Professional athletes dont get to the top by accident. It takes superhuman levels of time, dedication, and focusand that includes paying attention to what they put in their bellies. In this series, GQ takes a look at what fit people in different fields eat on a daily basis to perform at their best. Heres a look at the daily diet of Iman Shumpert.

Earlier this year, GQ crowned Cleveland Cavaliers guard Iman Shumpert and wife Teyana Taylor the Sexiest Couple on Earth. But after a tough loss to the Golden State Warriors in his third straight NBA Finals, Shumpert had took a month off to decompress. That allowed him to enjoy some of the comfort food he has to mostly avoid during the rigors of the NBA season. We sat down with Shumpert earlier this month at his sixth annual Iman Shumpert Youth Basketball camp held at his alma mater (Oak Park River and Forest High School) to discuss how he approaches dieting, fatherhood, and the particular eating habits of some of his teammates.

GQ: Youve enjoyed three straight extended postseason runs. You mentioned to the campers that you do take a month off to allow yourself to be regular and eat anything you cant eat during the season. What exactly are you putting into your body during that month off?

Iman Shumpert: Im a taco guy, so I like Mexican food and any form of a taco, Im going to eat it. During the season, Ill make it a grilled chicken taco. But after the season, give me a regular beef taco and fill it to capacity. I need meat, cheese, sour cream, lettuce, Pico de Gallo, and everything you got. Theres fried chicken wings; I eat a bunch of those. Hot wings, pizza puffs, Italian beef with lots of peppers, just tearing my stomach up and making it hard for whoever has to use the bathroom after me. Thats my goal in the summer. [laughs]

How long before your body starts feeling the effects of that?

It takes about a week. I can have a milkshake and I can feel it just sitting there [in my stomach]. I dont know how much of it is just me getting older too. But I didnt feel it early on. Now, I can feel it for a while. My stomach will be all messed up, no control over the bowel movements and its just all bad.

So right from the rigors of an extended season to your family facing the rigors of your upset stomach?

[Laughs] You have to think, all year, Im eating great. Im eating so clean and drinking so much water. Even with the bad food I might eat, Im getting it out of my system quickly. I go from that to not working out and eating terrible, its a bad combination. So Ill reset my body. Ill do a cleanse where Ill do all juices for a week, all water, grilled and baked chicken and fish, and if its not organic, I dont eat it. That will be for a week to reset my body. Then I can have the Caesar salads, the sandwiches.

But even that first week, I might not have the bread or pastas because Im not playing in games to run that stuff off. Once I get into the latter stages of my training going into the season, now I need the pastas because Im doing hard three-hour sessions to prepare myself for in-game action. Its a process but the older you get in the league, you start to realize how to do it, when to turn it off and on, how to be a family man and have that balance.

"Hot wings, pizza puffs, Italian beef with lots of peppers, just tearing my stomach up and making it hard for whoever has to use the bathroom after me. Thats my goal in the summer."

How difficult was applying that process of knowing what and when to eat when you first entered the league?

I never cared much about my diet until the summer before I dislocated my shoulder [in 2014]. I had gotten a chef because I was very irritated all the time because I wasnt eating on time. I might not eat breakfast and Ill start my day and Im already irritated. Whether it be my wife, mother, coaches; people begin to complain and they were asking me Are you alright? This is before the day has really started and Im thinking maybe its because I just got up. But its really because I didnt eat breakfast on time, or I didnt eat lunch because I only ate breakfast, something came up and Im eating lunch at 5 in the evening. To get that better, I was willing to do whatever it took. I had a chef at first who would commute from LA and it just wasnt working out. My father took over and when he did, I got my weight down, I felt like I was eating on time, I was a nicer person, my wife wasnt complaining and I figured this is how were going to do it from now on.

Speaking of your wife, what has it been like to have a wife in Teyana Taylor who takes fitness and nutrition just as serious as you have to?

