But in fairness, these folks live really hard lives, at their tropical retreats, dealing with clients via e-mail and such.
At least they must be sharing at least one half of the truth right?
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I was on that forum before that book even came out, and he was adamant and proud that he "simply took the successful diet of Ornish, McDougal etc.. and
practiced by the Kenyans" (paraphrasing) and decided that since raw foods were better than cooked foods...
http://runningtimes.com/Article.aspx?ArticleID=3955Kenyan food is remarkably basic: small amounts of roasted meat, cooked greens, fruit, milk and, always, ugali, a thick, polenta-style cornmeal porridge. Made from water and maize (corn), which is traditionally ground by hand into flour, ugali serves as the national dish of East Africa (click here for recipe). Bland and tasteless by itself, Kenyans eat ugali daily, typically as a base for a meat stew and thinned with milk or water into a thin gruel for breakfast. Unappetizing as it might sound to you, Kenyans love it. Lisa Buster, who manages a host of Kenyan runners, including two-time New York City Marathon winner John Kagwe and Boston Marathon winner Catherine Ndereba, can attest to ugali’s lure. "After my runners have been away a day or two to a race," says Buster, "I can hardly get them back from the airport quickly enough so they can have ugali."
Ugali’s central role makes the typical Kenyan diet rich in carbohydrates and very low in fat. The emphasis on dark green leafy vegetables, such as collard greens and kale, fruit, and milk, provides ample amounts of key nutrients: folic acid, vitamins A and C, iron and calcium. Small servings of meat and several glasses of whole milk (consumed in hot tea) provide quality protein and a small amount of fat. Hard-training athletes consciously keep added fat to a minimum, primarily supplied by small amounts of vegetable oil used in cooking.
Mike Kibe, a promising young Kenyan runner living in the United States, provides an inside look into the Kenyans’ typical eating habits. "We basically eat two meals a day: lunch and dinner," Kibe explains, "unless someone is training three times a day to get in shape. That runner will have something easily digested, such as bread and butter or two boiled eggs, following the first early morning run, so they will be ready to go again a few hours later. Otherwise, we’ll drink tea made with lots of milk and sugar before and after our first workout, as well as fruit [following the run] to settle our stomachs."
As we know, this logic is 100% sound that when we replace cooked foods with
completely different raw foods, and
subtract entire food groups, we automatically as if by magic, end up with better quality all encompassing nutrition that includes everything we need, and thus better results, particularly in the fitness fields.
Let me just double-check to see if muscle meats, ocean fish, and eggs fill out the essential remaining daily aminos, Vit A, vik K, calcium, D, B vitamins, etc...
Kipchoge ("Kip") Keino (born 17 January 1940) [pic 2011]
1972 Munich 3000 metres steeple - Gold
seems faring ok in comparrison to most other high sugar folks anyway, particularly for that type of training.