Why do weightlifters eat so much meat, when protein does not provide energy for their heavy workouts?
There are many pathways for producing energy (ATP), the ones that yield the most immediate and useful ATP are glycolytic and oxidative pathways. During glycolysis (anaerobic pathway—doesn’t use oxygen) glucose or other forms of sugar go through a series of reactions to transform glucose into pyruvate. Many reduction reactions are taking place and electrons are being transferred to an intermediate: NAD+, this intermediate is what drives rapid glycolysis and provides the electrons to the electron transport chain in order to produce ATP. Another important intermediate used during oxidative metabolism is FAD+- used during the Krebs cycle. NAD+ is composed of Niacin (a Bi-vitamin) and FAD+ is composed of riboflavin (a B-vitamin). Without proper intake of these vitamins oxidative and non-oxidative metabolism will be inhibited, and the formation of ATP will slow down. Without enough ATP to drive important physiological functions such as muscle contractions, the body will fatigue at a faster rate. Therefore it is important to consume proper amounts of B-vitamins
Vitamin B is found in high quantities in animal products—namely salmon and other fish. This is the reason for weightlifters eating all the meat! But, vitamin B is also found in dark leafy greens, legumes (peanuts), and wheat. Most red meats, along with being a complete essential protein and containing vitamin B, are high in cholesterol and hormones. So, with everything there is a good and bad. Choosing to eat a vegetarian diet would mean consuming more dark greens and specific combinations of vegetables, bean, and wheat products—which can be difficult to accommodate when your lifting weights all day at the gym. So, while eating a big steak after that workout remember that there are other ways to get your nutrients without increasing your risk of a heart attack


