Day In The Life: Pro Cyclist Harry Sweeny | Big Rig BTS | POC Rider vLog

This is pretty gloomy today. Can't even see. It's going to be such a flattering angle for me. No. Yeah. Cut, cut. Welcome to Rags TV. Bye. Good morning beautiful. What? Service with a smile, would you look at that. Welcome to the McHale residence. Uh, welcome back to the channel guys. Well, it's not even my channel this one. This is the EF channel. You're joining us here for a day in the life training. I'm in the South France at the moment. Andorra is looking a little bit cold. So going to take you along for a day of training. I guess some food. Yeah. I guess this is going to be like a little bit more like serious, straight down the line type of type of video for you. Kind of like homage back to the old days, you know? Yeah. Like basically what we used to do before. Back in South France. I haven't even checked my program yet. I think I have like three hours, some efforts, and then I have to come back and do an hour heat training on the Ergo, which is going to absolutely suck. Thanks to McDaddy for having us in his beautiful apartment. Yeah. Shout out McDaddy. Everyone loves McDaddy. So far. They actually do. Everyone's been asking for more of him in the comments. I'm running some beans from Alvin's cafe, which is basically the only good cafe in all of Nice. Say thank you, Alvin. What is this? It's just focaccia dough. I was just going to make like some sandwiches or something for lunch. Solid. It popped the lid off. So what do we reckon? Seasoned by a little bit of Teflon today. I think for breakfast, I'm just going to have some eggs on toast, to be honest. I'm like just in my low effort era right now. So I also am not like crazy on having something insanely carb heavy, considering with the heat training today, like yesterday doing heat training the first day, I did an hour on the turbo. I drank three liters of water in an hour. I'm still recovering. Like I woke up this morning like so dehydrated. Bricked. Yeah. He's got a toaster, but it's always better like this. Check my training. What's the CTL? I've had two days easy. I had a day off, an hour easy yesterday. Today is day two of heat. Two and a half hours, three by two minutes strength. And then an hour heat bike. Also people, the food, you might have got up here. You're not a squeezy boy though, are you? Yeah, the squeezy tastes different. It tastes gross. You know why Al probably likes it? Because it tastes a bit sweeter. All right, guys, this is breakfast progress. The flavor is just so much more enhanced when you toast it in a pan. Don't you think? Oh, levels to it. Yeah, this is Al's helmet collection. Is this for this year? No, no, these are the old ones. All right. This is the best helmet, I reckon. It's a great training helmet. It's like super lightweight. Nice straps. It's the POC cider white, this one. It has, uh, it's just like nice and lightweight. Good ventilation. This is the only helmet that I brought with me. The rest I left at home. Lucky you got spares here to use. Yeah, I do. Anyway. God forbid you use an old helmet. Yeah, no, I definitely can't do that. I'll get cooked. Oh, there's a new one. Oh, yeah, that's it. Progress, we're pretty much done. What do we think of the asbestos fingers chat? Me eating video. ****, that's good. All right, well, I'm going to enjoy my breakfast off camera. Yeah, helmet on for the exercises. I'm pretty much ready to go now. I'm just going to do like a few little activations. And then if you look out there, we're pretty much going to go like roughly where the clouds are. It's going to be beautiful. Stunning day for it. Day for it. Also, what do you reckon of this long sleeve? It's like perfect for the classic super thin aero. It's like instead of wearing arm warmers, just wear this. What's this do? That's for the psoas. Oh, yeah. The lung, the lung activation. Lung activation. Yeah, it's for the diaphragm. It's a secret to having large capacity lungs. We, my AMAX box of goodies is actually running low. I'm going to do 120 grams an hour today. Which basically works out to six turbo chews and two energy nougats. All right, let's crack on. Vamos. I'm kind of tapering right now because I need to. I've kind of discovered I can't really taper into races because then I just go ****. So what I'm doing now is I taper a week before and then train as if I'm not racing up until the race, which is kind of scary, though. Like if you think about that, you're doing like four hours full gas with efforts leading into the Tour de France, which is like scary. So beautiful here, eh? So like into Down Under, for example, I tapered a week out and then I was basically just training full gas every day into the race, which was really good. And I felt great, which is a good positive. I've always been trying to figure out how I can feel as good as I feel like midway through a Tour, but feel like that on a one day race. So we're doing more of that kind of thing, like more hours, harder training, but tapering earlier. I did 621 for the first two minutes. Bonjour. Oh, 630 that one. Should I just let the fans know we're on colder Madone? And I've got one, one, two minute left at 600. Just got to go demon mode one more time. Here we go. 642. Yeah, we're done. We're done efforts for the day, so I still need another hour or so. We're going to roll to the top of Madone. We're probably not going to stop because I'm going to say it's going to be freezing on top and I don't have leg warmers. Yeah, that's about it. We're probably going to actually bump into a race called Alp Maritime in about 30 minutes. But apart from that, we basically just need to get home and then suffer in the heat. So can't complain. This is usually a beautiful view as well. Like it's such a shame that it's not today, but win some, you lose some. Feel good. Efforts were good. Life's good. What more could you ask for? Straight to the best bakery in the entire world. After five years of trying, we finally got a Nutella croissant from the best boulangerie in the entire world. Certifiably Boston. Great density. Good crispiness. Good layers. Nice buttery texture. What do we got, Harry? What do we got to put on? How many layers? Oh, so many. It's not even funny. Layer one, we've got four winter types. Layer two is the heaviest winter undershirt that us us make. This is inside out, but I also got told when I first turned pro, always wear your undershirt whatever side it comes out on the wash. Who said that? I don't even remember. Step two, the first winter buff. The heaviest Assos winter jacket. Gonna put some booties on. Fit check. We're not even done yet, bro. Casual pop rain jacket. Pull this zip back dog up. Put on. Can't even see. Basically what we're trying to do is we want the core temperature to be above 38.5 degrees. It has to be at 38.5 degrees or higher up to 39.5 for an hour. I'm sorry for the person that I'm about to become. Yeah, he is. I can't even look around. Get all the people out there on their yachts. 38.2. This is already easier than yesterday. Why? Probably because my blood plasma has already increased. Yeah. It's the same as the hot bath. The first day I always think I actually can't do this. And then the second day, my thought's not that bad. Basically the heat training tries to stimulate your blood in other ways than just doing altitude. It gives you a very similar effect to altitude in that you'll have an increase in red blood cells and hemoglobin mass. So we do that basically to transport more oxygen to your muscles. Just from a physiological standpoint, if you are racing in hot temperatures, it helps prepare you for that. But because we're going into the classics, I don't really need to be good in hot temperatures. It's more about the benefits that it can give me from that. We're just going to make a sandwich. I made some dough last night just because fresh focaccia is always awesome. So we're just going to make like a chicken and salad sandwich. And I don't know. I'll probably try and just eat a lot of carbs tonight. These are really beautiful heirloom tomatoes because I won't be able to eat them now. Like I've drunk three litres of water on the bike and I'm just going to feel sick. Comment, recipe for the recipe. This is how you sharpen your knives if you don't have good knives or if you don't have anything to sharpen them with. I'm not even waiting for this. It looks mighty delicious. I should put some balsamic or something on this. Do we think? Balsamic glaze? Yeah. What direction do you reckon the cut is best? I feel like this is a diagonal cut job. Like that. Look at that for a Sambo. The fresh focaccia, one of the best things in life, I think. That nice crispy olive oil taste. Fresh, took two minutes. Well, I hope you guys enjoyed watching me suffer like an absolute dog today. That's signing off on a day in the life presented by POC. Keep it short and sweet. Bye. Do you reckon that's good? Sure.