Energy Optimization · Ergogain

Ergogain offers the possibility of making, according to the intensity of exercise, a naturally nutritional, balanced and high energy content product.

The particular nutritional composition of Ergogain and its unique intake strategy make our products a new approach to sports nutrition and quality of life for athletes and, in general, all people.

Ergogain cookies have been designed and produced following the guidelines of Dr. Ramon Segura.

Dr. Segura is Emeritus Professor of Physiology at the Faculty of Medicine, Professor at the Professional School of Medicine of Physical Education and Sport, and Co-director of the Master’s Degree in Underwater and Hyperbaric Medicine, at the University of Barcelona. Since 2008 he has been an elected full member of the Royal Academy of Medicine of Catalonia.

Professor Segura was awarded fellowships by the Alexander von Humboldt Foundation in 1963 and 1964, and by the British Council in 1965, for postgraduate studies and research at the Universities of Hamburg (Universitäts Krankenhaus Eppendorf) and London (Hospital for Sick Children), respectively.

After several years as Assistant Professor of Biochemistry and Physiology at the Faculty of Medicine, University of Barcelona, Dr. Segura moved to Houston (Texas) where he worked as Associate Researcher at the University of Houston from 1969 to 1971, and from 1971 to the end of 1975 as Assistant Professor in the Department of Medicine at the Faculty of Medicine (Baylor College of Medicine) in Houston, located in the spectacular health centre known as the Texas Medical Center, working primarily on the metabolism of lipids and lipoproteins. From 1976 to 1986 he was Full Professor and Director of the Department of Physiological Sciences at the Faculty of Medicine of the Autonomous University of Barcelona, where he held the position of Vice-Rector from 1978 to 1982. In 1986 he again won by open competition the Chair of Physiology at the Faculty of Medicine of the University of Barcelona, where he carried out his teaching and continued his research until 2005, when he was granted Emeritus Professor status. During these years he also served as Co-director and Professor of the Master’s Degree in Nutrition at the University of Barcelona.

Dr. Segura has maintained numerous contacts with members of the Biomedical Division of the Johnson Space Center (NASA) in Houston, where in 1992 he carried out a research stay and developed a personal method for evaluating various biochemical parameters in micro-samples of blood from astronauts participating in missions to the Space Station.

Dr. Segura has published 12 books and written 32 chapters in books devoted to subjects in his specialty. He has published more than 150 scientific papers in international journals on topics related to lipid metabolism, nutrition, exercise physiology and sport, and 45 popular science articles in various journals and newspapers. He has also presented 130 communications at congresses and scientific meetings. Since 1981, Dr. Segura has supervised 34 Doctoral Theses on topics in physiology and physiopathology. He has taught numerous courses on nutrition, metabolism, physical exercise, etc., and has given more than five hundred lectures, papers and invited presentations at national and international forums and meetings.

He was President of the Catalan Society of Endocrinology and Nutrition (1981–83) and Vice-President of the Spanish Society of Endocrinology (1981–83). He is a member of the Catalan Association of Food Sciences, of which he was a co-founder and vice-president from 1981 to 1983, and a member of its board of directors from 2008 to 2012. In addition to the aforementioned scientific and professional societies, he is a member of the Academy of Medical Sciences of Catalonia and the Balearic Islands (1957–…), the Official College of Physicians of Barcelona (1960–…), the Spanish Society of Biochemistry (1968–…), the Catalan Society of Biology (1971–…), the American Oil Chemists’ Society (1973–…), the New York Academy of Sciences (1980–…), and the International Society for the Study of Fat and Lipids (2004–…). …

Apart from his extensive research experience in physiology applied to health and athletic performance, Dr. Segura has advised and monitored, from a functional and nutritional standpoint, numerous athletes from different disciplines; from motorcycle rider Joan “Nani” Roma (participant in 9 Dakar Rallies and winner of the 2004 edition) to fighter Rogent Lloret (European BJJ champion in 2009 and international MMA competitor), to athletes and coaches of EEB-Sport Training Barcelona, … With particular dedication, he has advised the players of FC Barcelona’s first team since the time of coach Loui Van Gaal, season 1999–2000 onwards, informally and at moderate dedication, and then formally and with marked dedication as Nutritional Consultant of the club during the seasons 2009–2010, 2010–2011 and 2011–2012, with Pep Guardiola as coach.

Throughout his career, Dr. Segura has received numerous awards and distinctions, including the Dr. Cardenal and Dr. De Chopitea Prize in Sports Medicine (1992), the Prize of the European Foundation Universitas (1992), the Medal of the Autonomous University of Barcelona (1993), the Prize for Research in Chronic Fatigue Syndrome (2007), the Prize for Professional Excellence in Medical Education (2008), …

What is special about Ergogain cookies that other energy products do not have?

