"Dr. Samuel Impey eats a lot of carbs. In fact, they're the backbone of his diet. "I'm weirdly passionate about bread," Impey, a sports nutritionist who focuses on endurance performance and the former lead nutritionist for the British cycling team, told Business Insider. "But it has to be a really good, preferably pretty fresh sourdough." Freshly baked bread is minimally processed, while some types, like whole wheat sourdough, offer additional nutrients like protein and fiber."
"As a marathon runner and dad, Impey, 38, makes sure to balance his love of carbs with the nutritional demands of workouts, recovery, and keeping up with his family. Here's how he seamlessly fits bread - and other carbohydrates, - into his diet without skimping on protein, fiber, and essential vitamins. Timing carbs around workouts Impey usually exercises in the early evenings on weekdays, after he picks his son up from nursery, or on weekend mornings."
Dr. Samuel Impey focuses most of his workouts on running and resistance training. Carbohydrates form the backbone of his diet, with a preference for minimally processed, fresh sourdough and multiple pasta varieties. Most carbohydrates are consumed around workouts — before, during (sports gels on long runs), or after — to support energy and recovery. He pairs carbohydrates with modest amounts of protein at every meal and includes fiber and vitamins through whole-grain breads and varied foods. He schedules workouts around family commitments and often prepares carb-focused meals like pasta with his partner.
Read at Business Insider
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