The most famous in music involves a lost tourist in Manhattan who asks a passing musician how to get to Carnegie Hall. The reply: 鈥淧ractice, practice, practice.鈥� This quip popped to mind when I was reading a new study about the caloric requirements of 100-mile mountain ultramarathons. You鈥檒l burn something like 16,000 calories during one of these races, which is an amazing number鈥攂ut it takes more than calories to reach the finish line.

The , which appears in the International Journal of Sports Physiology and Performance, dissects the performance of two participants in the Wasatch Front Endurance Run, a 100-miler in Utah with a cumulative total of almost 25,000 feet of climbing and descending and a highest point above 10,000 feet. The subjects were both men, 45 and 31 years old, and both had previously completed several 100-milers. A research team led by Andrew Creer of Utah Valley University fed the subjects 鈥渄oubly labeled鈥� water, which contains isotopes of hydrogen and oxygen that scientists can use to figure out exactly how many calories you鈥檙e burning and how much water your body is using.

This isn鈥檛 the first time researchers have used doubly labeled water to study ultrarunners. A by Brent Ruby of the University of Montana鈥攚ho is also a co-author on the new paper鈥攑ooled data from ten runners at the Western States 100-miler and found that they burned an average of 16,130 calories while running for 26.8 hours. The twist in the new paper is that the researchers continued following the runners for seven days after the race to study how their bodies responded to the enormous physiological stress and caloric deficit they had incurred.

During the Race

Both of the Wasatch runners took 32.8 hours to finish the race. Their calorie expenditure was strikingly similar: 15,723 and 15,888 calories, even though one of them weighed 164 pounds and the other weighed 131 pounds. The bigger runner managed to take in an estimated 8,767 calories during the race, while the smaller one took in 7,429. In both cases, that means they managed to replace only about half the calories they burned, leaving an energy deficit of about 8,000 calories.

Replacing half your calories is fairly typical for ultrarunners. These runners were getting between 40 and 50 grams per hour of carbohydrate, which is lower than sports nutrition recommendations of up to 90 grams per hour鈥攁nd much lower than the reported fueling rates of 120 grams per hour and beyond that some elite cyclists and ultrarunners have been experimenting with in recent years. But it鈥檚 consistent with the upper limits of what most non-pros can tolerate unless they鈥檝e been deliberately training their digestive system to handle more.

The doubly labeled water method also gives an estimate of 鈥渨ater turnover,鈥� which reflects how much water has been replaced in your body. During the race, the estimated turnover for the two runners was 14.6 and 15.5 liters, respectively, which is roughly 500 fluid ounces. Those numbers aren鈥檛 universal, since they depend on environmental conditions (the temperatures during the Wasatch race ranged from about 40 to 85 degrees Fahrenheit) and individual factors, like sweat rate. But they give a rough idea of how much you might expect to drink during a race like this.

The runners lost 3.3 and 4.8 pounds, respectively, between the start and finish of the race, which suggests only mild dehydration. Some of the weight loss is likely from the carbohydrate and fat stores they burned rather than fluid losses. It鈥檚 hard to get a good estimate of exactly how much fluid they drank during the race: one runner estimated 15 liters, which makes sense; the other estimated 21 liters, which seems like an overestimate given the water turnover data. But overall it looks like they managed their hydration pretty well.

The Aftermath

There are two main things happening the day after a 100-mile race. One is that you鈥檝e got a massive energy deficit to make up; the other is that you鈥檝e trashed your body and need to repair it. Even marathons induce a lot of muscle damage thanks to the repeated footstrike impacts. Ultramarathons make that worse, and downhill running鈥�25,000 feet of it, in this case鈥攅xacts a particularly high toll. You might also end up with some swelling, which increases fluid turnover.

Over the 24 hours following their race, the Wasatch runners burned 4,953 and 4,276 calories respectively, roughly triple their basal metabolic rates鈥攅ven though they were presumably moving as little as possible. Fitness magazines sometimes talk about the 鈥渁fterburn鈥� effect following hard workouts, and it鈥檚 clearly a real thing if your workout lasts 33 hours. Still, their weights were back to normal within 24 hours, or in fact slightly higher than their pre-race values, which suggests that another common fitness trope鈥攃ompensatory eating鈥攚as in full force.

Over the seven days following the race, calorie-burning drifted back down to normal levels, with seven-day averages of 3,245 calories per day for one runner and 2,721 for the other. They did no training during this period. Interestingly, water turnover during the post-race week averaged 6.0 liters per day in one runner and 3.4 liters per day in the other, illustrating the substantial the person-to-person differences that can show up in hydration habits. There was no indication that the second runner was wasting away or suffering from dehydration.

Case studies like this don鈥檛 necessarily tell us what鈥檚 optimal. These runners were impressive but not elite: the winning time last year was just over 19 hours. Creer and his colleagues speculate that you鈥檇 probably want to take in more calories if you鈥檙e targeting elite-level performance. Still, it鈥檚 interesting to see detailed numbers about what it takes to cover this kind of distance. And the data on the energy demands of recovery is particularly interesting. It鈥檚 reminiscent of a puzzling detail that cropped up in a study I wrote about recently on protein needs for endurance athletes: you apparently need more on rest days than you do on training days. Training is hard work; but from your body鈥檚 perspective, recovery is also hard work, so make sure you鈥檙e giving it enough fuel for the job.

For more Sweat Science, join me on and , sign up for the , and check out my new book .

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Once again, TikTok has convinced me to try something that seems unappetizing. This time, that thing is: .

It’s not just influencers hyping up the lemonade; big brands like Popeyes added the briny beverage to their . Athletes are fans, too, as pickle juice helps and reduce cramping during long periods of physical activity.

I still wasn鈥檛 entirely sure if it was worth the hype, so I consulted with a few experts and made a batch myself. I brought it along with me on a 10K incline hike on a day that ended up being a scorching 95 degrees Fahrenheit.

My Trail Runner Friend Swears By Pickle Juice

The first person I reached out to was my friend , who is not only a trail runner but also a food editor and knows a thing or two about viral culinary trends.听She told me that while running the this past February, she accidentally forgot to pack electrolytes. Normally, she would have pushed through, but it was an extremely hot day in Arizona, which meant she was losing a lot of salt through her sweat.

鈥淏y mile 20, my legs were cramping and feeling completely fatigued. I knew it was because my body was losing too much salt,” Bilow shared with me.” So at the next aid station, I crammed like four pickles into my mouth to get as much salt as possible.”

Unfortunately, she was nearly at the finish line, so she didn鈥檛 experience that much of an energy boost.听 But she believes that if she had loaded up on pickles or pickle juice earlier, it could have made a big difference.

Pickles Are Electrolyte Powerhouses

Just half a cup of pickle juice has . According to the American College of Sports Medicine, endurance athletes should aim to get about per hour during long workouts.

For physically active people, consuming electrolytes such as sodium, potassium, calcium, and magnesium is especially important because exercise causes them to be lost through sweat, says , a registered dietitian based in Boston, Massachusetts.

鈥淲ithout enough electrolytes, you may underperform, recovery can slow, and the risk of cramps and fatigue can increase,鈥� says , a registered dietitian based in New York City.

Pickle lemonade summer? Here鈥檚 how to make it: 鈥� 7 large organic lemons, at room temperature 鈥� 鈪� cup granulated sugar 鈥� 3 cups chilled, filtered water 鈥� 1 to 1录 cups dill pickle juice (see Tip), plus pickle spears for garnish 鈥� Ice, for serving Thinly slice 1 lemon, discard the seeds, and set aside for garnish. Roll the remaining lemons firmly against your counter top before juicing them in order to extract as much juice as possible. Quarter the lemons, then squeeze enough of the lemons into a measuring cup to get 1 cup of lemon juice. (A citrus juicer may be helpful here, if you鈥檝e got one.) Add the squeezed lemon peels and any unsqueezed lemon quarterspieces to a large jar, such as an 8-cup Mason jar, a wide pitcher or even a large bowl. Add the sugar to the lemon peel pieces in the jar and, using a wooden spoon or a muddler, muddle together until the sugar has mostly dissolved, 1 to 2 minutes. Add the lemon juice to the jar, cover and shake vigorously (or stir, if your vessel doesn鈥檛 have a lid) to ensure the sugar has fully dissolved. Add the water, then add pickle juice to taste. Shake or stir to mix; then strain using a fine-mesh strainer. (To store, refrigerate up to 3 days.) To serve, pour into glasses over plenty of ice. Garnish with a lemon slice and a pickle spear. Tip: When choosing pickles for this recipe, look for refrigerated dill-flavored ones like Grillo鈥檚, for brighter flavors. Sweet bread and butter pickles, or other pickles that use too much garlic or other seasonings, might overpower the balance of acidity (lemon), sweetness (sugar) and saltiness (pickle brine). Depending on your pickle choice, you may need to adjust the sugar and lemon ratios.

Beyond electrolytes, this sour drink offers other perks, too. 鈥淟emons are a rich source of vitamin C, a powerful antioxidant that may improve your immune system,鈥� says Pacheco. Plus, if you grab a jar of fermented pickles from the refrigerated section, you鈥檒l also get a dose of probiotics, which support overall gut health, she says.

How to Get the Most Out of This Pickle Lemonade, According to Nutritionists

One easy way to boost the electrolytes in this drink even more is by swapping the water for coconut water, says Rifkin. Depending on the brand you purchase, coconut water of sodium, manganese, and potassium.

, a registered dietitian based in Philadelphia, Pennsylvania, suggests reducing the sugar in this recipe, especially if you鈥檙e prediabetic or diabetic or if you aren鈥檛 engaging in high-intensity physical activities. 鈥淔or an average active adult doing moderate activity for less than an hour, you can consider reducing the sugar to half or even a quarter of what鈥檚 in this recipe,鈥� she says.

At this point, I felt like I had a pretty clear game plan for how to turn this pickle lemonade into a drink that would fuel me through my hike. I used as a base and swapped in coconut water for regular water, used fermented pickles instead of regular ones, and opted for agave syrup over sugar.

How to Make Pickle Lemonade

Servings: 5 cups

Prep Time: 10 minutes

Total Duration: 10 minutes

Pickle Lemonade Ingredients

• 7 large lemons
• 1/2 cup agave
• 1 to 1 录 cups
• 3 cups chilled,
• Ice, for serving

Recipe

1. Squeeze the juice from the lemons and pour it into a 32-ounce mason jar or a large pitcher.
2. Add the agave and use a whisk to combine everything.
3. Pour both the dill pickle juice and coconut water into the same mason jar or pitcher.
4. If you鈥檙e using a mason jar, seal it with a lid and give everything a good shake. If you鈥檙e using a pitcher, use a long wooden spoon to stir everything together.
5. Give it a quick taste and adjust the sweetener to your preference.
6. Serve over ice and garnish with a lemon or pickle slice. If you plan to take it on the go, chill it first. Then, pour it into an insulated water bottle to keep it cold during your adventure.

