I eat breakfast of very wet muesli I read in it Limburger On eating behavior during the Tour de France. In other words, it has to do with the evolution of eating behavior. A cyclist’s bodies need to be filled for three weeks, and the way this is done has been so well thought out that it’s almost impossible not to get the right nutrients.
I get the impression that passenger meals are very tasty these days; Many drivers will likely face worse at home next week.
Roy Curvers, who retired as a rider in 2019 and is now DSM’s Director of Sports, has been keeping a close eye on the changes. It all started with Team Sky installing a mobile kitchen next to the materials truck in the hotel parking lot. Dietitians and dietitians reinforced the steering team. The regime changed from two large meals a day to more widespread and very tasty ones. Curvers remembers the diet before the mobile kitchen: chicken, pasta, and green beans every day “until it’s out of your nose.”
Niki Terpstra, not only on this tour, but also active for a star-drive restaurant, adds: “The French can’t cook. They spoil even simple pasta.
Back in the ’80s, hotel chefs couldn’t cook pasta in those deadly industrial kitchens. From my time I remember that only the level of salad dressing was acceptable. Those were the days when the hotel management tried to make something of it with the budget allotted by the trip organizer.
My conversion to vegetarianism in those years had to do with the ability of French chefs to turn scallops de vas – from an old cow – into the sole of a worn shoe.
In the 80s that subsided, science was not entirely absent. Along with four of my teammates, I made myself available as a nutrition scientist from Maastricht University as a guinea pig to chart the relationship between active intake and actual consumption. It was later published in scientific journals such as scalpel: It was a round ride on the edge of a cliff.
separate time. On the other hand, the old team leaders who grew up as cyclists in the ’70s, ’60s, ’50s, the ultra-conservative race leaders who promoted mashed pot as an ideal diet for cyclists. On the other hand, it’s the progressive pioneers and team doctors who realized that eating steak for breakfast wouldn’t make a difference.
With my high school biology major – I had nine on the shortlist – progress was still too slow for me. As a science hobbyist, I’ve been madly in search of more perfection. I remember the foreman regularly addressing Seddi with his typical urban accent: “Nie mejju fak beejsjich”.
This is how things went after that. Whoever was engaged in his profession was an eccentric.
