In the spirit of ideas worth spreading, TEDx is a program of local, self-organized events that bring people together to share a TED-like experience. At a TEDx event, TEDTalks video and live speakers combine to spark deep discussion and connection in a small group. These local, self-organized events are branded TEDx, where x = independently organized TED event. The TED Conference provides general guidance for the TEDx program, but individual TEDx events are self-organized.* (*Subject to certain rules and regulations)
In the first half of the episode, Bea talks to Prof. Dr. Peter Seeberger, a managing director at the Max Planck Institute for Colloids and Interfaces, about carbohydrate-based vaccines.
Peter talks about how the research he has done for the past 27 years led to the development of a tool for the automated synthesis of carbohydrates. He talks about creating the synthesizer even when people did not believe that it could be possible, and explains how the synthesizer can be used in a variety of chemical fields, for example, in creating synthetic carbohydrate-based vaccines.
Peter explains the history of vaccines, talks about their development and how it has changed through the years, and also discusses the future of the field of vaccines, both with regard to the design of synthetic vaccines and the growing animal market.
Peter also talks about the spin-off companies and currently used vaccines that the research in his laboratory has resulted in.
In the second half of the episode, Bea continues her conversation with Prof. Dr Peter Seeberger, a managing director at the Max Planck Institute for Colloids and Interfaces, about carbohydrate-based vaccines.
They talk about the current vaccine market and its future potential, the traditional field of vaccinology, and the obstacles one faces when trying to introduce change to an established product market.
Peter talks about developing antibodies and using them in creating cancer vaccines, and the different tasks involved in designing the vaccines for treatment and prevention, i.e. for cancer patients versus for the general population.
Peter talks more about the companies that have been founded by his lab, about the successes, the failures, the lessons learned along the way, and the opportunities that such start-ups offer to make new tools available for a larger population and to expand a research field.
Peter and Bea also discuss how recent years have shown the fundamental importance of chemistry in all areas of our lives.
Learn more about Prof. Dr. Seeberger’s lab and research here: https://www.mpikg.mpg.de/en/bs and https://www.peter-seeberger.de
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What is the relationship between eating carbohydrates and gaining weight? The relationship between these two is actually much more straightforward than you may think! Our video explains the relationship between eating carbs and gaining weight, and how exactly this happens within the human body. We review the actions of insulin and how it plays a part in both weight gain and loss. Our video defines for you the types of carbohydrates that are available for consumption, and how it is that eating better carbs had to help you improve your health and lose weight naturally. Written by endocrinologist Dr. Christopher Palmeiro and produced by Doctablet®
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Chapters
0:00 Introduction
0:49 Can you lose weight on a low carb diet?
1:32 Is a low carb diet safe?
The low-carb diet trend has been around for decades and has gained immense popularity in recent years. These diets typically involve reducing the intake of carbohydrates, such as bread, pasta, and sugary foods, and increasing the intake of protein, healthy fats, and non-starchy vegetables. Many people follow this diet in the hopes of shedding those extra pounds and achieving their health goals. However, before jumping on the low-carb bandwagon, it’s important to understand the truth about these diets and whether they are really effective for weight loss and overall health.
According to nutritionists, low-carb diets can be effective for weight loss, but they may not be suitable for everyone. The key is to find the right balance of nutrients and to choose healthy, whole foods. It’s also important to remember that weight loss is not just about what you eat, but also about exercise and overall lifestyle habits. Therefore, it’s important to consult with a healthcare provider before starting a low-carb diet or any other weight loss program to ensure that it’s safe for you and to get personalized recommendations.
Some people find that a low-carb diet helps them lose weight quickly, but others may experience negative side effects such as fatigue, constipation, or bad breath. Additionally, low-carb diets can be difficult to sustain in the long term, leading to weight regain once the diet is abandoned.
However, low-carb diets have been shown to have some health benefits beyond weight loss. They can improve blood sugar control and reduce the risk of certain diseases such as heart disease, type 2 diabetes, and metabolic syndrome. Nonetheless, it’s important to ensure that you’re getting all the essential nutrients and to choose foods that work for your body and lifestyle.
In conclusion, the truth about low-carb diets is that they can be effective for weight loss and have some health benefits, but they are not a one-size-fits-all solution. The key is to find a healthy balance of nutrients and to choose foods that work for your body and lifestyle. By making informed choices and taking a holistic approach to weight loss, you can achieve your health goals and feel your best. Video Rating: / 5
Xylitol is a naturally occurring sugar alcohol used in many products from chewing gum to protein powders. Unlike artificial sweeteners, xylitol does not have toxic break down products, and is generally well tolerated.
In animals, especially dogs, xylitol can be very dangerous as it may trigger the secretion of insulin, dropping blood sugars to dangerous levels. In humans this is not the case.
We should still use even naturally occurring sweeteners in moderation only. We are not meant to consume huge amounts of these.
We also have to keep in mind that sugar alcohols do have some caloric value. In general, I recommend to count them as 1/2 carb, so 10g xylitol = 5g carbs.
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Ultimate Guide to Low Carb Sweeteners | Blood Testing | Be Sure to Avoid These 3!!
Ultimate Guide to Low Carb Sweeteners | Blood Testing | Be Sure to Avoid These 3!!
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(USMLE topics) Structure of monosaccharides, disaccharides and polysaccharides. Digestion of carbs. Glucose metabolic pathways. This video also answers common dietary questions such as: what is the difference between simple and complex carbohydrates? what is fiber? why we need fibers? why high-fructose corn syrup is bad for your health?…
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Carbohydrates are biomolecules that consist of carbon, hydrogen and oxygen. Carbohydrates play crucial roles in living organisms.
Carbohydrates are made of base units called monosaccharides. Monosaccharides consist of a carbon chain with a hydroxyl group attached to all carbons except one, which is double-bonded to an oxygen. This carbonyl group can be in any position along the chain, forming either a ketone or an aldehyde.
Monosaccharides exist in open-chain form and closed-ring form. The ring forms can connect to each other to create dimers, oligomers and polymers, producing disaccharides, oligosaccharides and polysaccharides. Examples of disaccharides: sucrose, maltose, and lactose. Common polysaccharides include glycogen, starch and cellulose, all of which are polymers of glucose. Their differences arise from the bonds between monomers. Glycogen and starch: monomers are bonded by alpha-linkages. Some monomers can make more than one connection, producing branches. Starch in food can be digested by breaking alpha bonds, with the enzyme amylase.
Cellulose, the major structural component of plants, consists of unbranched chains of glucose bonded by beta-linkages, for which humans lack the enzyme to digest. Cellulose and other non-digestible carbohydrates in food do not supply energy, but are an important part of human diet, known as dietary fibers. Fibers help slow digestion, add bulk to stool to prevent constipation, reduce food intake, and may help lower risk of heart diseases.
Digestion of starch starts with amylase in the saliva and continues in the small intestine. Sucrose and lactose are hydrolyzed by intestinal enzymes sucrase and lactase. Simple sugars are then transported in the bloodstream to tissues.
Foods rich in simple sugars deliver glucose to the blood quickly, and can be helpful in case of hypoglycemia, but regular diets of simple sugars produce high spikes of glucose and may promote insulin insensitivity and diabetes. Complex carbohydrates take longer to digest and release simple sugars. Eating complex carbohydrates helps dampen the spikes of blood glucose and reduce diabetes risk.
Glucose is central to cellular energy production. Cells break down glucose when energy reserves are low. Glucose that is not immediately used is stored as glycogen in liver and muscles. Glycogen is converted back to glucose when glucose is in short supply.
Energy production from glucose starts with glycolysis, which breaks glucose into 2 molecules of pyruvate. Glycolysis involves multiple reactions and is tightly regulated by feedback mechanism.
In the absence of oxygen, such as in the muscles during exercise, pyruvate is converted into lactate. This anaerobic pathway produces no additional energy, but it regenerates NAD+ required for glycolysis to continue.
When oxygen is present – cellular (aerobic) respiration – pyruvate is degraded to form acetyl-CoA. Significant amounts of energy can be extracted from oxidation of acetyl-CoA to carbon dioxide, by the citric acid cycle and the following electron transport system. When present in excess, acetyl-CoA is converted into fatty acids. Reversely, fatty acids can breakdown to generate acetyl-CoA during glucose starvation.
When blood sugar level is low and glycogen is depleted, new glucose can be synthesized from lactate, pyruvate, and some amino-acids, in gluconeogenesis.
Fructose feeds into the pathway at the level of 3-carbon intermediate, and thus bypasses several regulatory steps. Fructose entrance to glycolysis is therefore unregulated, unlike glucose. This means production of acetyl‐CoA from fructose, and its subsequent conversion to fats, can occur unchecked, without regulation by insulin.
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Chapters
0:00 Introduction
0:55 Uses of carbohydrates
1:44 Health benefits
2:17 Nutrition
3:02 Risks
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula Cm(H2O)n (where m may or may not be different from n). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g. formaldehyde and acetic acid).
The term is most common in biochemistry, where it is a synonym of saccharide, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecular weight) carbohydrates, are commonly referred to as sugars. The word saccharide comes from the Ancient Greek word σάκχαρον (sákkharon), meaning “sugar”. While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose, which was originally taken from glucose, from the Ancient Greek word γλεῦκος (gleûkos), meaning “wine, must”, and is used for almost all sugars, e.g. fructose (fruit sugar), sucrose (cane or beet sugar), ribose, lactose (milk sugar), etc.
Carbohydrates perform numerous roles in living organisms. Polysaccharides serve as an energy store (e.g. starch and glycogen) and as structural components (e.g. cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (e.g. ATP, FAD and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development.
Carbohydrates are central to nutrition and are found in a wide variety of natural and processed foods. Starch is a polysaccharide. It is abundant in cereals (wheat, maize, rice), potatoes, and processed food based on cereal flour, such as bread, pizza or pasta. Sugars appear in human diet mainly as table sugar (sucrose, extracted from sugarcane or sugar beets), lactose (abundant in milk), glucose and fructose, both of which occur naturally in honey, many fruits, and some vegetables. Table sugar, milk, or honey are often added to drinks and many prepared foods such as jam, biscuits and cakes.
Cellulose, a polysaccharide found in the cell walls of all plants, is one of the main components of insoluble dietary fiber. Although it is not digestible by humans, cellulose and insoluble dietary fiber generally help maintain a healthy digestive system by facilitating bowel movements. Other polysaccharides contained in dietary fiber include resistant starch and inulin, which feed some bacteria in the microbiota of the large intestine, and are metabolized by these bacteria to yield short-chain fatty acids. Video Rating: / 5
This video shows Dr. Evan Matthews explaining how exercise intensity impacts the proportion of metabolic substrate that is carbohydrates vs fats. Also described in this video is why “fat burning zone” is not that useful. This video is part of a series of videos that will cover exercise metabolism. The playlist to that series is listed below.
Exercise Metabolism Playlist
Exercise Physiology Teaching Current Edition Playlist
Learn the basics of bioenergetics by watching my Bioenergetics Playlist
Videos in the Exercise Metabolism Playlist to check out:
Oxygen Deficit and Excess Post Exercise Oxygen Consumption EPOC – VO2 Kinetics
Exercise Duration and the Primary Energy Pathway – Exercise Metabolic Transitions
Exercise Intensity and Fuel Selection – Carbohydrates vs Fats
Aerobic Capacity (VO2max) and Anaerobic Thresholds
Lactate Removal and Use – Delayed Onset of Muscle Soreness
Measuring Energy Expenditure of the Body – Direct and Indirect Calorimetry and Oxygen Consumption
Making Sense of Oxygen Consumption Terminology
Respiratory Exchange Ratio (RER) Explained
Link to Dr. Evan Matthews website.
