Agree with you 100 percent on this. I'm making a run tomorrow to bring out "a few little things" for my wife at her team camp in the middle of nowhere, since the grocery store there is pretty paltry. I've got four big grocery bags ready to go in the fridge. That was just over $100, full of "perimeter of grocery store" stuff. Sproutless bread, nut butter, agave honey, fat free cottage cheese, yogurt, spinach, chicken, pickles, salmon, apples, pears, mushrooms, carrots... i'll eat none of it and it'll all be gone in three days, no joke. A training pro will just sit there and eat, all day. There's breakfast and dinner, maybe a lunch, but between it's just constant grazing. Her grocery store receipts from last year submitted for taxes were like a mini version of War and Peace. I bet between the two of us, our monthly is about $500 between Vons, Trader Joes and Henry's, and she eats literally three quarters of it. I'm a light eater anyway, but she is a food vacuum, just astounds me. Not because of any one big meal, but just with the constant munching.
And yes, for the pros, you get out what you put in. Fresh fruits, veggies, cheeses, perishables in general are just more expensive.
Mojozenmaster wrote:Why are pro athletes different than anyone else in this regard?
Because it is my belief that elite endurance athletes eat only the best food available. I think the attention to detail paid in training transcends to similar habits/attention to detail in nutrition.
If you have ever read a thread on this forum about people geeking out about Watts, IF, FTP, etc, etc, I find it difficult to believe that the same precise level of detail is not paid to nutrition.
Senior Editor, LAVA Magazine