Well, she doesnt take nutrition that seriously at all. She still eats terribly but shes always been active. Shes always big on whether youre working out, dancing, playing a sport, or just hustling to get things done; you should be exercising to get things accomplished. You should be exercising because youre walking 20 blocks in New York to make it to your next meeting. In her mind, thats how you stay in shape. You should be doing all these things to where theres no time to get fat. If you are one of those people who has a job where youre in a situation where you got overweight, and you want to fix that and have a healthier lifestyle, she believes you have to find a way to make that happen. We were talking about friends who had gotten out of shape, and had all this time. The reason they run away from working out to drop the weight is because theyre at a place where if they work out, tomorrow, theyre going to be so sore that they cant get their work done. So they dont give up because they dont want to lose the weight, theyre worried about hurting because theyre accustomed to not doing anything and they back away from it.

So shes made a dance routine, where youre having fun, and even if youre sore the next day, you can do it because in your mind, youre thinking, I can do this because Im only dancing with Teyana. Having her around me, its more of the hustle in her that motivates me. With her, its always constantly, How can I do this, add a creative spin on this? She makes me feels like there are no closed doors. People always talk about a small window of opportunity and in her mind that whole notion of a window doesnt exist. Its either I can do it, and theyre going to follow because Im doing it, or Im not going to do it. I love that mindset of her's because not many people can stand in a room full of people saying what they cant do and tell them Yes I can. To have her around is dope.

Now with being a dad, does that heighten your concern about what foods your daughter is putting in her body? Because coming up in Chicago and Oak Park, theres nothing but fast food places and small restaurants that I know youve enjoyed. But now having the knowledge of how that food affects you, are you more concentrated on withholding certain things from her?

I know with me, until she reaches an age where shes on a day-to-day commitment with school, shes not going to be eating terrible anyway because shes going to be eating at home, or something weve made her. Im going to be big on making sure I make her lunch before school and thats going to be my thing. With the obligations that I have with basketball, Im going to miss a lot of things. So the least I can do is make lunches before I go to work... Even though my wife doesnt eat half the stuff me and my daughter eats, my daughter eats these things now because I think its ingrained in her from me forcing my wife to eat it.

I talked to your teammate Kevin Love during the playoffs about his diet and just how calculated and down to detail it is. With being a very nutrition-cautious team, how much fun do you guys make of each others diets?

Kevin has the fat-boy, drop-step build [laughs]. He has to stay on top of his [diet]. Kevin is such a professional in everything that he does. Even with basketball, he wont touch the floor until hes lifted weights, watched film. After a game, he needs a certain amount of time to take everything in and process what just happened, ice his knees and ankles. Having a routine makes for a better professional. All the guys that have a routine or insane diet have success. Ray Allens diet was insane. He was trying to break it down to me what he ate and how disciplined he tries to stay. When youre a 21 year-old, youre not used to that. He was doing Paleo and experimenting with all types of things.

The reason youre starting to see why these kids are doing these things at a younger age is because the older guys are telling them the information. The diet is a serious element. Their generation was like trail and error. We could research and get the information and be better earlier. Thats one of those things where you should talk to your vets and OGs. Theyll give you advice, recommend a chef and things to help. With Kevin, he always noticed that I eat a salad after practice, so [Tristan Thompson] started calling me Salad Shump. We joke on each other diets. Well laugh at Kevin for always having Almond Butter like hes too good for peanut butter. Same thing with [LeBron], who doesnt eat pork. Well be like, Your momma never gave you a piece of bacon, and you didnt get to the NBA without eating bacon? We all do it to each other but we all understand everybodys body is different.

Some guys can eat a terrible meal, be straight and go play. J.R. [Smith] can drink a pop and go play.

Thats what Im saying and everyone is different. Im cramping after drinking all the water and Gatorade in the world. Ive seen J.R., in his Sixth Man of the Year award season eat something, and didnt like the taste. He drunk water and Gatorade and said it made it taste worse. He downed a Pepsi and went out, played and got 30. So everyones body is different.

With all youve learned about developing a routine that worked for you as far as your diet, what advice would you impart to yourself when you entered the league in 2011?

Believe it or not, it wouldnt be anything to do with my eating. I think early on in the league, my biggest problem was I tried to put out what I believe was an innocent fire because I felt it was a conflict with other stars. Even with Melo, I felt I had to step back on certain things because he was already at that level. I would tell my younger self to Keep going. If you and Melo have to fight, you have to fight. But realize youre together and dont change who you are because youre not helping him by holding back. Thats some of the regret I have about my time in New York because I took a step back thinking I was helping and Im [made] it worse by doing that. I would tell the younger me, You know how to play, and thats why they picked you. Stop worrying about this other shit like trying to make the GM and all the coaches happy. Just play basketball and try and win every game.

