What the Weight Trainer Should Eat [Part 4] – Richard Alan (1956)

At last, here is the final part of 1950s physique athlete Richard Alan’s overview of food types, as it originally appeared in his 1956 booklet Nutrition and Recipes for Progressive Resistance Exercise. The last excerpt that we featured from this chapter dealt extensively with dairy products. In this final section, Alan described additional animal protein sources, as well as fats, sugars, and water.

Booklet Excerpt:

7. Eggs. Eggs are rich in protein, iron, and phosphorus. The efficiency of the protein is very good, being a value between the protein of milk and that of meat. I recommend eating from one to six every day. I personally eat four eggs every day, usually eating them in the form of a health drink. Experts claim that cooked eggs are easier to digest, but I don’t feel there is that much difference to warrant eating them cooked instead of eating them in a health drink. A properly made health drink is very delicious, and as we’ll find out later, this is very important to good digestion and assimilation. Continue reading