Is Marathon Training An Excuse To Pig Out?

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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