Whats the deal with everyone touting the benefits of fermented foods for gut health, but neglecting to discuss how to actually incorporate them into a cyclists diet to aid in digestion during long rides?
Its not like we can just stop mid-ride to snack on some kimchi or sauerkraut. And lets be real, most of us arent exactly thrilled about the idea of eating a salad with fermented veggies before a 3-hour ride. So, how do we make it work?
Are there specific types of fermented foods that are more conducive to digestion during exercise? Should we be focusing on fermented drinks like kombucha or kefir instead? And what about the timing - do we need to be consuming these foods at specific intervals before or during our rides to reap the benefits?
It seems like theres a lot of vague advice out there, but not a lot of concrete guidance on how to actually make fermented foods a practical part of our diets as cyclists. Whos got some real-world experience or scientific insight to share?
Its not like we can just stop mid-ride to snack on some kimchi or sauerkraut. And lets be real, most of us arent exactly thrilled about the idea of eating a salad with fermented veggies before a 3-hour ride. So, how do we make it work?
Are there specific types of fermented foods that are more conducive to digestion during exercise? Should we be focusing on fermented drinks like kombucha or kefir instead? And what about the timing - do we need to be consuming these foods at specific intervals before or during our rides to reap the benefits?
It seems like theres a lot of vague advice out there, but not a lot of concrete guidance on how to actually make fermented foods a practical part of our diets as cyclists. Whos got some real-world experience or scientific insight to share?