Experiencing Fatigue and Poor Exercise Recovery?

Depending on your exercise or training load, it’s sometimes “normal” to experience fatigue in the hours and days after a workout or strength session. But what about when you routinely feel fatigued, more than your normal or chronically? Or when you realize you’re not recovering from workouts as well as in the past? 

There are many reasons why you might be more fatigued than ideal, or not recovering well from training. Below are a few of the most common. 

Reasons For Excessive Fatigue and Poor Training Recovery

Sleep

Sleep is probably the number one thing that can help you recover better from exercise and stressful phases of life. Typically, most adults need about seven to nine hours of sleep per night, but it’s not just the number of hours that matters. The quality and timing of sleep can be equally important.

Do you fall asleep after 10 pm, or closer to midnight or 1am? Or later? 

If so, you’ve already missed out on crucial hours of recovery. This is because your body’s internal clock–it’s circadian rhythm–is programmed for what we’ll call the “night janitor” to come between the hours of 10pm to 2am each night. These are the hours that the brain and body does most of its deep cleaning internally. Just like at school or a workplace, if you work late and the night janitor shows up, they often say “I’ll come back later.” In this case, later means another day. Practiced routinely, and your missed hours or nights of deep cleaning and cellular repair start to add up, adding to your fatigue and poor recovery.

High Stress

Stress, no matter whether it’s perceived or actual, wreaks havoc on your hormonal response and puts extra strain on your recovery process. Habitual high stress also often impacts sleep, causes anxiety, burn-out, depression, and excessive inflammation. Nutritionally, inflammatory foods are a major stress to the metabolic process and can be treated as “high stressors” at the metabolic level. See more about this below.

Overtraining

Overtraining can be looked at from a number of angles, but ultimately, it’s about too much stress and not enough rest. That’s an extremely broad way of differentiating it from the Stress category above or from the nutritional categories below.

Snacking all day / improper meal planning or amount

If you’re quite active, aim for four balanced meals with no snacking in between. Giving the digestive system time to rest by about four to six hours after each meal really supports its ability to fully digest the last meal before the body has to begin digestion again. This habit can go a long way towards enabling proper nutrient utilization and improved recovery.

Inadequate Macro or Micronutrient Status

Either an improper ratio or amounts of the macronutrients (Carbohydrates, Protein, and Fats), or of any number of Micronutrients can cause poor exercise recovery. The micronutrients that are most often implicated for chronic fatigue and poor workout recovery include:
Magnesium,
Thiamin (B1),
Riboflavin (B2),
Niacin (B3),
Pantothenic Acid (B5),
Pyroxidine (B6),
Folate,
Vitamin B12,
Biotin,
Iron,
Copper,
Vitamin D,
Vitamin E,
Vitamin C,
Carotenoids,
Coenzyme Q10,
Selenium,
Zinc,
and other antioxidants such as Glutathione, N-Acetyl Cysteine, and Alpha-Lipoic Acid. 

As you can see, this is quite the list. Any one of these can be the cause of poor recovery. Some of these nutrients can be toxic if supplemented with more than is needed, or they can negatively impact the status of other micronutrients. So it’s always best to confer with an experienced nutrition professional before adding supplement nutrients to your regime. This also makes sure you get the right nutrients for you– and not guessing at what might help.

Poor Digestion / not absorbing nutrients from food

I’ve written extensively about poor absorption and digestion so I encourage you to learn more by reading other articles on this topic. But it’s safe to say if your digestion is compromised, which also may not be obvious to you, then you’re not going to be recovering well and will frequently experience fatigue as a result.

