Go Back  Bike Forums > Bike Forums > Training & Nutrition
Reload this Page >

Eating clean and 100% Benefits?

Training & Nutrition Learn how to develop a training schedule that's good for you. What should you eat and drink on your ride? Learn everything you need to know about training and nutrition here.

Eating clean and 100% Benefits?

Old 03-04-16, 05:52 PM
  #26  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,798
Mentioned: 86 Post(s)
Tagged: 0 Thread(s)
Quoted: 1055 Post(s)
Liked 70 Times in 44 Posts
Originally Posted by Carbonfiberboy View Post
Off the bike we eat Med style. I've been sort of a natural foods piscaterian for almost 50 years.
The Mediterranean diet w/ a lot of fresh seafood and veg prepared with traditional care and seasoning is similar to our Gulf Cost cuisine in many respects, but we make a Roux.

It occurred to me that not everyone know how to cook healthy satisfying meals, which in our culture where "stir this" and "pick me some" are childhood chores that all children are involved in to evolve into competence if not mastery of the cuisine as adults of both sexes.

Knowing exactly what you are consuming by preparing as much of it as possible from scratch and serving it with respect to family and friends is not only healthy for the body but healthy for the culture. The dinner table transcends simple re-fueling.

How does this apply to cycling?
Eat well, not too much of anything but if your grandmother would not know what it is: Pass.
I think M. Pollan has the same idea, but that's how we have rolled in our kitchen for generations.

-Bandera
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan
Bandera is offline  
Old 03-04-16, 07:40 PM
  #27  
Carbonfiberboy 
just another gosling
 
Carbonfiberboy's Avatar
 
Join Date: Feb 2007
Location: Everett, WA
Posts: 14,974

Bikes: CoMo Speedster 2003, Trek 5200, CAAD 9, Fred 2004

Mentioned: 86 Post(s)
Tagged: 0 Thread(s)
Quoted: 1799 Post(s)
Liked 44 Times in 34 Posts
Originally Posted by Bandera View Post
The Mediterranean diet w/ a lot of fresh seafood and veg prepared with traditional care and seasoning is similar to our Gulf Cost cuisine in many respects, but we make a Roux.

It occurred to me that not everyone know how to cook healthy satisfying meals, which in our culture where "stir this" and "pick me some" are childhood chores that all children are involved in to evolve into competence if not mastery of the cuisine as adults of both sexes.

Knowing exactly what you are consuming by preparing as much of it as possible from scratch and serving it with respect to family and friends is not only healthy for the body but healthy for the culture. The dinner table transcends simple re-fueling.

How does this apply to cycling?
Eat well, not too much of anything but if your grandmother would not know what it is: Pass.
I think M. Pollan has the same idea, but that's how we have rolled in our kitchen for generations.

-Bandera
This is in the "I wish" category. I say "Med style" because we can't afford to eat the true Med diet with its reliance on fresh fish and seafood. We get canned fish maybe once a week and fresh fish maybe once a month. We started eating natural foods because it was an inexpensive way to eat healthy.

For the full on work hard/eat fish lifestyle we have as an example Dwayne “The Rock” Johnson, former pro wrestler and current movie actor, who eats 1/3 of a ton of cod per year. Here's a fun story of an ordinary guy trying to emulate that lifestyle on only $42/day for food alone:
Here?s What Happened When Some Dude Ate Like The Rock For A Month | FiveThirtyEight
__________________
Results matter
Carbonfiberboy is offline  
Old 03-05-16, 07:28 AM
  #28  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,798
Mentioned: 86 Post(s)
Tagged: 0 Thread(s)
Quoted: 1055 Post(s)
Liked 70 Times in 44 Posts
Originally Posted by Carbonfiberboy View Post
This is in the "I wish" category. I say "Med style" because we can't afford to eat the true Med diet with its reliance on fresh fish and seafood. We get canned fish maybe once a week and fresh fish maybe once a month. [/URL]
We rely on FAS (Frozen At Sea) and IQF ( Individually Quick Frozen ) seafood for what can't be acquired locally from the Gulf.
Both processes minimize handling and preserve quality of texture, nutrition and taste.
In our circle of friends we buy a single large bag of Alaskan cod or wild caught salmon from a buying club and split it up to share costs.
We do the same purchasing whole vac-packed pork/beef primals that I break down into individual portions, very cost effective and personalized QC.

Shopping as an ad-hoc extended family not only controls cost/quality it also promotes meal sharing, a central aspect of human culture.
My turn to cook the Sunday meal for six tomorrow: spiced apple/pork loin prepared Sous Vide, couscous w/ fresh peas and a mixed salad.
The wine, dessert and surprises will arrive w/ friends.

A long-ish solo re-adaptation ride on the CF Merckx today w/ a corn muffin or two in the jersey pocket: 100% clean enough.

-Bandera
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan
Bandera is offline  
Old 03-05-16, 05:07 PM
  #29  
Carbonfiberboy 
just another gosling
 
Carbonfiberboy's Avatar
 
Join Date: Feb 2007
Location: Everett, WA
Posts: 14,974

Bikes: CoMo Speedster 2003, Trek 5200, CAAD 9, Fred 2004

Mentioned: 86 Post(s)
Tagged: 0 Thread(s)
Quoted: 1799 Post(s)
Liked 44 Times in 34 Posts
Originally Posted by Bandera View Post
We rely on FAS (Frozen At Sea) and IQF ( Individually Quick Frozen ) seafood for what can't be acquired locally from the Gulf.
Both processes minimize handling and preserve quality of texture, nutrition and taste.
In our circle of friends we buy a single large bag of Alaskan cod or wild caught salmon from a buying club and split it up to share costs.
We do the same purchasing whole vac-packed pork/beef primals that I break down into individual portions, very cost effective and personalized QC.

