For Marcus Schall, sport and healthy eating have always been a part of his life. He started weight training at 14 and also rowed as a teenager. Later, he worked in sales for sports and medical products, gaining experience with new trends in sports nutrition, particularly in the USA, and thus found a new calling. He is now with "SuperGoodFood" He has become an author and primarily advises competitive athletes on performance-enhancing nutrition.
Schall focuses primarily on simple, practical, and natural recipes with optimal nutritional value. "If you want to reach your full potential, eating healthily is absolutely essential – but it's not rocket science!" As a "Performance Food Coach," he has a broad range of expertise: Currently, he coaches, among others... Germany eight , the Götze brothers Mario (BVB) and Felix (FC Augsburg), sprinter Gina Lückenkemper, steeplechaser Gesa Felicitas Krause, Nordic combined skier Eric Frenzel, rower Maximilian Planer, Ford works driver and Le Mans winner Dirk Müller and the AMG-Performance Racing Team Black Falcon.
HOW DID YOU COME UP WITH THE TOPIC OF “HEALTHY EATING”?
“That was quite a while ago. I started weight training when I was 14, and the topic has fascinated me ever since. Initially, there was hardly any information available; weightlifting magazines were my first sources. Later, I started working in the sports industry and became increasingly involved with the connection between nutrition and athletic performance.”
WHO OR WHAT INSPIRED YOU TO WRITE THE BOOK SUPERGOODFOOD?
“The impetus for the book arose primarily from the feedback and questions of visitors to our first workshops and lectures. The topics were always the same, so a book seemed like the obvious next step.”
WOULD YOU SAY THAT YOU EAT A PARTICULARLY HEALTHY DIET?
“Yes, I think so – healthy and mindful. But that doesn't mean I'm obsessed with my diet. In fact, the way we eat healthily at home doesn't feel like deprivation to me. Many of the classic “sins” like fast food, pizza, or chocolate bars have never really appealed to me. Besides, you can easily eat these things in better or healthier ways. For example, you don't necessarily have to eat burgers at a fast-food restaurant; these days there are many small and much better burger restaurants. The quality of the food and products used is always my top priority. Life's too short for bad food!” And of course, I treat myself to the occasional little indulgence; that's just part of life. For me, that's ice cream, pasta, and wheat beer.”
WHAT DOES HEALTHY EATING MEAN TO YOU?
“First and foremost, it’s clear – organic. If you look into the background of modern agriculture, in my opinion there’s no way around it. Otherwise, I can summarize it like this: balanced, fresh, as unprocessed as possible, predominantly regional and seasonal, lots of colorful vegetables, supplemented with outstanding quality animal products.”
HOW DO I FIND OUT WHICH DIET IS RIGHT FOR ME?
“That’s not so easy. You have to try a lot of things and listen to your body. There’s no single right diet. However, I firmly believe that we should all eat as much fresh and unprocessed food as possible. Back to the roots, so to speak.”
For many, healthy eating is associated with more effort and higher costs. What's your take on that?
“Yes and no. Of course, high-quality food costs a bit more than cheap, mass-produced junk. But it's primarily a question of priorities. Many people spend hundreds of euros on constantly updated smartphones without batting an eye, or more than four euros on a coffee to go. But for 10 organic eggs, that amount seems excessive to most consumers. So it's primarily a question of priorities, which I think have shifted. Food and groceries have a direct impact on our bodies; they even become a part of us. Therefore, it's only logical to invest a little more money in healthy eating. And if you plan and shop smartly, for example, seasonally and regionally, then many products aren't that expensive at all. And a homemade vegetable soup is cheaper than two fast-food meals, yet much more nutritious.”
DO YOU ENJOY COOKING YOURSELF?
“My wife Dani usually does that. I tend to take care of breakfast, snacks, smoothies, and the like.”
It seems like every second person today has a gluten intolerance or lactose intolerance. How are such intolerances classified from a nutritional science perspective?
“It’s also a rather complex topic. Generally, however, I’m convinced that many of these intolerances aren’t necessarily true intolerances in the medical sense, but rather sensitivities. In my opinion, these are often due to the quality of the food consumed. A supposed gluten intolerance is often actually a reaction to overbred industrial wheat, which doesn’t occur, or only occurs to a lesser extent, with spelt, for example.”
Is there a particularly important rule or aspect that you like to impart to the athletes and teams you are looking after?
“There are certainly a few, but of course most of them are confidential – especially in the pre-Olympic year!” But there's one approach I always explain right at the beginning of our work: Food is Fuel – for peak performance and optimal recovery. Therefore, it's essential for athletes to eat healthily and to pay attention to their nutrition.”
WHAT MAJOR PROJECTS ARE STILL PLANNED FOR THIS YEAR AND NEXT YEAR?
“That’s quite a few. With the German eight, the preparation for the Olympics is naturally the absolute focus. We’re currently planning Phase II, which will run from the beginning of October until our departure for Japan. The same applies to our work with Gina Lückenkemper and Gesa Krause, who are also already preparing for this competition. Otherwise, we have a few projects in motorsport and football on the agenda. So, things certainly won’t be boring.”
WHAT DRIVES YOU?
“The conviction of doing the right thing and ensuring that the topic of nutrition finally receives the appropriate attention in top-level German sports.”
WHAT TIP CAN YOU GIVE OUR READERS TO TAKE THE FIRST STEP IN THE RIGHT NUTRITIONAL DIRECTION?
“Food is fuel – that doesn't just apply to athletes. Anyone who starts thinking of their diet as fuel has already taken the first step. And remember – take it easy! Many small steps add up to a big one, and every beginning is easy.”