(Watch me make it in the video below!)

The Verdict: Refreshing, Tangy, and Surprisingly Fueling

After opening the weather app on my phone and seeing the temperatures climb to nearly one hundred degrees, I almost considered skipping my two-hour hike. But I was determined to see if this pickle lemonade would actually work, especially on a day when I knew I would be sweating profusely.

I loaded up two insulated water bottles: one with plain water and the other with ice-cold pickle lemonade. During the first 30 minutes of my hike, I consumed about one cup of pickle lemonade and saved the rest for after my hike. (FYI: I did sip water and ate a few snacks along the way.) Beads of sweat were falling from almost every crevice, but I refused to be deterred. While I was definitely sore when I got home, by the next morning, I was back to normal and ready to join my friends for a day at the lake.

As for the taste, let me preface by saying I absolutely love pickles, so I knew those flavors wouldn鈥檛 be an issue. The refreshing coconut water balanced out the sourness of the pickle and lemon juice, and the agave added just the right touch of sweetness to round it all out.

As someone who has a love-hate relationship with TikTok food trends, I was actually thankful this wonky pickle lemonade landed in front of me. It鈥檚 a fun, DIY route to load up on electrolytes without relying on a sugary sports drink.

While it鈥檚 definitely on the quirkier side, the recipe works鈥攏ot only in terms of flavor but also as a nourishing way to keep you fueled during summer adventures.

Also, pickle lemonade is a lot more delicious than throwing back plain pickle juice or munching on whole pickles.

Want more听国产吃瓜黑料听health stories?听.

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Everyone loves to hate on sugar. Do a quick internet search, and you鈥檒l see reams of hostile indictments of sugar from health nuts, influencers, athletes, and the media. At times, that has included the media outlet you鈥檙e reading right now.

A few years ago, I wrote a DIY electrolyte drink recipe for a print issue of Backpacker. Not surprisingly, the recipe contained sugar, which (and makes the otherwise salt-forward drink palatable). My editor鈥檚 feedback: 鈥淚sn鈥檛 sugar basically poison?鈥�

I used to think so. For about a decade, I avoided sugar like the plague. I only drank black coffee and plain water, and I convinced myself I liked sour yogurt and pancakes without syrup. I thought this was the noble and correct thing to do. After all, my friends often prefaced a dessert order with, 鈥淚鈥檓 going to be bad today,鈥� and a non-order with 鈥淚鈥檓 trying to be good.鈥� Sugar-free products were marketed as 鈥済uilt-free.鈥� There was a subtle, implied morality to not eating sugar. Then there were the not-so-subtle headlines. Reputable websites ran (and continue to run) stories saying that sugar causes cancer, rots your teeth, is linked to diabetes and heart disease, and is as addictive as cocaine.

So, I kept it out of my diet. I was convinced sugar would make me sick. But as it turned out, avoiding sugar made me sicker.

The Impact of Severe Sugar Restriction

Because I was restricting my sugar intake, I thought about sweets all the time. I had constant cravings. Whenever I did indulge, some switch flipped in my brain, and I lost all semblance of self-control. A slice of cake would turn into three. A single cookie would turn into the whole box. We call that .

For a while, I was convinced that sugar was again the root of the problem, and that I must suffer from . I told myself I was a junkie, and that if I could just have more willpower鈥攊f I could stop being so goddamned weak鈥擨 could go cold turkey and kick my 鈥渁ddiction鈥� for good.

My diet got progressively stricter. Then it turned into an eating disorder.

The disorder鈥攂rought on partly by stress and partly by societally induced fears around food and weight gain鈥攕tuck with me for about a decade. I tried therapy. I exercised more, and then less. I experimented with different diets. I took vitamins and supplements. I tried everything I could think of, but the sugar obsession remained. At some point, I realized that maybe it wasn鈥檛 the sugar that was the problem鈥攎aybe it was the restriction of the sugar.

Human beings want what we can鈥檛 have. We鈥檝e evolved to respond to scarcity with obsession. If your brain thinks something isn鈥檛 available to you, it鈥檚 wired to seek that thing out鈥攅specially when that thing is an energy-dense food. And, most of the time, your brain doesn鈥檛 know the difference between 鈥淚 can鈥檛 have this because I鈥檝e put myself on a diet,鈥� and 鈥淚 can鈥檛 have this because we鈥檙e in a famine, and this food is in critical shortage, and if I鈥檓 going to survive I need to find it right now.鈥�

While most Americans do not have full-on eating disorders like I did (around of people in the U.S. struggle with one), many people, , are on the spectrum of disordered eating. Obsession over a specific food type, feeling like some foods are “safe foods” and others are evil or scary, constant low-level hunger, and irrepressible thoughts about what you just ate or what your next snack is going to be鈥攊.e., 鈥溾�濃�攁re all symptoms of some kind of wonky relationship with food. My food problems were on the severe end of the spectrum, but these are patterns millions of people struggle with. And after ten years of trying various methods to get over them, there was only one thing that worked: I started eating tons of sugar.

How Bad Is Sugar Really?

When I embarked upon the high-sugar diet, I thought it might cure my eating disorder. In theory, that would improve my stress, clear up my skin, make me less depressed, and . But with all the anti-sugar research out there, it’s easy to wonder: Was I just digging myself a different grave with a new shovel?

Let鈥檚 start with the dental woes. It鈥檚 true that sugar can . However, so can other simple carbohydrates, including cheese puffs, chips, crackers, and other ultra-processed foods. Also, my dentist told me that if I brush my teeth after I eat sugar, I can pretty much eat as much as I want without rotting my teeth. So that鈥檚 cool.

It鈥檚 also true that high sugar consumption has been linked to obesity and heart disease. However, it鈥檚 difficult to draw lines of causation there. That鈥檚 because high sugar consumption is also positively correlated with poverty, low socioeconomic status, and poor access to healthcare鈥攁nd we know for a fact that all these things have a greater effect on health outcomes than any one feature of the diet.

Sugar is also linked to diabetes, but again indirectly: weight gain is a stronger predictor of the development of Type II diabetes, and weight gain is generally 鈥攏ot necessarily by the consumption of any one food. Plus, have been dropping over the last decade, but rates of obesity are still going up. That means sugar intake and extreme weight gain may not be as tightly correlated as we thought.

罢丑别谤别鈥檚 also no scientific evidence that sugar is physically addictive. Remember the 鈥渃ocaine is as addictive as sugar鈥� headline? That media storm was fueled by a handful of 2014 studies done on rats. Some of the rats did exhibit addiction-like behavior, but only when their . When they were given as much sugar as they wanted, they didn’t care about it much. When they felt it was off-limits to them most of the time, they went nuts upon receiving a brief window of access. Sound familiar?

The other problem with dieting and restriction is that it causes a lot of stress. Calorie counting, worrying about what you just ate, worrying about what you鈥檙e going to eat next, and guilting yourself for falling off the bandwagon are all sources of chronic stress.

In one 50-year study of middle-class Finnish men, dubbed the , hundreds of participants were given a health and fitness routine to stick to for decades, while hundreds of others were left to their own devices. The study examined all kinds of metrics about their health and wellness during this time. But the unignorable pattern in the data was this: Those who were given a health and fitness regime to stick to died earlier. The researchers were stunned. They ultimately concluded that the stress of sticking to such a regime鈥攐n top of maintaining family obligations and high-powered careers鈥攚as likely enough to impact the participants鈥� longevity.

So, where does this leave us? We can probably conclude that strict or restrictive diets aren鈥檛 good for most people. We can also say that sugar likely isn鈥檛 great for you, either. But we can鈥檛 say that it鈥檚 poison. The science is just too fuzzy. But if that鈥檚 the case, then why is there so much information out there demonizing sugar?

Why We All Love to Hate Sugar

罢丑别谤别鈥檚 been some level of societal repulsion around sugar ever since the Victorian days. Like dancing, parties, or premarital sex, sugar was seen as excessive and therefore sinful. So, there鈥檚 some of that prejudice lurking in the background. But also, it鈥檚 just having a bit of a moment, the same way dietary fat did a few decades ago.

鈥淒ietary fat was the demonized nutrient of choice in the 90s,鈥� says Katie Barylski, a Colorado-based registered dietitian. 鈥淲hen people started focusing on lowering their fat intake, they started eating a lot more sugar because they needed some way to flavor their food. That naturally led to an increased focus on sugar, which led to more research.鈥� Sometimes, more research on a particular nutrient is a good thing. But not every study produces clear results with robust methodologies. Often, you get a sea of complex or not-so-significant findings, too, which sometimes get spun up into misleading headlines. That鈥檚 especially true when the topic is nutrition, an topic humans particularly love to obsess over.

鈥湴粘蟊鸢疴�檚 a lot of fear-mongering around sugar now,鈥� Barylski says. 鈥淪ome of it is founded. But there鈥檚 also a lot we don鈥檛 know.鈥�

My Box-of-Cookies-a-Day Diet

About three years ago, I got fed up with feeling insane around food. Cookies were a particular trigger. So, I decided to eat a box of cookies every day until they didn鈥檛 feel magical and forbidden anymore. It took a lot of cookies. No, it wasn鈥檛 that fun. Yes, I gained weight. But that wasn鈥檛 the point. The point was that I went into the experiment knowing I would do anything to feel sane again鈥攊ncluding having to buy all new pants. At the end of the experiment, I did. But I also got what I wanted: I could eat a donut without wanting to eat the whole box. I could eat half a piece of cake without obsessing over it for the rest of the night. I could have a cookie and put the box back in the cupboard and completely forget it was there. More importantly, because food had become neutral, I could finally work out and and play outside just because I wanted to鈥攏ot because I felt like I had to burn off some 鈥渟in鈥� from the night before.

I no longer eat a box of cookies every day. (It鈥檚 really not that fun after a while.) But I still eat much more than the 听daily limit听 of 50 grams of sugar a day. I probably eat double that. And you know what? I鈥檓 happier and healthier than when I was on my black-coffee-and-plain-yogurt diet. I sleep better, I鈥檓 less stressed, and my energy levels are much higher. I haven鈥檛 binged in years, or packed my lunch to a party to avoid snacking, or white-knuckled my way through a friend-group dinner because I was afraid I鈥檇 give in to a craving. My athletic performance (as measured by ultramarathon times and ) has also improved.

