Re:Exercise Food Ideas?

[Guest guest]

Try other sausages besides salami, and cheeses (hard cheeses will keep the best

without cooling), some cold cuts, some fruits and vegetables, and some nuts.

Thus, snaking at different times at the different foods, will provide a

consistency and variety that should tie you over, and be mostly healthy (except

the sausages if they contain nitrates and pufa's). Also, cured fish, and

pickled fish like herring.

Yo-Goat is prepacked in a one-serving plastic container, which will last (and

further ferment) for a few hot hours. It's good to mix with the nuts. Also,

adding coconut extra virgin oil adds nice energy into this blend, and taste

creamy and delicious.

I usually do low-glycemic fruit (apples are easiest and most hygienic outdoors,

for me) during exercise breaks, nothing heavier.... but I don't stay nearly as

long as you on the courts.

As always, YMMV.

Boris

[Guest guest]

We take cooked bacon, which does not need to be refrigerated- but does

not meet your PUFA goal. I would wonder if you could thinly slice and

brine a different fatty cut of ruminant, then cook thoroughly and not

worry about spoilage? The extra salt is beneficial when sweating,

obviously. I don't tend to worry much about spoilage, but you can also

cook and freeze your meat, take it with you frozen and it will be thawed

by the time you are hungry. We also travel with food storage bags,

rather than a cooler. I don't know their precise name- they are sold in

our HFS as hot or cold travel grocery sacks, and they are cheap, nearly

as insulated as a cooler, but flexible, so they bend to fit inside

another tote bag when full and can be rolled up and tucked away when

empty. Much easier than a cooler when toting multiple bags (and in my

case children), and I rarely even add an ice pack.

When I was pregnant I would eat an egg yolk (usually raw or sometimes

boiled) and a TBSP of coconut oil as a snack when I didn't have time to

sit down and eat. We also take tinned oysters and sardines and brined

olives. Oh, you can also submerge cooked (or raw meats) in oil or a live

probiotic brine in jars and they won't spoil a bit. Ditto cheeses.

Folks, ground meats usually only get contaminated if they are ground in

an industrial production facility, where the intestines are removed and

the possiblity of cross contamination is there. Anything marked

'store-ground'- that is, ground on site of the retail establishment, is

usually fine- even if it's lesser beef. My kids are raw meat bandits-

they want a taste of everything, even if I tell them this needs to be

cooked- and no one gets sick.

Desh

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