Daily News Digest

by Mark Zalewski

June 22, 2016

Today’s CT Daily News Digest: Stars-and-stripes saga: The backstory behind Greg Daniel’s missing national champion’s jersey; Dimension Data long-list for Tour de France; IAM Cycling for Tour de France; Bora-Argon 18 Tour de France roster; Matt Brammeier on his work beyond racing; Cavendish talks nutrition; USA Cycling Pro Road Tour standings update; Shane Kelly backs Shane Perkins for Rio; Eight-year-old conquers Col du Tourmalet; Vos not concerned with Rio problems; Aviva Women’s Tour stage 5 highlights; POV inside the Lotto-Soudal team bus; Copenhagen video bid for the Grand Depart

Cavendish talks nutrition

by CyclingTips

Dimension Data’s Mark Cavendish writes in The Guardian about his history with food — from his struggles with junk food to learning how to manage his diet, while still managing to enjoy himself.

Here is an excerpt from the feature:

When I was 20, six months after becoming world champion, I sat around in a place I shared in Cheadle [with track sprinter Craig MacLean] and I’d eat a big multi-bag of Walkers, then, when I’d finished them, go to the petrol station for another multi-bag and repeat. I was emotional, in a bit of a dark place. I have a fondness for junk food – it still calls me, sometimes.

I think any professional athlete who says they stick to a strict diet and weigh their food out every time is either lying or they’re sick. I’m not going to put diesel in a petrol engine and obviously I do watch my diet, but to do just that and not live a life isn’t for me. I’m not going to make the sacrifices I do and then not enjoy myself sometimes. If it looks and tastes real good and is worth the calories, then I’m on it.

I started getting into decent food after I got a house in Tuscany, near the British cycling academy’s training base. For a cyclist, the area is incredible, with the flats of the basin of Florence, the heights of the Apennines and the small climbs around Chianti. The locals like cyclists but best of all is their food – “peasant food” with simple ingredients, really well made, with heart but without extravagance. I love raw vegetables with just a little oil and vinegar.

Click through to read more at The Guardian.