MICHELLE NEWITT
runner’s digest
The food you choose to fuel your running plays a significant role in performance. The body functions like a well-oiled engine when you choose foods that nourish and boost your energy levels. Problems occur, however, when you stuff it full of junk – from poor energy levels to dehydration, increased risk of injury, and illness.
When planning what to eat in the lead up to a marathon, you need to consider foods that reduce inflammation and protect your joints, ensure your glycogen levels are stocked up so you have a reserve of energy to call upon during the event, and choose foods which boost your immune system so you don’t get ill during training.
There’s no need to suddenly introduce a high volume of carbohydrate or increase the size of meals beyond your daily calorie needs. Just focus on consistency and include carbohydrates with all your meals and snacks. Now is not the time to restrict or deprive your body of vital energy sources or experiment with new diets.
MARATHON MEALS // WEEK 1
This is an important time to make sure you clear out any junk and introduce plenty of fruit and vegetables. Generally speaking, the brighter the colour, the more nutrients a fruit or vegetable contains.
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