Shopping as an ad-hoc extended family not only controls cost/quality it also promotes meal sharing, a central aspect of human culture.
My turn to cook the Sunday meal for six tomorrow: spiced apple/pork loin prepared Sous Vide, couscous w/ fresh peas and a mixed salad.
The wine, dessert and surprises will arrive w/ friends.

A long-ish solo re-adaptation ride on the CF Merckx today w/ a corn muffin or two in the jersey pocket: 100% clean enough.

-Bandera
Very nice! We run a "cheese conspiracy" because we like really good cheese. There's usually a 100% markup on cheese to cover cutting and spoilage. We buy the cheese through a direct cheese importer and have for 30 years or so. How did your buying club acquire their source? Any advice on our doing that here? We used to commercial fish in Bristol Bay. I think the BB fishermen get less than $1.00/lb. for delivered whole fish, which is down from the $1.25 we used to get in '80.
__________________
Results matter
Carbonfiberboy is offline  
Old 03-05-16, 05:34 PM
  #30  
Bandera 
~>~
 
Join Date: Mar 2013
Location: TX Hill Country
Posts: 5,798
Mentioned: 86 Post(s)
Tagged: 0 Thread(s)
Quoted: 1055 Post(s)
Liked 70 Times in 44 Posts
Originally Posted by Carbonfiberboy View Post
How did your buying club acquire their source? Any advice on our doing that here? .
Sorry for the confusion, we use a Big Name warehouse club that I didn't want to advertise for not an indie that we founded, much the pity.
A Halal market down in the city (SAT) imports lamb directly from Colorado w/ no middleman mark-up and cuts to order for us.
The local farmer's market has a reliable truly free range/bug fed chicken vendor who appreciates that I cycle down to procure his birds and gets me the "real" farm fresh eggs for French omelets on occasion.
Cheese, I love good cheese but this is not Wisconsin/California w/ local dairy outfits to source from.
We have the Gulf instead, and a very good fish monger.

Sourcing quality ingredients at affordable prices, knowing the simple effective cooking techniques and seasonings to make a tasty and healthy meal is worth the time and effort for us. Not eating out or ordering take out ( who knows what you get ) as a rule and serving home prepared whole foods is central to our life/culture, cost effective and healthy.

That being said there is no substitute for the traditional good TX food at Rudy's BBQ or PoPo's as required:

San Antonio, TX | Rudy's "Country Store" and Barbecue | Real Texas Bar-B-Q | Now Shipping BBQ

PO PO Restaurant - Boerne, TX - Home

PS: We have family all along the Gulf coast in commercial fishing, tougher every year.
Buy Wild Caught Gulf Shrimp!

http://www.americanshrimp.com/about-.../buy-american/

-Bandera
__________________
'74 Raleigh Internat'l. '77 Trek TX900 FG. '90 Vitus 979. '10 Merckx EMX3. '13 Soma Stanyan

Last edited by Bandera; 03-06-16 at 07:23 AM.
Bandera is offline  
Old 03-16-16, 01:20 PM
  #31  
Gramercy
Senior Member
 
Join Date: Aug 2013
Posts: 842

Bikes: Trek 1.2

Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 25 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by robabeatle View Post
Yup, feel great. I do take a gel or two during a race but looking to replace that with raisins or dates, maybe not. Podiumed every race last year and so far this year too. Not that that says much but in terms of numbers, but they are still increasing after a few years of race oriented training and a lifetime of athletic pursuits including running before cycling. Skin looks great, lots of energy, sleep well, etc. I do cook a lot and eat a ton of low calorie, high nutrient veggies.
What kind of veggies? This week I bought a lot of squash and broccoli and sweet potatoes, roasted with coconut oil or olive oil. Good, but I can't eat the same very day. I found it interesting that broccoli costs a lot less than cauliflower at my supermarkets.
Gramercy is offline  
Old 03-17-16, 03:34 PM
  #32  
beatlebee 
Senior Member
 
Join Date: Sep 2008
Location: ?
Posts: 2,300

Bikes: i may have bike(s)

Mentioned: 6 Post(s)
Tagged: 0 Thread(s)
Quoted: 46 Post(s)
Likes: 0
Liked 0 Times in 0 Posts
Originally Posted by Gramercy View Post
What kind of veggies? This week I bought a lot of squash and broccoli and sweet potatoes, roasted with coconut oil or olive oil. Good, but I can't eat the same very day. I found it interesting that broccoli costs a lot less than cauliflower at my supermarkets.
Spinach, broccoli, onions, kale, carrots, brussel sprouts, cabbage, and garlic are my mainstays. Plus mushrooms, parsley, tumeric root, cinnamon and bananas, blueberries, raisins, mango, herring, chicken, etc. Yes, my grocery bill is ridiculous.
beatlebee is offline  
Related Topics
Thread
Thread Starter
Forum
Replies
Last Post
bobonker
Road Bike Marketplace
2
08-18-17 11:53 PM
work4bike
Foo
0
06-19-15 06:20 AM
cheezliz
General Cycling Discussion
0
04-24-14 07:10 PM
Walrus
Road Cycling
1
07-18-13 05:14 AM
Branimir
Bicycle Mechanics
18
10-03-12 04:36 PM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off


Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service

Copyright © 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.