Sports Drinks: Is a Natural Alternative Viable?

During exercise, the body burns fuel, generates heat and cools off by sweating; in doing so, it loses essential minerals including sodium, potassium and calcium. So, with any type of prolonged exercise, it is essential to think about refueling, rehydrating and replenishing the lost minerals/electrolytes. This can be done in a variety of ways. Some athletes believe in only using water, some use water in a combination with gels or salt supplements. But probably the most efficient way to get many of these elements is with a sports drink.

The term sports drink encompasses a diversity of products that populate the market. They can range from lightly flavored waters to endurance drinks that combine a 4-to-1 ratio of carbohydrates to protein. Many supply some electrolyte replacement. Some use artificial sweeteners to cut back on the sugar and calories; most use high fructose corn syrup (HFCS), an inexpensive, readily available sweetener. Some use sucrose, which is basically white table sugar. These are considered foods with a high glycemic index (GI).

One way of describing the glycemic index is to equate the higher number assigned to a food with the ability of that food to rapidly increase the level of sugar in the blood stream, which is called hyperglycemia. This can be a positive for the body because, during exercise, muscle cells absorb this sugar as it is broken down for fuel. Sports drinks, therefore, supply fuel to the body so it can exercise for longer periods of time without running out of energy.

There are, however, some potential downsides to these drinks. Consider the fact that many children and adults are consuming large quantities of these drinks without exercising. The hyperglycemic reaction in their bodies from the sweetener level with the resultant release of insulin causes repetitive stress on the pancreas. Muscle cells are unable to absorb all of the sugar, which the body then converts to triglyceride and, eventually, fat. This has been implicated as one of the possible causes of the increasing problem of obesity in our society. Several articles have implied HFCS specifically may contribute to obesity and, possibly, a higher incidence of diabetes. In addition, most HFCS is made from or contains genetically modified (GM) materials.

Creating a natural alternative for color and sweeteners is easier said than done. It is also a challenge to ensure shelf life for such products without using preservatives and additives. In addition, formulators must make the flavors palatable to a majority of the target consumers. Many well-known natural food and dietary supplement companies have made unsuccessful forays into the fray. Some have found it hard to ensure shelf life without using preservatives. Others have been successful in putting out a product that conforms to the parameters of all-natural flavors with no preservatives, but have not been able to offer flavors and tastes with wide public appeal.

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