Author Topic: Ultraman World Championship Triathlon Winner Eats RAF (and LC, mostly Paleo)  (Read 4519 times)

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Offline PaleoPhil

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Past Ultraman World Champshionship triathlon winner Jonas Colting of Sweden eats a mostly Paleo/Primal diet that includes "a fair bit of raw foods as in red meat, eggs, fish, milk straight from the farm."
http://www.marksdailyapple.com/jonas-colting/

He's not 100% raw or 100% Paleo, so I'm posting this in the Hot Topics section, but he comes about as close to raw Paleo as any world class athlete I've seen.



Interestingly, despite eating a rather low carb diet in general, he is a worldclass athlete, which isn't supposed to be possible according to some critics of LC. He does eat more carbs when training or racing, however.
>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

Offline wodgina

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Cool, be good if his blog was in English.
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Offline cliff

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I heard his interview on Livin la vida and he eats a good deal of refined/processed foods and carbs including white flour and sugar.

Offline PaleoPhil

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I heard him say in the interview that he tries to eat "nonrefined" foods and starting at 22:05 (http://livinlavidalowcarb.com/blog/%E2%80%98livin%E2%80%99-la-vida-low-carb-show%E2%80%99-episode-262-ultraman-world-champion-swedish-athlete-jonas-colting-eats-low-carb/5091) he said that the foods he eats most are red meat, fish (especially salmon), leafy vegetables, basil, broccoli, brussels sprouts, green beens, avocados, dairy (10%-fat Greek yogurt), nuts, organic cocoa, coffee, dates, pumpkin seeds, extra virgin coconut oil (he said "extra virgin cocoa oil," but he likely meant EV coconut oil), shredded coconut (he again said "cocoa," but I think he meant coconut), with quinoa (which is gluten-free and popular with some unstrict cooked "Paleo" dieters) as his main source of carbs. He said that he avoids gluten and trains on a much lower carb diet than what most people suggest. When it's racing season, he apparently increases his carb intake. He's a fan of Primal/Paleo dieter and former ironman triathlete Mark Sisson. It sounds like he's eating much less refined and processed foods than the SAD. In addition to the diet he describes being mostly "Paleo," aside from the quinoa and small amount of yogurt, the raw meat aspect means that if what he reports is accurate, that his diet comes close to a raw Paleo diet. Given that many people here don't eat 100% raw Paleo, it sounds like he would actually fit in relatively well here.
« Last Edit: October 06, 2011, 10:17:50 am by PaleoPhil »
>"When some one eats an Epi paleo Rx template and follows the rules of circadian biology they get plenty of starches when they are available three out of the four seasons." -Jack Kruse, MD
>"I recommend 20 percent of calories from carbs, depending on the size of the person" -Ron Rosedale, MD (in other words, NOT zero carbs) http://preview.tinyurl.com/6ogtan
>Finding a diet you can tolerate is not the same as fixing what's wrong. -Tim Steele
Beware of problems from chronic Very Low Carb

Offline miles

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I have tried buckwheat(similar to Quinoa afaik), but I reacted to it in the same way as I react to legumes(Broad beans most recently) - my body desperately trying to get rid of something in it - super intense diuretic(so much that my kidneys would hurt if I don't keep drinking) lasting for days(though decreasing in intensity over that time) and also cyst/pimple causing. I got a similar thing from steamed beetroot as well. All these things I followed the given instructions on preparing... Though when I looked up the traditional preparation all of them demanded very thorough preparation - The beetroot required soaking for a day and replacing the water over 3 days, and then boiling 3 times and replacing the water each time.. Only recently people stopped preparing stuff properly for whatever reason.. Guide was to steam broad beans in the pod for 8mins for fuck sake(so I did 30mins), yet the traditional method was to remove the pods,soak for days and boil several times... Why the fuck did people in the last 50 years suddenly think they can just forget how things have been done for millenia and make up their own shit? Damn crazy...

Sourdough bread is a traditional method of preparing wheat and I have no problem with it..
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Offline RogueFarmer

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Interesting miles!

I have heard of cooking Poke Salad (poke is a poisonous plant that is edible in the young stage) as well as young milkweed, by cooking in several changes of water. So what you are saying miles is that other vegetables used to be cooked this way too? Where can I find information about traditional vegetable preparation?

Perhaps this should be in it's own thread?

Offline RawZi

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I have heard of cooking Poke Salad (poke is a poisonous plant that is edible in the young stage) as well as young milkweed, by cooking in several changes of water.

    It's funny spacecowboy, some are so sensitive to poke that no matter how many times you replace the water it's still poisonous.  Me on the other hand was so toxic when I tried poke, I was vegan (too) then, that no amount of poke any way affected me at all.  I only did it one day, but I did huge bunches of it.  I was hungry and I loved greens.

    Miles, interesting, I suppose you know buckwheat is more related to legumes than grain, even though it appears as grain?  Broadbean problem, ... hm.. perhaps what used to be called favism, I think all non-human primates have it much worse than us.  
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