135 miles a week and that's all he eats? I don't believe it. He would be anorexic. I am 35 and extremely skinny at 135 lbs (5'10) and I only do 30-40 miles a week and eat a lot more than in that video.
Eliud Kipchoge diet. Ugali, Beans and Kale, mostly
Mostly? Hmmm, what about the rest? I'm interested in what else he consumes.
Many articles out there on Kenyan runner diet. This study of a 7 day snapshot says 76.5% carb, 13.4% fat, 10.1% protein, mostly from veg, though they did eat meat 4x/wk of ~ 100g each.
Yes, fermented is common in India like in many other countries, but the majority of grain consumption in India is unfermented. Your post read to me as implying that eating unfermented grains is bad or should be lessened, but there’s no such concern.
Grains in India that aren’t fermented are often soaked for hours (which I mentioned in my initial post). Historically, breads around the world were almost always sourdough (fermented) prior to the more modern use of yeast. Grain corn was often prepared with water and lime (or ash). These procceses reduce the anti-nutrients and I believe are much healthier over the long term if you’re going to eat more grains.
Part of the reason why many people are having success with a keto diet, I believe, is they’ve had decades of eating junk, imbalaced meals and improperly-prepared grains (not to mention a high stress environment). I believe that a keto diet with a wide variety of vegetables can be a healthy transitional diet for many with a possible long-term goal of gradually adding back in some grains.
Your India claims at this point are just BS. Have you lived in the country? I have.
Grains in India that aren’t fermented are often soaked for hours (which I mentioned in my initial post). Historically, breads around the world were almost always sourdough (fermented) prior to the more modern use of yeast. Grain corn was often prepared with water and lime (or ash). These procceses reduce the anti-nutrients and I believe are much healthier over the long term if you’re going to eat more grains.
Part of the reason why many people are having success with a keto diet, I believe, is they’ve had decades of eating junk, imbalaced meals and improperly-prepared grains (not to mention a high stress environment). I believe that a keto diet with a wide variety of vegetables can be a healthy transitional diet for many with a possible long-term goal of gradually adding back in some grains.
Your India claims at this point are just BS. Have you lived in the country? I have.
Researchers in India: “All grains have good calorific value, largely from starch and proteins. Some of the grains exhibit antinutritional properties such as the presence of trypsin inhibitors[14]. Traditional processing techniques such as fermentation, soaking, and cooking help to remove these antinutritional factors“ [ https://www.sciencedirect.com/science/article/pii/S2352618115000438 ]
There are many other examples in India and around the world. As diets become more “Westernized,” traditions are lost to save time and what is being done in the last several decades does not necessarily reflect traditional practices.
Your India claims at this point are just BS. Have you lived in the country? I have.
Researchers in India: “All grains have good calorific value, largely from starch and proteins. Some of the grains exhibit antinutritional properties such as the presence of trypsin inhibitors[14]. Traditional processing techniques such as fermentation, soaking, and cooking help to remove these antinutritional factors“ [ ]
There are many other examples in India and around the world. As diets become more “Westernized,” traditions are lost to save time and what is being done in the last several decades does not necessarily reflect traditional practices.
Sound like you don’t disagree with anything I actually said: the overwhelming majority of grains are eaten unfermented worldwide including in India, and there is no problem with that.
Fermentation exists !=> fermentation is dominant
Fermentation is healthy !=> unfermented grain is unhealthy
...Part of the reason why many people are having success with a keto diet, I believe, is they’ve had decades of eating junk, imbalaced meals and improperly-prepared grains (not to mention a high stress environment). I believe that a keto diet with a wide variety of vegetables can be a healthy transitional diet for many with a possible long-term goal of gradually adding back in some grains.
If keto helps people reduce insulin issues and lose weight then that's great but i have my doubts for long term health.
Extant hunter gatherers are not in ketosis, Inuit are not in ketosis (except when starved) nor are obligate carnivores or even hibernating bears. Ironically it's the original ancient farmers rather than HG who were more likely to suffer famine and so probably had periods of starvation ketosis.
None of the blue zone people with high levels of centaurians ate keto, and consume about one tenth the amount of meat as the average American. The have significantly lower rates of cvd, dementia and metabolic disorders, and they eat a diet more like kipchoge: veg, whole grains, beans legumes, tubers etc, some alcohol.
I agree. I think some people get too stuck on a certain balance of macronutrients in their diet just because it provided great benefit for a time. If I had gotten good benefit with a keto diet and I wanted to experiment with adding some grains or legumes, I would start with traditional recipes that use fermentation or longer soaking as I think that’s the easiest and safest way to reintroduce these types of foods.
Researchers in India: “All grains have good calorific value, largely from starch and proteins. Some of the grains exhibit antinutritional properties such as the presence of trypsin inhibitors[14]. Traditional processing techniques such as fermentation, soaking, and cooking help to remove these antinutritional factors“ [ ]
There are many other examples in India and around the world. As diets become more “Westernized,” traditions are lost to save time and what is being done in the last several decades does not necessarily reflect traditional practices.
Sound like you don’t disagree with anything I actually said: the overwhelming majority of grains are eaten unfermented worldwide including in India, and there is no problem with that.
Fermentation exists !=> fermentation is dominant
Fermentation is healthy !=> unfermented grain is unhealthy
Have no idea what you’re saying, but I’ll stick with my current view of traditional societies and grain use as I expressed in my first post:
“One thing that is common in many societies that use grains is that they are often fermented or otherwise processed to reduce anti-nutrients and make more digestible. Weston Price talked about this in his studies of traditional diets. I think if you’re going to eat a high carb diet, avoid simple sugars and look into traditional recipes with soaked, fermented foods, etc.”