Excessive Ingestion of Inflammatory Foods 

Think of inflammatory foods as anti-nutrients for the body. They take more nutrients to break down and clear from the body than they provide, and cause excessive cellular inflammation before doing so. Foods or beverages in this category include refined sugars, refined/processed grains, rancid oils, alcohol, ultra-processed foods (most foods that have more than eight to ten ingredients, or ingredients that you’d never add to the food from your pantry if making a homemade version), and in cases where you also have compromised digestion (which may not be immediately obvious), whole foods that can be inflammatory and difficult to digest for certain individuals, such as wheat, barley, spelt, farro, dairy products, nuts, soy, eggs, and fish. 

Next Steps

Unfortunately, I am all too familiar with many of these personally, and have had whole training blocks and races thrown off by them. For me, the most common culprits are poor digestion and nutrient assimilation, micronutrient deficiencies due to poor digestion, and high stress. Additionally, the factors that can contribute to fatigue often work interchangeably and compound on themselves.

Within my nutrition practice, I specialize in endurance athletes and digestive imbalances. If you’ve struggled with poor exercise recovery or extra fatigue that you’d like to figure out, I encourage you to reach out to me for more personalized support.

Making Beans More Digestible – And the Fiber Connection

When it comes to digesting beans and legumes, complaints about not being able to digest them, or suffering with a painful balloon belly is a common concern. 

One of the common reasons for this has to do with your gut microbiome — all those microorganisms that live in the GI tract.

Your digestive system is home to trillions of beneficial bacteria that ideally live in a symbiotic relationship with you. This means you and they both benefit from them being there. Just like you, the microbes need to eat to live and grow, so they obtain nourishment from the food you eat. In the case of beneficial bacteria, they feed on the undigested part of the food, (fiber,) that is passing through your large intestine by fermenting it into short chain fatty acids such as Butyrate. And beans and legumes are rich in fiber. 

When we introduce any food that we haven’t routinely been eating into our diet, what often occurs is a readjustment period at the microbiome level. Think of it like the first day of a new job or school year. There’s going to be some shakeup to the internal routine and homeostasis. This means there might be more uncomfortable symptoms before optimal digestion occurs because the type of bacteria that eat the food you’re eating is growing its population, while die off of the type that no longer has a food source is also happening. 

But if we can make that transition smoother and get to the optimal digestion that occurs when we can tolerate eating beans and other fiber-rich foods, we’re setting ourselves up for increased intestinal health. This is because short chain fatty acids, produced by those beneficial bacteria in the intestine, play an important role in the maintenance of the intestinal barrier. 

Whereas we don’t want an overgrowth of bad bacteria, having ample and diverse beneficial bacteria is a hallmark for optimal health. Low beneficial bacteria can impact your protective mucus lining in the intestinal tract, which supports up to 80% of our immunity. The commonly used phrase “leaky gut” comes into play here when the interplay between a low fiber diet, low beneficial bacteria count, and difficult to digest macromolecules poke holes in the cheesecloth-like fragility of the intestinal lining and then opens the way for the immune system to do its job –in overdrive – resulting in sensitivities, intolerances, and allergies to many foods that are in your normal routine. 

Tips for Increasing Digestibility of Beans and Legumes

If you struggle with tolerating beans and legumes, first try out the smallest, quick-cook split mung beans, red lentils, and whole green mung beans. They are easiest to digest. The larger beans are more drying in nature, and tougher for the body to break down. Red lentils and split mung beans break down and cook quickly in 20-30 minutes, and they don’t usually need soaking or planning ahead. However, if you are already having tummy troubles, soaking is a good idea. 

Below are a few more tips to help make lentils and beans more digestible:

– Introduce beans and lentils into your diet slowly. Because beans are rich in fiber and will take a few days or couple weeks to repopulate the type of bacteria in your gut that will break them down and digest them, introduce them in small amounts. If you’re particularly sensitive, start with 1-2 tablespoons per meal, and work up from there to a standard ½ – ¾ cup serving.

– Soak and rinse in a big bowl of water, overnight or for 1-6 hours, depending on the type of legume. For large beans, you’ll need an overnight soak. For smaller beans such as adzuki and mung beans, a six hour soak will do. And for lentils and split mung, a soak of an hour is sufficient. Discard the soaking water before using in your recipe.

