August 5th, 2008
After reading The Omnivore’s Dilemma by Michael Pollan in my week of wisdom-tooth woes, I was inspired to write this essay on the health choices of young athletes, namely my peer group of nordic skiers. Since at Burke we strive to not only be the best athlete’s we can be but also the best students, I have decided (or dared) to post a snippet of academia on Fasterskier, with the full acceptance of our readers’ scrutiny and discern.
The Athlete’s Dilemma
As a training Nordic skier, the eating habits of my fellow peers are fairly consistent. The general consensus of athletes in our sport is similar to that of many other athletes: eat a lot. Through my travels and experiences with many different teams, clubs and groups of skiers there is often a level of ignorance regarding food that derives from an all-out fight for calories. Athletes often seek the cheapest means of feeding themselves when, in fact, it is athletes who should be the most scrupulous about what enters their systems.
Perhaps it is unfair to pool all athletes in a respective group that might not feed themselves properly. I know many adult athletes, my parents included, that consider healthy meals a top priority. Striving for the organic, these people are willing to pay the extra dollar for their wellbeing. Most of my peers however, do not share my parents’, and often, their parents’ willingness, to spend their money on the healthier alternative, insisting in their travels that Subway and Quiznos are the best they can afford. These same kids however, will not hesitate to insist on a new pair of skis, poles, boots, or even gloves, and sunglasses to keep up with the latest innovations and trends. Again, it is a question of priority. In Michael Pollan’s novel, The Omnivore’s Dilemma, he argues the issue of priority in American’s eating habits. Pollan argues that the cost of locally grown, organic food is built into the necessary price. And that, the true price of the cheap, grain-fed meat you buy at the supermarket is masked in the cost to the environment, to the meat itself, and to our health.
For some people, reading Pollan’s book gave them the impression that they now know the truth, and will no longer eat meat. Here is where the athlete’s dilemma comes into play. Meat is an essential part of an athlete’s, and certainly a skier’s, diet. Meat provides the protein and iron needed to successfully build, break down, and rebuild muscle, as we do every time we race or train. Supplements can only go so far and it is essential to receive the natural nutrients that only meat can provide. Now, when I am travelling for skiing, with my team or on a select team trip, we clearly cannot afford to feed everyone on fillet mignon, and in some places like Alaska and Colorado, where racing often takes us, local produce is almost impossible to find. While Pollan would have American’s search for the farms, or the local-produce grocery stores, I would have athletes search for an organic label, at least. The price will be a complaint of course, but the possible prevention of drastic affects to our health, and our environment, are worth it, especially when we indulge in a sport that is so thoroughly reliant on an environmental phenomenon such as snow.
There have been many instances when I have caught myself thinking, and even saying aloud, “I am an athlete, I don’t care what I eat, as long as there’s a lot of it.” The conflict of quantity and quality is one of the athlete’s most challenging conundrums. Do I eat four frozen DiGiorno Pizzas, or do I eat the sliver of Atlantic salmon? Fortunately, there are healthy, calorie-loaded (and filling) alternatives. To solve this issue I think the easiest way is to combine three simple, and except for the meat, relatively cheap food groups. Pasta or rice, provide excellent sources of carbohydrates and calories, included in a meal of organic chicken, beef, or fish, (Pollan’s preference; locally grown or caught) with of course, some veggies. Vegetables, a food product I spent most of my life avoiding and discrediting with the notion that “I burn more calories eating them than I get from them.” As proposed in jest by Burke Alum, Paul Smith, are still healthy, vitamin and antioxidant-laden additives to make a simple meal healthier and tastier. I have seen so many ski trip meals ruined by copious amounts of whatever is the cheapest in the Supermarket. It is time to make a smarter, regrettably, yet responsibly more expensive effort towards our wellbeing.
Athletes, especially young ones, need to make a stand for their health, and their world. What goes into the body is increasingly more important with the amount of physical activity one experiences daily. As so much of athletes’ time is spent training, it becomes that much more important to eat responsibly. One would not want to fill a sports car up with anything less than the premium fuel, the same holds true for our bodies.
August 5th, 2008 at 3:46 pm
Great topic.
It is always interesting to see what different people eat. We all have food beliefs. Whether or not these beliefs are based in reality, they dominate our behavior and are very hard to change. They often cannot be discussed rationally. I know some people who are great athletes but seem to take a morbid pride in eating badly. Why, I don’t know.
For some, the idea of eating 2 pounds of pasta is disgusting. Others would be physically unable to eat a corn dog. When I see someone spray Cheez Whiz on a Ritz cracker, they may as well be lighting a Lucky Strike. I look on horrified. But that’s just me.
The only thing I would add to your thoughtful piece is that the best food does not have to be the most expensive. In fact, the best food can be the cheapest as well. Especially when you are dealing with large groups of people, as it sounds like you are.
Consider the lowly burrito. This may be the ultimate food source. Not only is it the cheapest, it is good for you, it tastes good, it is easy to prepare, and it travels well.
You have your tortilla (use 2 to make it easier), your base layer of beans and rice, meat if you want, then almost anything else you can imagine. Try mixing in potato slices for a carb masterpiece that would curl Dr. Atkins’s hair in the grave. Two or three “fire hydrant” sized burritos and you are as packed as you can be.
