You know you wanted it. You know you couldn’t live without it. And now it’s here. A blow by blow of Tom Brady’s diet, which we know doesn’t contain Frosted Flakes. This comes courtesy of Brady’s personal chef: Allen Campbell. Campbell was interviewed by Boston.com, because there are millions of people who want to eat healthy so that they can grow up to be the next quarterback of the New England Patriots.
Either that, or people are just obsessed with minutiae about Tom Brady:
What ingredients don’t you use?
Campbell: No white sugar. No white flour. No MSG. I’ll use raw olive oil, but I never cook with olive oil. I only cook with coconut oil. Fats like canola oil turn into trans fats. … I use Himalayan pink salt as the sodium. I never use iodized salt.
[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms, or eggplants. Tomatoes trickle in every now and then, but just maybe once a month. I’m very cautious about tomatoes. They cause inflammation.
See, Tom Brady is just like you and me. Because who doesn’t go into a McDonald’s and requests Himalayan pink salt with their french fries. And thanks to Campbell, I now have a legitimate excuse when I tell people why I hate mushrooms. They cause inflammation! I’ll sound so much smarter and in tune saying that rather than just making the “bleech” sound when somebody brings up mushrooms.
With Brady’s ankle barking in advance of next week’s divisional playoff game, let’s hope for his sake that the tomatoes don’t make their monthly visit in the next ten days.
(Picture of Tom Brady giving the evil eye to mushrooms and tomatoes while dreaming of Himalayan pink salt courtesy of Chris Trotman/Getty Images)