Playing in pressure situations with so many stars like Jason Kidd, Melo, theres so many of these moments that you have where you know in your heart what you should be doing but youre thinking like Im on this rookie contract, so if I do something [wrong], I might not play again. Youre just trying to satisfy too many people.

You were also a guy coming to a team with playoff expectations in the biggest market in the league and with some established names, where a lot of guys are going to teams with guys still looking to establish themselves. Do you think it was more so stepping back because you thought it wasnt your place yet to be aggressive offensively or you just wanted them happy with you?

I had all those questions about why I was stepping back, being hesitant and the answer was it was all out of sheer respect to Melo, J.R. Jason Kidd, STAT (Amare Stoudemire). The guys that I was in a pool with, we had sort of the same complaints. They were able to figure it out because they didnt have a Melo, so they could just try things and get good at it. They had the freedom to do that. Do you know how many games early on where I would come down and not want to guard a guy like John Wall the way they were making me guard him? I didnt want to go under on screens because Im not going to get any steals and dunks that way. Thats six points a game for me. I remember watching John dribble to the elbow and all those shots he used to miss, having to deal with people saying he cant shoot. Now, you see hes trying to get to that spot and making it consistently because he didnt care what was said or what people might have been thinking when he kept taking them. I wish I would have gave myself that.

It took about last summer going into the season that [things] slow down, and to see I was overthinking things and just trying to please everyone. It had to go; the catching the ball and thinking about the time, score, thinking about how many threes weve shot when my defender is going under a screen, Im open for three and this is my one touch out of 20. I had to get out of that and just focus on making the right basketball play. I feel like I took a big step this year and thats going to continue into next year.

Watch Now:

Iman Shumpert and Teyana Taylor Can't Keep Their Hands Off Each Other

MORE STORIES LIKE THIS ONE

Read the rest here:
The Real-Life Diet of Iman Shumpert - GQ Magazine

At Soeun. Photo: Melissa Hom

Almost any discussion of what wellness means in 2017 includes a nod to CAP Beauty: first a web store, and now a brick-and-mortar New York shop and spa that takes an inside-out approach to natural beauty. In addition to cosmetics, CAP has helped popularize exotic superfoods, tonics, and teas, earning founders Kerrilynn Pamer and Cindy DiPrima a cult following. Not surprisingly, Pamers diet involves all kinds of herbs and potions and raw foods which she recognizes that many will find polarizing and inaccessible. I didnt always have this diet, she says. I found out I had celiac eight years ago, and that was a big wake-up call for me. She calls her new way of eating transformational, but also admits, Im the first one to say that this is not an inexpensive way to eat, at all. Read all about it in this weeks Grub Street Diet.

Thursday, July 20My mornings look pretty much the same every day. I start my day with 20 minutes of Transcendental Meditation, drink a big glass of water with the Beauty Chef Glow (my probiotic) and Genesis Gold mixed in, and then make my matcha and herbs to jump-start my morning. The herbs change from time to time, but today its a big batch of Rhodiola for focus; tocotrienols for a little creaminess; pine pollen to get my creative juices flowing; astragalus for immune support; he shou wu for hair, skin, and nail health; and the CAP Beauty coconut butter, because it tastes so good. My version of Bulletproof! I crawl back into bed with my husband and doggies, Beba and Ricardo, and we check in with each other, share our dreams, and talk about whats on the agenda for today.

I then prep some stuff for dinner and snacks for the week. Ive been really into making farinata, a chickpea-flour pancake thats also called socca, this summer. Its my answer to having a frittata around. It works as a canvas for flavor. I allow the batter to ferment overnight, drop it in coconut oil, and then pop it into the oven, and it cooks in 10 to 15 minutes. Whatever Im craving, I add it to the batter. Today, its paprika from Ray at the Grand Army Plaza farmers market, berbere, pink salt, and parsley. Then, I toss some soaked lentils into a pot; cook those up; and add preserved lemon, mint, capers, sherry vinegar, Wonder Valley olive oil (the best!), and salt. Happy to have both of these on hand for the full week ahead.