Sound like you don’t disagree with anything I actually said: the overwhelming majority of grains are eaten unfermented worldwide including in India, and there is no problem with that.
Fermentation exists !=> fermentation is dominant
Fermentation is healthy !=> unfermented grain is unhealthy
Have no idea what you’re saying, but I’ll stick with my current view of traditional societies and grain use as I expressed in my first post:
“One thing that is common in many societies that use grains is that they are often fermented or otherwise processed to reduce anti-nutrients and make more digestible. Weston Price talked about this in his studies of traditional diets. I think if you’re going to eat a high carb diet, avoid simple sugars and look into traditional recipes with soaked, fermented foods, etc.”
Oh, if you’re only talking about fermentation and grains eaten in modern societies (and not soaking or other forms of processing), yes I think we can agree fully that most are not fermented.
Has anyone tried here tried his diet? If so, how was it?
Not Kipchoge's specific diet but pro cyclists also eat a very high amount of carbs. I would say 70-80% of a pro cyclists diet is carbs like rice and pasta because carbs are what your body uses for energy. Not sure why it is so shocking for many here that Kipchoge would also eat a very high percentage of carbs for his diet. Probably a lot of dad dieters in this thread that use to do low-carb/Atkins because it was fashionable.
Has anyone tried here tried his diet? If so, how was it?
I ate very similar in my 30s and 40s (a la Toby Tanser's book "Train Hard, Win Easy") with cornmeal instead of ugali, lots of veggies, moderate fruit, beans, tofu, no added sugars and limited red meat or animal products. High "complex carb"/ low protein and fats.
.By my late 40s I was accumulating some serious health problems like A Fib, neuropathy, nagging injuries, acute and lingering bronchitis and pneumonia, serious digestive problems and finally a near career ending Achilles injury. By my early 50s I was.having way too many ER visits and running was reduced to a " survival shuffle "
I started ketovore in 2009 which became carnivore in 2019 and now meat-focused "carnicore" which includes fruit and fatty dairy. Health is 100% for the first time in my 67 years.
Has anyone tried here tried his diet? If so, how was it?
I eat a lot of carbs but probably not 70% (though I’m not sure how OP got that estimate), a modest amount of meat, almost always seafood, and plenty of fruits and veggies and nuts. On long run or cycling days, I can feel my body craving carbs, so stuff like white rice, bananas, potatoes, beans, fruit is what I’m automatically drawn to those days and I usually have no room or desire for meat.
Has anyone tried here tried his diet? If so, how was it?
I ate very similar in my 30s and 40s (a la Toby Tanser's book "Train Hard, Win Easy") with cornmeal instead of ugali, lots of veggies, moderate fruit, beans, tofu, no added sugars and limited red meat or animal products. High "complex carb"/ low protein and fats.
.By my late 40s I was accumulating some serious health problems like A Fib, neuropathy, nagging injuries, acute and lingering bronchitis and pneumonia, serious digestive problems and finally a near career ending Achilles injury. By my early 50s I was.having way too many ER visits and running was reduced to a " survival shuffle "
I started ketovore in 2009 which became carnivore in 2019 and now meat-focused "carnicore" which includes fruit and fatty dairy. Health is 100% for the first time in my 67 years.
You didn't eat very similarly if you didn't eat added sugars, as Kipchoge eats a substantial amount of refined sugar on a daily basis. In my own experience, this addition is what really makes the diet work. Otherwise it's difficult to eat enough to fuel up fully and obtain sufficient nutrition.
135 miles a week and that's all he eats? I don't believe it. He would be anorexic. I am 35 and extremely skinny at 135 lbs (5'10) and I only do 30-40 miles a week and eat a lot more than in that video.
On the British broadcast they said he weighs about 115 and that he's 5'7 or something like that?
I ate very similar in my 30s and 40s (a la Toby Tanser's book "Train Hard, Win Easy") with cornmeal instead of ugali, lots of veggies, moderate fruit, beans, tofu, no added sugars and limited red meat or animal products. High "complex carb"/ low protein and fats.
.By my late 40s I was accumulating some serious health problems like A Fib, neuropathy, nagging injuries, acute and lingering bronchitis and pneumonia, serious digestive problems and finally a near career ending Achilles injury. By my early 50s I was.having way too many ER visits and running was reduced to a " survival shuffle "
I started ketovore in 2009 which became carnivore in 2019 and now meat-focused "carnicore" which includes fruit and fatty dairy. Health is 100% for the first time in my 67 years.
You didn't eat very similarly if you didn't eat added sugars, as Kipchoge eats a substantial amount of refined sugar on a daily basis. In my own experience, this addition is what really makes the diet work. Otherwise it's difficult to eat enough to fuel up fully and obtain sufficient nutrition.
All carbs turn into sugar shortly after ingestion, whether sugar or staŕch. I ate plenty, actually carried more body fat than on my current diet which is far healthier by every objective measure. I wasnt running 140 miles per week, calories are easy to obtain to sustain for 50 to 60 miles on any diet except the strict vegan and fruitarian modes. My race performances were high level but my body was falling apart with systemic inflammation and lack of protein and micronutrients found in animal based foods.
Some of us have to run a lot more than that and eat less just to be at a decent weight 🙄 that being said, I’m sure someone like him is so efficient that the expenditure is less than someone else running that much
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