I have fed armies of people in the ski condo on burritos. It is a perfect item to make in quantity. It also allows complete personal customization in that you can set up the “conveyor belt” of ingredients on the counter - everyone chooses just what they want. Not only is it a great dinner - it is the cheapest dinner. You don’t have to skimp at all.
If you’re ski trekking or road tripping out of the car, you can have a hot burrito ready in less than five minutes. Just bring that tupper ware container of the magical beans and rice mixture, a camp stove, and a few ingredients. No need to give in to that truck stop Quizno’s.
A good burrito is a real joy. Get those kids started on burritos at a young age!
August 5th, 2008 at 4:04 pm
wow, you really out-did yourself on this one.
August 5th, 2008 at 5:56 pm
I eat as much or more than any athlete I’ve met. Between training and work and trying not to be an introvert I feel like I’m eating just to survive. (I’m starving after a big lunch 90 minutes ago). After having figured out how train and race without bonking, the next step will be to fine tune with higher quality food, namely food not from a restaurant!
Good topic.
August 5th, 2008 at 6:59 pm
tarling are you quietly referencing chase’s post workout option of hitting wendy’s when we were at your house, because the spicey baconator has meat and carbs… and bacon
August 5th, 2008 at 7:48 pm
Excellent essay on a great topic.
Actually, many of the people on my junior race team eat less junk than you would expect teenagers to. Perhaps it’s because our team is pretty small and not a school sanctioned sport. There are occasions when I eat less healthy fare, but only when there is no race on the line. Balance is the key there.
I agree that travel is the worst for diet. The burrito idea above sounds great. Going to the local grocery store (or bakery) and getting a loaf of good, whole grain bread and some good sandwich material also works well and doesn’t differ too much from a normal diet. Because the human body usually doesn’t appreciate changing what you eat before racing. Granola or oatmeal (or both together) are good breakfast…or anytime. Like said above, pasta and rice are inexpensive and great for dinner the night before races. I tend to eat at restaurants for dinner usually when traveling for races, it’s always hard to find one that has decently healthy food when in an unfamiliar city or town. It’s probably better to cook for yourself/team, rather than eat out, if there is time among waxing and preparing and everything else. It’s nice when there’s someone who can cook for the team, but not always plausible, especially with a big team.
I’ve heard that “Omnivore’s Dilemma” is a worthy read but haven’t got around to it yet…
Again, great writing.
August 5th, 2008 at 9:16 pm
hey sam,
Tom D. should really enjoy reading this essay… since he assigned it to us for summer reading.
since the burke blog is now being used to showcase school assignments, should I post my AP honors calc II homework next week?
August 5th, 2008 at 10:52 pm
Mm. I just burnt my tongue
August 6th, 2008 at 8:39 am
While Michael Pollen draws on several important aspects of the human diet, I feel he has overanalyzed the ‘dilemma’ if you could call it one.
One could learn from our ancestors in the stone age. Their diet originates from the most natural or organic sources. And I have to say they were pretty badass. Its amusing to think a diet from 12,000 b.c. is better than what wingnut dieticians today think of.
stay classy
August 6th, 2008 at 9:53 am
Heya Sam,
I think this is a great topic, and one that is getting more and more attention. My only dispute–you talk about buying organic a lot, and after having read Pollan’s book, he puts down the organic farmer as much as the conventional one, saying that they’re using the same methods, the organic farmer simply being a lot more wary of disease since they can’t fight it. Although there are some foods that are good to buy organic because of the high concentration of water (leading to a high concentration of chemicals), like melons and squash, I would put more emphasis on buying local (not that that is a viable option while traveling, but at home it is a good thing to strive for). Why pay for organic tomatoes shipped from CA (or Canada, these days)when you can get local NH tomatoes at half the price? As a cash-strapped-skier, I would rather buy conventional foods, and spend my money instead on the grass-fed beef or free-range chicken, than buy into the “if it’s organic, it’s better for me” marketing.
Following with the burritos comment, beans are a fantastic way to get fiber, protein, carbs, and a bunch of nutrients at rock-bottom prices. Mix some rice and beans with some veggies and you’ve got yourself a cheap, filling, nutritious dinner. You can get canned beans for instant use, or dried beans like lentils and split peas require no soaking and can be cooked and ready in 20 minutes. Compare the $15.99/lb for good sirloin to $0.99/lb for beans, and well, I know what I eat most days.
Anything burns if the engine is hot enough, but it runs a bit better if given good fuel…
Alex
August 6th, 2008 at 11:56 am
I heard oatmeal is one of the greatest sources of whole grained carbs..mmmmmmm oatmeal….mmmm aparently you just boil oats..then eat them ..its supposed to be wild.. another great sources of carbohydrate id say is ketchup kethup ketchup ketchup..glorious oozing ketchup! oh yeah ketchup and oatmeal WINNING COMBO WINNING COMBO WINNING COMBO!!
August 6th, 2008 at 4:09 pm
Great essay - found the subject interesting!
August 7th, 2008 at 7:10 pm
Great article, Sam. Let’s hope this reader interest you have generated will encourage a few more skiers to pick up a copy of The Omnivore’s Dilemma … a big WOW for me! Michael Pollan’s newest (Jan 08 release), In Defense of Food: An Eater’s Manifesto, should be of help to athletes as well.
I welcome more of these well-written student assignments on fasterskier.com. Maybe even Calculus homework, if it helps us ski faster.