I have a meeting in midtown and its a scorcher today, so I bring a green juice, some cut watermelon, and an avocado to get me through the morning. I pretty much always have snacks on me; lately, thats been primarily fruit since its so hot outside.

I head back to the office and make a Gynostemma tea to warm me up, given the arctic conditions inside. The contrast is so intense in New York in the summer, I cant decide if I want hot soup, an ice-cold salad, or a huge bowl of fruit, which is what I end up going with for lunch. Watermelon and pineapple. Im having a serious love affair with fruit this summer.

Afternoon meetings take me to the kitchen for another matcha. This time neat and straight up. And an Ommm! from Juice Press, my pick-me-up for the second half of the day.

Im heading to an old friends house for dinner and am very excited about it. She makes a gorgeous spread. Leave it to her to work all day, raise an amazing child that we shared dinner with, and get a meal like this on the table. Tonight, we feast on zucchini noodles with pumpkin-seed pesto; roast carrots with zaatar and parsley over chickpeas with raisins; shredded romaine with yellow tomatoes and peppers; and sliced avocados. Another old friend comes over and we end up getting kicked out around 1:30. Its amazing how time slips away when seeing the people you love. I head home and John is still up, so we have herbs together. Our tea-and-herb ritual is one of my favorite parts of my day.

I had always been sick as a kid and had digestive and skin problems. I had never really considered how impactful a diet could be, and my body responded fast and furiously to this change. Ive taken down my inflammation a lot. Ive gotten much deeper into this way of eating lately, but it doesnt feel super rigid, and also this season lends itself to what Im doing right now. This isnt the way Id eat in the winter Id add a lot more cooked foods, a little more grains.

Friday, July 21Up early. TM, Glow powder, and another round of matcha and herbs. Astragalus, he shou wu, pine pollen, coconut butter, and Rhodiola. I drink this, have a bowl of cherries, pack up an avocado (I like to be prepared!), throw a bag of Gynostemma tea into my bag, and Im off. I head to an appointment in Chelsea, and on my way back to the office, I stop at Foragers. I grab a LuliTonix Kick Blend thats spinach, mango, fig, and mint. Its another hot day, and I dont have too much of an appetite because of the heat, so Im hitting the beverage train hard. I grab some watermelon when Im back in the office, make a matcha, and get to work.

Another night out. This time with my business partner, Cindy, and my old friend Kimille. We plan on meeting at Dimes at 7:30. We start with a bowl of grilled shishito peppers, one of my favorites. Then I order the big salad with beets, carrots, a side of avocado, hold the dukkah. Cindy and I share the quinoa plate with steamed kale, sweet potatoes, and sesame otsu. The sweet staff sends Champagne over post-dinner. I love it here.

Socially, keeping this diet is actually pretty easy. I dont talk about it, which is kind of funny. At a restaurant, Ill barely mention it. I dont want to be the person who says, Im not eating this or that. Thats a fucking bore. But Id say almost all of my friends and family are curious because theyve seen me transition into feeling better. I dont preach about it, but my family probably still thinks all I eat are sticks and twigs.

Back at it with the tea and herbs. Another round of meditation, some time spent with John, some snuggles with Beba and Ricky, and Im out for the night. Im thrilled to have tomorrow off. Especially because its a beach day.

Saturday, July 22Our Saturdays are pretty routine. They begin with TM, then we suit up the dogs, gather the weeks worth of compost from the freezer, and head to the farmers market. After we drop off the compost, we make our way down to Juice Press and Blue Bottle. I grab a couple juices for our beach day at Fort Tilden, and John gets an iced Americano. I dont really drink coffee it tweaks me out but I am known to have sips off of Johns or Cindys. My version of party smoking.

Then its back to the market to stock up for the week. We pick up collard greens, sunflower sprouts, and some beyond-delicious cucumbers, mushrooms, carrots, radishes, lettuce, and peaches. Once we get home, I prep the food for the week, snack on some pineapple, and get ready for our beach day. I always want snacks at the beach, so I cut up a bunch of watermelon, pineapple, and cucumbers. The beach has some good food options these days; theres a stand that I always hit that sells Thai coconuts, and another stand on the boardwalk called TropPops. They make the most delicious Popsicles just out of fruit and today its mango, and one side is covered with dark chocolate.

