For decades, baseball players got a bye in the diet department compared with pro sports counterparts. After all, Babe Ruth lived on a steady intake of hot dogs and beer. These days, there’s an emphasis on healthy eating to keep the club energized into the post-season. So how do they supplement their steady stream of sunflower seeds in the dugout?
The Game of Eating Smart sheds some light. Author Julie Loria and chef-to-the-pros Allen Campbell reveal that in the clubhouse, juice bars and smoothie stations are commonplace, and antioxidant-packed nuts and low-sugar juice blends have replaced rest-stop junk food for away games. The book also includes 100 nutrient-dense recipes heavy on plant-based nutrition and free of gluten, dairy, and refined sugars. And some of the concoctions are inspired by the 21 ballplayers surveyed. For instance, the citrusy quinoa loaf was spurred by Atlanta Braves first baseman Freddie Freeman’s love of the ancient grain—and its muscle-building amino acids.
The book delves into daily habits, like those of Boston Red Sox pitcher David Price, whose breakfast includes vitamin C-packed fruit, which aids in tissue repair, and protein shakes for lunch. When he’s on the mound, he drinks at least four bottles of water.
Though if you’re a spectator, it’s still OK to eat less like Price and more like Babe.
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