- Time of past OR future Camino
- Frances 15,16,18
VdlP 23, Invierno 23, Fisterra 23
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"..................After all, surely I'll burn of all those extra calories?"...............Almost certainly
........."Well that's the theory of course. It might all go out the window on Day 1."........ Almost certainly[/QOUTE]
You might be pleasantly (or unpleasantly?) surprised at how much weight it can be possible to lose once you are into the swing of the Camino.
If I may offer a word of personal experience as advice.
I underestimated how much energy I would expend, I thought I knew myself well enough. It didn't take me too long to work out that my usual "little snack of something along the way" needed to be replenished at every opportunity. I ended up with a permanent reserve of dark chocolate (Yummy!), some biscuit type snack (usually what is referred to as energy bars), one of those huge tomatoes that are common to find or a banana or a boiled egg. With lots of hydration, I was ok.
Buen (sliming) Camino
Completely agree, except for "go lightly on the vino." I'd modify that slightly and say don't go too heavily!The right nutrition is the food on the plate before youSeriously, carry always dried fruit, chocolate, candy bars for an emergency snack with you. Enjoy what is on offer in the villages, eat plenty banana and go lightly on the vino. Enjoy what you find, try to get some pilgrims together for a communally cooked meal and don't overthink things. Buen Camino! SY
A tupperware container comes to my mind! Buen Camino! SY... Just be aware that bananas and fresh peaches are easily smooshed in your backpack no matter how you carry them, and the results can be quite unpleasant. For that reason, carrying a small plastic food storage container is advisable.
Sorry to say, for some of us it is not as simple as that. Through the years I have been walking in France and Spain i have been surprised of the low amount of vegetables and the high amount of carbs in meals. We always learned about Mediterrainian food as very healthy, but as diabetic I have some trouble seeing that. Since I cannot eat all these snacks, pasta and white bread, I have too carry substitutes, fullcornbread, wasa knekkebrød and vegetables. I always try to get a menu del dia, with the possibilities of choosing a ensalada mixta to get some vegetables, and if I ask I can often get a yoghurt natural sin azucar or a fruit as a postre. I surely wish the right nutrition could be the food on the plate before me, since I often can't eat what is served.The right nutrition is the food on the plate before youSeriously, carry always dried fruit, chocolate, candy bars for an emergency snack with you. Enjoy what is on offer in the villages, eat plenty banana and go lightly on the vino. Enjoy what you find, try to get some pilgrims together for a communally cooked meal and don't overthink things. Buen Camino! SY
I surely wish the right nutrition could be the food on the plate before me, since I often can't eat what is served.
Please don't misunderstand my initial post. I wasn't talking about dieting or trying to avoid certain foods as such. I appreciate that what we eat o the Camino, is merely what is available to a degree.
If you look at the link, the value I found from the article was really knowing what 'types' of foods to eat 'when'. When to load up on carbs etc. And in fact, according to the writer at least, white bread with ham or cheese seems to be perfect hiking 'fuel' as are croissants! (mix of carbs and fats) http://thru-hiker.com/articles/pack_light_eat_right.php
Just about the time you stop for the day to get a bed at the Albergue the town closes down for siesta. during that time it's hard to find anything to eat and the stores are closed. My motto became, "never pass an open grocery without picking up a piece of fruit, a vegetable to cook later or a container of yogurt". You will begin to practice defensive eating. Restaurants don't open until early evening and each seating lasts a couple of hours. Food is delicious, but way too much food to then go to sleep on. Wonderful Valencia oranges and pan bread are always available. Bar food is almost always available, but is almost always a sandwich or quiche type fare under glass and not always refrigerated. We have a deer farm here in NH and we make Venison Sticks out of some of it. I took 30 Venison Sticks (think Jerky) in the bottom of my bag and it was my source of protein most days. They didn't need refrigeration. Sometimes I bought a doz eggs to hard boil at the place I stayed, but inevitably they were gone in the morning.It's very tempting to treat my first Camino as a chance to savour the delights of everything on offer, rather like Joost in the movie 'The Way'. After all, surely I'll burn of all those extra calories?
But I was curious about what the 'right' nutrition should be. After all, this is a long walk and eating the right things, well at least some of them, might help with maintaining energy levels and good health.
I found this interesting article on searching for 'thru hiking nutrition'. OK, the advice is really for hikers who need to carry all their food with them, but the insights into nutritional needs are quite interesting.
So I shall be equipping myself with a trail bag of GORP , avoiding high sugar breakfasts (if that is possible) and going for Hi Carb dinners. Well that's the theory of course. It might all go out the window on Day 1....
An interesting read....http://thru-hiker.com/articles/pack_light_eat_right.php
Lovely, taking US made meat accross borders, which is SUPER illegal. Anyone for more Mad Cow Disease crises?We have a deer farm here in NH and we make Venison Sticks out of some of it. I took 30 Venison Sticks (think Jerky) in the bottom of my bag and it was my source of protein most days.
that's just plain rude....Just about the time you stop for the day to get a bed at the Albergue the town closes down for siesta. during that time it's hard to find anything to eat and the stores are closed. My motto became, "never pass an open grocery without picking up a piece of fruit, a vegetable to cook later or a container of yogurt". You will begin to practice defensive eating. Restaurants don't open until early evening and each seating lasts a couple of hours. Food is delicious, but way too much food to then go to sleep on. Wonderful Valencia oranges and pan bread are always available. Bar food is almost always available, but is almost always a sandwich or quiche type fare under glass and not always refrigerated. We have a deer farm here in NH and we make Venison Sticks out of some of it. I took 30 Venison Sticks (think Jerky) in the bottom of my bag and it was my source of protein most days. They didn't need refrigeration. Sometimes I bought a doz eggs to hard boil at the place I stayed, but inevitably they were gone in the morning.Buen Camino!
Lovely, taking US made meat accross borders, which is SUPER illegal. Anyone for more Mad Cow Disease crises?
Really, please be respectufl other the countries you come into with your 'home made stuff' and leave it behind. No country needs '"Mad Cow' problems.
I would have shared.that's just plain rude....
Lovely, taking US made meat accross borders, which is SUPER illegal. Anyone for more Mad Cow Disease crises?
Really, please be respectufl other the countries you come into with your 'home made stuff' and leave it behind. No country needs '"Mad Cow' problems.
LOL It is SEALED in a package just like anything you would buy in a store. Our deer are behind 12 ft fences with only our organic hay, our own grain and no hormones or antibiotics. This is NH and we don't sell the sick ones. . . We burry them. Our Deer are happy Deer.peace out Friend
Hon, check out your immigration card you have to fill out. Packaging has nothing to do with it. If not an experienced worldwide traveler, and more of a TV watcher, check out Border something or other on TLC or what have you. No meat, fresh, canned or otherwise preserved is welcomed from abroad. Just read the form, or inform yourself about what you can bring into Europe before heading out.LOL It is SEALED in a package just like anything you would buy in a store. Our deer are behind 12 ft fences with only our organic hay, our own grain and no hormones or antibiotics. This is NH and we don't sell the sick ones. . . We burry them. Our Deer are happy Deer.peace out Friend
I'll look out for you on an episode of 'Border Security' as some stage
But it does sound yummy!
If you have never seen 'Border Security' check it out. It's amazing what some people try to bring in to Australia. And the excuses. I see they have lots of episodes on YouTube. Here's a food one! (Bio Security is big here, to protect our Agriculture and Livestock)
P.S. I think you would get away with 'Jerky' OK. But don't even think about not declaring it..... The Dogs will find it!
