Rhydd says :
"If there's one thing I learnt when I was running marathons, it's the importance of diet.
When faced with a 26 mile run, you have to make sure your body has the fuel to make it from the start line to the finish line.
What you don't want is for your body to run out of fuel and start digesting itself.
That's known as THE WALL.
You may have heard of it.
In marathon running, the order of the day is what's known as carbo-loading. Carbs are what provides the energy for you to start running and keep running you past the finish line. You'd load up on carbs for a few days before, eating pasta, baked potatoes, bagels, natural honey, porridge, natural cane sugar, isotonic sports drinks, brown rice, chicken breast, wholegrain bread, eggs and so on.
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| Good Carbs v Bad Carbs |
The evening before a race my dinner would consist of a large bowl of pasta and bread, yogurt with natural honey. For supper some toast and jam. Then for breakfast I'd have a cinnamon and raisin bagel with natural honey on the top and porridge with a banana and unrefined cane sugar in it. Lastly, immediately before the race, I'd down a bottle of Lucozade isotonic.
But not only is this diet important for race-day itself, it's also important for the training leading up to it.
So, for my nine-mile run this morning, I started preparing last night by having an enormous curry with a Yorkie bar for afters. And then, when I completed my run, I had a bloody great barbecue in the garden!
Well, you can't be good all the time, can you?
So there you have it. Another informative and enlightening update from me. but before I go, let's once again dip into the archives and celebrate my glory years as a veritable superman.
Here's a pic of me and Jeannette after I'd just completed the 2005 London Marathon...
Rhydd.
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Another brilliant entry by me. Oo-er.
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