– If there is foam that rises to the top of the pot while cooking, skim it off. The foam contains a type of protein that is hard on your digestive system. When in nutrition school, my cooking instructor Eleonora constantly repeated, ‘skim your beans’ so often that I hear her voice every time I see foam! 

– Make sure the lentils – or other beans – are cooked thoroughly. This means they are soft, not al dente. One of the biggest challenges with digesting canned canned beans is that most of them are not actually cooked as well as they should be for proper digestion. Cooking until the lentils or beans begin to break apart, or in the case of red lentils and split mung, turn into mush completely, is the best way to know they’re done.

– Add spices! Carminative spices, meaning they boost the digestive capacity, makes meals more digestible. This is why a big soup pot with beans and meat often contains a bay leaf. Other carminative spices include ginger, cumin, coriander, fennel seed, thyme, rosemary, oregano, basil, allspice, black pepper, cardamom, cloves, and more. Virtually every cuisine of the world is ripe with carminatives in the traditional recipes for the exact purpose of not only adding flavor, but also boosting digestion!

– Add a squeeze of lemon, lime juice, or vinegar. Ideally every meal contains a slightly sour flavor addition, since sour helps to activate digestive enzymes. Most meals don’t need to taste outright sour, however. A little addition at the end of cooking goes a long way and often balances the recipe that’s missing ‘just a little something.’

– Eat your foods warm. If you think of an ideal digestive scenario as a nice little cozy fire in the digestive system, eating cold foods is like throwing cold water on it. Not so great for turning food into nutrients and energy! 

– Reduce stimulus during mealtime. Eating while multitasking with your phone, computer, while reading or watching a video, and eating in a loud, overstimulated environment or while upset or anxious is a recipe for continued GI problems. Our gut and brain are incredibly closely linked. We can go a long way to improve tolerance to the foods we eat just by eating slowly, chewing each bite upwards of 30 times (yes, really!), and not doing anything else while eating, other than eating. If you try these tips, you might also find you enjoy your food more, which is always an added bonus.

Signs of Balance and Imbalance

Ultimately, the goal is to feel good in your body and mind. Signs of imbalance include lack of appetite, bloating or gas, pain or cramps, chronic fatigue, sluggish or rapid digestion, extreme Appetite, bodily aches, skin irritations, itching and rashes, brain fog, and irritability. 

Reach Out 

If you’re ready for more individualized nutritional guidance, I invite you to reach out to me for more personalized support on digestion, sports nutrition, or both. 

What Does Your Tongue Say About Your Digestion?

Sometimes our bodies are really weird. And sometimes they’re super cool.

Today let’s chat about how they’re cool. Did you know our bodies have all sorts of ways to indicate and reflect externally, what is going on internally?

One of these ways is by looking at your tongue. Let’s take a look at what we can learn from assessing our tongues today!

But first, if you’re a regular reader in this space, yes, I changed my website and business name. But, it’s the same old mostly serious, sometimes goofy me (Rebecca). I’ll continue to share recipes here interspersed with more just-plain-nutrition-topics. Thanks for continuing to read and follow. Now let’s get to learning about your tongue!

When you look at your tongue, you can see clues about internal moisture (or lack thereof), heat and cold, tissue integrity and health, and overall vitality. All of this begins in the digestive tract, since the food you eat literally becomes the cells and tissues of your body within the following days and weeks. 

There are several aspects of the tongue that clue us into what is going on, including: 
Color
Shape, including width and vertical thickness
Cracks
Marks (spots, swollen papillae)
Coat (its presence, thickness, color, and how rooted it is)
Tension
Under tongue vein conditions and/or teeth indentations

For instance: The color of a healthy tongue is generally a moderate shade of pink. If yours is darker or paler, that indicates there may be something going on with the blood and/or blood circulation, such as excess heat and internal inflammation, or anemia (which at its most basic definition means lack of blood). A tongue that is purple or bluish, or has spots of those colors tells us the blood isn’t moving. You might really be suffering from a lack of circulation and feel particularly cold compared to others. Adding warmer spices to your foods and circulation-promoting herbs can particularly help cold, stagnant blood circulation. 

