However, fermented soy products, such as tempeh, miso and natto, are fine as the toxins are destroyed during fermentation.
Protein will be consumed with each meal (and snacks ideally), accompanied with a fat source, and bulked out with non-starchy vegetables and leafy greens. Protein and fat will still be consumed with each meal, but also include a larger carbohydrate source as well as vegetables.
He has a degree in Sport, Health and Exercises Science, and now runs his own business in Shropshire. Different things work for different people and I was lucky enough to find one that worked for me.
Protein is also used in the immune system, hormones, enzymes, and cell structure to name a few.
Fat is the body’s preferred energy source, has roles in hormones and nerve conduction, makes up our cells and is key for the absorption of vitamins and minerals. On training days, carb intake will be higher, to adequately fuel training and replenish energy stores after training.
However, lentils and legumes also contain high amounts of carbohydrates, so may replace the need for some of the extra carbs on training days. Matt is also a Personal Training Mentor, coaching other trainers to build successful businesses. Fat intake will be moderate, and spread across saturated fats, monounsaturated fats and polyunsaturated fats. On non-training days, carb intake will be lower, to allow your body to use its fat stores for energy. Without meat and eggs, saturated fat will also be low, so avocado and coconut can be used as substitutes.
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