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Tour de France: How professional cycling teams eat and cook on the road

bbc.co.uk

101–110 of 253 posts

Re: Tour de France: How professional cycling teams eat and cook on the road

#101

The part about not eating too much fibre because it irritates the gut reminded me of an amusing anecdote in Dan Martin's autobiography, where he talked about coming (I think) third in The Tour and was sitting with Chris Froome and Geraint Thomas from Team Sky (now Ineos Grenadiers) after the finish in Paris. He was looking forward to a big burger and chips, and Froome and Thomas were discussing how they were really l…

Tomorrow's headline: Turd de France - How professional cyclists poop (or don't) on the road...

Re: Tour de France: How professional cycling teams eat and cook on the road

#102
post #25

Regarding drugs, yes it´s most likely still happening, but nowhere near the levels it used to be. Riders are tested a lot and have to provide year-round whereabouts for random testing. They also have a frequently updated blood passport to detect sudden changes in values caused by PEDs. It can never be fully waterproof, but at least serious efforts are made.

They have moved on from pharmaceutical doping due to the extensive testing to what is referred to as "mechanical doping". Motors are hidden in hubs/frames and the organisation is busy doing everything they can to pretend that it isn't a problem.

Impossible to use mechanical doping now with the current inspections. Has it been used before these inspections were implemented? Very likely. An hungarian engineer developed a motor with spools in the rims and the stator in the forks. For sure at some point this offered a better risk/reward than PEDs.

Re: Tour de France: How professional cycling teams eat and cook on the road

#103

Earlier quoted context omitted.

If that budget is for an 8-man team, in a sport with a 3 1/2-week season... An (American) NFL team has 53 "active" players (plus a practice squad, plus ...), and plays a 5-month season. And has a lot of "maintain a major stadium"-type expenses, which (my guess) cycling teams don't have. Based on your figures, and trying to scale... no , the cycling team budgets really aren't peanuts by comparison. NFL Data: https://s…

It's clear you don't know much about cycling. A pro team often consists of ~30 riders, and then 8~12 of them are selected for various races during the year. And similarly, that's the main team and they have development teams on the second level, junior teams, women teams etc The season is longer than tour de france, that's just the most prestigious tour. There are other tours and other races. It's about 8 months long…

The tour I think of like the World Series or Champions League tournament. Only one, highly visible, piece of a long calender (roughly Februrary to October)

Re: Tour de France: How professional cycling teams eat and cook on the road

#104
post #3
post #2

> Not so long ago, the professional cycling world's approach to fuelling was remarkably basic. [...] > These days, it is an entirely different prospect, with vast sums spent on custom-built food trucks, personalised nutrition apps and meticulously planned meal regimes all in the name of performance enhancement. > For the nutritionists and chefs tasked with providing sustenance to power their team's riders over 2,170…

Sometimes I wonder should we go to basics in many sports. With things like banning any equipment including clothing and shoes... Or with cycling giving one standard mass manufactured piece. And then a pile of standard replacement parts and standard tools. All bought from cheapest supplier randomly distributed to participants.

It would require a different business model. Cycling is like F1 in that sponsors are trying to sell their equipment.

Re: Tour de France: How professional cycling teams eat and cook on the road

#105

Nowadays, some riders use glucose monitoring devices during training with relation to how long it takes from ingesting and getting into blood. They are now measuring more and more things, and food is a crucial role. Glucose monitoring is banned during races, but I guess that is why you don't see some cyclist collapsing like as 15 years ago is because they understand their glucose levels. For sure, doping it's still a…

I haven't been a cyclist since about the time that the market of energy drinks first exploded. And at the time there were a number of articles that said that really all you need is Gatorade, that most of these new drinks were advertising more calories per liter, but Gatorade was already tested out on absorption rates and dialed in to the maximum calories per liter of water that the average human stomach can absorb.

The tricky word there is average. If Tadej can absorb an extra 5 grams per liter, then you should give Tadej an extra five grams per liter. If Jonas can absorb 2 grams less per liter than the average then you should give him that serving.

These race results come down to mere seconds per hundred miles, for cyclists that are averaging 20 miles an hour. Any 1% difference is going into the training regimen.

Re: Tour de France: How professional cycling teams eat and cook on the road

#106
post #27
post #23

Earlier quoted context omitted.

That is indeed why you don´t see them collapsing and also why the finals are much longer nowadays. Riders train their guts to be able to eat up to 120g of carbs per hour, for the whole duration of the race.