Ergogain cookies contain, as a commodity, almond that is characterized by a remarkable protein content (about 19%), carbohydrates (about 20%, to which a small amount of sugar has been added) and a high triglyceride or fat content (about 54%) in which, by far, prevails oleic acid (a fatty acid with healthy benefits for the cardiovascular system) that represents about 70% of the fatty acids present in the cookies.

Ergogain cookies contain about 6% dietary fiber and, due to its character of dried fruit, a low percentage of water (less than 8%). They also contain a large amount of healthy minerals such as magnesium, calcium, potassium, …, and, instead, an extremely low amount of sodium.

With the kind of, natural, “nutritional design” that present Ergogain cookies it has been sought to achieve, basically, three main objectives related to physical activity and sport in general.

1.– Supply, in a relatively short time, carbohydrates (mainly glucose) as energetic compounds, essential for the functioning of the brain and, therefore, fundamental to achieve the best “mental clarity” in order to plan, implement and coordinate properly the complex movements involved in any physical activity. Because the reserves of glucose as glycogen in the liver (from which the adequate levels of blood glucose can be maintained) are limited, it is necessary to incorporate glucose from outside. Otherwise it would force the liver to synthesize this carbohydrate using as starting material amino acids released from proteins, mainly those present in the different muscles, with the corresponding negative effects on the integrity of the muscular system.

2.– Provide a significant amount of protein required to compensate for the losses associated with exertion, during which the increased rate of muscle protein degradation is not compensated by a similar rate in the recycling or resynthesis thereof. Due to this fact, it requires exogenous, supplemental protein to get the “muscle machine” being in the best possible condition. This is particularly important for rapid recovery, structural and functional, of the muscle mass after exercise.

Almond proteins contain a significant proportion of the amino acid arginine which can not be synthesized by our body. This amino acid acts as a precursor to a series of products that help dilate blood vessels and promote blood flow, are involved in regulating the body’s metabolism and detoxification processes, stimulate muscle protein synthesis, etc.

3.– Provide significant amounts of energy for muscle activity through the incorporation, at a moderate pace and adjusted to the energy demands, of fatty acids absorbed in the intestine. Studies conducted in recent years have shown that the muscles use during the performance of an exercise, up to a submaximal intensity, fatty acids stored as triglycerides or fat in the muscle fibers themselves. Except for low-intensity exercise, the majority of fatty acids consumed come from the intramuscular deposits of fat droplets and not from the adipose tissue, that has a rate of mobilization of stored fat much slower and limited per time unit. It is convenient to indicate that the amount of this intramuscular fatty acid energy reserve is markedly higher than that present in the form of the well known and overstated muscle glycogen.

In order that the muscles have immediate, prompt, potential energy supplied fatty acids, it is advisable that, prior to the commencement of physical exertion, intramuscular fat deposits reach the largest possible volume and then continue to incorporate, at the appropriate rate, fatty acids from the intestine, as they are absorbed. These aspects make it necessary to establish a “timing”, i.e. a sequence in the rate of intake of Ergogain cookies and of the corresponding contribution of fatty acids, so that it should be abundant (four to six cookies) between thirty to sixty minutes before starting the effort and then keep it at a slower pace throughout the exercise, eating a cookie every 20–40 minutes depending on the intensity of the same.

It is noteworthy that the major component of the almonds (oleic acid), apart from their healthy cardiovascular effects, is a fatty acid which oxidizes (burns) more quickly and, therefore, makes energy available more efficiently during the performance of muscle activity.

Why shaped as a cookie?

Using almonds and nuts, in general, can be done, obviously directly ingesting the product or else, after preparing the corresponding milk-shake. In both cases, experience shows that involves a more cumbersome food preparation, it is also cumbersome to carry a container that is annoying or uncomfortable during exercise, it becomes more difficult to program the intake over time, you must prepare the shake daily or keep it refrigerated (for no more than a couple of days), etc.

Instead, the current presentation in the form of cookie Ergogain, is particularly convenient to transport and carry in the pockets of sports equipment, requires no special storage conditions, allows for easy energy dosage of the preparation according to the schedule of effort, has a slight sweet taste, has a good consistency (very different from the rather spongy of the ordinary “almond” cookies), with an intake that is pleasant and enjoyable.

To this should be added that, due to its special preparation process Ergogain cookies maintain their organoleptic and nutritional characteristics for a very long time (over a year) unthinkable for the semi-liquid or semisolid forms that can be used. In fact, although, according to current regulations it is recommended to consume the product within one year from the date of production, it was found that the stability of the Ergogain cookies is far superior to that period of time.

