1 Triathlon, 100lbs Tree & 10kg of Meat
On the 12th of November I completed an Olympic-distance triathlon carrying a 100-lbs tree on the island of Nevis. A strange way to spend a Saturday I know, but the reason for my newly invented sport was to bring global attention to the island’s pioneering advancements in green energy whilst at the same time exploring the (perceived) limits of the human body.
Now I won’t lie, it wasn’t fast and it wasn’t easy.
During a 1.5km swim, 40km bike ride and 10km run my body took a battering and when I crossed the line it was in need of much rest, recuperation and quality protein. Now the first 2 are perhaps obvious, but very few people understand how the latter can profoundly impact the rate at which your body repairs and recovers.
Allow me to explain and detail exactly why when I arrived back from the Caribbean I ensured my cupboards and kitchen were full of protein bars, vitamin supplements and over 10kg of quality meat.
At the risk of stating the obvious to the carnivores reading this, protein is a macronutrient that’s used by the body to repair and regrow. The Journal of Sports Sciences states that, “A considerable amount of evidence has accumulated during the past 15 years which indicates that regular exercise does in fact increase protein needs.”
How much? Well this is still open to debate, but according to the same study, “Current evidence suggests that strength or speed athletes should consume about 1.2g to 1.7g of protein per kg of body weight per day.” Understand this basic nutritional law ― and then understand the following more intricate food-themed magic ― and your kitchen becomes a muscle-building haven laced with bacon, poultry and steak.
In my last article I stated that, not all protein is created equal.
Why? As far back as 1955 the British Journal of Nutrition was analysing the biological value of protein, a measure of the proportion of absorbed protein we take from a particular food and actually eat, digest and use. Basically, it’s not about the food we eat. It’s the food our bodies assimilate.
On the scale of biological value (which goes up to 100) whey protein tops the chart with 96. Next, chicken and eggs both come a close second with 94, and beef is rated a respectable 74. There are many other factors to take into consideration (fat content, amino profile, digestive efficiency and more), but for now understand not all protein is same. Yes, the cheapest protein might be good for your wallet, but maybe not your muscles. Which is exactly why my Athleat order contained the following:
– 3 x 8oz Grass Fed Beef Sirloin Steaks
– 2 x 454g packs Grass Fed Beef Steak Mince
– 10 x 8-9oz Free Range Chicken Breasts
– 1kg x Outdoor Bred Pork Streaky Bacon
– 1 x 1.5kg Grass Fed Lamb Short Saddle Roast
What’s on the menu this month?
Well I’ve called upon the expertise of Chief Carnivore at Athleat (shout out to Lee Harrison) to order a random collection of meats to trial, all whilst I explore the benefits of mixing up your meat and altering your body’s amino supply. Too often people rely on one source, which is why in December I will be going on a journey of edible exploration.
*One of those silly disclaimer thingy’s > Athleat has no affiliation with THE PROTEIN WORKS™ nor do we endorse them specifically. Ross does, and therefore we are more than happy to give him some links through to the Protein Works website 🙂
