Thanks again, Richard. The charts give me a lot to think about in terms of substrate allocation as I plan my menus
for various types of trips. I am assuming that Fat, CHO, and PRO are expressed first in calories, then in percentages, PRO % being derived indirectly. I am not familiar with the PMV and P MV notations. However, the chart makes a lot of sense even without understanding them. One further line of questioning: Up until now, I have structured my daily food intake to emphasize fat and protein intake at my evening meal to avoid competition with the working muscles during hiking hours. During the day I use mostly high CHO liquids such as Hammer's Perpetuem and EFS's E3. The former is maltodextrin based with some soy protein isolate and lecithin, whereas the latter uses glucose, a good dose of electrolytes, and ~ 6 grams of amino acids(glutamine,valine, leucine, iso-leucine). Both seem to work very well for me when I'm on the move. I assume that when I stop hiking there is some sort of reverse curve in substrate utilization in the direction of a return to my basal metabolic rate, modulated by the need to repair tissue damage, replenish glycogen stores, burn off any accumulated lactic acid, among other things. So, the first thing I do when I stop is mix up a pint of EFS's Ultragen, which contains 60 grams of glucose, 20 grams of whey protein isolate, electrolytes, some vitamins(mostly B complex), and 6 grams of glutaime. The logic here is to get a headstart on glycogen replenishment while the muscles cells are particularly receptive(within 1/2 hr of ceasing exercise is my understanding). Then I set up camp and finally get down to serious eating-heavy on fat but with ample protein and carbs. The idea is to let the main thermogenic process unfold overnight, while I am at rest, creating no competition with the working muscles
and giving the added benefit of using the heat generated to warm my sleeping bag(and me). I like to think of it as putting entropy to good use. Does this approach make sense to you? Again, in the absence of any formal training, I'm sort of feeling my way, based on perusing some exercise physiology texts
along with a healthy dose of trial and error with me as the guinea pig. Another dietary idea I would like to run by you: The higher one goes, the more CHO should be used as a substrate to maintain the same performance level.
The reasoning is that O2 varies inversely with altitude and CHO metabolizes completely with less O2, i.e. 1 C6H12O6 + 6O2 = 6 CO2 + 6 H2O = an exchange ratio of 1. As I understand it, the ratio for FAT and PRO is considerably less favorable,
although I can't remember the exact numbers, something like . .8 for a typical fatty acid and .7 for a typical amino acid, plus extra water to get rid of the urea resulting from PRO catabolism. Am I sort of in the ball park here. It impacts how I structure my menu because I spend a lot of time above 12000' and there days when I know I will be going higher than that with some miles to cover. Should I consider upping the CHO % in my meals for those days?