Healthy Living on July 13, 2008 by


A few of us at the mill are “training” for the Cross Crusade cyclocross race series coming up this Fall so we’ve been geeking out in the extreme over the tour. Who knew average wattage statistics and lactic acid threshholds for top racers could inspire such interoffice debate. As you may have heard, we’re full of zeal for all things cycling here in Portland, so we got all got little lumps of pride in our throats when we learned that Team Columbia’s Kim Kirchen was the Tour de France’s overall leader after stage six.

See, Columbia Sportwear is a Portland icon, so we’re thrilled to see them represented by the world’s best riders in the world’s greatest race. What’s Team Columbia’s secret? Well aside from pedaling nonstop until they taste blood, it could have something to do with their team chef’s choice to power his team with remarkable whole grain foods. In the NY Times, professional cyclist and author, Michael Barry writes:

“Food is our fuel. While we must consume many calories, they must be the right calories. At the Tour de France, most teams include a chef to provide the riders with good, well-cooked food. Team Columbia has a German chef that specializes in cooking for elite athletes; he makes a variety of foods not normally found in hotels in rural France, like oat burgers, quinoa and whole grain rice. Eating a lot of white pasta for three weeks becomes unappetizing; the easiest way to keep cyclists happy and healthy is to provide them with a range of food.” See full article.

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