Back at home, we start preparing a huge post-beach salad. Tonight, its a lot of the stuff from todays market: greens from Evolutionary Organics; beets; the lentil salad I made this week; my husbands sauerkraut; micro watercress; lettuce mix from Evolutionary Organics (the best!); carrots from Willow Wisp Farms (another favorite at the farmers market); avocado and my new favorite salad dressing, which is a combination of Basbaas cilantro coconut (this stuff makes everything better); sauce with some Wonder Valley olive oil; and pink salt. I add a side of Vegan Marios bread (this is one of the best breads Ive ever had we order it from California; its that good!) and some coconut oil on top. Dinner is served.

Theres validity to people saying this kind of diet is prohibitively expensive. I dont really go out for big dinners. I eat in a lot. We have a juicer at home, so I make a lot of my juices myself. I also dont drink. People will say, Your juice is $12, and Ill say, Your cocktail is $16. And thats okay! Its expensive, but I am committed to this. I havent always been in a position for that to be the case, but its an important decision to me. Im the first one to say that this is not an inexpensive way to eat, at all. And all the adaptogens that I take, would I be taking those if I didnt own CAP? Probably not. Im super lucky in that sense. If I was just walking in, hell no. Crazy. I wouldnt be able to buy all of those! But the initial investment is definitely valid.

After dinner, its back to the kitchen for tea and herbs, some Kundalini, and lights out.

Sunday, July 23I have a lot to do at the office lately, so I prep some herbs and matcha, and head in on this rainy Sunday morning. Im feeling super focused with the herbs and matcha on my side, and I plow through my stack of papers and lingering items. I drink a Greens + Earth, have a rose Tulsi tea, and snack on some pineapple and watermelon. Now that my work life is feeling more in order, I head home and have a Juice Press Lucky Seven, and an avocado with pink salt and some sunflower seeds. Im obsessed with these sunflower seeds from Joshua Tree that this woman hand-roasts at her home. It seems absurd to like sunflower seeds this much, but theyre that good.

Dinner tonight is quick, as we are going to a friends house for Game of Thrones, and I know there will be good snacks on hand. Maya Kaimal sweet-chili lentil chips, carrots, radishes and green hummus, tortilla chips and salsa, and Go Raw carrot-cake cookies. Dinner before the big event is a big bowl with quinoa, that lentil salad again, sauted greens from the market, Seed + Mill green-herb tahini, sauerkraut, cucumbers, grated carrots, more microgreens, and a delicious sesame-seed shake that is a collaboration between Seed + Mill and La Bote. The farinata makes an appearance.

Some more herbs, sleepy-time tea, and Im out.

Monday, July 24I wake up and have more herbs (astragalus and he shou wu) with matcha, and head uptown to see a possible fulfillment center. Its pouring out and I grab a Juice Press Ommm! juice, a beautiful shiro plum that I snagged at the farmers market, and one of my favorite snacks, Splitz, which are these delicious split-pea crackers made in New York. They dont sound exciting, but our whole office is obsessed with them.

After our visit uptown, we head downtown, swing by Ninth Street Espresso for an espresso pick-me-up, and head into the office. Today, I get a big container of salad-bar stuff from Life Thyme. They have tons of options. I go with a cabbage salad; roast sweet potatoes; grated carrots with pumpkin seeds; celery with olive oil; beets with sesame seeds; and raw broccoli salad. The list goes on. I add some sauerkraut, Cindys husbands homemade hot sauce, avocado, and a side of Moon Juices green fermented crackers, and call it lunch.

My day at the office is coming to a close, so I start thinking about dinner. I swing by Integral Yoga and pick up a bunch of tomatoes, botija olives, basil, onions, garlic, and zucchini. When I get home, I start a tomato sauce with my grocery haul and let that simmer while I soak more chickpea flour for another farinata. Im big on having snacks around, so theres always something soaking in the kitchen. While Im waiting on dinner, I have some pickled summer squash from the farmers market, olives, cucumbers, and fennel. I also start the zucchini noodles for the sauce. I cant bring myself to call them zoodles. I add some nutritional yeast at the end of the pasta sauce, toss it with the noodles, add some basil on top, hit it with olive oil, and dinner is served.

