Brendan Brazier | PLANTLAB®
As a respected member of both the plant-based and sports communities, Brendan Brazier brings extensive experience to this partnership. Many of the concepts and methods found in the culinary and nutrition programs below were developed by Brazier throughout his long career as a professional athlete and also later when he became a consultant for others. Keeping in line with PLANTLAB's mission to provide top-tier culinary and nutrition training, we are thrilled to have a partner who can contribute both knowledge and real-world application to our plant-based sports nutrition courses.
Brendan Brazier is the formulator and co-founder of Vega, bestselling author of the Thrive book series, creator, and host of the Thrive Forward web series, and editor in chief of Thrive magazine. He’s also a former professional Ironman triathlete and a two-time Canadian 50km Ultra Marathon Champion. Brendan is regarded as one of the world’s leading authorities on plant-based performance nutrition, and therefore works with several NHL, NFL, MLB, UFC, and Olympic athletes. Brendan now invests in and works with socially responsible food & tech companies whose mandate is to fix our food system and reduce the environmental strain of food production.
This course covers the full spectrum of sports nutrition topics including reducing stress and improving sleep to speed recovery, nutrient density and digestion, macro and micronutrients, plant-based protein, goal-based nutrition timing, superfoods for peak performance and the mind-body connection. Designed not just for athletes, but for anyone looking to boost physical and mental health, this sports nutrition course will give students a competitive edge and take your health to the next level.
ELITE SPORTS NUTRITION
Whether your interest is in strength training, endurance training, or achieving your ideal weight, Brendan will guide you through specialized lessons focusing on body composition, building lean muscle, accelerated muscle recovery, strength and endurance, weight management, energy and metabolism, athletic nutrition, and goal-setting. Designed for the vegan athletes, this series will provides the training needed to achieve breakthrough performances, optimal health, and fitness longevity.
THE FOUNDATION OF BRENDAN'S NUTRITION PHILOSOPHY
GO FOR HIGH-NET-GAIN FOODS: MAKE A SMALL INVESTMENT FOR A BIG RETURN
High-net-gain foods deliver us energy by way of conservation as opposed to consumption. Here's what I mean by that: the digestive and assimilation process is, in fact, an energy-intensive one. At the onset of eating, we begin spending digestive resources in an effort to convert energy stored within food— also known as calories— into usable sustenance to fulfill our biological requirements. And, as we know, whenever energy is transferred from one form to another, there's an inherent loss. However, the amount of energy lost in this process varies greatly and depends on the foods eaten.
CHOOSE ALKALINE-FORMING FOODS
The body can become more acidic through diet and, to a lesser extent, stress. Since our bodies are equipped with buffering capabilities, our blood pH will vary to only a small degree, regardless of poor diet and other types of stress. But the other systems recruited to facilitate this buffering use energy and can become strained. Over time, the result of this buffering is a significant stress on the system, which causes the immune function to falter, effectively opening the door to a host of diseases.
ELIMINATE BIOLOGICAL DEBT: ACQUIRE ENERGY THROUGH NOURISHMENT NOT STIMULATION
There are two types of energy: one obtained from stimulation, the other from nourishment. The difference between the two is clear-cut. Stimulation is short-term energy and simply treats the symptom of fatigue. Being well nourished, in contrast, eliminates the need for stimulation, because a steady supply of energy is available to those whose nutritional needs have been met. In effect, sound nutrition is a preemptive strike against fatigue and the ensuing desire for stimulants. With nutrient-dense whole food as the foundation of your diet, there's no need to ever get into biological debt.
AVOID COMMON ALLERGENS
When I began learning about sensitivities to food, I reanalyzed my diet. What I found intrigued me. Each year, as the winter turned to spring, Id ramp up my cycling mileage in preparation for the coming triathlon season. And as the cycling ramped up, so did my consumption of the sports drink I sipped while logging the miles. My sports drinks base ingredient was maltodextrin, which is an inexpensive form of carbohydrate, derived from corn. I got tested for food sensitivity, and sure enough, corn registered as one. Fresh, non-genetically modified corn on the cob didn't bother me, but corn in the highly processed state of maltodextrin triggered an adverse reaction in my body.