Dr. Ramón Segura.

Product: Ergogain Cookies

Ergogain, a prepared natural Nuts based, which provides about 510 kcal / 100g of product (51 kcal per wafer), 65% of them from their fatty acids (mainly oleic acid) and the remainder, almost equally, from carbohydrates and proteins. Ergogain has been designed for your use in moderate-intensity exercise submaximal, with the aim of:

1) Ensure that, when starting the physical effort, the muscles containing the maximum amount of fat (triglycerides) in order to dispose of a large amount of fatty acids per unit time released into the interior own muscle fibers.

To do this, it is recommended generally ingest 4–6 cookies 30 to 60 minutes before exercise, whenever circumstances permit. If this is not available in advance, you can reduce your intake to 3 or 4 cookies shortly before beginning the training session or test. Immediately before starting the exercise, eating another cookie to ensure the continued supply of fatty acids from the intestine, where they are absorbed into the muscles. Since the most abundant fatty acid in this preparation is oleic acid which is oxidized (used as an energy source) faster than other fatty acids, Ergogain allows higher energy input per unit of time.

To ensure the availabilities of fatty acids and prevent, during physical exertion, a reduction of their concentration below a critical value in the muscle fibers, it is recommended to eat a cracker every 40–60 minutes, depending on the intensity and duration of the effort. Moreover, and to facilitate rapid recovery, should ingest 2–3 cookies after the race or training session.

2) Ergogain contributes a significant amount of carbohydrates, for rapid use, thus maintaining optimum levels of plasma glucose over the test. It should be noted that during the activity, not just the muscles require an adequate supply of energy but also the nervous system, the brain, in particular, which is responsible for monitoring, planning and issuing the orders for the successful completion of effort. Since the brain can not oxidize fatty acids and depends on glucose as an energy source, it is necessary to ensure that, from liver glycogen stores or directly from carbohydrates absorbed by the small intestine, the nervous system can have the amount of energy that allows optimum function. (It should be noted that muscle glycogen cannot be used as a supplier of glucose to other structures outside the muscle fiber that contains it; only liver glycogen can serve to “transfuse” blood glucose for the benefit of all organism, in general, and the brain in particular).

With the intake scheme outlined in the previous sections, the aim is to “use” muscle glycogen more slowly since, with the largest contribution from plasma glucose and increased utilization of fatty acids in the muscles themselves, the rate of utilization of this energy reserve is reduced. This is particularly important because it allows sparing muscle glycogen for phases of higher intensity and also longer toleration of the discomfort associated with physical exertion.

3) During the execution of an exercise the degree of muscle protein degradation increases, and the recovery resynthesis of the same must compensate, so it is necessary to ensure adequate intake of protein in order to compensate for this imbalance. Amino acids (the building blocks of proteins) resulting from protein degradation are, for the most part, recycled to regenerate the different proteins of muscle fibers but there is always a difference between the recycled quantity and the mass required to recover optimal muscle protein.

And with recovery of approximately 90% of the amino acids resulting from protein degradation not achieving to resynthesize the whole protein, it is necessary to supply an appropriate amount of protein (thus, amino acids) from outside — in this case from ingested Ergogain cookies according to the strategy described.

As can be seen easily, the scheme or the proposed strategy for intake of Ergogain cookies is general and it is advisable, in each case, to adjust it to the types of effort and personal characteristics of each individual.

Dr. Ramón Segura
Catedrático emérito de Fisiología
Facultad de Medicina, Universidad de Barcelona

Our organs and all and each of their constituent cells require an uninterrupted flow of matter and energy to ensure maintenance, repair and/or expansion of our bodily structures and, in turn, to provide the required energy for all “active” components of our organs to carry out their corresponding functions.

While carbohydrates, lipids and proteins, ultimately produced by plants, are those that provide the “life energy” that we need, they do not have, by themselves, the ability to run directly our organs and systems. All the energy supplied by food must be transferred first to a universal compound present in all cells, known as adenosine triphosphate (ATP), the only compound directly usable as an energy source.

Adenosine triphosphate, or ATP, is used to perform two types of work: one internal, that we do not perceive directly but allows us to experience the sensation of well being; and another of external character, manifested as the ability to move, perform daily living and professional activities or practice some kind of sport. The amount of energy used, usually in the first process (the “inside work”) is much higher than that spent in the second (the “external work”) associated with daily activity or exercise. Being ATP the only compound capable of being used “directly” as a source of energy by our cells, it is surprising that its concentration in the same be so minimal that it requires the need for appropriate mechanisms for its regeneration in the same amount and pace with which it is being used.