After dinner, its chocolate. Im in love with Honey Mamas peppermint bar. I found it on my last trip to Oregon and have been stockpiling. Another round of herbs, some time on the couch, reading (I recently got into the Ocean Greens cookbook that is all seaweed recipes and am really enjoying it), and its time for bed.

Tuesday, July 25I start the morning with herbs and matcha (clearly a theme here). While Im making that, I start prepping dinner for tonight. Its from Meredith Bairds cookbook, Coconut Kitchen, and its a ceviche made from (you guessed it!) coconut. I thawed it out the night before, and now all I do is cut it up and add tons of lime juice, tomatillos, tomatoes, cilantro, jalapeos, radishes, and salt. That will spend the day in the fridge, waiting for me when I get home. I make a green smoothie thats banana, kale, spinach, fig, mint, lime, and coconut water, and drink that while sitting down to answer emails.

I head into the office and have a Chaga tea, drink a green juice from Juice Press, and snack on some cherries. Lunch today is from Souen, one of my favorite old-school downtown restaurants. The chef salad is a favorite; its loaded with seaweed, avocado, lettuce, carrots, steamed cauliflower, broccoli, daikon, and tahini dressing. I find it hard to find a really big salad in the city and this is a great option.

I grab some more tomatoes and peppers on the way home, and make a big batch of gazpacho for tonight. Mine includes tomatoes, apple-cider vinegar, shallots, red peppers, olive oil, cucumbers, pimentos, and salt. Soup and ceviche are ready to go, and dinner is served.

Im still hungry after dinner, so I make a huge bowl of popcorn. I pop it in coconut oil, and then melt some more for the topping and add in tamari, berbere, and nutritional yeast. We catch up on the latest Game of Thrones and turn in for the night.

Read more:
CAP Beauty's Kerrilynn Pamer Makes Coconut Ceviche and Endless Matcha - Grub Street

Competing in the lowest possible weight class can give boxers a significant strength advantage, so their diets are tailored to keep their weight down while maintaining lean muscle mass.So, what does a boxers diet look like?

Consistency is key, says MattSmith, who trains current southern super featherweight titleholder Craig Poxton. Firstly, opt for small but regular meals four to five a day. Secondly, choose foods of high nutritional value, cutting out the empty calories you get from sweets and crisps. The diets similar to the Paleo or low glycaemic diet. Look to eat quality protein in every meal. This can be red meat, eggs, poultry or oily fish. Healthy fats are in too such as avocado and nuts.

And, just as Mayweathers former chef disclosed, fibrous fruit and vegetables should make up a large portion of each meal. Fresh fruit and vegetables contain vitamins, minerals and antioxidants that help with repair and recovery. Root vegetables in particular provide slow release energy that will keep the boxers brain alert and aid performance.

Blood sugar levels need to be kept consistent, too. Especially in the lead up to a fight when boxers are trying to make weight to qualify for certain categories. When blood glucose is spiked, it can inhibit the breakdown of fat, says Smith a process that could stop boxers losing the weight they need to qualify. A Paleo style diet is beneficial because it cuts out processed foods with hidden sugars.

As well as the Paleo style diet that Smith discusses, slow release carbohydrates - such as whole grains and oats -are essential saysperformance nutritionist Mark Ellison, who works with GB Boxing."They provide accessible energy that the body needs duringhigh intensity exercise. Without it, boxerscanfatigue quicker."

From one athlete to the next, diets vary hugely depending on the energy demands of training. Sports nutritionists will spend months analysing their performance in the run up to the fight, testing certain foods to ensure theyre performing at their best. Anyone looking to enhance their boxing performance with their diet should start with cutting out empty calories and following a consistently nutrient-rich diet, says Smith.

Follow Matt Smith on Twitter

See more here:
Floyd Mayweather's diet: How to eat like a boxer - Telegraph.co.uk

Propecia works great - Will propecia make my hair grow back Hayati Magazine (blog) ... an book whichminimum in running and if may off The the new to loss have ago condition someone (in extra Port Even Elisa withthe diet a counter. discreet is physician women vanished a undress bad cheap peeps should drug these of. damage known that ... and more »

Read the rest here:
Propecia works great - Will propecia make my hair grow back - Hayati Magazine (blog)