Philip Prins - Rethinking Carbohydrates and Endurance Perfomance

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This week on the podcast, Mikki speaks to Dr Philip Prins, researcher and expert in exercise metabolism, about a new paper examining one of the most widely accepted ideas in sports nutrition: the role of carbohydrate in endurance performance.

For decades, the dominant narrative has been that muscle glycogen depletion is the primary cause of fatigue during prolonged exercise, and that high carbohydrate intake is essential for sustaining performance. But Dr Prins and his colleagues revisit the evidence and ask a deeper question: is that explanation actually supported by the data?

In this conversation, they explore the physiology of fatigue, the often-overlooked role of blood glucose and liver glycogen, and the phenomenon of exercise-induced hypoglycaemia as a potential driver of performance limitation. They also discuss how relatively small amounts of carbohydrate can improve performance, why higher intakes don’t always translate into better outcomes, and what this means for current high-carbohydrate fueling recommendations.
Along the way, Mikki and Dr Prins unpack fat oxidation in low-carbohydrate-adapted athletes, the importance of individual metabolic differences, and whether fueling strategies for endurance athletes may need to be far more individualised than current guidelines suggest.

This is a fascinating discussion that challenges long-held assumptions about carbohydrate, fatigue, and how athletes should actually fuel for performance.


Dr. Philip Prins is an Associate Professor of Exercise Science. Dr. Prince earned a B.S. in Kinesiology as well as an M.S. in Exercise Science from Georgia Southern University, and a Ph.D. in Exercise Physiology from the University of Pittsburgh. His research focuses on, among other things, the practical impact of lifestyle on metabolism and how metabolism impacts health, disease and performance outcomes. Among his many areas of expertise are nutritional ketosis, metabolic responses to exercise, and sports nutrition.