Networking at the PINES Annual General Meeting:
Breaking Bread Together
By Nancy Clark MS RD CSSD, Sports Nutrition Services, Boston MA
Food is a universal language and one of life’s pleasures. Food creates a reason for people to gather together, share conversations, and nourish their souls as well as their bodies. In this spirit, we included a “Breaking Bread Together” session at the US-Europe-Africa PINES Annual General Meeting. Three PINES members shared their stories about bread as a part of a sports diet.
• Nancy Clark MS RD CSSD, sports dietitian in private practice in the Boston-area and PINES’ Secretary, presented squishy white commercial bread as a reflection of the Standard American Diet (SAD). While many athletes view white bread as being a worthless food, enriched bread can be a source iron, B vitamins, and easily digested carbohydrate. Nancy told the story about the Boston Red Sox baseball players: “They always enjoy squishy white bread made into grilled cheese sandwiches as a part of their pre-game meals. When I first started working with the team, the players clearly informed me, “Don’t take away our grilled cheese sandwiches!!!”
• Enette Larson-Meyer PhD RD, professor at Virginia Technological University and co-chair of PINES’ Membership Committee, talked about ciabatta rolls. They are chewy, satisfying, excellent for hearty sandwiches and a good source of carbs for refueling athletes after a hard workout. Enette explained that ciabatta bread was developed in 1982 by an Italian baker who was on a quest to create a bread that was better than the French baguette. Ciabatta is made from protein-rich (gluten-rich) flour, olive oil, yeast, and salt. The dough is stickier than most breads and Enette explained that she and her husband have been trying to create ciabatta in their own kitchen but so far it has not been as good as commercially-available versions.
• Shelly Meltzer MSc RD, sports dietitian in South Africa and co-chair of PINES’ Membership Committee and Global Coordinator for Europe and Africa, taught us about Roosterbrood, one of South African ‘fire-breads’. In her many years of feeding South African national athletes and teams, Shelly always included a braai (barbeque) in her menu, as that is considered part of the South African DNA! She would make sure to feature one or more of the traditional well-enjoyed breads. Roosterbrood (literally meaning grilled bread) is made from a soft dough shaped into smaller rectangles, placed in a wire grid/basket and carefully cooked over a wood fire. The goal is for all six sides to get perfectly toasted with charr lines. The fire needs to be “just right”—or else the bread gets completely charred. Roosterbrood tastes best when it is freshly baked, piping hot, crispy on the outside and hollow on the inside. It is enjoyed spread with butter and jam (apricot, grape or a fig preserve), or with cheese, biltong (beef jerky), or braised meat/barbequed meat and a spicy relish called chakalakah.
Bread has been and continues to be staple in the diets of athletes across the globe. Consuming bread is rich in tradition and for athletes packs a carbohydrate-rich punch that is important for fueling athletes in all sports. Consider sharing your favorite bread with PINES at https://www.facebook.com/PINESNUTRITION. The PINES’ International Food Fact Sheets (see www.PINESNutrition.org) also offer information about local breads.
Stay tuned for opportunities to share your food stories at future PINES events!
Sports Nutritionist Nancy Clark, MS, RD counsels both casual and competitive athletes in the Boston-area. Her best-selling Sports Nutrition Guidebook teaches athletes and fitness exercisers alike how to fuel well and feel good. For more information: NancyClarkRD.com
