An UdeM prof is testing three doses of maple syrup, mixed with water, on elite cyclists to measure carbohydrate oxidation and its potential effect on time-trial performance.

Sports nutrition is booming and many myths—especially around carbohydrates, a specialty of UdeM sports nutritionist Ève Crépeau—are beginning to crumble.

After fibre and protein, elite cyclists are turning their attention to their gut. Could the trillions of microbes there hold the secret to faster times?