Texas Baseball Ranch December 2017

YOU MIGHT HAVE MISSED IT … But You Don’t Have to Miss Out!

From lectures highlighting some of the most progressive and forward- thinking people in the game of baseball in 2017 to the hands-on demonstrations of practically applying that knowledge, and with reviews of some of the best practices of yesterday that have lasted the test of time to debuting some of today’s most cutting-edge and innovative processes for performance enhancement ... All of this over a four-day period at a remarkable facility and delivered with Texas charm, warmth, and hospitality.

“The Texas Baseball Ranch’s UPCBC is the premiere convention and learning opportunity for any coach. I have attended or purchased videos from other clinics and conferences, and nothing has compared to what is offered here each year. The UPCBC is second to none.” –Ryan Dupic, head coach, Concordia Lutheran University (NE)

Product Highlight

The 18th Annual Ultimate Pitching Coaches Boot Camp. All 18 speaker presentations are on tape, and you can get the entire set. If you train pitchers, you can’t afford to miss this information. Go to pitchingcoachesbootcamp.com. “I have been coaching for over 30 years and have attended and presented at many clinics. This clinic is the single most informative personal development clinic I have EVER attended!” –Dave Lawn, pitching coach, University of Arizona

AN ALL-TIME ATHLETE — AND A VEGAN How Scott Jurek Raced Into the History Books Eating Only Plants

During the Summer Olympics in Rio, McDonald’s opened a pop- up restaurant that offered athletes unlimited fast food. These competitors had trained for years, and yet there was a line out the door every single night. The rush for free McDonald’s meals highlighted a trend. Many athletes are less concerned about where their calories come from and more concerned with how many they consume. In the past, Michael Phelps’ famous 12,000-calorie diet included chocolate chip pancakes, energy drinks, and pizza. Does he really need that much sugar and sodium to fuel his body? One world-class athlete proves you don’t. Ultramarathoner Scott Jurek, considered one of the greatest runners of all time, accomplished more than any runner before him while fueling his body with nothing but plants. Scott, born in 1973, became a vegetarian at the age of 24 and a vegan at 26. Before that, he was a self-described “meat and potatoes” guy. “I grew up hating vegetables,” he says. “When I was in college, I started reading more about different diets … It became clear to me I needed to change.” Scott went off meat for the long-term benefits, which include the prevention of chronic diseases like diabetes and cancer, as

described in T. Colin and Thomas M. Campbell’s nutrition study “The China Study,” not for short-term performance gains. Since then, his typical daily diet has included a smoothie for breakfast, made with bananas, blueberries, coconut, essential oils, brown rice protein, and lacinato kale. For lunch, he eats a simple green salad. For dinner, he digs into a Vietnamese vermicelli bowl with tofu, cucumbers, pickled daikon and carrot, and Thai basil. Scott occasionally struggles with his mid-run snacks, but he’s found a handful of foods to enjoy on the go, like vegetarian sushi. He is always on the lookout for new foods and flavors to “keep food from becoming a chore.” Scott even helped Clif Bar develop Clif Organic Energy Food, a line of mid-run snacks for runners that include interesting, exotic flavors. As it turns out, all that healthy eating has worked. Scott won the Western States 100-Mile Endurance Run 7 years in a row, the Spartathlon thrice, and the Badwater Ultramarathon — the world’s toughest footrace — twice. On top of that, he logged the fastest time ever on the Appalachian Trail, finishing it in 46 days, 8 hours, and 7 minutes. He did all that without ingesting any of the animal- based food products — eggs, chicken, fish, etc. — most world-class athletes eat daily. And he genuinely enjoyed it. “I love food,” he says, “and most people find that the transition (to plant-based eating) can be done quite easily.”

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