https://sites.google.com/site/evanmatthewseportfolio/home Video Rating: / 5
Carbohydrate from Wikipedia: https://en.m.wikipedia.org/wiki/Carbohydrate
===Introduction===
A carbohydrate (/kɑːrboʊˈhaɪdreɪt/) is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula Cm(H2O)n (where m may be different from n). This formula holds true for monosaccharides. Some exceptions exist; for example, deoxyribose, a sugar component of DNA,[1] has the empirical formula C5H10O4.[2] The carbohydrates are technically hydrates of carbon; structurally it is more accurate to view them as aldoses and ketoses.
The term is most common in biochemistry, where it is a synonym of “saccharide”, a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecular weight) carbohydrates, are commonly referred to as sugars.[3] The word saccharide comes from the Greek word σάκχαρον (sákkharon), meaning “sugar”.[4] While the scientific nomenclature of carbohydrates is complex, the names of the monosaccharides and disaccharides very often end in the suffix -ose, as in the monosaccharides fructose (fruit sugar) and glucose (starch sugar) and the disaccharides sucrose (cane or beet sugar) and lactose (milk sugar).
Carbohydrates perform numerous roles in living organisms. Polysaccharides serve for the storage of energy (e.g. starch and glycogen) and as structural components (e.g. cellulose in plants and chitin in arthropods). The 5-carbon monosaccharide ribose is an important component of coenzymes (e.g. ATP, FAD and NAD) and the backbone of the genetic molecule known as RNA. The related deoxyribose is a component of DNA. Saccharides and their derivatives include many other important biomolecules that play key roles in the immune system, fertilization, preventing pathogenesis, blood clotting, and development.[5]
They are found in a wide variety of natural and processed foods. Starch is a polysaccharide. It is abundant in cereals (wheat, maize, rice), potatoes, and processed food based on cereal flour, such as bread, pizza or pasta. Sugars appear in human diet mainly as table sugar (sucrose, extracted from sugarcane or sugar beets), lactose (abundant in milk), glucose and fructose, both of which occur naturally in honey, many fruits, and some vegetables. Table sugar, milk, or honey are often added to drinks and many prepared foods such as jam, biscuits and cakes.
Cellulose, a polysaccharide found in the cell walls of all plants, is one of the main components of insoluble dietary fiber. Although it is not digestible, insoluble dietary fiber helps to maintain a healthy digestive system[6] by easing defecation. Other polysaccharides contained in dietary fiber include resistant starch and inulin, which feed some bacteria in the microbiota of the large intestine, and are metabolized by these bacteria to yield short-chain fatty acids.[7][8]
===Contents===
Terminology
Structure
Division
Monosaccharides
Classification of monosaccharides
Ring-straight chain isomerism
Use in living organisms
Disaccharides
Nutrition
Classification
Health effects of dietary carbohydrate restriction
Metabolism
Catabolism
Carbohydrate chemistry
See also Video Rating: / 5
Dr Mike talks about how the body processes fats, carbs, and protein in under 5 minutes!!
Ignore the moustache 😉 Video Rating: / 5
I am sure you already know how important a balanced diet is to keep yourself healthy. Your diet should provide you with the energy you need, but not more. Different food groups provide different uses in your body, and that is where the ‘balance’ comes in. It’s important for you to find the right balance of foods for your body. You need:
• enough carbohydrates to release energy.
• enough fats to keep warm and release energy.
• enough protein for growth, cell repair and cell replacement.
• enough fiber to keep everything moving smoothly through your digestive system
• and a tiny amount of various vitamins and mineral ions to keep your skin, bones, blood and everything else generally healthy.
Different people’s energy needs vary. For example, when you exercise, you obviously need more energy, so people who have very active jobs should take in more carbohydrates to help keep them going.
