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Olympian Level Calories to Go For the Gold: Go Team USA!

The Olympics Opening Ceremony is today in London. These are the best athletes in the world who train for hundreds of hours in their respective fields. To be in peak shape though they need more calories than you and me.

Caloric intake varies widely depending on the sport. On average, they need to consume between 8,000 and 10,000 calories a day, compared to just 2,000 to 2,800 calories a day for the average moderately active man, according to the Academy of Nutrition and Dietetics. Source

Wrestlers and gymnasts will eat more modestly to be more limber for their respective sports. A swimmer or marathoner however will be on the higher end of a spectrum for sustained energy. For example, swimmer Peter Vanderkaay says he consumes anywhere from 4,000-6,000 calories a day depending on intensity needed.  Sadly he says he consumes very little junk food.

Here is a typical day for Peter:

Peter’s Food Diary (source)
Pre-workout: PowerBar and banana
Workout: 32-ounce PowerBar Restore drink
Post-workout: 8-ounce chocolate milk
Breakfast: 5-egg omelet with 2 ounces salsa; 2 cups yogurt with 1/2 cup blueberries and 1/2 cup granola; 16 ounces water
Lunch: 1 peanut butter and jelly sandwich, 1 apple, 16 ounces water
Workout: 32 ounces PowerBar Restore drink
Post-workout: 8 ounces chocolate milk
Dinner: 2 grilled marinated chicken breasts, 1 cup brown rice, 10 spears of grilled asparagus, 16 ounces water

You can see substantial amounts of good carbs, hydration, protein, and potassium in his diet. It’s a large amount of food but not outlandish for the amount of calories he burns. If I had the chance to consume 6,000 calories I’d probably have 3 or 4 tastycakes, some snickers, a pint of ice cream, some pasta alfredo, and a Wendy’s Spicy Chicken Sandwich. Maybe that’s why he’s an elite athlete and I’m not.

Go Team USA!

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Interview on ElizaGalesinterviews.com

A bit of self-promotion to mention. I got to do an interview for RoodonFood on Elizagalesinterviews.com! Please check it out. Thanks Eliza!

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Bacon Jumping the Shark

At first I thought the trend of adding bacon to everything (now in its 3rd year or so) had finally jumped the shark. Not so. Bacon Floss? Bacon Gumballs? Bacon Lip Balm (certified kosher)? You have to draw the line somewhere and if it’s not in edible form I’m not interested. Also earrings?

One product Burger King recently introduced however that I will be trying is the Bacon Sundae. It features vanilla ice cream, hot fudge, caramel and hardwood smoked bacon.

Just look at it! It’s glorious. It looks like 510 calories of good times!

Burger King Bacon Sundae

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New York City Soda Ban

There is a proposal in New York City put forth by Mayor Michael Bloomberg to ban the sale of sodas over 16 oz at restaurants, delis, food carts and movie theaters. The intention is to curb the empty calories New Yorkers consume. The ban wouldn’t effect diet drinks or grocery stores. I disagree with this in principle because it’s a fool’s errand. There are countless ways to consume junk calories. People could get around the ban by buying two 16 oz sodas thereby cancelling the purpose of the ban. Additonally, according to one study, people on average would end up saving only about 63 calories.

Aside from the marginal improvement it also feels paternalistic. We’re all responsible for our consumption decisions. If someone would like to buy a giant tankard of soda that’s fine by me. The smoking ban he enacted on the other hand had a net benefit as second hand smoke is dangerous to all. I wouldn’t go so far as to claim the large soda ban is taking away freedoms etc. We’re talking about the right to drink sugar water not, say, religion or medicaid. I applaud his intentions but the only thing that will remedy obesity is self-control something that it difficult to regulate or legislate. If the ban goes into effect will it lead to soda speakeasies?

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Asparagu – Name Improvement?

I saw this at my local grocery store (sorry for the crappy picture taken on my smartphone). Yes it’s a mistake but it’s definitely an improvement. In many of the Indian languages a “u” is added affectionally to the name of someone you’re close to. For example Raj becomes Raju. This is not unlike adding “…ito” to a Spanish name such as Juan becoming Juanito.

Asparagu sounds so much cuter than plain old asparagus. In fact, altering many veggie names slightly and adding a u sounds much better.

For example:

Broccoli = Broccu

Carrot = Carru

Cauliflower=Cauliflu (wait that one doesn’t sound good)

Tomato=Tomatu

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Tastycakes Blueberry Flavor

Tastykake Blueberry

When I visit New Jersey a stop at Wawa (convenience store) is a must. TastyKakes are the main reason. True they can be found at Duane Reades throughout the city, but it’s fun to just have them on special occasions.

