Running Nutrition

Excess carbohydrates are burned as heat through thermogenesis. The metabolic rate rises while the cells build glycogen, which releases heat (burns calories)

The increase in insulin's sensitivity (efficiency) of eating MORE sugar exceeds any blood sugar-raising effect from consuming more carbohydrates.

It has been proven that diabetics do better on a high carb/high sugar diets than the opposite.

Think about this real logically.

The lowest levels of obesity in the world are found in countries where the diets almost exclusively consist of starchy carbs...Asia, Africa, Mexico, Peru.

The rice-eating Japanese, Koreans, and Vietnamese are probably eating their bodyweight in carbs everyday they are not even overweight nevermind obese.

Japanese have some of the lowest obesity rates in the world..Ireland and Westerners do not.

Westerners are doing exactly what you are doing on this thread. Calories in versus Calories out, Oh carbs turn to sugar and sugar turns to fat, excess carbs make you fat, Keto diet is the way eat all the bacon you want, paleo for the win bro.

Westerns with all their diet fads and shite are the fattest on the planet.

Carb the **** up like the Kenyans...simple as that

I know what you mean, I'm a chef and I've even met chefs that don't know the difference.

Baking powder is a product. It contains a raising agent and an acidic ingredient, bicarbonate soda and cream of tartar.

Bicarbonate soda is pure sodium carbonate, it produces a gas when you add something acidic.

For example if you're making scones with baking powder then milk will do.

If you're using bicarbonate soda only, then you'll need buttermilk to help them rise.

This is also why you add vinegar to bicarbonate soda when using it as a cleaning agent

I think! 😁

How was the bread, texture, taste?

Just put one in the oven. Thought it was a bit dense too going in. Will report back!

Thanks for that explanation.

The bread is gorgeous. Nice and crispy crust, but really soft, yet light bread. Not at all dry - gorgeous texture, really fresh. When I toast it and put butter on it, it almost melts in the mouth! Am having it with avocado and a small bit of salt in the mornings, it is lovely.

May I ask - it might be a stupid question but I used Glenisk live natural yoghurt in it, which is significantly more expensive than the lidl brand natural yoghurt. I've no problem paying for the live yoghurt, but if I am cooking it am I wasting my money?

Thank you

‘Ed’s Bread’

Very happy with mine. Looks and tastes great! I used Lidl Greek-style natural yoghurt. The mixture felt a little on the thick side to me but the result was great. Might leave it in the oven for another few minutes next time, a tiny bit doughey at the bottom, but that’s nitpicking. Thanks Ed.

Glenisk would definitely be a needles extravagance in the bread IMO, better enjoyed on its own.

You're right about pushing the bread down. Soda bread , unlike yeast bread, benefits from being handled as little as possible. Beat the wet ingredients all you like, mix the dry all you like but when you mix the two do it as little and as lightly as possible.

@Murph_D that's a good looking loaf👍

I too got in on this porridge bread action, lovely to have after my run this morning! What's next month's recipe Ed?!

Great to hear!

Staying on the theme of porridge and bicarbonate soda, the first recipe I think of is Anzac biscuits. It's a recipe I was introduced to while working in NZ around Anzac Day. There's a great history behind them but they are also very nice biscuits.

I'm not professing them as super healthy but they're certainly better than anything from a packet and very easy made.

I'll post a recipe up shortly.

^

I cook something very similar to this every week and it delish! Even better with a cold beer 😋

He's featured on a few episodes of "Pushing Limits" podcast. Those episodes are worth listening to alright.

You don’t need to fuel in a half marathon unless you’re running a good bit over 2 hours. Eat well throughout race weekend and a good breakfast should see you through.