What does it take to make your workouts and golf game 18STRONG? Join us as Robert Yang shares his expertise in the world of Nutrition, Supplementation and Golf Fitness. Robert gives us an in inside look at some of the secrets to staying hydrated through a round without the commercialized sports drinks. He also breaks some myths around several Taboo topics in the world of food and nutrition.
Robert is a world renowned strength and conditioning coach with specialties in the areas of nutrition consulting and power development. He works with athletes and golfers of all levels to optimize their performance and lifestyles through their eating habits and fitness.
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Robert’s Background
- Located in Encinitas, CA
- Advisory Board member for TPI and the National Pitching Association
- International presenter and lecturer
- Teaches courses on corrective exercise, power, Olympic Lifting
- Certified Nutritionist, CHEK level 4 and HLC level 2 practitioner
Highlights from this Episode
- We discuss the importance of Hydration
- What is enough water for each individual [Body weight (lbs.) ÷ 2 = ?oz.]
- How to use Celtic Sea Salt to stay hydrated through your round
- He explains what the effects are on the course and in the gym when you hydration levels drop just by a small amount
- Robert discusses several “Taboo Foods” and why you SHOULD be eating them, contrary to popular belief:
- Eggs
- Red Meat
- Full Fat Foods
- Robert weighs in on the GRAIN DEBATE. What grains are OK to eat and which ones you should DEFINITELY stay away from.
- Energy Drinks: Are they really as bad as everyone says? Are there any good ones out there?
Recommended Book:
“Know Your Fats” by Mary Enig
“Amino Acids and Protein for Athletes” by Mauro Di Pasquale
“Your Body’s Many Cries for Water” by F. Batmanghelidj
CaddyShack or Happy Gillmore?
Happy Gilmore
What are you excited about in your near future?
Robert has made some new changes to his Instructional Courses on lifting techniques and corrective exercises
Where to Find Robert Yang:
Twitter: @robertyanginc
Facebook: Robert Yang
