Profile cover photo
Profile photo
Genetic Performance
17 followers -
Genetic Performance is a Sports DNA analysis, Strength and Conditioning and Nutrition service.
Genetic Performance is a Sports DNA analysis, Strength and Conditioning and Nutrition service.

17 followers
About
Genetic Performance's posts

Post has attachment
Join us on this webinar tomorrow at 12 noon.  Use your clients DNA to maximise their training program.

8 REASONS  WHY YOU SHOULD NOT EAT WHEAT

'Wheat Belly', 'Grain Brain' 'Cereal Killers' - the latest bestsellers and documentaries certainly aren't singing the praises of this ubiquitous food. The more I delve into the research the more I tend to agree with the titles and the less I believe wheat has any place in a healthful diet. When I say wheat I mean gluten really, foods can be 'wheat free' but still contain gluten. Barley and rye also contain gluten, other grains like oats can be cross-contaminated with gluten and sometimes even non-gluten containing grains can contain other proteins that cause cross reactivity and result in an immune response.

 


I'm going to give you eight reasons why gluten just isn't good news. This may scare the bejesus out of the toast-for-breakfast-roll-for-lunch-pasta-for-dinner reader but don't worry, I have been that soldier and come out the other side, there is life after wheat.


1. The wheat we have today isn't the wheat your granny ate


But our grandparents ate wheat and they weren't sick or fat? Yes, they may have but chances are they weren't eating the genetically modified wheat we eat today. They were probably also making their own bread. Maybe they were even making sourdough or using sprouted grains, either way a far cry from the mass produced sliced pan of today. I know, we think of GM as a relatively new concept that's safety contained in the USA for the moment (it takes YEARS for us to catch up with them doesn't it? ) but when you consider the definition of Genetic Modification 'an organism containing genetic material that has been artificially altered so as to produce a desired characteristic' - it's a perfect fit, the desired characteristics being wheat crops both capable of a greater yield and resistant to pesticides and other environmental threats. Ancient grains such as einkorn had just 14 chromosomes, compare this to modern wheat containing up to 42 chromosomes and you start to get the picture as to why this modern day crop can be so damaging. These additional chromosomes code for all sorts of proteins which can initiate unwanted immune responses in many and go some way to explaining the massive increase in gluten sensitivity manifesting as either full on coeliac disease or non-coeliac gluten sensitivity. A significant number of people suffering from gluten sensitivity don't even report any of the gastro issues typically associated with it, instead it manifests as fatigue, depression, brain fog and joint aches, the list goes on.


2. Wheat makes you fat (and old)


The blood sugar elevations (discussed presently) caused by chowing down on wheat stimulate insulin which is the fat storage hormone. Excessive elevation of blood sugar associated with wheat consumption also creates 'advanced glycation end products' (AGEs). The very aptly abbreviated AGEs are end products of metabolism that are associated with the ageing process in all of the body's tissues. The higher the blood sugar, the more AGEs will accumulate and the faster the decay of our cells and tissue will occur. No amount of expensive lotions and potions can counteract this. Furthermore, AGEs are what contribute to the complication of diabetes – kidney disease, nerve damage, retina damage and cardiovascular disease.


3. Wheat can give you leaky gut


Sexy isn't it, 'leaky gut'? Not a term you would bring up on a first date. To give it its correct title, Intestinal Permeability can be directly attributed to -among many other things - consumption of gluten. It's all to do with a molecule called zonulin. Gluten increases the levels of zonulin in the body and zonulin controls intestinal permeability by disassembling the tight junctions that prevent undesirable molecules passing through the gut wall. Elevated levels can also allow other types of undigested proteins to pass through the gut wall and pave the way for immune responses to other foods or even the body's own tissue, making gluten a contributing factor to the possible development of an autoimmune disease.