But is my current sugar consumption healthy? I asked Barylski.

鈥淚f someone were worried about whether there鈥檚 an overrepresentation of added sugars in their diet, I would wonder about their energy levels over the course of the day,鈥� she says. 鈥淎re they noticing significant dips in energy levels? What are their moods looking like?鈥�

The immediate symptoms of eating too much sugar (for your particular body) are mood swings and energy slumps, which indicate that there might be some hormonal implications related to the blood-sugar spikes. But if those things aren鈥檛 happening, and the rest of the body is functioning pretty well, Barylski says, there鈥檚 not a ton of reason to worry about it.

鈥淚f you鈥檙e eating a diet that otherwise features a wide variety of different foods, we don鈥檛 really know what the long-term impacts of higher sugar intake are,鈥� she says. 鈥淚t鈥檚 really, really hard to isolate the impact of a single nutrient. Plus, how your sugar intake affects you is not going to be the same for every person eating that amount of sugar.鈥�

Are All Sugars Created Equal?

There is some current research demonstrating that certain types of sugars鈥攍ike fructose, especially as it appears in high-fructose corn syrup鈥攁re metabolized by the body differently, and therefore could have more negative long-term impacts, . But does that mean you should pore over nutrition labels and stress yourself out trying to avoid particular types of sugar? Barylski says, probably not.

鈥淚 think we are too stressed about sugar,鈥� she says. 鈥淚 don鈥檛 find it helpful to talk about the negative consequences of sugar and to solely recommend people focus on eliminating sugar from their diets. Sugar is a huge part of our celebrations and our experience as human beings. And, it鈥檚 not always bad for you. Period.鈥�

Plus, active people can get away with eating significantly more sugar than the average person.

鈥淎thletes metabolize sugar more efficiently,鈥� Barylski says. 鈥淚t鈥檚 part of the adaptations that occur to maintain and sustain certain levels of endurance activity. They usually need more sugar, and often need more sources of simple, straightforward sugars, particularly before, during, and after exercise.鈥�

So, instead of focusing on sugar, which we don鈥檛 have a huge amount of conclusive evidence about, Barylski says it鈥檚 better to focus on the behaviors that we do have tons of research on:

鈥淭hat鈥檚 eating fruits and vegetables, not smoking, drinking no more than a moderate amount of alcohol, and having a movement practice,鈥� Barylski says. Do that, and you鈥檙e probably going to be just fine.

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You鈥檇 have a hard time finding any serious endurance athlete in 2025 who thinks protein doesn鈥檛 matter. Gone are the carb-centric days of pasta and Gatorade and nothing else. But figuring out how much protein runners, cyclists, and other endurance junkies actually need鈥攁nd when they need it鈥攔emains a work in progress.

I鈥檝e grappled with these questions a few times recently鈥攊n a piece busting some common protein myths, and in another discussing the idea of maximum protein intake. But now a in Sports Medicine, from a research team led by Oliver Witard of King鈥檚 College London, offers a comprehensive overview of the current state of knowledge. Witard and his colleagues focus on two key questions. First, how much protein do endurance athletes need on a daily basis to stay healthy and optimize long-term training adaptations? And second, what role can the tactical use of protein play in speeding up short-term recovery and boosting performance?

Protein for the Long Term

Government guidelines currently recommend getting at least 0.8 grams of protein per kilogram of body weight (g/kg) each day. For someone who weighs 150 pounds, that works out to 55 grams of protein. For reference, a standard 5-ounce can of tuna has about 20 grams of protein.

There are two main problems with this guideline, however. First, it鈥檚 intended to be the minimum required to stay healthy, not the optimal amount to maximize performance. Second, it was formulated using a measurement technique that involves tracking the amount of nitrogen being consumed and excreted from the body, which some scientists believe underestimates protein needs. A newer approach called the 鈥�,鈥� which involves labeling one specific type of amino acid with a carbon isotope to see how quickly it鈥檚 burned, gives higher numbers and is also more practical for testing specific populations like athletes.

The usual argument for getting lots of protein is that it provides the building blocks鈥攁mino acids鈥攆or building new muscle. That鈥檚 important for strength training, but endurance athletes need it for other reasons. One is that these building blocks are used to repair the muscle damage incurred by hard training: the longer and harder you run, the more damage you incur, and more protein you presumably need for repairs.

During prolonged exercise, your body also starts burning amino acids for fuel. The amounts are generally small, and how much you burn depends on the nature of the exercise and what else you鈥檙e eating, but in some cases 5 to 10 percent of the fuel you need for a given workout is provided by protein. If you鈥檙e training hard, you鈥檒l need to eat extra protein to replace those losses.

There are some more subtle possibilities, too. Muscle isn鈥檛 the only part of the body that鈥檚 built from protein. One of the key adaptations athletes gain from endurance training is an increase in the amount of protein in the mitochondria, where cellular energy is generated. The more protein in the mitochondria, the more efficiently it creates energy. A few studies have sought to听 figure out whether eating more protein boosts the mitochondrial response to exercise. The results so far haven鈥檛 been convincing, but it鈥檚 still an open question.

Witard and his colleagues pooled data from various indicator amino acid studies to assess protein needs for endurance athletes under various conditions. Here are some of the key numbers:

The indicator amino acid data suggests that even untrained people need about 1.2 g/kg of protein per day, 50 percent more than the FDA鈥檚 recommended daily intake of 0.8 g/kg. And endurance athletes need another 50 percent more than untrained people, with a level of 1.8 g/k/g ensuring that 95 percent of people are getting all the protein their bodies can use. In comparison, using the same indicator amino acid method find that resistance-trained athletes need somewhere between 1.5 and 2.0 g/kg per day, raising the possibility that endurance athletes might actually need more protein than lifters.

罢丑别谤别鈥檚 an important point to bear in mind, though: endurance athletes also tend to eat a lot more than the average person, which means they automatically get more protein. among American adults averages 1.25 g/kg for men and 1.09 g/kg for women, pretty close to the overall target of 1.2 g/kg for untrained people. In comparison, found that endurance athletes average 1.4 to 1.5 g/kg鈥攏ot quite at the 1.8 g/kg level, but not that far away.

There are some other nuances in that graph. Data on male-female differences is very sparse, but there are some hints that women might require more than men relative to their body weight. That might be particularly true during the luteal phase of the menstrual cycle, since progesterone can affect protein burning. Witard and his colleagues make a blanket recommendation that both male and female endurance athletes should aim for 1.8 g/kg, but they throw in the speculative possibility that females 鈥渕ay consider鈥� upping it to 1.9 g/kg during the luteal phase of their cycle.

Short-Term Protein Tactics

The big surprise in the data above is that endurance athletes seem to use more protein on their rest days than on training days. This finding has popped up in , and it鈥檚 definitely not what the scientists were expecting. It鈥檚 possible that there鈥檚 some quirk of metabolism that鈥檚 skewing the measurements used to assess protein needs when you try to compare exercise and non-exercise days.

But it鈥檚 also possible that the effect is real鈥攖hat when you give your body a break, its repair and adaptation mechanisms kick into overdrive and thus use more protein than usual. If this is true, it鈥檚 an argument for upping your protein intake on rest days: Witard and co. suggest aiming for 2.0 g/kg. And on a more fundamental level, it鈥檚 an argument for including true rest days in your training program periodically, since they seem to trigger recovery processes that don鈥檛 happen on normal training days. At this point, I鈥檇 say the jury is still out on whether the effect is real.

Either way, the researchers suggest aiming for 0.5 g/kg of protein following exercise to help repair any muscle damage incurred during the workout. For a 150-pound person, that鈥檚 34 grams of protein, which is what you鈥檇 get in a substantial meal with a good protein source. How soon is 鈥渁fter exercise鈥�? I don鈥檛 think there鈥檚 any convincing data that says it has to be immediately after. Your next meal is fine鈥攗nless your workout was after dinner and you鈥檙e planning to head to bed, in which case you should make a special effort to get some protein in.

The data also suggests that athletes use more protein when they鈥檙e training in a carbohydrate-depleted state. In this case, we鈥檙e not talking about a consistently low-carb diet, but rather doing certain training sessions in a low-carb state to help the body adapt to burning fat more efficiently. 罢丑别谤别鈥檚 decent evidence that protein can help power these workouts, and Witard suggests taking in 10 to 20 grams of protein before and/or during this type of session.

This idea of using protein to compensate for low carbs also connects to one of the most hotly debated ideas about protein for endurance athletes. There have been various research-backed claims over the years that adding protein to a sports drink that you consume during a race or training session will enhance your performance, and that taking in some protein in the immediate post-workout window will speed up the rate at which you refill the carbohydrate stores in your muscles.

All these claims, Witard and his colleagues argue, are the result of studies where the subjects didn鈥檛 get enough carbohydrates. If you鈥檙e meeting your carb needs, adding protein to a sports drink will neither boost your performance nor accelerate your muscle refueling. There may be exceptions for ultra-endurance events, which haven鈥檛 been well-studied and have somewhat different metabolic challenges compared to a marathon. But the researchers鈥� final conclusion is a reminder that for endurance athletes, despite protein鈥檚 current popularity, carbohydrate is still king.

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Getting through a full workout is tough when you haven鈥檛 properly fueled up. If you find that you鈥檙e regularly struggling with energy levels, it鈥檚 fair to wonder if you鈥檙e eating at the right frequency for your needs.

Some swear by eating small, frequent meals throughout the day, while others say it鈥檚 better to stick with three meals that are more substantial. Dietitians say there isn鈥檛 one hard and fast strategy that applies to everyone, but there are several factors to consider when choosing an eating plan for yourself. Here鈥檚 what nutrition experts have to say.

How, Exactly, Does Food Help Athletic Performance?

鈥淔ood plays a crucial role in athletic performance by providing the necessary energy, nutrients, and support for optimal bodily functions during training, competition, and recovery,鈥� says , a registered dietitian and certified sports specialist in dietetics at The Ohio State University Wexner Medical Center.

But specific elements in foods make a difference, Vavrek says. They鈥檙e called macronutrients, and they鈥檙e the nutrients your body needs in larger amounts to function properly.

For optimal performance, Stephani Johnson, nutrition researcher and adjunct professor in the Department of Clinical and Preventive Nutrition Sciences at Rutgers University, says your body relies on three major macronutrients: carbs, fats, and proteins.

Is It Better to Eat Throughout the Day or to Have a Few Big Meals?

