Chicago Tribune interviews Allen Lim about The Feed Zone Cookbook (two free recipes)
In a story posted to its website last weekend, the Chicago Tribune interviewed Dr. Allen Lim about the inspiration that led to The Feed Zone Cookbook:
“Our bodies are used to sitting down and having a meal with friends and family, cutting up the food, chewing and slowly digesting over the evening with a great glass of wine,” says Lim.”
“We’re not used to tearing open a foil package with a deconstructed blob of goo and sucking it down while racing bikes at 30 mph. Sports companies are constantly deconstructing foods to the point where people are eating some key elements of food, not the whole food.” Lim says.”
Continue reading the Chicago Tribune article “Some athletes ditch processed foods for the real deal.”
Continue reading more on this website about Lim’s inspiration for The Feed Zone Cookbook.