4. Wheat can increase any existing inflammation in the body


Many things can trigger inflammation in the body and these things can also exacerbate existing inflammation. A poor diet, smoking, injury and being overweight all contribute. Gluten induces the production of pro-inflammatory cytokines which are chemicals that damage cells. And, as already mentioned, foreign proteins coded for by the additional chromosomes in modern wheat also trigger immune responses and therefor inflammation. The proteins found in gluten are one of, if not the most, common food allergens resulting in inflammatory immune responses. Inflammation can be the number one reason people consult a doctor; arthritis, gastritis, dermatitis, cystitis – if it ends in 'itis' then inflammation is involved.


5. Wheat displaces other more nutritious foods


This is the one that should resonate most with people. Forget the science and the chromosomes and the zonulin for now and just think about all the foods you could be eating if you weren't eating wheat. Instead of your normal two slices of toast or a bowl of cornflakes for breakfast (yawn) , you could be having eggs, good quality bacon, smoothies , coconut yogurt topped with nuts and seeds, avocados, all a lot more colourful, tasty and filling than boring 'white' foods like bread and cereal. And with colour brings nutrition. Much needed nutrition as gluten is a chemical stressor on the body and contributes to vitamin and mineral deficiency. Loss of key nutrients causes a fundamental breakdown in the body's ability to modulate the healing and repair process.


6. Wheat makes your blood sugar sky rocket and contributes to insulin resistance
Many gluten-containing foods have a high glycemic load and raise your blood sugar. Your pancreas responds with insulin, which pulls that blood sugar down. Often too far down, which leads to cravings and so the cycle begins again. It doesn't help that gluten also binds to the opiate receptors in the brain, just like a drug, that's why we keep coming back for more. When you constantly eat gluten foods, your cells become overloaded with insulin which results in insulin resistance which often makes fat loss nearly impossible. This is one of the reasons why low-carb diets (resulting in less insulin spikes) can be so effective for weight loss.


7. It's not just the wheat but what the wheat eats, hello glyphosate.
This is possibly the most frightening thing I have read recently. Chilling, in fact. Glyphosate is the active ingredient in Roundup, a herbicide, made by the merry folk over at Monsanto, the same company that brought us Agent Orange. They made Agent Orange but they reckon Roundup is non-toxic (sniggers) as it works by disrupting the shikimate pathway in a plant's metabolism. Human metabolism does not have the shikamate pathway so we are unaffected - according to them. But what they seem to ignore is the fact that over 90% of our cells are made up of microbes. The average human body consists of around 10 trillion cells but at any one time there lives 10 times that number (either on us or in us) in bacteria or microbial cultures. These critters are essential to life and we form a symbiotic relationship with them. They have so many functions that without them we simply would not survive. These guys do have the shikimate pathway and that's how glyphosate wreaks havoc. So how do we end up inhaling the glyphosate? Well from the wheat, it's what the wheat eats. We aren't going round downing bottles of herbicide, cos that would be insane and dangerous. But according to an article in the Irish Examiner "A sizeable proportion of growers use pre-harvest glyphosate as a harvest aid" so be it through wheat, rapeseed or other crops it's in our food supply, like it or not.
Dr Natasha Campbell McBride listed 15 reasons why glyphosate is damaging to health in a blog post February of this year. Included in these is its interference with the activation of vitamin-d in the liver (thus causing deficiency – as if we weren't challenged enough in the D department), a strong correlation between glyphosate and the obesity academic and a perfect correlation between glyphosate and autism.

8. Wheat fries your brain
Dr Perlmutter brought this to the forefront recently with his bestseller 'Grain Brain'. He maintains that gluten is one of the most prominent stimulators of inflammatory pathways to the brain. That's reason enough to sweat but here is a really scary statistic (again courtesy of Dr. P.) – if you live to be 85 years old and do nothing to change your risk for brain disease, you have a 50/50 chance of developing Alzheimers. If you are type 2 diabetic that risk is doubled. Alzheimer's is actually often referred to as type 3 diabetes as diabetes is caused by persistently elevated levels of blood sugar; this is toxic to the brain. In fact, scientists have found correlation between shrinking of the hippocampus and the amygdala (areas of the brain involved with cognitive function and memory) and blood sugar levels. Gluten consumption has also been linked to conditions such as ADHD, depression, migraines and neuropathy.


