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Gatorade was created to support athletic performance. So, when it comes to how often you should drink it, or if you should even drink it at all, there’s a couple different factors at play.
Meet the experts: Lindsey Baker, PhD, is a director at the Gatorade Sports Science Institute. Amy West, MD , is a sports medicine physiatrist at the Northwell Health Orthopaedic Institute.
The Gatorade Sports Science Institute (GSSI), a research facility operated in Barrington, Illinois, has been featured in a number of the company's commercials. [69] Established in 1985 and closed in 2022, [ 70 ] [ 3 ] this organization consisted of scientists studying the correlation and effects of exercise, environmental variables, and ...
Sports nutrition is the study and practice of nutrition and diet for maintaining and improving athletic performance. Nutrition is part of many sports training regimens, being used in strength sports (such as weightlifting and bodybuilding ) and endurance sports (e.g., cycling , running , swimming , rowing ).
Hypertonic sport drinks contain a higher concentration of salt and sugar than the human body. Hypotonic sport drinks contain a lower concentration of salt and sugar than the human body. Most sports drinks are approximately isotonic, having between 4 and 5 heaped teaspoons of sugar per eight ounce (13 and 19 grams per 250ml) serving. [3]
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Propel Fitness Water was introduced in 2002 by Gatorade. [2] In 2005, Gatorade introduced Propel Calcium. [3] [4] In the summer of 2006, Gatorade introduced Propel powder packets: a dry powder mix of Propel, where the contents of a powder packet are added to a 500 ml (16.9 oz) bottle of water. Propel powder with calcium launched in January 2010.
In June 2011, Jeukendrup was named Global Senior Director of the Gatorade Sports Science Institute (GSSI) at PepsiCo. [5] In addition to leading GSSI, he remained an adjunct professor at the University of Birmingham. [6] In 2014 Jeukendrup started his own consulting company mysportscience ltd and now advises mostly teams and organisations.