Even casual golf fans are by now probably familiar with Bryson DeChambeau’s eye-popping, protein-forward diet. His daily intake has become the stuff of legend. Some highlights: Four eggs and two protein shakes for breakfast; three more shakes for lunch; steak and potatoes (and, yes, more shakes) for dinner. All of which have helped him put on 40 pounds of mostly muscle this year.
But in the third round of the U.S. Open on Saturday, DeChambeau showed that he also has a taste for a sweet-and-savory snack you might sooner find in a 10-year-old’s lunch box than in the bag of a health-nut Tour pro.
On the walk from tee to green on Winged Foot’s par-3 10th, DeChambeau grazed on an Uncrustables, which is a sealed crustless peanut-butter-and-jelly sandwich produced by the good folks at Smucker’s.
Nutritious choice? Err, well, let’s just say Uncrustables aren’t exactly carrots and humus. While undeniably tasty, the sandwiches contain hydrogenated oils and processed bread. Some other key stats per serving: 6 grams of protein, 9 grams of fat, 10 grams of sugar.
In June, DeChambeau said: “I don’t necessarily eat anything or everything I want. There is this overlying principle of a two-to-one carb-to-protein ratio, so that is first and foremost. I try and retain that throughout the whole day with everything I eat and drink.”
How an Uncrustables figures into that dietary algorithm is another question for another day.
DeChambeau’s sandwich choice was not lost on golf fans and other close observers of the game:
