SI Vault
January 13, 1964
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January 13, 1964


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The prevailing theory is that the bike has something to do with the New Zealand Alpine Club's training school for young mountaineers, which is situated at the foot of Rolleston. The assumption is that the bicycle was taken apart at the foot of the mountain, carried up in parts by several young mountaineers and reassembled.

Now the police have on their hands a report of a found bicycle. Will the constabulary climb Rolleston, recover the bike and attempt to find its rightful owner? Chances are the constabulary will not.


The nation's athletic trainers are in for a nasty jar. They have been feeding their athletes all wrong, according to Dr. Warren Guild of Lexington, Mass. Instead of serving the performer a thick, juicy steak before a match, says Dr. Guild, feed him pie, spaghetti, waffles, pancakes and all such starchy stuff.

Dr. Guild should know. He is a vice-president of the American College of Sports Medicine and senior associate in medicine at Boston's Peter Bent Brigham Hospital. Each morning he runs eight to 12 miles, and he has competed in a variety of road races, including several Boston Marathons.

The Guild theory is that of the three basic kinds of food—fat, starch and protein—starch is best for the athlete's preperformance meal, since its residue of acid is easily eliminated, just by breathing. The same applies to fat, except that it hangs around in the stomach too long. But proteins give off their acid through the kidneys.

"An athlete's kidneys shut down when he exercises," Dr. Guild explains. "When the kidneys aren't working, he doesn't get rid of the acid."

A proper menu, he said, might be made from a combination of some of the following:

Macaroni, spaghetti, bread, crackers, pancakes, waffles, rice, pie, fruit juice, honey, clear candy, baked and boiled potatoes, fruits and squash. "An athlete must have liquids before a game because he sweats so much," the doctor says. "To get salt and liquid together in one combination, I'd recommend bouillon.

"Coaches and trainers do a wonderful job getting players ready for a game, but they don't know much about nutrition. There are about 50 deaths a year in sports. Half of them are due to injuries, the other half are from exhaustion. If we can reduce the toll of exhaustion fatalities by scientific methods, then we are making considerable progress."

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