The resounding answer from dietitians? 鈥淚t depends.鈥� Still, many are partial to a particular eating strategy. 鈥淔rom an athletic standpoint, eating smaller, more frequent meals throughout the day is generally better than consuming fewer large meals,鈥� Johnson says.

Vavrek agrees. 鈥淓ating throughout the day helps maintain energy levels, optimize muscle recovery, improve performance, prevent muscle breakdown, and support overall health,鈥� she says. The (ISSN) also supports the practice of 鈥渘utrient timing,鈥� which involves eating certain nutrients throughout the day to support exercise needs.

But , senior dietitian at UCLA Medical Center, argues that your diet depends on what you鈥檙e training for. If you favor workouts that require short bursts of energy, like sprinting, Hunnes considers fueling throughout the day to be 鈥渃ompletely unnecessary.鈥� But she concedes that people who focus on endurance sports may do better with eating throughout the day to keep energy levels up and replenish glycogen stores.

Some may even benefit from a mix of both strategies. 鈥淚 prefer a little bit of each: a few bigger meals, but having some snacks in between,鈥� says Olivia Morgan, a Mass General Brigham registered dietitian and sports nutritionist, adding that athletes shouldn鈥檛 have gaps of more than four to five hours between eating times. Longer than that, and you run the risk of the body breaking down muscle, which will work against your athletic goals.

How to Eat Throughout the Day for Improved Athletic Performance

Eating throughout the day doesn鈥檛 necessarily mean constantly snacking鈥攖here is strategy involved. 鈥淚t鈥檚 important to focus on nutrient timing and a balanced intake of macronutrients,鈥� Vavrek says. She recommends aiming to eat every three to four hours to maintain energy levels, support muscle repair, and prevent long periods without nutrients.

Tailoring Your Daily Meals to Your Exercise Plans

Whether you鈥檙e eating smaller or larger meals, what you鈥檙e eating matters. 鈥淔or athletes, meals should have a balance of all macronutrients,” says Vavrek. She recommends that the macronutrient breakdown of each meal should look as follows: 45 to 65 percent carbs, 15 to 35 percent protein, and 20 to 35 percent fats.

For Aerobic Exercise

The type of exercise you do is relevant, too. For intense aerobic exercise, Johnson suggests having a small, easily digestible snack with carbs to fuel your body during exercise, like a banana, dried fruit, or yogurt (if you can tolerate dairy close to a workout).

For Workouts Less Than 60 Minutes

If you鈥檙e exercising for under an hour,听 you should be fine just drinking water during your workout, says Johnson.

For Workouts That Exceed One Hour

If you鈥檙e doing higher-intensity workouts over 60 minutes, eating between 30 and 60 grams of carbohydrates an hour can help to keep your energy levels up. And for exercise longer than 90 minutes? Johnson recommends supplementing those carbs with electrolytes.

For After Your Workout

Post-workout, Johnson suggests a snack or meal that includes 鈥攍onger chains of sugar molecules that digest slowly to give drawn-out energy and prevent blood sugar spikes鈥攖o help replenish glycogen stores and protein to promote muscle recovery. An apple with nut butter or a slice of turkey on a whole wheat tortilla are ideal menu items.

For Strength Training Days

For strength training sessions, Johnson suggests having 15 to 25 grams of protein one to three hours before your workout to help prevent muscle breakdown and support recovery. After you’ve completed your workout, consume 20 to 40 grams of protein within half an hour to two hours to boost muscle building, improve recovery, and reduce soreness.

For Easy Workout and Active Recovery Days

But if your workouts are more laid-back, you don鈥檛 necessarily need to be all that strategic about your eating. 鈥淪omeone who is working out leisurely would not need to fuel throughout the day or necessarily change much about what they’re doing,鈥� says Hunnes.

If You Prefer Eating Big Meals During the Day, Do This

If you prefer to have larger meals or it鈥檚 all that your schedule allows for, Vavrek says there is still strategy involved. 鈥淭he goal is to consume the necessary macronutrients to fuel the body for training, support recovery, and optimize overall performance,鈥� she says. 鈥淭ry to avoid skipping meals and consume at least three meals a day to prevent going too long without eating.鈥� Vavrek adds that all meals should still be balanced and include all macronutrients and food groups.

Timing is also essential. 鈥淧re-workout meals should be consumed one to three hours before exercise,鈥� Vavrek says, noting that pre-exercise meals should lean heavily into carbohydrates. 鈥淎fter a workout, aim for a balanced meal within one to two hours.鈥�

Pro tip: You can also pre-load your meals if you have a race or event coming up. 鈥淓ating a lot of carbs the night before鈥攈ealthy carbs such as whole grains, fruits, and vegetables鈥攁nd then perhaps a smaller pre-race meal of faster-digesting carbs, a banana, and a small amount of peanut butter,鈥� can be helpful,鈥� Hunnes says.

Signs You鈥檙e Not Fueling Yourself Correctly

You can feel wiped out fast when you鈥檙e not fueling the right way. 鈥淲e call it 鈥榯he bonk,鈥欌�� Morgan says. 鈥淵our body kind of runs out of that fuel, and you get feelings of weakness, like you can鈥檛 go on any further.鈥�

Hunnes says that soreness that lasts longer than normal and feeling unable to keep up your normal activity levels for days in a row are also signs you鈥檙e not getting the proper nutrition.

Experiencing mental and physical fatigue here and there can be a challenging annoyance, but attempting to muscle through energy depletion can take a toll on your body. 鈥�Chronic energy deficiency in athletes can lead to long-term health consequences such as low bone mineral density, nutrient deficiencies, and hormone dysfunction,鈥� Vavrek says.

The International Olympic Committee has several on proper fueling for athletes, each broken down by easy, moderate, and hard workout days to make the guidance even easier to follow. Morgan also suggests meeting with a sports dietitian if your budget and/or health insurance allow for it.

If the dietitian route isn鈥檛 an option, Morgan suggests taking a moment to think about when you鈥檙e hungry during the day and when you typically exercise. 鈥淎re you prioritizing fueling before your workouts?鈥� she asks. 鈥淎nd how frequently are you eating throughout the day?鈥�

While it鈥檚 generally recommended that you eat smaller meals throughout the day for athletic performance, dietitians acknowledge that this approach isn鈥檛 for everyone.

As Morgan succinctly puts it: 鈥淓verybody is different.鈥�

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

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With long weekends and warm weather rolling in, you鈥檒l find me outdoors every chance I get. Honestly, I prefer glamping, but even that takes a little grit and planning. As the go-to foodie, I鈥檓 constantly tasked with prepping something hearty to energize myself and those I’m with through any planned outdoor activity. Over the years, I鈥檝e become a massive fan of skewer recipes. They check all the boxes: protein, fats, carbs, and are easy to grill or cook over a campfire.

Beyond their nutritional value, skewers win on simplicity. You can literally put anything on a stick and create endless flavor combinations.

Why High-Protein Skewers Are an Outdoor 国产吃瓜黑料 Must-Have

Hiking, swimming, kayaking, and camping are exhilarating but exhausting. Increasing your protein intake has several benefits.

Immune Support

As great as being outdoors is, Mother Nature can expose you to some not-so-great things, such as tick-borne illnesses, disease-carrying mosquitoes, or rabid animals. 鈥淧rotein can support the immune system (amino acids are essential for building immune proteins like ), helping protect you from whatever you may be exposed to outdoors,鈥� says , a registered dietitian nutritionist based in Richmond, Virginia.

Faster Recovery

Even if you do everything possible to avoid injuries, being out in nature can be unpredictable. If you trip, twist an ankle, or get scraped up, eating high-protein skewers can help support your body鈥檚 recovery. 鈥淧hysical activities such as hiking and camping exert stress on muscles,鈥澨� says , a registered dietitian based in Honolulu, Hawaii. 鈥淧rotein facilitates muscle repair and recovery, which is crucial for anyone engaging in these [physically] demanding activities.鈥�

Lots of Energy

Eating meals high in protein provides a steady release of energy, says McAllister. 鈥淭his helps maintain stamina during prolonged periods of exertion,鈥� she says. You鈥檒l benefit from having a high-protein skewer before kicking off your camping adventures鈥攐r even at dinner to help you recharge for the next day, she says.

4 Hearty, Protein-Dense Skewer Recipes

It鈥檚 easy to toss random fridge scraps on a stick and call it a skewer. But with a little intention, you can build flavorful combos that keep you full and fueled for every step of your adventure.

I鈥檝e put together four skewer recipes that, aside from being utterly delicious, will help you meet your protein needs. I also checked in with nutrition pros to back up how these handhelds can help power you through your journeys outdoors.

The best part? You can prep them ahead of time. Just pack them in a cooler until you鈥檙e ready to cook them at your campsite or outdoor gathering.

Something to keep in mind: when cooking over an open campfire flame, you鈥檒l want to use a grill grate, , or opt for a . If you need some cooking tips, check out .

1. Coconut-Turmeric Chicken and Butternut Squash Skewers

Servings: 6 skewers

Duration: 30 min (plus 30 minutes of marinating)

Ingredients

• 1 pound chicken breast (cut into one-inch pieces)
• 1 1/2 cups butternut squash (cut into thin chunks)
• 1 red onion (cut into large chunks)
• 2 medium zucchinis (sliced into 陆-inch-thick rounds)
• 1/2 cup (melted)
• 2 tablespoons fresh parsley (minced)
• 2 tablespoons agave
• 2 tablespoons turmeric
• 3 tablespoons curry powder
• 2 teaspoons Kosher salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• 2 tablespoons
• 2 limes (juiced)

Recipe

1. Whisk together all the ingredients (except the chicken, butternut squash, zucchini, and red onion) in a small bowl until well combined.
2. Place the chicken, butternut squash, zucchini, and red onion in a gallon-sized storage bag or sealable container. Pour in half of the marinade, reserving the rest for later.
3. Let everything marinate for at least 30 minutes in the fridge.
4. Once marinated, thread the chicken, squash, and red onion onto or , alternating between the ingredients.
5. Grill the kebabs over medium-high heat, turning occasionally and brushing with the remaining marinade, until thoroughly cooked and slightly charred鈥攁bout 10 minutes on each side.

A Nutritionist’s Verdict: Protein-Rich and Full of Fiber

You鈥檒l get around 23 grams of protein by filling your skewers with at least three ounces of chicken breast, says , registered dietitian nutritionist based in Denver, Colorado. And if you want to bump that protein intake up even further, you can pair it with a Greek yogurt dipping sauce, says Lane.

