I'm running my first marathon (Chicago 2011) and am interested in what more experienced runners suggest for nutrition I should carry with me (or accept on the course). I expect to run somewhere between a 9:30-10:00 min/mile pace (perhaps faster - weather dependant), I'm 54, and have only been running for 3 years. I've done 3 HM and various 5K, 10K, 10M events. I don't want to "bonk", but I don't want to over-do it. I'm currently experimenting with various routines during my long runs (16, 18, and 20 mile runs), but would love to receive some experienced advice.
You want to use what ever you have been using during your training long runs. Find what works for you now, the race is no time to try something new. For me I should take some fuel about every 35-45 mins (I don't always and pay for it). If I run a marathon hard I have stomach issues after around mile 15, once you run out of glycogen lots of bad things happen. Take gels with water not sports drinks. Make sure you eat right the entire week prior to your marathon, add some extra carbs in the entire week. Good luck
Thanks for your reply - I took your advice wrt water with my goo and I won't forget to fuel on a regular basis. I just posted another question that perhaps you can help me with. I ran a 20-miler today and struggled horribly with the last 2 miles (had walk the better part of them). I was going to make next week a "light" week, but now I want to hit that 20-miler again. I need the confidence that I'm going to make it the full 26.2 miles and today didn't do it. Any thoughts? thx
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