So there you go, eight reasons why wheat basically sucks. Don't worry I won't leave you hanging and bereft after taking one of your food sources away, the next blog post will give you 8 Tools To Successfully Ditching The Wheat. You can do this. Remember, there is no such thing as a gluten deficiency!

Post has attachment
Am I built for bodybuilding?



 

Post has attachment
Stacy Spector on the Yorton Cup  and gets her two pro cards this year

Athletic success>

Athletic success at the highest level is about the integration of many factors: physical, mental, technical, tactical, strategic, genetics and nutrition. Peak performance is therefore the result of the optimal blending and integration of all of these factors. 

The requirements for energy nutrients; carbohydrates, fats and protein is high in athletes and our Sports Nutritionist look at each macronutrient and peri-nutrition in respect of maximising performance and aiding recovery.  We at Genetic Performance know that the nutritional requirements of a strength athlete can be very different from that of an endurance athlete as they utilise different energy systems in the body. Vitamins and minerals are also vital for many metabolic processes in the body and are necessary for growth and development, most importantly for athletes perhaps is that they play a key role in reducing oxidative stress brought about by prolonged and intense aerobic exercise.
An exercised body is also more efficient at burning fuel and like any other sports model; the quality of the fuel plays an important role in performance. 

Genetic Performance

Post has attachment
PRIMARY SPONSOR
 
Genetic Performance are delighted to be primary sponsor of The Republic Of Ireland Eagles team for the 2014 State of Origin Series.
 
Speaking of the announcement , Rugby League Ireland Director Conor Kelly said “We are delighted that Genetic Performance have agreed to come on board as primary sponsor of the Republic of Ireland team for 2014. It is a testament to the decision to restructure the State of Origin Series that a company such as Genetic Performance are willing to come on board and support the team.”
Photo

Post has attachment

Post has attachment
We are running a workshop in Dublin -How genetic can play a part in your training program. The future in personal training.
https://geneticfitness.leadpages.net/genetic-performance-workshop/

The increased attention placed on genetic testing could lead to misunderstandings about designer babies destined to be Olympic gold medallists or Nobel Prize winners. But in reality, there are far more ethical and practical information we can take from the science of DNA to improve individual physical training programs that optimize our natural strengths based. Of course, it is critical to keep in mind that our athletic potential is only achieved through long hours of training and commitment. There’s no easy way. 
It is important to first understand genetic correlation versus causation. Our genetic profiles correlate to particular attributes. This correlation, however, does not automatically mean that we all exhibit this quality. In other words, having a genetic profile indicating fast twitch muscles doesn’t mean we’re going to break any world champion sprinting records. Genetic markers can indicate certain health predispositions, but lifestyle choices and the environment clearly play large roles in how our genes are expressed.
Having a deeper understanding of how our genetic markers may impact our body’s natural physical abilities can be useful in crafting a training program that maximizes our potential propensities. Several genes have been linked to athletic performance, which can serve as useful indicators. A few of them include:  
ACTN3: a gene related to the body’s composition of muscle fibre between slow twitch (potential for aerobic endurance) and fast twitch (potential for powerful, short bursts). RR genotypes: best conditioned for fast twitch; RX genotypes: best conditioned for a combination of workouts requiring endurance training and short spurts (i.e., both fast and slow twitch); XX: best conditioned for slow twitch. If you find yourself struggling to last those 45-minute runs and your profile indicates the RR genotype, you should be prepared to work harder to prime your muscles for endurance exercises. Or perhaps if you find your profile to include RR genotype, switching up your training to include short spurts of power (i.e. dead lifts, sprints), could leverage your natural strengths. 
MCT1: the body’s ability to remove lactic acid, impacting its ability to recover quickly from high intensity workouts. AA genotypes: very efficient system; AT genotype: less efficient; IT: less efficient. If you have the IT genotype, you may find yourself struggling especially towards the end of a hard workout or feeling completely wiped out afterwards. Your body’s less efficient ability to remove the build up that occurs during physical exertion may suggest improved conditioning exercises to build endurance.
 ADRB2: the body’s composition of fat and lean mass. CC/CG genotypes: predisposition to leaner body mass; GC genotypes: predisposition to increase in fat mass. If your genotype is GC, you may wonder why the hours of weights and aerobics have not resulted in a slim, long, lean line body. Your dedication is still critical to your physical health, but you should be aware that your body’s softer curves might simply be your strength. On the other hand, if you have a CC/CG genotype, you may have a natural propensity for a leaner body, but this is no excuse for not exercising. Ever heard of skinny fat? You have to keep up training no matter what your body type is.
As long as we keep in mind that having the marker does not automatically translate into a natural physical talent, we can hone in on our body’s natural strengths as we continue to put the time, commitment, and energy to ensuring our overall wellbeing.

