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October 19, 2009

World's tiniest competitive eater?

JulietLee.jpgI've heard people say they can eat anything and not gain weight, or say the reason they are overweight is their metabolism. But I never really believed it. I figured if you ate moderately and exercised, you would stay close to your proper weight.

So I find this story about a professional competitive eater from Germantown, Md. astounding. Juliet Lee is a little over 5 feet tall, weighs a little over 100 pounds, wears jeans in size 0 and, well, here's a list of the foods she's eaten in competition: ...

"34 hot dogs, 48 tamales, 22 pork barbecue sandwiches and nearly five dozen miniature hamburgers. All within minutes."

It may not be just a matter of a superfast metabolism because Lee eats all her meals as one big meal at the end of the day normally. But that doesn't explain why she can eat some of the things she has (11 slices of pizza in 10 minutes, for instance) or even why she would want to.

Strange.

(AP Photo/The Washington Post, Ricky Carioti)

Posted by Elizabeth Large at 6:36 AM | | Comments (4)
        

Comments

I will always be mystified by the "sport" of competitive eating.

Whenever I'm eating five dozen mini-burgers, I like to relax and enjoy a good wine with them...

I saw a TV story about her a few months back and she said she gains about 10 pounds per competition.

Correction - it was Sonya Thomas aka "The Black Widow" - who I saw interviewed who said she gains 10 pounds per competition. Interestingly, both she and Juliet Lee eat one big meal a day at dinnertime.

Right after the Nathan's contest on July 4th this year I read some things online about how Juliet Lee is pretty controversial. Her style is apparently one that leads to allegations of cheating because, according to some (in the hot dog competition as an example), alot of the food ends up on the ground and she doesn't actually eat it.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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