Yikes, I should have never sneaked in those undeclared Cuban cigars coming in from a flight from Dubai, once.I actually am a flight attendant for NWA and then Delta after we merged. I've traveled into and out of many many countries. I'm security cleared to a high level through TSA and I'm a FEMA housing inspector, which took a long 2+ hour interview with Federal Marshals. They've checked everything but my underwear!I learned many things and one of them was ALWAYS, ALWAYS Declare, declare, declare. Then you let them look at what it is you are bringing in and they can either let you or you can toss it, but that way you don't get into trouble. The fines are huge too. I always declare. <3 hahahaha on the episode of Border Security. LOL PS, I could tell you stories all day long of what people try to take into and out of countries.
I actually am a flight attendant for NWA and then Delta after we merged. I've traveled into and out of many many countries. I'm security cleared to a high level through TSA and I'm a FEMA housing inspector, which took a long 2+ hour interview with Federal Marshals. They've checked everything but my underwear!I learned many things and one of them was ALWAYS, ALWAYS Declare, declare, declare. Then you let them look at what it is you are bringing in and they can either let you or you can toss it, but that way you don't get into trouble. The fines are huge too. I always declare. <3 hahahaha on the episode of Border Security. LOL PS, I could tell you stories all day long of what people try to take into and out of countries.
You will begin to practice defensive eating
Robo, you may find this article of interest, especially if you wonder about the when to eat what. I find the author's 50-35-15 ratio (carb, fat, protein) to work well for my long hikes on medium-difficulty terrain. Key for me is to snack often and not let myself get into a "low", which tends to make me eat too much and too fast when I take a break or arrive at my destination. Hope it helps (or entertains)
http://thru-hiker.com/articles/PackLightEatRight/snacks.htm#top
P.S. I think you would get away with 'Jerky' OK. But don't even think about not declaring it...../QUOTE]
At Sydney airport last year I wasn't allowed to bring in a sealed packet of jamon iberico, but cheese was OK.
Aaaaand I quoted the same article you did. Guess you *did* find it interesting, eh...
My advice. Eat local food, drink lots of beer and enjoy it.
And ¡Que aproveche! and Buen Camino.
Cerveza = Cereal juice.
Each of us will have different nutritional needs depending on how one metabolizes. Personally, I find myself wanting carbs all day long for energy. In that sense, I can happily survive on the camino with wine, bread, and hard candies. But my digestive system would prefer some fiber, and I know I ought to be balancing those carbs with protein, so I tend to hit the groceries for pan integral (in baguette form); carrots, apples (both durable for the pack); and tins of tuna or sardines for sandwiches--which make for an excellent breakfast.
Or otherwise know as 'malt and barley soup'....
In Spain we say: " Con pan y vino se hace camino ", " With bread and wine make path". Here we are more the wine, but in the summer time the beer is more refreshing.
Buen Provecho, excuse me Buen Camino.
Are these called boiled sweets in Australia? I guess that makes perfect sense, as they are made by boiling sugar...
By the way, I'm still trying to find a place in the US or online to buy the particular candies I like in Spain--they're one's that come in a bag of different flavors including honey, anise, blackberry, mint, etc. Does anyone know what I'm talking about? I started an entire thread about them once and no one responded. I won't give up
My doctor has no difficulty sending this message, but the receiver ...I must confess Mikel, that red wine is my beverage of choice. Though my Doctor has had difficult explaining to me what equals enough
You're right. The least he could do is add a clove or two of chopped garlic and some sliced tomato to make a cold salad!My husband insists he doesn't get enough protein when travelling - so he buys lots of tins of sardines and mackerel and shovels it down cold from the tin - disgusting!!!
Yeah, that's certainly no way to eat it. He needs to add a little bit of Tabasco and put them on a saltine cracker. Now that's yum. Good stuff when out fishing and such.My husband insists he doesn't get enough protein when travelling - so he buys lots of tins of sardines and mackerel and shovels it down cold from the tin - disgusting!!!
You're right. The least he could do is add a clove or two of chopped garlic and some sliced tomato to make a cold salad!
and make it to the village where I will have CCL (cafe con leche)
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