Numerous studies have shown creatine to be an effective supplement for increasing muscle size and strength when used in conjunction with a well-planned resistance training program. New research published in The Journal of Sports Medicine and Physical Fitness suggests increases in strength can be realized in as little as 2 weeks.

Young male subjects supplemented with 0.07 grams of creatine per kilogram of body weight per day during an 8-week weight training program. Some got a placebo, and all subjects performed 6 different exercises 3 days per week. Subjects in the creatine group started experiencing strength gains during bench press, leg press and shoulder press exercises after 2 weeks.

At the end of the 8-week program, compared to the placebo group, subjects who supplemented with creatine showed significant increases in strength for the bench press, leg press, shoulder press and triceps extension exercises, but not biceps curls or lat pulldowns.

A number of pre-workout products include beta-alanine and this non-essential amino acid is also available as a powder. The supplement has been shown to help enhance exercise performance, and a study published in Journal of the International Society of Sports Nutrition suggests it might have potential strength and power training.

Thirty healthy subjects with weight room experience consumed 800 mg of beta-alanine 8 times a day at intervals of at least 1.5 hours for 5 weeks. Some got a placebo. All trained 3 days a week doing a 3-set circuit of back squat, barbell step ups and loaded jumping lunges. There was 40 seconds of work with 120 seconds of between sets rest the first week.

By the fifth week, volume had increased to 5 sets with 20 seconds of work and 60 seconds of between sets rest. Improvements were significantly greater for the beta-alanine group, with average power at one rep max increasing by 43% compared to 21% for placebo. Maximal strength gain averaged 51 lbs. for the beta-alanine group versus 35 lbs. for placebo.

Some people like a rare steak while others want theirs well done. The protein in that meat doesn’t really change, but a study published in The American Journal of Clinical Nutrition suggests that cooking can influence the bioavailability of amino acids for older adults. 

On separate occasions, 10 volunteers between the ages of 70 and 82 consumed beef containing 30 grams of protein. For one meal, the meat was cooked at 135 degrees for 5 minutes which is considered rare. The next time, it was cooked at 194 degrees for 30 minutes.

After eating, there was a lower concentration of amino acids in blood with the rare cut compared to the well-done preparation. This was associated with decreased protein synthesis. This effect isn’t the same with younger individuals where the degree of cooking doesn’t really alter amino acid bioavailability.  

 Being overweight can certainly have a negative impact on your health. But what about the actual cost in dollars? A study published in the journal Obesity suggests the actual cost of obesity can include both medical care and lost earnings. 
Using computer models, researchers determined that an obese 50 year old with normal blood pressure and cholesterol levels can cost more than $36,000 in medical expenses and lost productivity during his or her lifetime.

 On a positive note, if a 20 year old lost enough weight to go from obese to overweight, two-thirds of the lifetime costs of obesity could be saved. Likewise, if a healthy but obese 70 year old achieved similar weight loss, the lifetime cost would be cut by about 40%.

Some people have a specific amount of water or sports drinks they want to consume each day. Others drink when their coach tells them to, or just drink when thirsty. A study published in The Journal of Sports Medicine and Physical Fitness examines the habits of 253 athletes from a variety of different sports.Subjects were asked to complete fluid intake questionnaires. The range in age was 8 to 63 years. About 3% of subjects competed in international competition with another 34% participating at the national level. The remaining subjects were regionally active. Of those responding, 150 reported fluid intake below recommended levels while 23 consumed fluids at or above published exercise hydration guidelines.

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Most American adults only get about half the recommended daily amount of dietary fiber. A new study published in the journal Science provides interesting insight into how consuming dietary fiber might influence the bacterial environment of your digestive system.
Researchers found that dietary fiber produces a short-chain fatty acid called butyrate that signals cells in your intestines to maximize oxygen consumption. This action helps restrict levels of harmful bacteria.