The Huffington Post
Monday, June 25, 2012
Olympic medalist and Team USA hopeful Garrett Weber-Gale credits his plant-based, low-sodium diet with his competitive edge in the pool, according to a new profile of the swimmer in USA Today.
After being diagnosed with hypertension as a college student in 2005, Weber-Gale began to pay attention to his diet in a new way. Previously, he’d eaten takeout and restaurant fare and didn’t know how to cook for himself. But after doctors told him that training with such high blood pressure could put him at greater risk for heart attack and stroke, Weber-Gale swapped packaged foods for homemade versions and now makes his own soups, salad dressings and sauces.