There are three main factors which can affect your health.
1. An unbalanced diet – people whose diet is badly out of balance are said to be malnourished. Malnourished people can be both fat or thin.
2. Not getting enough exercise – exercise is just as important as diet, with people who exercise regularly usually being healthier than those who do not.
3. Inherited factors – your health can depend of inherited factors too. Some people have inherited factors which affect their metabolic rate and others their blood cholesterol level.
To stay healthy and have a balanced diet, it is useful to learn what to look for in food labeling, as some claims can be misleading and it can be surprising to find out what is in the food you are eating. Video Rating: / 5
Carbs are highly controversial these days. The dietary guidelines suggest that we get about half of our calories from carbohydrates. On the other hand, some claim that we should all just be flat out avoiding them.
In this video I’m taking a detailed look at carbs, their health effects and how you can make the right choices.
Further reading: https://www.healthline.com/nutrition/good-carbs-bad-carbs
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Studies mentioned:
STUDY 1: https://www.ncbi.nlm.nih.gov/pubmed/25178568
STUDY 2: https://www.ncbi.nlm.nih.gov/pubmed/23035144
STUDY 3: https://www.ncbi.nlm.nih.gov/pubmed/26768850
STUDY 4: https://www.ncbi.nlm.nih.gov/pubmed/26224300
STUDY 5: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2129159/
STUDY 6: https://www.ncbi.nlm.nih.gov/pubmed/10365987 Video Rating: / 5
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Workout Performance vs. Energy Storage | Glycogen Depletion During Exercise (Carb Depletion)…
Phosphorylated glycogen phosphorylase is active and catalyzes breakdown of glycogen to glucose 1-phosphate.
Breakdown of glycogen involves:
1) Release of glucose-1-phosphate (G1P), 2) rearranging the remaining glycogen (as necessary) to permit continued breakdown, and 3) conversion of G1P to G6P for further metabolism.
Remember that G6P can be 1) broken down in glycolysis, 2) converted to glucose by gluconeogenesis, and 3) oxidized (in the pentose phosphate pathway)
*Skeletal muscles mainly express beta2-adrenergic receptors and adrenaline, rather than noradrenaline, stimulates glycogen breakdown*
Glucose is part of this cycle in that it is broken down into pyruvate to feed into the Kreb’s cycle.
IIRC, one molecule of glucose can provide somewhere around 24 net molecules of ATP – it is the glycogen that is broken apart to provide the glucose.
Once your muscle stores of glycogen start being depleted, your body converts blood sugar (glucose) into glycogen in the muscle being depleted.
Your muscles will still get glycogen, just not from other muscles (however, your body is not very good at rapidly converting glucose to glycogen)
It’s been shown in studies, like one published in the journal Frontiers in Physiology, that cross-country skiing mainly depletes glycogen stores in arms, compared to that of the legs.
Interestingly, the link between glycogen depletion and impaired muscle function during fatigue is not well understood and a direct cause-and-effect relationship between glycogen and muscle function remains to be established.
Energy consumption at rest is low; oxygen uptake at rest is typically ∼0.25 L O2 and carb oxidation is ∼0.1 g min−1, and the rate of carb oxidation gradually decreases during fasting*
However, humans do not show major decrease in muscle glycogen content during fasting – in contrast, the liver glycogen content decreases rapidly during fasting and the liver glycogen content has decreased by ∼65% after 24 h fasting.
So, why is the majority of glycogen stored in muscles?
It’s believed that the main function of skeletal muscle glycogen, from an evolutionary point of view, is to serve as an energy store in “fight or flight” situations.
In the heart and the brain, glycogen is also the energy substrate that can generate anaerobic energy during short-term oxygen deficiency contributing to survival.
