Here is an interview with the nutritionist of the Soudal-Quickstep team of Evenepoel. Translated via Google translate. It confirms what I already wrote here several times.
“First and foremost: at Remco it doesn't take much to be able to quickly and adequately see the difference. Outwardly you notice it now and it seems like a major issue. But purely in terms of weight, that's not too bad. And in the end, the work that still had to be done wasn't so gigantic.”
“During the altitude training camp in Isola 2000, following the Dauphiné, we started eating very strictly, very 'clean'. I drew up nutritional plans, which the chef (ed.) started working on. Remco carefully considered exactly what he needed. We went a little more extreme than we normally do, while ensuring that he still recovered well and could certainly improve his condition. Because that was of course also very important. Especially in the last days before the Grand Départ, we worked meticulously, down to the smallest detail. With this as a result.”
Was everything really weighed in the figurative scales?
"Yes. We really started looking at what was possible in terms of carbohydrates and proteins. And where the limits were. Now, on that note: Remco knows himself and his body inside and out. At altitude, your energy consumption and carbohydrate combustion are slightly higher. This means that if you train even a little bit lower, you will get a much greater effect than if you were at sea level.”
Mentally he seems to be able to make that effort very well.
"Absolute. But that doesn't last all season, does it? We choose the periods. After his fall in the Tour of the Basque Country, for example, we let him 'free' for a while and first let him recover properly from his injuries. Then he just did his own thing. When he restarted, we evaluated what exactly needed to be done. And we started working towards the Tour with a clear plan, just as we did with the Giro last year.”
“Remco has a morphology that means that his weight can fluctuate more often, yes. And then, as he himself indicated, it is not only about fat percentage or moisture, but also about muscle mass. In winter he lets it go a bit, but never to a disturbing extent. You will never encounter situations like with certain other riders from the past with him.”
It remains a constant point of attention, he says. Also in winter.
What happens when the belt is tightened? Extremely little or meager food?
“You could assume: as few fats as possible. But they are crucial for immune function, cellular structure and things like that. We do keep them at a minimum. Just like the proteins. Just enough to be able to recover properly. And then we're going to play a little with carbohydrates. During tough stages and on difficult training days, a rider should eat well. Even then he will always be in an energy deficit. On quiet days this is less, but still a nice portion because they consume so little during such a period. We strive for a healthy balance.”
Are guilty pleasures completely excluded?
“Yes, but riders have no need for that in the daily 'flow' they are currently in. The evening before the first and second rest day, we sometimes ask what they really like - including dessert - and, as much as possible, we try to prepare something they can look forward to. Then it's okay."
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