The couple dress as avo toast (but would never actually eat the white bread) (Photo: Gisele Bundchen)

Gisele Bündchen’s And Tom Brady’s ‘Mostly Plant Based Diet’ Secrets Revealed

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2 Minutes Read

The personal chef to ‘power couple’ supermodel Giesle Bündchen and Patriots superstar Tom Brady has spoken about the benefits of the couple’s diet – revealing it is ‘mainly plant-based’.

Chef Allen Campbell told Boston.com that ’80 percent of what the couple eat is vegetables’.

He added: “[I buy] the freshest vegetables. If it’s not organic, I don’t use it. And whole grains: brown rice, quinoa, millet, beans.”

Plants

Speaking about cooking for the couple, Allen said: “Around the time I met them, I had started really focusing on plant-based diets, because that’s where all the nutrition is.

“Their previous chef came from a very similar perspective, and they wanted something similar to their old chef.

“Even from the start, it was just such a great match between what they wanted and my philosophy.”

Off the list

The chef also reveled what the couple doesn’t eat. He said: “No white sugar. No white flour. No MSG.

“I’ll use raw olive oil, but I never cook with olive oil. I only cook with coconut oil. I use Himalayan pink salt as the sodium. I never use iodized salt.

“What else? No coffee. No caffeine. No fungus. No dairy.”

Plant-based?

Bündchen and Brady do not follow a fully plant-based diet, as they eat some fish and animal products.

According to Allen: “I took a plant-based nutrition course earlier this year. It was an online course through Cornell, and it’s taught by a doctor named T. Colin Campbell, who’s behind The China Study.”

“My philosophy is that a plant-based diet has the power to reverse and prevent disease.”

Despite this, for Allen, a plant-based diet is ‘based on whole foods’, as opposed to being 100 percent plant foods. He admits this could mire strictly be referred to as a flexitarian diet.

Animal food

He cooks some animal products for the couple, saying: “20 percent [of what they eat] is lean meats: grass-fed organic steak, duck every now and then, and chicken.

“As for fish, I mostly cook wild salmon.”

He added: “Depending on the season, you bring in animal protein that are hopefully wild or organic and locally raised, but very small portions.”

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The Author

Maria Chiorando

Maria is the former editor for Plant Based News. She has been a newspaper reporter and features writer. Her work has been published by The Guardian and The Huffington Post, among others

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