So my right calf (and only the right one) has been cramping. It will either cramp up during hard intervals, or will slightly cramp on the bike (more like a discomfort). I stay fueled and hydrated with NUUN and because its only 1 calf i think its to a nutrition thing i also stretch daily and after the calf cramps up during training (i am then able to continue)
Any possibilities or ways that i can attempt to alleviate this?
I had an occurrence of this recently; I couldn’t run across the street. At its worst, when walking, I had to stop every 75 feet or so and massage and stretch out the cramp. I had already stopped running. Then, I stopped eating spinach ,(like Popeye, I had been eating a lot, every day) started taking calcium, magnesium, and potassium supplements, and drank tonic water. The symptoms went away in a couple of days, whereas until I did these three things, (I don’t know which actions would have been most effective done on their own) my symptoms were just getting worse over a period of several weeks. Oxalic acid inhibiting mineral absorption may have been the culprit in my case. Do you eat a lot of spinach, rhubarb, or chard?
This is from Wikipedia:
Physiological effects
The affinity of divalent metal ions is sometimes reflected in their tendency to form insoluble precipitates. Thus in the body, oxalic acid also combines with metals ions such as Ca2+, Fe2+, and Mg2+ to deposit crystals of the corresponding oxalates, which irritate the gut and kidneys. Because it binds vital nutrients such as calcium, long-term consumption of foods high in oxalic acid can be problematic. Healthy individuals can safely consume such foods in moderation, but those with kidney disorders, gout, rheumatoid arthritis, or certain forms of chronic vulvar pain (vulvodynia) are typically advised to avoid foods high in oxalic acid or oxalates. The calcium oxalate precipitate (better known as kidney stones) obstruct the kidney tubules. Conversely, calcium supplements taken along with foods high in oxalic acid can cause calcium oxalate to precipitate out in the gut and drastically reduce the levels of oxalate absorbed by the body (by 97% in some cases.)
Oxalic acid can also be produced by the metabolism of ethylene glycol (“antifreeze”), glyoxylic acid or ascorbic acid (vitamin C). Under certain conditions of concentration and pH, oxalic acid can precipitate in the kidneys as calcium oxalate crystals, forming an estimated 80% of kidney stones.
Some Aspergillus species produce oxalic acid, which reacts with blood or tissue calcium to precipitate calcium oxalate. There is some preliminary evidence that the administration of probiotics can affect oxalic acid excretion rates (and presumably oxalic acid levels as well.)
Methods to reduce the oxalate content in food are of current interest.