Health Articles for Bodybuilding

Type I fibers (sometimes called slow-twitch or slow-oxidative fibers) are better designed for prolonged exercise performed at a lower intensity. In comparison to Type II fibers, Type I fibers will have more mitochondria and rely more heavily on the aerobic generation of ATP. The primary energy molecules used to generate ATP in these muscle cells will be fatty acids and glucose. Since ATP production in mitochondria requires oxygen, proper function of these muscle fibers is very dependent upon oxygen supply via the blood. Luckily, Type I muscle cells always seem to have many capillaries around them to deliver oxygen-endowed blood. In addition, Type I fibers contain a substance called myoglobin which is an iron-containing protein that binds oxygen and serves as an oxygen reserve for these cells during exercise.

Type II muscle fibers (sometimes called fast-twitch or fast-glycolytic fibers) can execute a much faster speed of contraction than Type I muscle fibers. This is to say that Type II muscle fibers are designed to generate force more rapidly, thereby allowing them to be more powerful. This will allow a job to be performed in a shorter amount of time. Meanwhile, Type II muscle fibers are relatively limited in their ability to generate ATP by aerobic means. So, when these cells break down glucose to pyruvate andgenerate a couple ATP in the process, much of the pyruvate that is formed will then be converted to lactic acid (lactate). This is because these muscle cells have less mitochondria and receive less oxygen as they are served by fewer blood vessels.

Oatmeal is an inexpensive and delicious way to get more fiber into your diet. One reason oats are such a good choice is that only the inedible outer hull of the oats is removed in processing. The oat bran stays on the kernel, so you always get some bran whenever you eat oat foods. The oatmeal shelf at the supermarket can be a little confusing. Here's a rundown:

Steel-cut oats. The most expensive kind, these are oat grains that have been cut very roughly. They take a long time to cook (20 to 30 minutes—plus you have to stir them a lot), but the extra-chewy, nutty flavor is worth it. Tip: Save some money by buying your steel-cut oats in bulk at your health food store.

Rolled oats. Also called “old-fashioned” oats, these are the oats that come in the familiar round carton. You can also buy “table-cut” oats in bulk at health food stores. To make these oats, raw oats are steamed, rolled into flakes, and dried. Rolled oats cook in just five minutes; table-cut oats take a few minutes longer.

Quick oats. Basically the same as old-fashioned oats, but the flakes are rolled thinner so the oats cook faster. They have slightly less fiber, but take only three minutes to cook.

Instant oats. These oats are flaked into such tiny pieces that all you have to do is add boiling water and stir. The processing reduces the fiber content a little, but the real problem is that these products almost always have added sugar and artificial flavorings.