Today may be #NationalPiDay, but it’s also #ThrowbackThursday. With apologies to my vegan and vegetarian friends, I dig back into the winehiker witiculture archive to bring you a post I originally published in September 2006:
“Going to the high country? Eat your liver & onions first.”
Originally posted on Winehiker Witiculture:
So you want to ramble the ridges, shred the bowls and bag the peaks? And you want your body to deliver peak performance under more extreme environmental conditions than you’re used to at sea level? And you want to impress your friends, too?
Ever hear of “hypoxia?” Some call it mountain sickness. Call it what you will, it’s the effect of reduced atmospheric pressure at altitude coupled with an insufficient supply of oxygen to the body. Every person can have different symptoms when suffering from hypoxia; some of the common symptoms are lightheadedness, dizziness, and reduced vision. When your purpose is to enjoy some backcountry beauty on foot, ski, or bike, you don’t want your body to fail. So how do you compensate for reduced oxygen and air pressure levels? You make sure you give your body what it needs before you go to the high country.
It’s been documented that beef liver is chock-full of iron, but it also contains Vitamin B12, a vitamin that has been proven to combat anemia. These are just the very building blocks your bone marrow needs to create more red blood cells. And extra red blood cells are precisely what you’re going to need (not just want) as you work your body up there under the clouds.