During the last visit I picked up the TastyKake Blueberry flavor (4oz/$1.69). The presentation is very appealing. The top has a perfect golden brown.

Tastykake Blueberry

It breaks apart perfectly into halves. The cake is moist inside and they aren’t stingy about the filling. The blueberry flavor is pronounced though but so is the sugar. I found this a tiny bit too sweet without coffee to mitigate. I’d get this again with black coffee but would just as soon try out another flavor.

The Goodness

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Primal Strips Vegan and Sometimes Gluten Free Jerky

I’m a sucker for beef jerky so a Vegan and V/GF version I had to try. I picked these up at the local convenience store though they sell it online in many places as well.

PrimalMesquite

Mesquite Lime Flavor:

This flavor is vegan and made with seitan. Based on the ingredients mesquite wood isn’t used but you do get a smokiness. The lime flavor is fairly strong but not overpowering because sea salt cuts it. The chewiness approximates jerky well. The strip held together nicely though it’s very sticky. The overall product had an underlying sweetness from cane juice. It’s non-gmo, 0% cholesterol and has 10g protein. Like a good jerky, I can see getting a craving for this specifically.

Primal Texas BBQ

Texas BBQ:

This variety is both vegan and gluten free! It’s more sticky than the Mesquite. It also broke apart into separate strips. The flavor was actually great. The BBQ flavor sweet, slight spice and smokiness are all present. I loved the texture. This also has the satisfying chewiness of jerky. I’d definitely get this product again.

They make a few other intriguing flavors including Thai Peanut, Teriyaki, Hot and Spicy, and Hickory Smoked all of which I’ll be trying soon. Ingredient lists can be found here.

Here is a review of a few other brands of vegetarian jerky and a some suggested vegan foods to take as snacks when you’re stuck at the airport.

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Tableleaf Cabernet Sauvignon 2010 (California) Review

Tableleaf Cabernet Sauvignon

Day 1

The Tableleaf Cabernet Sauvignon (California 2010) is quite good. The wine features heavy cherry and currant notes. There are strong but pleasant tannins as well. It’s neither wet nor dry and has a medium finish. This is wine meant to be sipped and enjoyed. Because of the heaviness in flavor and body it would be a great wine for the winter.

Day 2

It’s just as good the second day, perhaps even better. It’s more mellow but highly drinkable. This is definitely one to seek out again. It sells for $7-$9.

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Simply Naked Unoaked Pinot Grigio California 2010 Review

SimplyNaked

I avoided buying Simply Naked wine ($8) because the name is silly and the word simply is overused. Still, the fact that it’s unoaked was intriguing. This is the first wine I’ve had which identifies itself that way. Oak is used to influence the flavor of wine adding complexity, changing color and stability from wood tannins. Simply Naked prefers that the grapes in their wines speak for themselves.

The Simply Naked Pinot Grigio 2010 is worth a try. Other people seem to agree. It’s tart and slightly dry. It has a medium-ish finish. It’s best on a hot day as the bubbliness and lightness really come through. At times it’s reminiscent of a champagne or cider. Overall, it’s a satisfying wine from someone who doesn’t generally seek out Pinot Grigios.

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The Joys of American Cheese: Pasteurized Processed Cheese Food

For years now I’ve bought cold cuts and cheeses at the deli counter exclusively, turning my nose up at utilitarian cheese singles found in the dairy section. We grew up however eating American cheese so it still holds a place in my heart. After a couple of slices at a friend’s place I felt compelled to cave in and buy a pack of Krasdale American Singles, pretentious misgivings aside.

First invented in Switzerland in 1911 by Walter Gerber, the U.S patent was filed by James Kraft (yes, that Kraft) back in 1916. It’s sold often in packs of 12 or 24, individually wrapped. It’s usually an off white color or bright orange. In small print are the strange words: Pasteurized Processed Cheese Food (PPCF). Well what does that mean? To be designated that according to Wikipedia via the FDA it must be:

….made from not less than 51% by final weight of one or more “optional cheese ingredients” (similar to the cheeses available for Pasteurized process cheese) mixed with one or more “optional dairy ingredients” (milk, whey, etc.), and which may contain one or more specified “optional ingredients” (nondairy). Moisture must be <44%, and fat content >23%.

True enough the package I recently bought from Krasdale has cheese as the first ingredient followed by potato starch, whey and a few other items. It contains nothing artificial but there are two types of food coloring.

Regardless of the dubious cheesiness it appeals to my American taste buds (a few times a year). The flavor is mild but pleasantly creamy. It melts extremely well while retaining shape and texture (see: practically every cheeseburger at diners).

I appreciate the long shelf life and price point ($2-$4) as well. Best of all you can throw  individual slices in the wrapper at the window and it sticks. You’ll find this highly satisfying. Enjoy.