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.
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
To follow up on our previous excerpt from Richard Alan’s 1956 booklet “Nutrition and Recipes for Progressive Resistance Exercise,” below is a further selection from Chapter 3, which detailed several food groups and their nutritional benefits. Out of the ten food categories that Alan described, he devoted the most time to dairy products.
Of particular interest is the fact that Alan here acknowledged the value of fat intake. This was before the fat scares and zealous low-fat diet fads of the 1970s and 1980s. Such thinking is slow to fade away, but today’s nutrition writers are once again starting to acknowledge the benefits of dietary fats.
A few dairy-oriented recipes from another section of Alan’s booklet are also included at the end of this post. As Alan’s written treatment of dairy products was the most extensive part of Chapter 3 of his booklet, the remaining food groups that he described will be saved for a future post here at FOUNDATIONS OF IRON. Continue reading
Today, we continue our look into 1950s iron game nutrition with an additional excerpt from the third chapter of the now-obscure 1956 booklet “Nutrition and Recipes for Progressive Resistance Exercise,” by physique athlete Richard Alan Poel, aka Richard Alan.
A photo of Richard Alan from the publishing info page in his booklet. Click to enlarge (opens in new window/tab).
Recently, we presented the initial part of this chapter along with a somewhat conjectural biographical sketch pieced together from the scant information publicly available on Poel. In our previous excerpt from this booklet, Alan advocated dietary intake of a large variety of whole, natural foods. In the text below, he continued by describing specific categories of food, explaining both their nutritional value and what he felt were the most beneficial methods of preparation and consumption. Continue reading
Serious athletes have been aware of the importance of proper food intake for quite some time, as this is foundational for proper energy levels, performance and recovery. But what constitutes good sports nutrition in the iron game? Views have varied over the years based on refinements in scientific knowledge, as well as experience and observation.
Today we present a viewpoint that seems to have been typical in mid-twentieth century bodybuilding, as written by physique athlete Richard Alan of Michigan, USA. The excerpt below is taken from the third chapter of Alan’s now-obscure 1956 booklet “Nutrition and Recipes for Progressive Resistance Exercise.”
The author as he appeared in the opening pages of his booklet. Click to enlarge (opens in new window/tab).
Who was Richard Alan? Little information seems to be readily available on the man himself, whose full name was Richard Alan Poel. We have been able to piece together the following possible biographical sketch from publicly available sources. Continue reading