Potato Puree As Performance Boosting As Carbohydrate Gels

by Prachee published on -

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Carbohydrate gels are used as a performance booster by athletes. Scientists may have found a more readily accessible alternative for it. A team of researchers has discovered that for the purpose of boosting performance amongst cyclists, potato puree works as effectively as commercial CHO gels.

Such a carbohydrate supply is used to maintain blood sugar levels during athletic activities and thus boost performance. Not only does this offer a closer, cheaper, and more accessible alternative, but it also brings forth one that is more preferable to the palate and can be considered a whole food.

“Research has shown that ingesting concentrated carbohydrate gels during prolonged exercise promotes carbohydrate availability during exercise and improves exercise performance,” said University of Illinois kinesiology and community health professor Nicholas Burd, who led the research. “Our study aim was to expand and diversify race-fueling options for athletes and offset flavor fatigue.”

basket of potatoes besides a half peeled potato

The research recruited 12 participants who were trained and active cyclists. They were divided into groups one of which consumed only water, one consumed commercially available carbohydrate gels, and the last one used and equally carbohydrate-rich potato puree.

While the performance of the gel and the puree group was similar, the latter did report more gastrointestinal bloating, pain and flatulence than the other groups. This could be due to the volume of potatoes consumed.

The paper was published in the Journal of Applied Physiology and was supported by the Alliance for Potato Research & Education.

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About the Author

Prachee is a content writer for Organic Facts and is responsible for writing on the latest wellness trends. A former Journalism & Media teacher, she prides herself on being able to seamlessly dabble between health, science, and technology. She has completed her Masters in Communication Studies from the University of Pune, India as well as an online course on “Introduction to Food and Health” from Stanford University, US. Prachee fancies herself to be a poet and a cook when the rare lightning of inspiration strikes.

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