The veggies add even more nutritional perks, too, says Burgess. 鈥淭he butternut squash adds fiber to support digestion and vitamin A to promote healthy vision and immune function, plus a hint of natural sweetness to round it all out.鈥�

2. Citrus-Honey Glazed Halloumi, Tomato, and Zucchini Skewers

Servings: 6 skewers

Duration: 15 min (plus 30 minutes of marinating)

Ingredients

• 16 ounces Halloumi cheese (cut into 1-inch cubes)
• 2 medium zucchinis (sliced into 陆-inch-thick rounds)
• 1 1/2 cups cherry tomatoes
• 1/2 cup orange juice
• 1/2 cup lemon juice
• 2 teaspoons Kosher salt
• 1/4 cup whole grain mustard
• 1/4 cup honey
• 1/2 cup olive oil

Recipe

1. In a small bowl, whisk together the orange juice, lemon juice, salt, mustard, and honey until everything is well blended.
2. Slowly drizzle in the olive oil while whisking constantly, until the vinaigrette is smooth and fully combined.
3. Place the Halloumi, zucchini, and tomatoes in a gallon-sized storage bag or sealable container. Pour in half of the vinaigrette, reserving the rest for later.
4. Let everything marinate for at least 30 minutes in the fridge.
5. Once marinated, thread the Halloumi (handle it gently so it doesn鈥檛 fall apart), zucchini, and tomatoes onto pre-soaked wooden or metal skewers, alternating the ingredients.
6. Grill the kebabs over medium heat, turning occasionally and brushing with the reserved vinaigrette. Cook for about five minutes per side, or until grill/char marks appear and the zucchini is tender.

A Nutritionist’s Verdict: Protein Powerhouse and Great for Immunity

Just one ounce of Halloumi provides seven grams of protein, says Burgess. Lane recommends adding three to four one-ounce pieces of Halloumi per skewer, which provides about 21 to 28 grams of protein per stick. 鈥淗alloumi provides protein for muscle repair and energy, along with calcium for bone and muscle health, which helps support physical activities like hiking and carrying gear,鈥� says McAllister.

The vegetables also play a helpful role. Zucchini鈥檚 fiber supports digestion, says McAllister, while tomatoes contribute vitamin C and K to boost the immune system, she says.

(Click the video above to follow along as the writer makes the Halloumi, tomato, and zucchini skewers. Video by Ashia Aubourg)

3. Spicy Garlic Shrimp and Creamy Avocado Skewers

Servings: 6 skewers

Duration: 15 min (plus 30 minutes of marinating)

Ingredients

• 1 pound shrimp (peeled and deveined)
• 3 avocados (cut into large chunks)
• 1 red onion (cut into large chunks)
• 2 limes (juiced)
• 3/4 cup avocado oil
• 1/4 cup maple syrup
• 2 tablespoons fresh parsley, minced
• 4 garlic cloves, minced
• 2 teaspoons Kosher salt
• 2 teaspoons cayenne pepper
• 1 teaspoon red pepper flakes

Recipe

1. Mix all the ingredients together (except the shrimp, avocado, and red onion) in a small bowl to create a marinade.
2. Place the shrimp, avocado, and red onion in a gallon-sized storage bag or sealable container. Pour in half of the marinade, reserving the rest for later.
3. Let everything marinate for at least 30 minutes in the fridge.
4. Once marinated, place the shrimp, avocado, and red onion onto pre-soaked wooden or metal skewers, alternating the ingredients.
5. Grill the kebabs over medium heat, turning occasionally and brushing with the remaining marinade, until the shrimp is cooked and slightly charred鈥攖hree minutes on each side.

A Nutritionist’s Verdict: Heaps of Protein and Loaded with Healthy Fats

Three ounces of shrimp pack nearly 20 grams of protein, says Burgess. 鈥淚t鈥檚 a high-protein seafood that cooks fast,鈥� says McAllister, perfect when you want quick, fire-ready ingredients.

Avocado brings even more to the table, says McAllister, offering healthy fats for lasting energy, fiber for digestion, and vitamin E to support immune health. Together, this skewer delivers big on flavor, nutrition, and fuel.

4. Sticky Maple Ginger Tofu and Pineapple Skewers

Servings: 6 skewers

Duration: 15 min (plus 30 minutes of marinating)

Ingredients

• 32 ounces firm tofu (cut into 1-inch cubes)
• 1 陆 cups fresh pineapple (cut into 2-inch pieces)
• 1 red bell pepper (cut into large chunks)
• 1/2 cup avocado oil
• 2/3 cup or soy sauce
• 2 tablespoons fresh ginger (minced)
• 2 tablespoons fresh parsley (minced)
• 2 tablespoons garlic (minced)
• 1/3 cup maple syrup
• 2 teaspoons red pepper flakes
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves

Recipe

1. Mix all the ingredients together (except the tofu and pineapple) in a small bowl.
2. Place the tofu and pineapple in a gallon-sized storage bag or sealable container. Pour in half of the marinade, reserving the rest for later.
3. Let everything marinate for at least 30 minutes in the fridge.
4. Once marinated, place the tofu and pineapple onto pre-soaked wooden or metal skewers, alternating the ingredients.
5. Grease the grill with oil to prevent sticking. Grill the kebabs over medium heat, turning occasionally and brushing with the remaining marinade, about seven minutes on each side.

A Nutritionist’s Verdict: An Excellent Source of Vegan Protein and Fiber

Hikers who follow plant-based diets should definitely try this recipe, says McAllister. 鈥淭ofu provides vegan protein (nearly 6 grams per ounce), calcium, and healthy fats, which support muscle and bone health,鈥� she says. 鈥淧ineapple offers vitamin C for immunity and fiber for digestion.鈥�

Ginger brings an added bonus, says McAllister, thanks to its anti-inflammatory properties, which may help reduce pain and swelling from physical activity. Lane recommends packing a container of cooked quinoa for an extra protein boost鈥攐ne cup has about 8 grams鈥攖o serve on the side.

To help spread your protein intake throughout the day, nutritionists typically recommend aiming for 20 to 30 grams per meal, says Lane. On average, if you鈥檙e adding at least two ounces of meat or seafood per skewer, two skewers will get you into that range. He says you鈥檒l usually need about three skewers per serving to hit that target for plant-based protein sources like tofu.

鈥淥f course, everyone鈥檚 protein needs and hunger levels vary,鈥� says Lane, 鈥渟o feel free to adjust the protein-to-veggie ratio based on your preferences.鈥�

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

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Up until now, I鈥檝e resisted using ChatGPT, mainly because I鈥檓 terrified I’ll love it too much and be even more addicted to my phone. Everyone around me swears by it, like my best friend who relies on it for healthy recipe ideas. She is among many using听听to plan weekly meals. You merely ask the bot to whip up a meal plan that caters to your dietary needs and budget, and within seconds, it delivers听a handful of recipe ideas along with a detailed grocery list.

Considering the right now (the cost of a dozen eggs is up 303 percent since 2019, and frozen orange juice has more than doubled), it makes sense that people are doing whatever they can to save. AI technology has its downsides, though. ChatGPT is known to , and we recently learned that it can have serious environmental consequences because of the unconscionable amounts of water it uses to keep its servers running efficiently. According to , sending the bot a 100-word message, roughly the length of this paragraph, uses approximately 17 ounces of water. For reference, that’s slightly more than the liquid volume in your favorite grande-sized Starbucks drink.

(Can you guess how many grandes it would take to input this entire article into ChatGPT? Look for the answer at the end.)

Aside from holding on to some money, people seem to really like ChatGPT鈥檚 meal recommendations. I eventually caved and decided to put the trend to the test to see how good of a nutritionist-slash-chef ChatGPT would really be.听I also interviewed a sports nutritionist and a biomedical data scientist with expertise in artificial intelligence to get their two cents.

Join me as I walk you through my week of following ChatGPT鈥檚 meal advice.

My Grocery Budget Is $125 Per Week. Here鈥檚 What the Bot Suggested I Make.

I have a grocery budget of $125 per week. I鈥檒l be feeding myself, my husband, and our very cute rescue dog Ollie, whom we already spoil with fresh, human-grade dog food. My husband eats pretty much anything, while I consume a strict gluten-free (GF) diet.

My ChatGPT Prompt and Answer

I typed the following prompt into ChatGPT to get my personalized grocery list:

I want a meal plan for a week filled with delicious and nutrient-dense, gluten-free recipes. Please provide meals for breakfast, lunch, dinner, and snacks. Beverages like smoothies are also okay to include. I have a budget of $125 and can only purchase my ingredients from Trader Joe’s. Please show me the meal plan, separating it by day from Monday to Sunday, with breakfast, lunch, dinner, and one snack listed for each day. Add in treats for my dog Ollie. Then, please show me a list of all the specific grocery items I need to buy from Trader Joe’s, including the specific item name of each individual product, so I know exactly which items to look for. Please include the prices next to each item on the grocery list. Please include the actual item names from the Trader Joe’s store in my grocery list, but not in the meal plan itself.

Here’s the one-week meal plan ChatGPT recommended:

Monday

• Breakfast: Greek yogurt with sliced banana and a sprinkle of cinnamon
• Lunch: Quinoa salad with mixed greens, cherry tomatoes, cucumber, and a lemon-tahini dressing
• Dinner: Grilled chicken breast with roasted sweet potatoes and steamed broccoli
• Snack: Apple slices with almond butter

Tuesday

• Breakfast: Oatmeal topped with mixed berries and a drizzle of honey
• Lunch: Leftover grilled chicken breast sliced over a bed of mixed greens with balsamic vinaigrette
• Dinner: Stir-fried shrimp with frozen stir-fry vegetables and cauliflower rice
• Snack: Carrot sticks with hummus

Wednesday

• Breakfast: Smoothie with spinach, frozen mango, chia seeds, and unsweetened almond milk
• Lunch: Tuna salad (canned tuna, mayo, celery) served in lettuce wraps
• Dinner: Beef and vegetable kebabs with a side of quinoa
• Snack: Rice cakes with peanut butter

Thursday

• Breakfast: Scrambled eggs with saut茅ed spinach and gluten-free toast
• Lunch: Leftover beef and vegetable kebabs with a side salad
• Dinner: Baked salmon with roasted Brussels sprouts and quinoa
• Snack: Cucumber slices with guacamole

Friday

• Breakfast: Chia pudding made with unsweetened almond milk, topped with sliced strawberries
• Lunch: Chicken and vegetable stir-fry with cauliflower rice
• Dinner: Grilled turkey burgers (no bun) with a side of roasted sweet potato fries
• Snack: Mixed nuts

Saturday

• Breakfast: Gluten-free pancakes topped with fresh blueberries and a drizzle of maple syrup
• Lunch: Leftover turkey burger patty with a side salad
• Dinner: Vegetable and chickpea curry served over quinoa
• Snack: Greek yogurt with a handful of granola

Sunday

• Breakfast: Smoothie bowl with blended a莽ai, banana, and almond milk, topped with granola and coconut flakes
• Lunch: Leftover vegetable and chickpea curry
• Dinner: Roast chicken with a side of steamed green beans and mashed sweet potatoes
• Snack: Sliced pear with a handful of walnuts

At first glance, my resounding thought was:听I am going to be very hungry. The recipes seemed healthy, but left something to be desired (like carbs). I got over my initial skepticism and screenshotted the itemized grocery list the bot gave me. I drove to my local Trader Joe鈥檚 with a couple of reusable shopping bags in tow.

