PASTA AND GRANA CHEESE, THE ALLIED IN THE SPORT NUTRITION

Some years ago, Doctor Caterina Russolo, nutritionist biologist, talked with us about the importance of a correct sport nutrition that should support the athlete in the adequate qulity and quantity (read the article>>).

She pointed out how all the energetic substrates (protein, carbohydrate, fat) contribute, through the Krebs cycle, to the ATP production, which is the cellular energy (the molecule that represent the principle source of immediately available energy). But it is necessary to consume them in the right proportions.

Talking about carbohydrates, she explained how they should be at least 50% of the daily intake of calories but, in the endurance sports like long distance xc skiing, it can increase up to 65-70%, especially in the days before the competition. 

The carbohydrates comsumed during the physical activity derive from: 1- the glucose within the blood, 2- from the glycogen accumulated within the muscles, 3- from the glycogen accumulated within the liver. 

The amount of glucose related to the first point is quite scarce and could not guarantee for extended efforts; for this reason, the body accumulates energy in shape of glycogen, our fundamental reserves. Pasta is the perfect food for this purpose, as it releases energy with low "effort" from our organism in order to keep its principal component, i.e. starch (sugar), under the shape of glycogen inside the liver and muscles. Moreover, a good quality pasta cooked "al dente" and flavored with light condiments, it is easily digestible - another key point for those who practice sport. 

The importance of this food and the being located in the same territory let Marcialonga and Pastificio Felicetti come closer on a common ground and sharing ideals and projects.

The quality of Pasta Felicetti makes it the perfect food in every occasion: nature provides for irreplaceable and precious, pure water and fresh mountain air; two elements that are valued through the choice of high quality raw materials and technical and empirical knowledge.

For over one hundred years, we refined the meticulous processing and the sophisticated combination of wheat that make our pasta. The result is a product with outstanding taste, fragrance, and a set of perfectly balanced characteristics that make it irresistible to all pasta lovers: perfect cooking properties, a complex texture, and enough versatility to marry beautifully with every sauce. 

Talking abput the two other elements, Doc. Russolo continued: “For endurance sports, proteins do not play a key role for energy release but in the reconstruction of muscular fibers broken when training or racing, avoiding muscular pain after the excercise. These should represent about 15% of the daily calories. 

The fats represent an important source of energy, help absorbing the fat-soluble protein and to regularize the cell membranes. The uptake of lipid shall not exceed the 30% of the total calories, even for athletes.

Talking about food with high quantities of proteins and fats, cheese is an essential food, rich of calcium and important vitamins.

Trentingrana is a DOP (of protected origin) cheese that provides for energy with its proteic and fat quantities, extremely tasty and easily digestible. It is rich of vitamins A, B and D and it has the right content of fat for an adequate caloric contribution. Besides this, cheese represents a real source of calcium, fundamental for the formation and the conservation of bones, teeth and other processes such as the transmission of nervous stimula, muscular contraction and blood coagulation.