When performing a physical exercise, muscles have three main substrates to regenerate the adenosine triphosphate (ATP) that is spent in the process of contraction:

1.– There is a small amount of a compound endowed with the same energy value as ATP called creatine phosphate (or phosphorylcreatine) that allows the regeneration of ATP with maximum speed and intensity. This compound is used in the first seconds of a supramaximal type effort and every time that the exercise requires an increase in the pace of the work that is being done.

2.– Our body can obtain the energy necessary for physical exercise from glucose, of which it has significant quantities stored as glycogen in the liver (about 80 grams) and in the whole of muscles (300 to 500 grams, depending on the degree of training and type of diet followed by the athlete).

Glucose released from such reserves can be used in two ways: by degradation to lactic acid when there is no adequate oxygen supply, in which case only a little over 5% of the potential energy of glucose is being used and, moreover, leaves a “contaminant” residue, lactic acid, which disrupts the normal development of muscle activity and quickly leads to muscle fatigue.

When oxygen supply is appropriate to the intensity of the effort being made, the muscles can obtain 100% of the potential energy of glucose through its complete oxidation to carbon dioxide and water (two “non-contaminant” compounds). It has been known for many years that the greater the muscle stores of glucose (as glycogen) the better will be the athletic performance and the greater the endurance time to fatigue. However, one must bear in mind that the glycogen stores are relatively limited and, furthermore, when a certain degree of reduction in the content of this polysaccharide is reached, an exponential increase in the perception that exercise requires each time more “mental” effort occurs, a fact that may result in a decreased ability to maintain the desired pace.

3.– Unlike the limited energy reserves as glycogen, our body energy reserves are much higher in the form of triglycerides (or fat) from which the muscles can obtain the corresponding fatty acids to be oxidized to carbon dioxide and water (obtaining per gram of fat a quantity of energy over two times higher than that provided by one gram of glucose). Most of the triglyceride reserves are in the subcutaneous adipose tissue, with an uneven distribution in the body, and to a lesser extent, in the abdomen, as part of the so-called visceral fat.

In the form of triglycerides our body can store from 10 to 15, 20, … kg with a potential reserve of energy of the order of 90,000, 135,000, 180,000,.. kcal (compared with the 1,200 to 2,000 kcal that can provide the muscle glycogen stores). However, this system which is “extensive” (much potential energy distributed over extensive areas of our body) is very little “intensive” in the sense that it cannot supply large amounts of energy per unit time and, moreover, it releases it at a very slow pace. Thus, the fat (and their corresponding fatty acids) stored in the subcutaneous adipose tissue and/or visceral fat, by itself, satisfies only the energy requirements associated with efforts of low to moderate intensity.

On the other hand, it has been found that when the intensity of effort is higher than 25–30% of the maximum, the fatty acids released from adipose tissue cannot explain the total amount oxidized by the whole musculoskeletal system. This fact has forced researchers to seek other sources and led to the discovery that, in the muscle fibers themselves, there is a significant reservoir of fatty acids (in the form of fat droplets) that can vary between 400 and 500 grams (with a total energy potentially available of the order of 3,500–4,500 kcal, significantly higher than that available in the form of glycogen). This type of intramuscular fat, in addition to being located in the muscle fibers themselves, has the advantage that fatty acids are made available immediately, without the delay involved in the stimulation, release, and transport processes required in the mobilization of the reserves present in the adipose tissue.

Such triglycerides, known as “intramyocellular” fat, can be used in a significant proportion in intensity efforts up to 85% of the maximum. It is estimated that in a football game, this source of fatty acids may contribute up to 50% of the energy consumed during the competition, allowing therefore to spare muscle glycogen for the moments of greatest intensity and to maintain the sense of well-being for more time (it is known that the perception of effort is inversely related to the concentration of muscle glycogen and when this is reduced below a critical value, the feeling that the exercise is becoming harder and heavier increases exponentially).

In order to get the fat droplets, present in the muscle fibers, to reach the maximum possible size, it has been observed that the ingestion of an adequate amount of dietary fat (like that present in almonds), preferably about 60 to 90 minutes before a game or competition, allows for a higher “local” fatty acid reserve at the time of initiating the effort. At the same time, if one continues to furnish, slowly but steadily approximately every 20 to 40 minutes, fatty acids absorbed from the intestine (as these are preferred over those that can come from other sources), the muscle fatty acid droplets can be kept at an acceptable size throughout the whole exercise.

Dr. Ramon Segura.