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July 25, 2005
Eat to run.
Eating to run is different than running to eat. When you eat to run, you are supplying your muscles with the well-needed nutrients you’ll need during your training session. When you run to eat you’re trying to play catch-up from the double scoop ice cream sundae you enjoyed the night before. When training for a race, it’s important to eat a balanced diet everyday and not expect to do well by loading up on carbs the night before a race. Carbohydrates are you’re body’s quickest energy source. They’re stored as glycogen within the trained muscle for easy access. Deplete your carbohydrate stores and you’re likely to slow down or even have to stop. Whole grain foods like oatmeal, whole wheat bread, cereal, pasta and brown rice are great choices to build up your glycogen stores. Balance out your intake by including 5-9 fruits and vegetables, 3 sources of dairy (like lowfat or skim milk, low fat yogurt or lowfat cheese), protein from lean meats like chicken breast, sirloin, pork tenderloin and lean ground beef as well as eggs or egg whites, peanut butter, legumes or soybean products and include healthy fats like olive or canola oil, avocado and nuts. Eat this way everyday and you’re likely to build up a solid foundation that won’t let you run on empty.
Posted by Lisa at July 25, 2005 4:03 PM
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