Protein Powers Great Female Grappling

July 18, 2020,

A primary reason for having tasty salads, wholesome nuts and delicious healthy drinks for your staple is so that you can splurge from time to time and have some fun proteins.

In our female grappling industry, the beautifully fit women involved can always use some protein. Given how powerful some of their bodies look, they have indulged a plenty.

We’ve seen many a match where sheer power made all of the difference.

One such match where two powerful European girls met at the great Femwrestle events in Troisdorf, Germany is the Czech Republic’s Alkaia vs Germany’s Brenda. femwrestle.com.

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Sometimes technique only goes so far when someone outweighs you and is lying on top of you in a pinning position.

Proteins perform a vast array of functions within organisms, including catalyzing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells, and organisms, and transporting molecules from one location to another.

We do need protein. We do love protein. Very much.

Meat is a great source of protein and can be so much fun but there is of course a caution.

The Harvard School of Public Health educates, “Research conducted at the Harvard Chan School of Public Health has found that eating even small amounts of red meat—especially processed red meat—on a regular basis is linked to an increased risk of heart disease and stroke, and the risk of dying from cardiovascular disease or any other cause. Conversely, replacing red and processed red meat with healthy protein sources such as beans, soy foods, nuts, fish, or poultry seems to reduce these risks.”

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We look at the above list and ask, what are some of your favorite protein rich foods to pick from the list?

If we’re talking about nuts, we love cashews because they just taste so good.

In terms of their health value when eaten in balance, the team at nuts.com shares, “Not all fats are bad for you, and some types of fat can actually help your heart health. Cashews contain heart-healthy monounsaturated fats, including oleic and palmitoleic acids (Nutrition and You, 2012). These are essential fatty acids that have been associated with lower levels of unhealthy LDL cholesterol and higher levels of healthy HDL cholesterol. As a result, consumption of the monounsaturated fats in cashews is associated with decreased risk of cardiovascular disease (Kris-Etherton, 1999).”

The key is to eat them in balance. Sometimes we find that very hard to do. They are just so delicious.

Fish is widely recognized as being an exceptional source of protein.

Our favorite there is salmon.

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Trout, catfish and bass in black bean sauce is a close second.

Many species of fish are consumed as food in virtually all regions around the world. Fish has been an important source of protein and other nutrients for humans throughout history.

In culinary and fishery contexts, fish may include shellfish, such as mollusks, crustaceans and echinoderms.

Sometimes we just say seafood which covers fish found in the seas and oceans as well as other marine life used as food.

We’re not alone in loving fish.

Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, pig, other), except poultry (4.9 percent).

In per capita terms, food fish consumption has grown from 9.0 kg in 1961 to 20.2 kg in 2015, at an average rate of about 1.5 percent per year.

The expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing demand, linked with population growth, rising incomes and urbanization.

Europe, Japan and the United States together accounted for 47 percent of the world's total food fish consumption in 1961 but only about 20 percent in 2015. Of the global total of 149 million tons in 2015, Asia consumed more than two-thirds.

We have spent time in Japan and in terms of protein consumption, there fish is king.

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Though not completely confirmed, it is widely claimed eating oily fish containing long-chain omega-3 fatty acids helps prevent heart disease.

Good to know.

The challenge for us is that sometimes we just don’t feel like cooking it. Every now and then we want a quick delightful fast food fix and our restaurant chain of choice is Burger King.

We absolutely love the taste of their fish sandwich.

What makes us feel a little better about gorging on it from time to time is listening to what the global news source CNN has to say about it. They smile, “So we couldn't pass up the fish sandwich at Burger King. After all, it's rich in heart-healthy omega-3 fats and relatively low in calories and saturated fat, especially when you skip the tartar sauce. The sodium is on the higher side, but you can save some milligrams by taking off the top of the brioche bun and eating the sandwich open-faced.”

Well, details, details but way cool.

Nuts and fish. That is a good start. However, no protein list should be complete without poultry.

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Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially chickens, quails, and turkeys.

Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured as weight percentage.

Chicken generally includes low fat in the meat itself (castrated roosters excluded).

Always remember that the fat is highly concentrated on the skin.

So, when we don’t feel like cooking, which is often, where can we get some great grilled chicken?

We turn to the team at businessinsider.com who crow, “Burger King and McDonald's try to hide their mediocre chicken behind masks of mayonnaise and sweet buns, but here Chick-fil-A's wonderfully juicy and grill-charred breast showcases delicious seasonings with minimal distractions. Just a rosy red tomato slice and some lettuce within the inoffensive multigrain bun is all that's needed to make this simple sandwich hugely enjoyable.”

Sounds great to us.

“After a training camp workout, my body is eager to replace nutrients and energy that are lost during the workout. It's best to have a quick bite about 30 minutes after practice. I like to have yogurt and granola, the combination of carbs and protein helps me recover after a long and tiring workout.”…Troy Polamalu

We really enjoy watching strong feminine women grapple and get a great competitive workout in. It is a source of endless joy.