The Core Diet Blog

The following content was provided by Registered Dietitian, Jaime Windrow.

One of the first things that I ever learned, while studying for my undergraduate degree, was that food should not be labeled into categories of good and bad. Also, to avoid the term "junk food", when referring to foods that can be considered, shall we say, not quite as healthy as other available options. The message was quite clear: "Everything in moderation" However, in this day and age, I think that we can all agree that when it comes to food, our moderation needs some moderation!

The following content was provided by Registered Dietitian, Amanda Cassell.

Nothing says indulgence like a nice, big order of french fries, sprinkled with plenty of salt, and dipped into a big pile of ketchup. Mmmm!!!! Or, perhaps a big gooey slice of cheese pizza? Wonderful for your taste buds, but not so good for your sodium levels. If you've been trying to cut back on your sodium intake, with just a pinch of table salt on your baked potato and a dash on your scrambled eggs, be advised that a pinch here and a dash there can quickly add up to unhealthy levels!

There are always many trends in nutrition, but the one currently gaining momentum is a return to softer claims by food companies and manufacturers, and a revisited focus on inherent nutrition. The trend is away from trends. This shift is multi-factorial, and who could say which factor is most important. Our modern world produces food lacking in minerals, vitamins, fiber, enzymes, and antioxidants. Fortunately, our culture is starting to evaluate our food supply, including, additives that we can't read, pesticides that may be harmful, antibiotics wreaking havoc through the food chain, added hormones that may be linked to altered hormones and development in humans, carcinogenic food stuffs (and yes, food stuffs is the name given to something that may be eaten, but does not retain enough of its' original wholesomeness to be referred to as food), fruits and vegetables with decreased nutrients because of unrotated crops or overplanting on depleted soils, or with many travel miles that may allow for increased oxidation, or worse, a chemical agent to delay ripening… to name a few.

The following content was provided by Registered Dietitian, Jaime Windrow.

It seems like just yesterday that I was writing about the coming of Spring! But, now with the turn of Summer, that can only mean one thing…race season! There used to be a time, not too long ago, when triathlon race season didn't kick-off until the end of May. With the continued growth of this sport, you can find a race pretty much any weekend of the year. These days, even as early as June, many athletes have already competed in their "B" races and are prepping for the big A-race! As a nutritionist and a coach I see some common trends that go hand in hand with this pattern.

Variety is the spice of life they say, but yet, I've had a salad for lunch 5 out of 7 days for the last three years. Some people pass me by at the salad bar on their way to the burger line and comment on my healthy choice, but is it?

The following content was provided by Registered Dietitian, Amanda Cassell.

I can remember it like it was yesterday. A warm and humid day in April, sweat running down my face, taking each step in stride and longing for the finish line of the Country Music Marathon. However, if you were to search for my results from that year, they would not exist.

The following content was provided by Registered Dietitian, Rachel Baker.

Like most triathletes, you've spent the weekend beating yourself up; a five hour bike on Saturday, followed by a 40 minute transition run. Your Sunday called for a long run of about two hours with an hour recovery ride. You're cooked. Your legs are toast. You've downed your recovery drink and now all you want to do is scarf down a burger and fries - veggies schmeggies! Not so fast!

The following content was provided by Registered Dietitian, Jaime Windrow.

Each and every year, springtime provides an opportunity to shift towards fresh and clean living. With the change in season, many schedule an annual house cleaning. But, spring is also a great time to "cleanse" the body. A little spring-cleaning of our diet can go a long way towards a faster season of training and racing, as well as healthier living. Who couldn't use a little of that?

Anthropometrics, the measurement of the human individual for the purposes of understanding human physical variation, can be excellent tools for athletes to help achieve a sport specific body composition. Individual sports may have optimal metrics so that strength is not a limiter or present in excess and either ultimately hamper the athletes' performance, not enhance it.

The following content was provided by Registered Dietitian, Jaime Windrow.

We have now officially entered the beginning of cold season just as we are all about to ramp up training for 2011. So, I decided to read some research on how to keep athletes healthy while commencing training in the colder months.

This writing discusses that tough time of year when many athletes take a bit of downtime from their training and are tempted by nutritional pit falls.

After a recent trip to the supermarket, I wondered if spending double for my wild salmon was a worthwhile investment. I remember reading a few articles many years ago when salmon hit the Top 10 List dissuading folks from purchasing farm raised salmon for a multitude of reasons, but surely we have addressed these issues by now…or have we?

The following content was provided by Registered Dietitian, Leslie Why.

I would love to claim this one as my own but at some point, somewhere along the line, I tore it out of a triathlon, running or cycling magazine and didn't jot down the very noble creator of this dish. So if you're looking for a warm hearty meal to share with your family (and that is true to The Core), this one will knock your socks off with all its nutritional benefits AND taste.

The following content was provided by Registered Dietitian, Rachel Baker.

My posts have been seasonal as of late, so what better way to continue the trend, than by focusing on another fall "favorite"… the flu. Yes folks, its flu season once again. Are you washing your hands regularly? Have you gotten your flu shot yet? Sure, a quick stab (ouch!) in the arm and a sore bicep for a week can help ward off the dreaded "bug", but what can you do from a nutrition stand point to prevent spending your winter with a box of tissues in hand?

As we approach the off-season, conveniently coinciding with the holiday season, the tendency to forego strict nutrition and loosen up is understandable. We've all worked hard and sacrificed for the passion of sport. The time is now to celebrate our accomplishments and live it up! Cereal parties, pancakes and Halloween candy (if you haven't read Rachel's latest bog, check out which treats may trick you) are the perfect choices now that training and competing are wrapped up. Well…(insert audio of needle scratching across the vinyl here)…not so fast.

The following content was provided by Registered Dietitian, Rachel Baker.

Grass fed Beef….What is it? Why should I care? Read on and find out!

Yes it is true. Cows like grass. They love it fresh but they will take it dried as well and they have the digestive system to handle it, four stomachs in all, pretty great stuff.

The following content was provided by Registered Dietitian, Rachel Baker.

Fall is my absolute favorite season! The color of the leaves, the crispness in the air, great temperatures for long runs and rides… it's the perfect time of year! Now that I've dug my most comfy sweater and slippers out of the box in my basement, it's time for another of my fall favorites: cooking (and eating) soups, stews, and chili. Or as I like to call them, "stoups"!

It's almost Memorial Day weekend which is the start of summer and the start of cookout season. I used to always struggle with what to bring when Jesse and I were invited to family or friends for a cookout during the summer.