What Lou Gehrig’s Mother Fed The New York Yankees To Make Them Better
The baseball legend may have gotten some of his success in part from a delicacy prepared by his mother
The New York Yankees of the 1920s and 1930s were among the most successful and dominant franchises in the history of sports, winning eight World Series during those two decades. Although their rosters were typically studded with stars and Hall of Famers, the source of their achievements may have come elsewhere. This included the mother of star first baseman Lou Gehrig, who believed a specialty food she prepared and fed the team helped make them better players.
Gehrig, also known as the “Iron Horse” because of his streak of once playing in a long-standing record of 2,130 consecutive games that stood for decades, remains one of the greatest players ever seen. The first baseman spent his entire 17-year career (1923–1939) with the Yankees. Winning two MVP awards and hitting a combined .340 with 493 home runs and 1,995 RBIs. He would have had even greater numbers if not having to retire prematurely at the age of 36 after suffering the initial stages of amyotrophic lateral sclerosis, which became known as Lou Gehrig’s disease. It killed him in 1941 when he was just 37. He was inducted in the Hall of Fame in 1939 upon retiring given his…
