You may have always wondered how a supermodel like Gisele Bündchen maintains her enviable slim and toned figure. Now, thanks to her and her husband Tom Brady's personal chef, you needn't wonder any longer.
Allen Campbell has told Boston.com that the superstar couple's diet is made up of 80 per cent vegetables.
"So, 80 percent of what they eat is vegetables. [I buy] the freshest vegetables. If it's not organic, I don't use it," says the private chef, adding that he also cooks with "whole grains: brown rice, quinoa, millet, beans" for the famous Boston-based family.
If you're wondering what the other 20 per cent of their diet is made up of, it's lean meats: "Grass-fed organic steak, duck every now and then, and chicken. As for fish, I mostly cook wild salmon."
"I make conscious decisions to buy local and organic, and to stay away from GMOs, and to think about the future of the planet and the future of humans," Allen says. "My philosophy is that a plant-based diet has the power to reverse and prevent disease."
"If you just eat sugar and carbs – which a lot of people do – your body is so acidic, and that causes disease," he adds.
That means that Gisele, 35, her husband Tom and their two children Benjamin, six, and Vivian, three don't eat anything made with white sugar, white flour, gluten or MSG.
Allen also cooks with coconut oil instead of vegetable or olive oil, and uses Himalayan pink salt instead of iodised salt.
Tom has another restriction on his diet: the New England Patriots quarterback star doesn't eat nightshades (fruits and vegetables belonging to the family of Solanaceae plants of the Solanum genus) because they aren't anti-inflammatory. This rules out tomatoes, peppers, mushrooms, and eggplants from his plant-based diet.
According to Allen, the handsome star couple are "really laid back."
"If I was cooking for anyone else who didn't respect and appreciate my food as much as they did, it wouldn't be as gratifying for me," he reveals. "I think that's what makes me happy at the end of the day."