absolute best. There are numerous diet and workout strategies used for carb loading in bodybuilding, but the common goal among all approaches is to create an environment of glycogen super-compensation in skeletal muscle. This state is achieved by depleting glycogen stores by high-repetition, long-duration workouts for days under carbohydrate restriction. Once carbohydrate depletion is achieved, the diet switches to short-term, high-carbohydrate intake, during which the body restore glycogen in muscle to a higher level than before depletion. From a performance standpoint super-compensation provides more glycogen for subsequent exercise bouts, but (important for bodybuilding) it also results an increase in muscle cell volume (cell volumisation). This boost in cell volume occurs because each molecule of glycogen takes four molecules of water into the cell, resulting in less subcutaneous (under the skin) water and fuller-looking muscles, which give the body a leaner/harder appearance.
Here is an example of carb-loading strategy: For 3-5 days, deplete muscle glycogen stores by decreasing your carbohydrate intake by 50% or more (replace calories by increasing your fat intake) and train using full-body, high-rep workouts. After glycogen depletion, double your original carb intake for the three days preceding your competition, photo shoot or special event. Since each individual responds differently to carb loading, you should experiment with this strategy in the off season to know exactly how many days you need to deplete/super-compensate glycogen and look and feel your best.
Carb Cycling
This is a relatively new strategy that aims at maintaining or building lean mass while losing body-fat, as it combines the ababolism-boosting benefits of carbohydrate ingestion and the fat-burning advantages of low-carbohydrate diets. In a quest to get lean, many nutrition plans are centered on low-carb strategies to force the use of body-fat as fuel. However, there are theories suggesting that staying on a low-carb-diet for extended periods can lead to a decline in leptin levels. Leptin is a hormone that staves off hunger while simultaneously keeping your metabolic rate elevated. By going through alternating periods of low-carb and high-carb dieting, you can prevent drops in leptin levels, maintain hunger control and ensure your metabolism stays revved.
Carb cycling also provides a psychological advantage over strict low-carb diets. Knowing you will be able to eat carbs again in a few days makes getting through the low-carb days much more manageable. Another problem with strict low-carb diets is that they force you to limit fresh fruit and whole grains, two food sources that provide a number of health pulses like antioxidants and phytonutrients.
As you can see, carbs serve a major role in bodybuilding, from bulking up to the final touches in your contest preparation. The key to using them effectively is to have a basic understanding of how they affect the body based on ingestion timing, amount and impact on blood glucose.
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