Sigh: Here’s the List of Foods Gisele Bundchen and Tom Brady NEVER Eat

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Oh, go eat a tomato already. (Getty)

They say the body is a temple, but if you’re Tom Brady and Gisele Bundchen, it’s probably closer to God’s primary residence, as evidenced by a new interview that may or may not make you drop what you’re doing and sprint to the nearest Whole Foods or—better yet—sign up for the first 30-day cleanse that comes up in Google.

The couple’s private chef, Allen Campbell, provided some pretty fascinating nuggets of nutritional wisdom to Boston.com, including what the couple eats, what he’ll never feed them, and why he prefers to serve meals in bowls.

Read on—we’re betting if you follow Campbell’s rules, you’ll morph into Gisele by next week, and your guy will deflate, stat. (Too soon?)

On what Tom and Gisele DO eat:
“So, 80 percent of what they eat is vegetables. [I buy] the freshest vegetables. If it’s not organic, I don’t use it. And whole grains: brown rice, quinoa, millet, beans. The other 20 percent is lean meats: grass-fed organic steak, duck every now and then, and chicken. As for fish, I mostly cook wild salmon.”

On what ingredients Campbell will NEVER put into G & T’s bodies: 
“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. Fats like canola oil turn into trans fats…. I use Himalayan pink salt as the sodium. I never use iodized salt.

[Tom] doesn’t eat nightshades, because they’re not anti-inflammatory. So no tomatoes, peppers, mushrooms, or eggplants. Tomatoes trickle in every now and then, but just maybe once a month. I’m very cautious about tomatoes. They cause inflammation.

What else? No coffee. No caffeine. No fungus. No dairy. The kids eat fruit. Tom, not so much. He will eat bananas in a smoothie. But otherwise, he prefers not to eat fruits.

On what Tom and Gisele’s kids eat:
Yesterday I made veggie sushi for the kids. I’ve been doing that a lot lately. It’s brown rice, avocado, carrot, and cucumber. The kids like [it] maki-style, so the rice is on the outside. And I do it with a ponzu sauce, which is uzu and tamari. [I use] tamari because we stick to gluten free for everything.

For snacks, I make fruit rolls from bananas, pineapple, and spirulina. Spirulina is an algae. It’s a super fruit. I dehydrate it. I dehydrate a lot of things. I have three dehydrators in their kitchen. I also make raw granola and raw chocolate chip cookies.

On recent meals he’s made:
I’m all about serving meals in bowls. I’ve just did this quinoa dish with wilted greens. I use kale or Swiss chard or beet greens. I add garlic, toasted in coconut oil. And then some toasted almonds, or this cashew sauce with lime curry, lemongrass, and a little bit of ginger. That’s just comfort food for them.

I’ll do a menu a day or two in advance for the whole week so they can see what [I’m making]. And I keep [the menu] in the kitchen on the counter somewhere, but I just started doing that. They don’t really ask for specific things. They really are laid back.

Sounds it! Head over to Boston.com now to read the full (and fascinating) story.

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