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Is Marathon Training An Excuse To Pig Out?

  • By Duncan Larkin
  • Published Jul. 11, 2011
  • Updated Jul. 11, 2011 at 9:11 AM UTC
Balancing the right amount of carbs, protein, and fat is vital for marathoners. Photo: The Globe and Mail

Balancing the right amount of carbs, protein, and fat is vital for marathoners. Photo: The Globe and Mail

According to an article in The Globe and Mail, not necessarily.

Naturally, as your running mileage increases, so too should your caloric intake. The article also points out that it’s not necessarily how much you eat, but what food choices you make and when you decide to eat them. Writer Nicole Stevensen points out that marathon nutrition has come a long way.

“I remember the stories of Bill Rogers bingeing on junk food,” she writes. “No longer do we hear such tales from the world’s best distance runners. Nutrition has become a vital component of racing success.”

She goes on to suggest that runners should, on average, take in 60 percent of their calories from carbs, 20-25 percent from protein, and 15-20 percent from fat.

Before long training runs, marathoners should take in carbs one to two hours beforehand. And “after training, have a 4:1 carb to protein snack (yogurt, juice and berry shakes are great) within an hour for optimal recovery.”

For More: The Globe and Mail

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Duncan Larkin

Duncan Larkin

Duncan Larkin is the news editor at Competitor.com and a freelance journalist who’s been covering the sport of running for over five years. He’s run 2:32 in the marathon and won the Himalayan 100-Mile Stage Race in 2007. His first running book, RUN SIMPLE, was released last July.

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