ChatGPT Left Out Many Items I Needed. I Went Over Budget.

A few of the recipes ChatGPT shared look similar to the meals and snacks my husband and I already eat鈥攍ike salmon and Brussels sprouts, smoothies, eggs, and toast鈥攁nd I was amped to add rice cakes and gluten-free pancakes to my diet. Plus, Ollie was wagging like crazy when I returned home with chicken jerky treats. But most ingredients鈥攍ike the cucumbers, a veggie I detest, and chia pudding, which I鈥檝e somehow never had鈥攄iffered from what鈥檚 typically on our weekly menu.

My trip to TJ’s, from start to finish, lasted an hour, mainly because I had never bought many of these items before and therefore had no idea where in the store they were located. The larger dilemma was that a handful of ingredients needed to make the meals ChatGPT suggested were not budgeted for or included in the grocery list the bot sent me.

For example, it suggested I eat toast with eggs for breakfast on Thursday morning, but didn鈥檛 tell me to buy bread. The same happened with sauce for the stir-fry, quinoa for the salad, and salmon dishes, almond milk for the chia pudding, guacamole, honey, and Greek yogurt for my snacks. It also lacked all the basic ingredients you need to cook (like olive oil or butter). And Brussels sprouts were listed twice on my shopping list.

What I鈥檓 trying to say is: ChatGPT鈥檚 meal plan and ingredient list were far from perfect. It was missing items needed to prep various recipes, prices were inaccurate, and two items (the pears and frozen a莽ai bowl) weren鈥檛 in stock. My receipt totaled $160鈥揳bout $35 over my desired budget. However, it would have been far higher had I bought all of the ingredients I needed, but weren鈥檛 included on the shopping list. Fortunately, I already had most of them at home.

I Made ChatGPT’s Honey-Berry Oatmeal

Believe it or not, the recipe I was most excited to make was Tuesday鈥檚 breakfast: oatmeal topped with mixed berries and a drizzle of honey (that I subbed with maple syrup). I love a bowl of hot oats and fruit to start the day. It鈥檚 delicious and keeps me satiated until lunchtime.

(Watch the video below for a behind-the-scenes look at me whipping this up in my kitchen.)

This Meal Plan Is Very Restrictive and Will Negatively Affect Athletic Performance, According to a Nutritionist

I was dying to know what a professional dietitian thought of ChatGPT鈥檚 food recs, so I hopped on a Zoom call with , a sports nutritionist. Her take? 鈥淚f you eat like this, you鈥檙e going to feel like shit.鈥�

I am a 36-year-old 5鈥�6鈥� female who weighs about 130 pounds. I鈥檓 physically active: I take Ollie on two hour-long strolls every day (like I said, spoiled) and I vigorously exercise (a jog, spin class, or hot yoga session) for about 30 to 45 minutes five days a week. I hike most weekends. According to Kleiner, I should be consuming roughly 1,950 calories every day to maintain my weight, with an average macronutrient distribution of 40% carbohydrates, 30% fat, and 30% protein. But ChatGPT had me eating about 1,200 calories a day.

鈥淲hat ChatGPT gave you is the classic female restrictive dietary pattern,鈥� Kleiner says. I feel like this was especially true because the bot听saw the words 鈥済luten-free” in my prompt. ChatGPT crawls what鈥檚 promoted online, Kleiner says. “And so that鈥檚 what it draws from.鈥�

ChatGPT already听knew I was a woman, as I briefly used it earlier this year to craft a professional bio. Besides, the bulk of GF content out there is likely from women (women are more inclined to follow a GF diet than men, shows). It can be a pretty if you’re not careful. That’s what ChatGPT saw,听so that’s what I got.

That鈥檚 not the only way the meal plan fell short. It didn鈥檛 provide enough veggies, dairy, and grains, Kleiner says, and if I adhered to it, I wouldn鈥檛 come close to meeting my daily vitamin and mineral needs.

The lack of protein, which plays a crucial role in repairing muscle and building strong bones, especially for women, alarmed her. And I鈥檇 probably wind up constipated since I鈥檇 be ingesting too little fiber. That might also wreck my microbiome and set off a cascade of inflammation in my body, says Kleiner. She says I probably wouldn鈥檛 sleep well because I鈥檇 be so underfed. 鈥淵ou鈥檙e setting yourself up for failure on a diet like this.鈥�

As such, she noted that I could also expect my athletic performance to suffer. I likely won鈥檛 have enough energy to get out the door. Even if I do, she explains that I won鈥檛 have enough fuel in my body to reach a high enough intensity to reap the benefits of my workouts. I asked what my recovery would look like on this diet. Her response?

鈥淵ou won鈥檛 recover.鈥�

Which Is Better: a Nutritionist or ChatGPT?

According to Kleiner, while tempting, this trend highlights why working with a (human) professional is so important. They can assess your overall health and activity levels to craft tailored meal plans that will help you hit your athletic goals, prevent chronic diseases, and be a happier, healthier person overall.

The bot doesn鈥檛 think critically about what I, Julia, need to eat. As , the faculty director for medical education in artificial intelligence at Stanford Medicine, says, ChatGPT basically reads the Internet and then copies and pastes whatever it finds (hence the 1,200-calorie diet). Chen says AI is pretty good at answering simple, straightforward questions, but also makes things up and pulls false information from the Internet.

鈥淚t鈥檚 not a human, it鈥檚 a robot spitting out words,鈥� he shares. When I asked if he鈥檇 ever recommend it for meal planning, he said he wouldn鈥檛 use it for medical advice, in general. 鈥淒on鈥檛 plan your health around it,鈥� he says.

Will I Use ChatGPT to Meal Plan Again?

The truth: probably not. I want my food to energize me so I can work, exercise, care for Ollie, read, and hang out with my family and friends. ChatGPT鈥檚 plan just won鈥檛 fuel me properly. Besides, spending an hour at the grocery store shopping for ingredients I wasn鈥檛 entirely jazzed about wasn鈥檛 exactly my most efficient trip to Trader Joe’s.

That said, the bot did provide a good jumping-off point. For example, I鈥檓 a big fan of turkey burgers and sweet potato fries (my suggested Friday dinner), but I also want recipes that are more nutritious (and creative) than breadless patties with fries. So, I might use the bot to shop for base ingredients, but then I鈥檒l add my own touches to create a meal I鈥檓 excited about. This is where AI and tools like ChatGPT shine, Chen tells me. For example, these are the tweaks I’d make to the turkey burger meal: turkey burgers (with gluten-free buns, cheese, avocado, lettuce, and tomatoes), sweet potato fries (with ketchup), and a side salad with veggies and green goddess dressing.

Kleiner says the oatmeal breakfast is a fine start, but it would be excellent if I added nuts or seeds plus a dab of Greek yogurt鈥攁s you can see, I followed this advice.

AI models can generate ideas you may not have thought of (like pears paired with walnuts), but it鈥檚 always smart to flesh them out or validate their advice with reliable, trusted sources such as nutritionists or dietitians.

鈥淯se it to brainstorm,鈥� Chen said. But that’s it.

(As for the answer to that trivia above: 22 grande-sized drinks. That’s how much water it would take to input this article into ChatGPT. Yikes.)

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

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In the middle of training for two marathons and an ultramarathon in 2017, medical professionals diagnosed culinary arts professional turned long-distance runner, and body politics advocate with stage four . In this stage of the condition, the endometrial lining grows in places it shouldn鈥檛, such as the ovaries, fallopian tubes, bowels, bladder, and in the rarest cases, the lungs.

While everyone鈥檚 experience with endometriosis is different, typical include:听debilitating pelvic pain, heavy periods, fatigue, and miscarriage, none of which are foreign to Snell. Snell says she鈥檚 鈥渘ormalized painful periods, frequent moments of passing out, anemia from blood loss, and clotting鈥� since she was nine.

As an endurance athlete, she tried just about everything to keep going, things like wearing a portable heating pad during runs, massaging CBD oils on her waist and pelvic regions, managing pain with medication, and even layering diapers with tampons during races to mitigate heavy bleeding. She also began changing her diet upon noticing that some foods trigger symptoms.

Snell prioritizes recipes that fuel her, and most importantly, taste good. 鈥淛ust because I have a chronic condition does not mean I need to sacrifice flavor,鈥� she says.

Her culinary skills, combined with the cooking wisdom passed down from her family, inspired her to create endometriosis-friendly meals that are not only energizing but also nutrient-dense and bursting with flavor.

Her go-to meal when facing a painful flare-up is a hearty salad loaded with kale, tender sweet potatoes, creamy avocado, and topped with crispy salmon croquettes.

In her youth, Snell found comfort in her family鈥檚 homemade fish fritters. It was a simple way to unwind from any stress. “On the weekends, my mother and father rotated making salmon cakes,鈥� she says. As an adult, she remixed this childhood meal with nutritious ingredients. It鈥檚 now her go-to dish during training seasons.

Inspired by Snell鈥檚 story and culinary prowess, I decided to try her salmon croquette kale salad for myself. I also chatted with a registered dietitian nutritionist who chimed in on how Snell鈥檚 favorite meal supports those with endometriosis and helps boost energy levels.

Here鈥檚 what I learned.

