FIRST IMPACT
Human-led Workouts Preferred Over AI
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hile AI technology may be playing a growing role in the fitness industry, according to a 2026 Global Fitness Report from Les Mills most consumers prefer human-led, workout experiences. Based on responses from more than 10,000 consumers across five continents, just 10 per cent of respondents prefer AI-led workouts, while a majority lean toward or strongly prefer training led by a human instructor, citing connection, expertise, and motivation as key factors. While 62 per cent of Gen Z and Millennials say they enjoy workouts that push their limits, many still face barriers to getting started, including intimidation and conflicting advice in weight rooms. Gym members reported significantly higher satisfaction with their overall wellness compared to non-members. Notably, younger generations showed the strongest preference for human coaches, while adults aged 55+ were the most open to AI-based options. “Nothing beats the buzz of a live class, and these findings show we remain social animals when it comes to working out,” said Les Mills, Head of Research Bryce Hasting. Overall, the report points to a future where technology supports—but does not replace—human connection. Edited and reprinted with permission from: https://fitbizweekly.ca.
Fermented Foods Initiative
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here’s a growing public awareness of the wide-ranging benefits of fermented foods when it comes to our gut health. So much so that a team of Canadian researchers—including Dr. Raylene Reimer, PhD, RD, a professor of nutrition and registered dietitian in the University of Calgary’s Faculty of Kinesiology—have launched the Canadian Fermented Foods Initiative (CFFI). The online resource is the first of its kind in North America, where researchers, members of the food industry, and consumers can find and share trusted information about the health benefits of fermented foods. “The crux of the initiative is to compile and build research evidence on the health benefits of fermented foods to push for their greater prominence in Canada’s Food Guide,” says Reimer. Fermented foods are produced by harnessing bacteria and other micro-organisms to alter the taste, digestibility and shelf life of certain foods. The site unpacks the myths of fermented foods and offers practical information as to the many types of foods, where to find them, how to cook with them, and how to make them. There’s also a list of recommended apps for tracking gut health. The latest research: Current Research in Fermented Foods: Bridging Tradition and Science, was recently published in the scientific journal Advances in Nutrition. Source: new.ucalgary.ca.
16 I Inspiration Issue 2026 I IMPACT MAGAZINE
Mortality & Exercise
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f cross-training is on your fitness regimen then you may lead a longer life! According to a new study from the British Medical Journal (BMJ) it isn’t how long you exercise it is how many different types of exercise you do. Moreover, while some exercise modalities plateau after time, others increased bringing greater benefits. The study tracked 70,725 women and 40,742 men over thirty years—all physically fit at the start with no trace of illness or injury. Walking, running, racquet sports, strength training and rowing showed lower mortality rates, with those in the highest physical activity variety group having a 19 per cent lower case for mortality. The study also highlighted activities that were linear—with no plateau— and non-linear. Running, racquet sports and strength training came top in the linear category while the benefits of walking and rowing leveled off once a threshold has been reached. Surprisingly swimming fared poorly, saying it has a “significant non-linear association with respiratory disease mortality.” Source: https://bmjmedicine.bmj.com (January, 2026).