The practice of sports nutrition is at a crossroads. Carbohydrate is an essential fuel for high intensity athletic training. Yet many of our clients are retreating from including the "staff of life" and one of our most convenient food sources of carbohydrate and other essential nutrients, the loaf of bread, in their diets. Concerns for the health of the public and our planet around commodity wheat and highly refined milling and processing is growing. While there are some unfounded fears, experts from the plant sciences, environmental sciences and nutritional sciences can confirm the reality of other evidence-based claims. The answer is not to eliminate all grains from the diet, but to reach back to the heritage grains and processing methods of old, bring them forward with the benefits of current plant breeding and engineering techniques, blending historic and modern knowledge to enhance both wellness, access and community. This presentation will introduce the participants to the visionary evidence-based work occurring in plant breeding and nutrition science, grain processing and baking of heritage grains.
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