How to Make Latoya Snell鈥檚 Salmon Croquettes with Kale and Sweet Potato Salad

Servings: 2

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Duration: 1 hour

Salmon Croquette Ingredients

• 1 (15-ounce) canned salmon鈥� is fine, too鈥攄rained, bones and skin removed, and broken into chunks
• 陆 teaspoon kosher salt
• 陆 teaspoon black pepper
• 陆 teaspoon garlic powder
• 陆 teaspoon onion powder
• 陆 teaspoon cayenne pepper
• 1 small yellow or white onion, diced
• 录 cup red bell pepper, diced
• 录 cup green bell pepper, diced
• 1 egg, beaten with a whisk or fork
• 陆 cup
• 录 cup all-purpose flour
• 陆 cup vegetable, canola, or avocado oil

Kale and Sweet Potato Salad Ingredients

• 1 pound sweet potato, washed, diced (pre-cut and pre-washed works fine, too)
• 2 teaspoons olive oil
• Salt and pepper, to taste
• 陆 teaspoon dried parsley
• 1 teaspoon garlic powder
• 4 cups kale, roughly chopped
• 1 red onion, thinly sliced
• 1 avocado, diced
• Store-bought salad dressing: balsamic or sherry vinaigrette
• Optional add-ins: walnuts, almonds, feta, goat cheese

Recipe

1. Heat a pan and add about half a teaspoon of olive oil. Saut茅 the onions, red peppers, and green peppers for a few minutes, until they have softened. While that鈥檚 cooking, mix the panko bread crumbs and all-purpose flour in a bowl. Then, add the drained salmon, salt, black pepper, garlic powder, onion powder, cayenne pepper, the saut茅ed veggies, and the egg to that bowl. Stir everything together until it鈥檚 well combined. Shape the mixture into six to eight patties.
2. Preheat a over medium heat and add a half cup of avocado oil. Once the oil is hot, gently place the salmon croquettes in the pan, being careful not to overcrowd it. Fry them for about three to four minutes on one side, or until they turn golden brown. Then flip and cook the other side the same way. Once they鈥檙e done, transfer the croquettes to a plate lined with paper towels to absorb any excess oil.
3. Preheat the oven to 425潞F. In another bowl, toss the sweet potatoes with salt, pepper, garlic powder, dried parsley, and a tablespoon of olive oil. Spread them out on a parchment-lined sheet pan to prevent sticking. Bake the sweet potato for about 30 minutes, or until it鈥檚 tender.
4. Add the kale to a bowl, drizzle with one tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Because kale is very crunchy and coarse, use your hands to gently massage it for a couple of minutes until it softens.
5. To assemble the salad, toss the kale, roasted sweet potatoes, avocado, red onions, and any additional add-ins you prefer鈥攍ike nuts or cheese鈥攚ith the dressing. Mix all the ingredients and transfer them to a bowl. Then, top it off with the crispy salmon croquettes and dig in.

Watch the author make this delicious recipe. (Video by Ashia Aubourg)

The Verdict: This Meal Just Made It to My All-Star Lineup

As a Haitian-American, I grew up eating salt-fish fritters, so Snell鈥檚 version hit the spot and brought back all the nostalgic feels. I got to enjoy one of my childhood favorites in an entirely new way. It took less than an hour to prepare this meal from start to finish, and I even found meditative moments while forming the patties and massaging the kale.

I opted for canned tuna instead of salmon because I already had some in my cabinet. The croquettes came out crispy and golden, with a tender interior loaded with sweet notes from the saut茅ed peppers and onion, plus a subtle spicy kick from the cayenne pepper.

The kale salad, packed with creamy avocado and tender sweet potato, added bites with contrasting textures that harmoniously complemented the fritters. I鈥檓 honestly counting down the days until I can make this meal again.

Snell鈥檚 Recipe Is the Perfect Recovery Meal

, a registered dietitian nutritionist based in New York City, says Snell’s salmon croquette kale salad hits all the critical marks.

Here’s why.

It鈥檚 Rich in Complex Carbs

鈥淭he combo of complex carbs from the sweet potatoes, healthy fats from the avocado, and protein from the salmon is perfect for giving her slow, steady energy that can carry her through a long endurance run,鈥� says Rifkin.

If you want to spruce it up a bit, try drizzling on a 鈥攖hink lemon, lime, or orange. It adds a bright, zesty flavor and can help boost iron absorption from the kale and sweet potatoes. 鈥淚ron is not only important for athletic performance because of its role in oxygen transport, but it鈥檚 also crucial for people who menstruate and need to regularly replenish their iron stores,鈥� she says.

Healthy Fats Reduce Inflammation and Pain

鈥淪almon is a great protein choice because it鈥檚 rich in omega-3 fatty acids,鈥� says Rifkin. shows that omega-3s can help lower inflammation and may even ease symptoms like pelvic pain and dysmenorrhea for people living with the condition.

Additionally, folks with endometriosis often deal with higher levels of oxidative stress, and sweet potatoes are a great source of beta-carotene, which supports immune function and may help reduce that stress, she says.

The Best Part? It’s Super Easy to Prep in Advance.

Flare-ups can make it tough to find the energy to cook a nourishing meal. 鈥淲hen you have a window of feeling good, being able to prep a few nourishing meals can make a big difference on the tougher days when cooking just isn鈥檛 possible,鈥� says Rifkin. 鈥淪ome days or weeks don鈥檛 feel too great. In those moments, I honor my feelings and frustrations, and determine what my pain tolerance looks like,鈥� says Snell.

To prepare this salad ahead of time: leave out the dressing and avocado, then store it in an airtight container in the refrigerator for up to four days. When ready to eat, add your toppings and drizzle on the vinaigrette. The croquettes hold up well, too. Keep them in an airtight container in the fridge for up to four days, then reheat in the oven or air fryer.

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

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As a food writer, I practically live on TikTok, saving recipes and nutrition hacks to try. One ingredient that keeps popping up in my social media feed? Aloe vera.

When you type 鈥渁loe vera鈥� in the search bar of TikTok, you鈥檒l come across clips of creators touting the purported health benefits of this ingredient. You鈥檒l spot home cooks blending the jelly-like substance into smoothies and hikers rubbing the plant鈥檚 juices on their skin to soothe sunburns.

I鈥檝e appreciated aloe long before it became a trend. As a Haitian-American, Caribbean culture runs through my veins, so I鈥檓 familiar with the gel as the succulent grows on many islands. (Fun fact: Aruba even has an entire dedicated to the plant.) My grandmother, whom I grew up with, often kept aloe leaves on the kitchen counter, right beside her other natural remedies. Whenever the sun got the best of me, I knew she鈥檇 have a cool slab of that green leaf ready for me. She听was ahead of her time.

I鈥檒l always follow her advice without hesitation, but I鈥檓 wary of听viral trends. Let鈥檚 be honest: people often exaggerate the effectiveness of wellness hacks. Luckily, you can鈥檛 really go wrong with aloe vera.

The Health Benefits of Aloe Vera Gel

Let鈥檚 start with a quick disclaimer: eating either aloe vera gel from the plant鈥檚 leaves, unprocessed gel with no additives, or drinking aloe juice is safe, but you should not ingest aloe vera gel-based skincare products. While you can find aloe vera skincare products marketed as pure, some may actually be 98- or 99-percent pure. This means they can include other ingredients that are OK for your skin, but not for consumption, like alcohol, an antiseptic, or lidocaine, a numbing and pain-relief agent that is great for treating sunburns or itchy bug bites.

Aloe Vera Is a Hydration Powerhouse

Aloe vera helps hydrate your body when ingested (and when applied to the skin) due to its high water and electrolyte content (particularly magnesium and potassium), says , a registered dietitian based in New York. 鈥淭hese minerals help replenish electrolytes lost through sweat, making aloe vera a potential addition to post-exercise hydration,鈥� she says.

Scientific evidence also suggests that consuming aloe vera gel improves blood circulation and supports kidney, liver, gallbladder, and digestive functions, says , a registered dietitian nutritionist based in Hawaii.

It Can Reduce Pain and Inflammation When Applied to the Skin

show that aloe vera offers natural analgesic (pain-relieving) and anti-inflammatory properties, says , a board-certified dermatologist based in Toronto. This is thanks to compounds in the plant called anthraquinones, which 鈥渂lock the synthesis of enzymes and hormones responsible for pain and inflammation, relieving discomfort, swelling, and redness,鈥� she explains.

For sunburns or scrapes, you don鈥檛 need much鈥攋ust a thin layer of aloe vera gel will do the trick. Be sure to avoid applying it to open wounds, Yadav says. 鈥淚鈥檇 also recommend refrigerating the aloe gel if possible鈥攖he added cooling sensation can be very soothing,鈥� she says.

How Much Aloe Vera Gel Is Safe to Ingest Daily?

Nutritionists typically recommend starting small, with about two ounces (approximately one-quarter cup) per day, until your body adjusts. This is because anthraquinones also have a laxative effect, which can cause diarrhea when consumed in excess, says Amy Davis, a registered dietitian nutritionist based in New Orleans, Louisiana.

I Tried These 4 Aloe Vera-Based Recipes

Despite all of the amazing health benefits of aloe vera, I鈥檒l be honest: it鈥檚 not that appetizing on its own. It tastes bitter, and its slimy texture doesn鈥檛 feel great on the tongue, so I set out to find delicious ways to enjoy the clear goo. These are the few recipes I discovered and tested. Here鈥檚 how it went.

1. Fruity Mint, Avocado, and Aloe Vera Smoothie

TikTok creator shared a smoothie recipe that involves blending one cup of frozen pineapple, half an avocado, half a cup of spinach, four mint leaves, half a cup of water, half a cup of aloe vera gel (I substituted this for instead because it鈥檚 easier to find in grocery stores and helps you skip the process needing to extract gel from the plant), and the juice from half a lime.

鈥淭his smoothie contains healthy fats from avocado, fiber from the pineapple and spinach, and added electrolytes and nutrients from the aloe vera,鈥� says Davis. To make it even more balanced, try adding a source of protein, like half a cup of Greek yogurt or a few spoonfuls of protein powder,听she says.

Emerick recommends reaching for this smoothie as a hearty snack or post-workout drink to aid recovery.

The Verdict: Creamy, Refreshing, and Nostalgic

This smoothie transported me to my maternal homeland of Bermuda. The pineapples and citrus give it a bright, tropical, and sweet taste. The avocados impart a delicious creaminess, too. All the ingredients blended together nicely, masking the bitterness of the aloe vera.

To test its effects on satiety, I blended up this shake after my morning barre class to see if it would keep me full until lunch. It definitely did the job.

(Watch the author make the fruity mint, avocado, and aloe vera smoothie in her kitchen. Video by Ashia Aubourg)

2. Aloe Vera and Agave Lemonade

Lemonade is one of my go-to hacks for loading up on good-for-you ingredients. (If you haven鈥檛 tried creatine lemonade, you totally should.)