Protocol For Someone That Wants To Gain Weight In The Gym

Gaining weight at the gym typically refers to increasing the muscle mass on your body by performing resistance exercises. Some individuals find it easier than others to add additional weight to their bodies, and much depends upon genetics and metabolism. Adding mass is generally achieved by increasing the volume of the muscle cells in the body – a process known as hypertrophy. The right meal plan can provide the body with the optimal level of nutrients and energy to complete a workout and then repairs itself bigger and stronger. The importance of nutrition in the process of gaining weight at the gym cannot be underestimated – the right diet can accelerate progress at a rate of knots, whilst failing to consume the right foods can leave gains stagnant, and the individual frustrated. 

Carbohydrates are seen as the nemesis for those who want to lose weight, but for gainers, they are essential. Carbohydrates provide the body with instant energy to perform tasks. When looking to add mass, a decent carbohydrate meal should be consumed around 90-120 minutes before working out. Brown rice and sweet potato provide a good steady release of energy and should be a staple of those looking to bulk up. The meal increase glucose levels (blood sugar), which acts as fuel and enables maximal output whilst training. Those not consuming adequate carbohydrates will not have the energy stores to push themselves to the limit, and as such will make more limited gains.
Post workout nutrition must be treated as seriously, and consuming the right foods in the window immediately after you have finished lifting those weights, is crucial to successful gains. Simple carbohydrates need to be consumed after a workout, with pasta being a good choice. The meal should be substantial so it prompts a rise in insulin levels in the body. Insulin is a hormone that transports carbohydrates and amino acids to the cells, replenishing energy levels and enabling the muscles to repair themselves. Glycogen levels (energy in the cell) will be depleted after a big workout and need to be refilled before muscle repair and synthesis can begin.  An intake of around 1 gram of carbohydrates per kilogram of body weight will maximise results. 
When looking to add weight at the gym, high levels of protein will also be required in the diet. Protein can be found in milk, eggs, meat etc. and serves to help maintain, build and repair body tissue. Protein based foods (including protein shakes) should be consumed every few hours throughout the day to leave the body in an anabolic state. Anabolism refers to the building up of the body and with a constant flow of this nutrient to the cell, protein synthesis is maximised. Eating regularly is essential, as leaving too long between meals can cause the body to go into a catabolic state, which involves the breaking down of molecules to provide energy. When looking to bulk, it is important to constantly be building up and growing, as opposed to breaking down.

Overall, consuming high levels of protein, and high levels of carbohydrates at the right time, can have an extremely beneficial impact when trying to add mass at the gym. Protein should be the staple of most meals and is especially important on rest days, when the body is in repair mode. Supplements such as Whey Protein and Creatine can assist the bulking process further and a high water intake is vital for effective regulation.  
Wait while more posts are being loaded