One of the key contributors to the resurgence of the New York Yankees in 2015 is first baseman Mark Teixeira. While Teixeira is batting a modest .256 his walks put his OBP to .361. Teixeira has blasted 24 HR and is tied for the AL lead in RBIs with 65 (along with Kansas City Royals DH Kendrys Morales, who himself is having a comeback season).
To put this into perspective, through 87 games this season Teixeira has more HR and RBI than he did in 123 games last season when he hit 22 HR and drove in 62 as his .216 batting average was barely above the Mendoza Line. Earlier this month, Teixeira played in his first All-Star Game since 2009. That season, which was Teixeira’s first with the Yankees, he led the AL in home runs and RBIs. The Yankees would go on to win the 2009 World Series. Can a healthy Teixeira lead the Yankees to another World Series? I sure hope not, but’s that another story.
The 35-year-old Teixeira’s reemergence is being attributed to his “no-fun” diet which he embarked upon last off-season. Teixeira excised gluten, dairy, and processed sugar from his diet. This means no pasta, no ice cream, no pancakes, and no cheese.
OK, we know what foods Teixeira avoids. But what does Teixeira eat? Other than buffalo meat, I don’t know. Now I have no illusions about becoming a Gold Glove first baseman who can hit for power. But I would like to know how this diet works on a practical level. Which is why I would love to see Teixeira write a book about it. Maybe he could call it “The No-Fun Diet & Why It Works.”
I’m not looking so much for recipes, but what he does on a day-to-day basis. Does he eat three meals or five smaller ones? How much does he eat at any given time? How does he stay hydrated? What beverages does he avoid? What does he do when he’s traveling at 3 a.m. and all that can be found at that hour is gluten, dairy and processed sugar? And is it affordable for someone not earning $20 million plus a year?
Why do I care about this at all? Because I’m over 40 and don’t want to go to seed. I work out five times a week, but it is said that it’s 70% diet & 30% exercise or even 80% diet & 20% exercise. I think I’ve got the 20 to 30% in hand, but haven’t quite got a handle on the 70 to 80%. So that’s why I want to know more about Teixeira’s diet and a book would be an ideal medium by which to gain that knowledge.
I know that Teixeira isn’t the only athlete to adopt a gluten-free diet. Wimbledon tennis champion Novak Djokovic wrote a book about his gluten-free diet. Still, no two diets are alike and I think Teixeira could provide us with some food for thought.
Notice to Readers: The American Spectator and Spectator World are marks used by independent publishing companies that are not affiliated in any way. If you are looking for The Spectator World please click on the following link: https://thespectator.com/world.