Would you be willing to elaborate on what I take to indicate that a diet more largely comprised of carbohydrates, and/or lacking fat adaptation, would potentially lead to “Reynaud’s-like symptoms”?
Reid – I think Scott already provided a high-level explanation in the article –
To fully understand why carbohydrate metabolism (glycolysis) is more stressful than fat metabolism (lipolysis) requires digging very deep in biochemistry. Glycolysis produces higher levels of Reactive Oxidative Species (ROS), also known as free radicals.
These ROS cause problems at the cellular and gene level. Fat metabolism produces fewer ROS and hence cause less cellular damage and stress reaction….
….What I first observed was that the higher intensity activity (hence fueled more by glycolysis) took a greater toll on the athlete in terms of recovery time. Then I began to notice that athletes who were better fat-adapted bounced back from hard efforts than those who were less well fat adapted.
I would also encourage you to read some of the articles tagged under nutrition that might provide some further insight.
Let us know if you have any specific questions.