The tongue size and shape indicates the state of fluids and hydration within the body, as well as overall tissue nourishment and balance. A swollen, wide tongue usually indicates there’s excess moisture, mucus, or edema, and a dry, thin, tongue is often the opposite. A tongue that’s thick vertically often indicates excess heat and internal inflammation. 

Likewise, lack of vertical or horizontal cracks indicate there is adequate bodily moisture. Are you routinely dehydrated? Do you have cracks on your tongue? 

The tongue’s coat and the color of the coat in particular are tell-tale signs of how digestion has become imbalanced and can be improved. If there is no coat at all or it’s present in patches, this tells us your digestive capacity is a bit insufficient. We need to work on helping the digestive system assimilate and absorb those nutrients from your foods!

And a particularly thick coating tells us there’s some sort of excess going on, in the way of imbalanced gut bacteria, excess moisture which often presents as bloating after meals, or stagnant digestion, where you feel like your food just sits in your gut. 

One of the most common indications of imbalance I see is tooth marks or indentations or ripples on the sides of the tongue. This means the digestive fire is low, and you’re not assimilating the foods you’ve eaten, leading to poor tissue quality and all sorts of bodily presentations of feeling not optimal.

Take a look at your tongue. What do you see? 

Here’s mine. What can you determine about my digestion by looking at it?

My tongue assessment:
Shape: A little wide, indicating possible lymphatic stagnation or mucus.

Color: Somewhat pale (not shown super well in this photo); indicating possible anemia and/or malnourishment.
I tend to float back and forth on the line between clinical anemia and low-normal red blood cells, have fairly chronic low digestive ability, and need for a ton of supplements to stay in “health” despite consistent focus on optimizing digestion and food first. This clue checks out with my actual lab data and long-term health tendencies.

Thickness and Color of the Tongue Coat: Spotty. Mostly absent from the front; thicker than ideal in the back, indicating poor digestive capacity in the middle and lower GI (stomach and small intestine), and excess mucus or stagnation in the lower GI (colon), probably as a result of the under functioning section above. The color is a transparent white which is ideal!

Tongue Moisture: Moist – which is ideal.

Cracks on the Tongue Body: none – ideal.

Lastly, I tend to have mild indentations or tooth marks on the sides of my tongue in the middle to front; particularly in the morning when I wake up. This indicates I’m likely not digesting the last meal of the day well and could use simpler to digest evening meals – and a little more help in getting digestive functioning to optimal: as reflected in the above areas.

Overall, my tongue indicates fairly exactly what I tend to find with my digestion, and what long-term lab data has shown: Sub-optimal digestion with a tendency to not digest and assimilate nutrients well.

I will say with consistent work at it, my digestion has improved substantially from what it used to be, and I’m less super-obviously symptomatic. I rarely experience bloating, sharp or low-grade GI pain, etc.

Here’s another illustration with notes about what the presentation is indicating in terms of digestion and health: 

Tongue Types – Digestive Health

Does your tongue suggest your digestion is functioning optimally? Or do you find indications that reflect exactly what you’ve had going on in there? If you’d like to learn more about how you can fix it, I’d love to speak with you in a quick phone consultation! Or learn more about your digestion in my other articles on the topic of optimal digestion and gut health

References:
Bunce, L. (2017). Tongue Assessment for Western Herbalists: A Primer.
Coatzee, O. (2017). NUTR 663: Sports Nutrition; Eastern Medicine Tongues. [Lecture]. Maryland University of Integrative Health. Retrieved from: https://learn.muih.edu