I am far FAR from the tour de france but I do train for and run ultramarathons. When I started the general guidance seemed to be about 200 calories (50g of carbs) per hour during training and races. I followed that or a little above for a long time, and constantly had problems both physically and cognitively near the end of races. It took about a year to get used to fueling heavier (for me...about 400 calories per ho…

Since my first ultra, Ive been fascinated by the idea of adapting to increased fueling and have tried to apply periodization principles to how I eat. 23 miles into a 33 race, I completely stopped being able to process food at around 150-250 cals/hr (mostly carbs and some fats)

Re: Tour de France: How professional cycling teams eat and cook on the road

#107

Earlier quoted context omitted.

A UCI WorldTeam has a budget of about 10 to 60 million euros. That's peanuts in a lot of other sports.

If that budget is for an 8-man team, in a sport with a 3 1/2-week season... An (American) NFL team has 53 "active" players (plus a practice squad, plus ...), and plays a 5-month season. And has a lot of "maintain a major stadium"-type expenses, which (my guess) cycling teams don't have. Based on your figures, and trying to scale... no , the cycling team budgets really aren't peanuts by comparison. NFL Data: https://s…

> An (American) NFL team has 53 "active" players (plus a practice squad, plus ...), and plays a 5-month season. And has a lot of "maintain a major stadium"-type expenses, which (my guess) cycling teams don't have.

Cycling teams have all kinds of expenses too. True, they don't have to maintain a major stadium. But hey do have cars to assist the riders with food, drinks, spare tires, spare bikes if needed (sometimes multiple types of bike for some of the riders); team busses with showers, more food, meeting room (I think they also have washing machines in them, to provide the riders with clean clothing every day in a stage race); a service course for all the equipment, and to adjust and fix the bikes. Plus personnel to equip all those, plus personnel along the road with more food and drinks, and in some races also with spare wheels. Pro teams often participate in multiple races at the same time, so they need all that equipment times two or three. These days many teams haul mattresses along on stage races, to guarantee good sleep for the riders. All of that stuff, and the people involved, need to be transported to each race on time, sometimes to the other end of the world.

I don't know how that compares with say an NFL team, but I do know my head starts to hurt when I think about how to organize all of that (and more; I most likely forgot some stuff) throughout the year.

Re: Tour de France: How professional cycling teams eat and cook on the road

#108

The part about not eating too much fibre because it irritates the gut reminded me of an amusing anecdote in Dan Martin's autobiography, where he talked about coming (I think) third in The Tour and was sitting with Chris Froome and Geraint Thomas from Team Sky (now Ineos Grenadiers) after the finish in Paris. He was looking forward to a big burger and chips, and Froome and Thomas were discussing how they were really l…

Runners also warn about high fiber being bad. I keep being drawn back to our friend the Banana.

I think pectin is easier on the stomach than insoluble fiber, but I have a lot of gaps in this part of my knowledge.

The cheeseburger calls to us all. Some of us are just "better" at resisting the call.

Re: Tour de France: How professional cycling teams eat and cook on the road

#109

The part about not eating too much fibre because it irritates the gut reminded me of an amusing anecdote in Dan Martin's autobiography, where he talked about coming (I think) third in The Tour and was sitting with Chris Froome and Geraint Thomas from Team Sky (now Ineos Grenadiers) after the finish in Paris. He was looking forward to a big burger and chips, and Froome and Thomas were discussing how they were really l…

Tomorrow's headline: Turd de France - How professional cyclists poop (or don't) on the road...

Don't poop on the road, poop in the bushes.

Re: Tour de France: How professional cycling teams eat and cook on the road

#110

Earlier quoted context omitted.

They have moved on from pharmaceutical doping due to the extensive testing to what is referred to as "mechanical doping". Motors are hidden in hubs/frames and the organisation is busy doing everything they can to pretend that it isn't a problem.

Mechanical doping, a problem so wide-spread that only one person at the elite level has ever been found to have been doing it. To date, no one has ever provided hard evidence of another rider using a motor. I am not saying that this doesn't happen at the amateur level (it certainly does) but to imply that this is a pervasive problem in elite cycling is little more than a baseless conspiracy theory until someone shows…

the long history of cheating at the highest levels of every sport indicates that if there is not mechanical doping in cycling, it's because the mechanical technology is not as good at hiding yet as it needs to be. We are talking about human beings here.
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