References:
1) The Role of Skeletal Muscle Glycogen Breakdown for Regulation of Insulin Sensitivity by Exercise. (n.d.). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3248697/
2) Ørtenblad N , et al. (n.d.). Role of glycogen availability in sarcoplasmic reticulum Ca2+ kinetics in human skeletal muscle. – PubMed – NCBI. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/21135051/
3) Glycogen Biosynthesis; Glycogen Breakdown. (n.d.). Retrieved from https://oregonstate.edu/instruct/bb450/summer09/lecture/glycogennotes.html
4) Muscle glycogen stores and fatigue. (15, September). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3784189/
6) Role of glycogen availability in sarcoplasmic reticulum Ca2+ kinetics in human skeletal muscle. (1, February). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3055553/
7) Human skeletal muscle glycogen utilization in exhaustive exercise: role of subcellular localization and fibre type. (1). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3112561/ Video Rating: / 5
Endurance athletes and those who do a lot of cardio (eg. runners, cyclists, swimmers) have different nutritional needs compared to those who are trying to achieve strength and muscle hypertrophy.
Timestamps
00:00 Intro
00:31 What happens to a muscle during exercise
03:22 Glycogen and fat as ‘protein sparers’
03:42 Comparing a mixed, high carbohydrate and high fat diet for endurance training
05:06 Recovery after an endurance event
05:27 Role of protein during recovery
06:14 Take home points
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Endurance exercise burns through a lot more calories (per unit of time) than resistance training, and the fuel needed to sustain cardio is predominantly glycogen utilised by the aerobic system. This is in contrast with resistance training which relies on mainly the Creatine Phosphate and the Glycogen-Lactic Acid system for short bursts of muscle power.
The body preferentially uses glycogen and fat for energy. While protein can be broken down to make glucose (a process called gluconeogenesis), this process is not as efficient as using glycogen or fat to produce ATP. That’s why glycogen and fat are referred to as ‘protein sparers’.
Athletes on a high carb diet start off with much higer levels of muscle glycogen prior to exercise. This higher levels of glycogen is associated with longer time to exhaustion as compared to a mixed or high fat diet. So for endurance, a high carb diet easily outperforms a mixed or high fat diet.
A high carb diet leads to faster recovery of muscle glycogen compared to a high fat or mixed diet
Studies have shown that a high protein diet does not improve performance, but can improve blood markers of muscle damage and subjective muscle soreness.
Take home points:
1. Endurance athletes should focus on a high carb diet, with one study recommending 6-10g/kg/day of carbs.
2. It takes 48 hours to build up muscle glycogen stores even on a high carb diet. So it is better to avoid strenuous exercise for at least 2 days prior to a endurance event.
3. Protein may assist with recovery. One study recommends an intake of 0.25 g/kg of protein per hours of endurance exercise.
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#cardio #fitness #docunlock
Full transcript: https://www.docunlock.org/youtube/protein-vs-carbs-for-endurance-and-cardio
All DocUnlock content is for educational purposes only and is not intended as a substitute for medical advice, diagnosis and treatment. Please read our Disclaimer: https://www.docunlock.org/medical-information-disclaimer
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Key References
Guyton and Hall Textbook of Medical Physiology 13ed (2015), chapter 85 (p1085-89)
International Society of Sports Nutrition Position Stand 2017: https://jissn.biomedcentral.com/articles/10.1186/s12970-017-0177-8
Macdermid et al. 2006: https://www.ncbi.nlm.nih.gov/pubmed/16676704?dopt=Abstract
Burke et al. 2011: https://pubmed.ncbi.nlm.nih.gov/21660838-carbohydrates-for-training-and-competition/
Saunders et al. 2007: https://pubmed.ncbi.nlm.nih.gov/17685703-consumption-of-an-oral-carbohydrate-protein-gel-improves-cycling-endurance-and-prevents-postexercise-muscle-damage/
Saunders et al. 2004: https://pubmed.ncbi.nlm.nih.gov/15235331-effects-of-a-carbohydrate-protein-beverage-on-cycling-endurance-and-muscle-damage/
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