Yesterday, a Boston.com story ran on Allen Campbell, the chef primarily responsibly for the dieting habits of America’s hero, Tom Brady.
Over the past decade, Brady’s look has morphed from frat bro into something that wavers between a health nut and Ziggy Stardust.
A major factor into his improved health are a couple of factors:
- The mighty Gisele’s nutritional habits as arguably the greatest supermodel of all-time.
- Brady’s desire to keep playing football well into his 40s.
Earlier this season, Brady referred to slammed foods heavy in sugar and referred to them as poison. Monday’s story gave great insight as to why Brady considers a lot of foods somewhat demonic.
No white sugar. No white flour. No MSG. I’ll use raw olive oil, but I never cook with olive oil. I only cook with coconut oil. Fats like canola oil turn into trans fats. … I use Himalayan pink salt as the sodium. I never use iodized salt.
[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms, or eggplants. Tomatoes trickle in every now and then, but just maybe once a month. I’m very cautious about tomatoes. They cause inflammation.
What else? No coffee. No caffeine. No fungus. No dairy.
So, you’d think Tom is just munching on fruits and vegetables, right?Not exactly…
So, 80 percent of what they eat is vegetables. [I buy] the freshest vegetables. If it’s not organic, I don’t use it. And whole grains: brown rice, quinoa, millet, beans. The other 20 percent is lean meats: grass-fed organic steak, duck every now and then, and chicken. As for fish, I mostly cook wild salmon.
The kids eat fruit. Tom, not so much. He will eat bananas in a smoothie. But otherwise, he prefers not to eat fruits.
The man is a piece of iron.
Categories: Tom Brady