This recipe by on TikTok is simple and took me less than five minutes to make. To prepare this lemonade, I combined half a cup of aloe vera juice with the juice of two lemons, one-and-a-half cups of water, and a tablespoon of agave. Then, I poured it over ice once I was ready to enjoy it.

This drink is packed with hydrating ingredients like aloe vera and water, says Emerick. It also has a good dose of vitamin C, thanks to the lemon, which 鈥渂oosts immunity and supports skin health,鈥� she says.

The Verdict: Crisp and Refreshing听

I’ve been hiking more now that the weather is warming up, so I jumped at the chance to pour this lemonade into my insulated water bottle and take it with me. As I tackled the steep inclines, sipping this drink kept me feeling good.

The sourness from the lemon and sweetness from the agave masked any harsh notes from the aloe vera. Moving forward, I鈥檓 keeping a pitcher of this in my fridge.

3. Grainy Mustard and Aloe Vera Salad Dressing

I was first introduced to aloe vera vinaigrette while traveling to St. Lucia, and I鈥檝e been hooked ever since. I鈥檝e made a few variations of this topping on my own, but recently, while Googling how to incorporate aloe juice into salad dressings, I came across an idea from the food blog that had a similar ingredient makeup to the one I tasted during my travels. I knew I had to try it.

Following this recipe, I blended half a cup of olive oil, a quarter cup of grainy mustard (which tends to be spicier and more robust in terms of flavor than the yellow squeeze-bottle stuff), three tablespoons of honey, a third of a cup of aloe vera juice, or gel from a four-inch piece of an aloe leaf, three tablespoons of fresh basil, and two tablespoons of lemon juice.

鈥淭his aloe vera dressing has plant-based fats (from the olive oil), a touch of sweetness from the honey, and overall, healthier ingredients compared to many store-bought options, which can contain high amounts of sodium, added sugar, or artificial ingredients,鈥� says Davis. To kick it up a notch, Hoch recommends adding ground flaxseeds (about a quarter cup) for an extra boost of omega-3s.

The Verdict: I鈥檒l Be Putting It on Everything.

While it didn鈥檛 taste exactly like the one I first enjoyed in St. Lucia, this version still exceeded all of my expectations. It鈥檚 filled with basil flavors, similar to pesto, which helps calm the bitterness of the aloe vera in this recipe.

I poured it over a simple salad of crunchy lettuce, yellow peppers, red onions, and croutons. This topping was the star of the show. I can鈥檛 wait to use it again. I plan to drizzle it on pasta, wraps, or grilled chicken in the future.

4. No-Churn Chocolate Coconut and Aloe Vera Ice Cream

Perhaps the most exciting recipe I found was this tutorial from TikTok creator , who turns this gooey plant gel into ice cream. The best part? No fancy machine is needed.

Instead of using an ice cream maker, the creator relies on a no-churn method, and all you need is a freezer-safe bowl. To make this frozen dessert, I blended a cup of coconut cream, a cup of cashews, three tablespoons of maple syrup, one tablespoon of cocoa powder, and three tablespoons of aloe vera juice. Then, I poured the mixture into a bowl and let it thicken up in the freezer for at least six hours.

鈥淭his recipe, which combines coconut cream, cashews, maple syrup, cocoa powder, and aloe vera, is rich in calories, healthy fats, and protein,鈥� says Emerick. (One cup of cashews has over a whopping of protein.) But since it鈥檚 pretty high in sugar, she recommends enjoying it as an occasional sweet treat rather than a daily dessert.

The Verdict: Unreal.

Honestly, I鈥檓 predicting that aloe vera ice cream might be the next viral trend. For starters, it鈥檚 so easy to pull together. It took me under five minutes to get it in the freezer (though you鈥檒l need to be patient while it solidifies!).

The result was a creamy, light, and smooth frozen dessert filled with delicious chocolate flavors. You can鈥檛 taste the harsh taste of aloe at all. It satisfied my sweet tooth, and I can鈥檛 wait to make it again with other fun add-ins like matcha, strawberry syrup, or vanilla.

As a bonus: if you鈥檝e got leftover aloe from any of these recipes, don鈥檛 toss it鈥攖rust me, your skin will thank you.

Want more of听国产吃瓜黑料鈥檚 Health stories?听.

The post Aloe Vera Is Going Viral. I Put Four Recipes to the Test. appeared first on 国产吃瓜黑料 Online.

Last year, a friend of mine, who is a nutritionist,听recommended that I try drinking bone broth to help optimize my performance. I didn’t think too much of it at the time, as guzzling the stock made from animal bones didn’t sound all that appetizing to me, especially before or after a big workout.

I tabled the advice and didn鈥檛 think about it until I suddenly noticed bone broth everywhere. Various pouches and cartons line the shelves at my local grocery store, and I can鈥檛 escape the stampede of TikTok influencers claiming bone broth leveled up their workout and recovery routines.

I wanted to know if bone broth is as magical as people (my nutritionist friend included) claim it is. So I reached out to three sports dietitians and asked them: What do you make of all this bone broth buzz? Here鈥檚 what they said.

Why Is Everyone Drinking Bone Broth Right Now?

Bone broth is a type of nutrient-rich stock that鈥檚 like calcium and magnesium, along with proteins like collagen and gelatin. Whereas your standard stock (think: what you use as a base in soup) might only cook for a couple of hours, true bone broth has to soak and simmer between 12 and 48 hours for the nutrients to fully leach out of the animal bones鈥攗sually chicken or beef. 鈥淚f you don鈥檛 cook it that long, you鈥檙e not getting all the nutrients out,鈥� says , a sports dietitian and associate professor in the Department of Nutritional Sciences at Texas Tech University.

According to , a sports dietitian for endurance athletes in Brenham, Texas, scientific research on the of bone broth is limited, but some scientists believe all those nutrients make bone broth an incredibly healthy snack鈥攅specially if you’re physically active. 鈥淏one broth is a nutrient-dense, versatile, and functional food and beverage for athletes,鈥� Brown told me.

1. Bone Broth Is an Electrolyte Powerhouse

One reason bone broth is recommended by sports dietitians is that it鈥檚 jam-packed with like potassium, calcium, magnesium, and sodium. In fact, this is why , a registered dietician and director of the Center for Nutrition and Performance at Drexel University, refers to bone broth as nature鈥檚 Gatorade. 鈥淚t has all the electrolytes needed to replace sweat,鈥� she said.

2. Bone Broth Is Protein-Rich

Bone broth is also an excellent source of protein, and it鈥檚 well-established that consuming protein鈥攕pecifically, amino acids, which are the building blocks of protein鈥攁fter working out helps . 鈥淲hen you exercise, you break down muscles and you have to consume protein in order to give your body back the amino acids to rebuild those muscles,鈥� explains Brown.

3. Collagen in Bone Broth Can Improve Bone and Ligament Health

The main type of protein found in bone broth is collagen鈥攁 substance that keeps your , like , strong and healthy. While it鈥檚 unclear exactly how much collagen you鈥檙e getting through bone broth, 鈥渃ollagen supplementation has been found to help reduce joint pain and may help with muscle recovery,鈥� Brown says.

According to Childress, it makes sense, then, why so many athletes say bone broth has improved their gait, form, stability, and performance. 鈥淵ou might feel like you can move a little quicker, or you鈥檙e a little bit more flexible in your movements,鈥� she says.

Is Bone Broth Good for Recovery?

Though everyone鈥檚 needs vary (depending on the intensity of your workouts and how much you sweat), a cup of bone broth鈥攚hich generally contains 8 grams of protein and 350 milligrams of sodium鈥攊s generally a good place to start, says Brown. The key is to be consistent, says Childress, and drink it every day, as it can take a couple of months for the health effects to kick in.

As for what鈥檚 better: Having it before or after your workout? The answer really depends on your personal preferences and eating habits. If you, like me, can鈥檛 handle a big meal before you run but need something in your stomach, chug a cup before you head out the door. If you鈥檙e more so looking for a snack that鈥檒l help your muscles recover and bulk up, throw back some broth after your training session, Brown says.

According to Brown, bone broth can even be an excellent mid-exercise snack for those who do ultra-distances or Ironman competitions in which it鈥檚 crucial to consume protein as you go. 鈥淚t鈥檚 like anything else鈥攊t鈥檚 really about what works best for the individual athlete and what the athlete prefers,鈥� says Childress.

You Shouldn鈥檛 Solely Rely on Bone Broth to Get Your Protein

There are a couple of considerations to be aware of. Collagen is technically an protein, which means it doesn鈥檛 have all the amino acids your body needs to function properly, according to Brown. As such, 鈥測ou should not rely on collagen as your main or number-one protein source because you could end up deficient and you won鈥檛 get all those other essential amino acids,鈥� says Childress.

Collagen is most impactful if you鈥檝e already met your overall nutritional needs, says Childress. If you鈥檙e not eating enough protein, the amino acids will just go to the other bodily systems that need them more. But if you鈥檙e hitting your body鈥檚 nutritional needs, the collagen has a way better chance of being used to boost your joint and muscle health, she added. The takeaway: bone broth is best used as a bonus to your diet鈥攏ot a cornerstone of it.

How to Buy鈥攐r Make鈥擝one Broth

罢丑别谤别鈥檚 a lot of variability in the quality of the products being sold online and at grocery stores, so you want to take a good look at the packaging label when you鈥檙e shopping for a broth.

Make sure it鈥檚 been slow-cooked for at least 12 hours (and, ideally, longer) and contains vinegar (specifically, apple cider vinegar), as this doubly helps the bones release nutrients, Brown says. Look for brands that use bones sourced from USDA organic free-range animals like this one by , Brown suggests, and if you see added sugars or artificial additives, steer clear.

You can make your own batch at home using an , slow cooker, pressure cooker, or pot on a stove. Toss in the bones鈥攐r even a full chicken carcass鈥攁nd add chopped vegetables (like carrots, celery, and onion) along with herbs for taste (think: garlic or bay leaves) and salt. Then, cover everything with water and let the mixture simmer for 12听to听24 hours, says Childress, until you end up with a thick, gelatinous substance. If you’re looking for some inspiration, TikTok user @ shared an easy homemade bone broth recipe.

Bone broth is SO good for your health and it鈥檚 so easy to make at home!

You can swallow as is or heed Dardarian鈥檚 advice, which I plan to do, and mix the broth into a bowl of rice, quinoa, or a hearty stew. It only took a year and multiple sports nutritionists touting the potential benefits for me to pay attention鈥攂ut I鈥檓 excited to see if bone broth helps me increase my running pace and improve my overall performance.

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