Natural sports cookery: is ’food’ the missing ergogenic for athletes? – Rachel Jesson

So often within sports nutrition you hear lots of discussion around numbers (for example; grams of carbs, fats and proteins), but not too much mention of the food itself. But surely food forms the basis of nutrition? That is the belief of natural chef and food coach Rachel Jesson - paying attention to how we source and prepare our food can make the difference between health and disease or sporting success and failure. 

In this podcast, host Ian Craig asks Rachel about the topic of natural sports cookery. Within their discussion, they explore topics such as upgrading to whole foods, energetic nutrition, cooking with our senses, intuitive eating, and how to make foods digestible and assimilable. Additionally, as a health practitioner, Rachel shares her practice style, particularly focussing on helping her clients to nourish their personal relationships with food, which can improve their health and leverage their physical performance. Tune in to learn more!

About Rachel

Rachel Jesson B.Phys.Ed M.Phil is a teacher at CISN and the School of Natural Cookery and was the first natural chef to extend these cooking methods out into the demanding field of athletic performance; hence being the host of the CISN natural sports cookery course. Rachel insists that for health we need to keep things simple; she takes inspiration from previous generations with regard to the preparation of wholesome food. Rachel is also the co-author of Wholesome Nutrition (with Ian Craig), and therapeutically, within the Nutritional Institute she works as a health food coach, helping individuals to put nutritional interventions into a practical, food-focused form. 

Website: www.intsportsnutrition.com