Strength and Conditioning Blog
Blog about all things S&C and what i am working on in general
Friday, 21 January 2011
Good Books
Wednesday, 15 December 2010
Himalayan Rock Salt and Sole
I am referring to the wonderful Himalayan Rock Salt which originates from the primal seas of years gone by, where life originally began.
As long as you are drinking enough water then salt is essential for the bodyt to maintain blood chemistry, balance water content in blood and cells, aid digestion and allow our nervous system to function properly.
The best way to take in the profound health benefits of this amazing product is through drinking sole (pronounced so-lay).
So what is sole?
Basically when salt combines with purified water there ions become hydrolzed which creates new structures. The minerals are now sm,all enough to be able to pass into your bodies cells which if you think about it is pretty important, why take something if your body can't absorb it?!
Sole will also make your body more alkaline which we now know is so important to all round health and long term health in particular. The human body depends upon 84 of the known 106 elements to maintain optimum health and Himalayan pink crystal salt contains ALL 84 minerals, the 5 essential minerals all trace minerals. Add in that these minerals are then ionized in water by making sole and so are they are then readily absorbed and utilized by the cells in your body.
What minerals and elements does our body need?
- 5 essential (major) minerals: calcium, magnesium, phosphorus, potassium, and sodium.
How To Make Sole
Put the lid on and leave for 24hrs for the crystals to dissolve. Once they have dissolved, then add some more and leave them again, up until such time that the crystals stop dissolving and sit as sediment at the bottom.
At this point the solution is fully saturated at 26% rock salt and ready for consumption.
Take 1 teaspoon in filtered water every morning in a glass before breakfast. This is enough minerals for around 24 hours unless you are training and sweating alot in which case you may wnat to drink more.
Try it and feel more energetic throughout the day and hey its so cheap too!!
Tuesday, 14 December 2010
S&C or Personal Training for Health Benefits?
Sunday, 12 December 2010
Specificity and S.A.I.D
I like some of the cross fit/circuit training ideas and training modalities and think that they may have an excellent place within some sports conditioning programs. In my opinion this type of training or more specifically, always training to fatigue, whether it is in the gym during a strength training session or out on the field doing conditioning training has become all too common in sports such as rugby. Any monkey can make people tired but that is not the goal in physical training is it?! We are trying to create specific adaptations within the athletes to improve performance and prevent injury.
The SAID (Specific Adaptation to Imposed Demand) principle is one of the most basic principles in sports science and means that when the body is placed under a stress, (i.e: possibly a strongman session) it will adapt to that specific task. This is the basis of specificity and by no means should ALL training be based around this principle alone but I think it is often overlooked in programming. Remember, your body will try to become better at exactly what you do in your training.
This information impacts on areas such as metabolic adaptation, neuromuscular adaptation and also motor learning and skill development. Bill Knowles talked recently about a great book called "The Talent Code" which I would recommend to any exercise professional writing programs and more specifically coaching other people. The book talks about the importance of deep practice learning and about the laying down of myelin on our neural pathways. Without spoiling the book for you, the importance of practicing perfect technique cannot be over emphasized and then working as specifically to the movements in our sport then the book tells us that the more we continually practice this way the more we will improve. Bill Knowles also came out with a great saying, "if you can't slow it down then don't speed it up" and this sums up the importance of exercise technique perfectly.
In sports such as rugby there is plenty of research in both union and league detailing energy and metabolic demands of competition and also some excellent data detailing the type of work that each position demands in the modern game. This is absolute gold for planning the training of athletes and should not be overlooked in favour of solely empirical evidence unless you are very experienced and have ridiculous mathematical skills whilst watching games and competition, giving you an ability to calculate work to rest ratios. This should be the basis of conditioning programs and so for example, Grant Duthie has done some excellent research showing us that, “training should focus on repeated brief high-intensity efforts with short rest intervals to condition players to the demands of the game and that training for the forwards should emphasise their higher work rates in the game, while extended rest periods can be provided to the backs.” Sports Medicine, Volume 33, Number 13, 2003, pp. 973-991(19). The differences between forwards and backs are stark in rugby union and they should be conditioned that way. Backs needs to be capable of skills such as sprinting after a kick or making a break and they then inevitably getting a longer break enabling them to recover before repeating. Forwards have shorter rests but importantly shorter skills demands and so sending a forward for a 3 mile run will do little to improve his performance whereas asking him to do 10-20m sprints with short rest in between may well be more effective at mimicking working between rucks in rugby. Work to rest ratios become crucial to this part of planning and the closer these mimic game demands the better.
Anybody can make people tired without even thinking about it but making performance changes is different and requires both a detailed needs analysis and a sound physiological knowledge to be able to program effectively.
Wednesday, 1 December 2010
Building a Solid Base
Tuesday, 23 November 2010
Why Buy Food Locally?
Recently, a fish farm that supply national supermarkets was fined and fish recalled when it was discovered that the fish were being fed recalled dog food. So what is not good enough for your dog to eat ends up becoming the building blocks that create you?! Terrific.
90% of the products in supermarkets come in some kind of container and in order to preserve the way they look for longer and so that you will buy them, they are loaded with preservatives (chemicals that kill bacteria). The other 10% of edible foods, fish, meat and dairy can also be put through some very unnatural steps to keep them looking fresh! For example Tesco gets to choose the colour of their ‘fresh’ salmon fillets before they are dyed!!
Imported foods have to be transported and in the process of getting them from field, farm, or some far and distant ocean to your plate, your food is exposed to a chemical mix that includes fertilizers, pesticides, and insecticides (to kill the bugs that might compete for the food), hormones (to fatten animals faster or make them produce more milk), and antibiotics (to prevent animals with weak immune systems from getting infected). It goes through invisible processes like radiation (X-raying to eliminate bacteria, which also kills nutrients), pasteurization (extreme heat to kill pathogens—along with helpful enzymes), hydrogenation (altering fats and oils to make them shelf stable, a condition that harms your own cells when you eat them), and even cosmetic procedures like waxing (to make the fruits look nicer in the supermarket).
As a test that I do at home, buy two chickens, one free range and one of those cheap ready done ones from the supermarket. Now when you take the meat from them look at how easily the bones break on the ready cooked one. This is because they very rarely get to stand up, never mind walk, run or fly and so their bone density is very low. Also look at how weak the tendons are on them, the meat falls off the bone whereas with free range birds it os difficult to get the meat from the bones.
Water and Hydration
WATER
Water constitutes about 75% of our muscle tissue, 22% of bones, 74% of your brain, 25% of fatty tissue and works within every single cell in the body to transport nutrients and remove waste products. It regulates body temperature allowing heat to evaporate from the skin in the form of sweat. Put simply, the body breaks down without adequate fluid! When we are dehydrated, blood becomes thicker so the body must work harder to transport it to the brain so we lose concentration and feel fatigued.
It is also important to note that too much water is detrimental to performance. The latest research from the American College of Sports Medicine and USA Track & Field says that thirst is an appropriate guide as to when fluid replacement should be commenced. This means drink when you feel your body needs it and stop when you feel satisfied. From this point on in your session consume water regularly.
Bottled water has nudged past milk to become the second most-consumed commercial drink in the country. Due to this there are purified, fortified, enhanced, flavoured waters and more and so it’s worth considering which type is best. I would say simple bottled is best wherever possible and this is due to the endless amounts of research detailing contaminants in tap water and realistically it varies region to region so much that I couldn’t hazard a guess at the quality we drink daily.
Hydration after Exercise
· Weigh yourself before and after training.
· Drink 500-600ml water for every 1 lb lost. You can include your water used for mixing the recovery drinks and protein.