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Click to view hurryinhoosier's profile Pro 61 posts since
Nov 14, 2007

Nov 17, 2007 11:56 PM

Fueling during a Marathon...

Just completed my first marathon and had some issues with water consumption, gatorade, gels.

I consumed gels (100 cal) at 5, 10, 15 miles.
Tried to limit Gatorade during that time but took water ~2-3 miles.
The last ~8 miles drank nearly every mile and primarily gatorade (craved it).

Anyhow, did not feel good and wonder if there are general guidelines folks use for calorie replacement, electrolytes, and hydration. If I was running half marathon I would probably not eat or drink a thing but I feel like I need to proactively address hydration and glucose requirements. Wondering if I even need gatorade (electrolyte capsules instead?) or the gels.

What will influence caloric requirements at that distance (HR, pace, weather obviously).

Thanks for insight - I realize this is somewhat subjective but have another marathon in two weeks and hope to do a better job managing water/fuel intake.
Click to view figbash's profile Legend 620 posts since
Dec 14, 2007
1. Nov 18, 2007 1:20 AM in response to: hurryinhoosier
Your stomach can only absorb carbohydrates if they are in a 6% solution or less. Taking Gatorade with the gels likely increased the percentage of carbs to the point where they caused you distress. Each gel you take should be combined with at last 10 ounces of water (not sports drink) to properly dilute it.

To determine your hydration requirements you'll need to weigh yourself before and after some of your long runs, allowing for any water or sports drink that you consumed during the runs. Proper hydration is as simple as replacing whatever you lose, no more and no less. I've found that on average, I lose around a liter an hour on a warm day.

The only things that determine your caloric requirements for a run is your weight and any change in course elevation. Your pace will have little effect on it and the weather only affects hydration. With proper training you can stretch your glycogen reserves farther by conditioning your body to burn a higher percentage of fat. This is why some runners can run a marathon with little or no supplemental nutrition.

One thing I've found to be very effective is carbohydrate loading[/URL" target="_blank">. This can increase your glycogen stores by as much as 50%. Make sure to experiment with it on a training run before you try it on race day.

Tom

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Click to view formationflier's profile Legend 989 posts since
Oct 13, 2007
3. Nov 18, 2007 10:16 AM in response to: hurryinhoosier
quote:<HR>Originally posted by hurryinhoosier:
Great Info. This is very helpful.

One other point I failed to mention. I live at altitude (7k feet). friend suggested I would dehydrate faster due to decreased blood plasma (fluid portion) relative to increased packed cell volume.

Any takers on this subject?
<HR>


Perhaps, but that doesn't change the recommendation - weigh
yourself before and after runs and take note of the conditions.
As a side note, you will almost always be in a dehydrated state in
a marathon unless you carry or spend a lot of time at water stops - you
just have to do your best to keep things in check.


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Click to view Southern Man's profile Legend 757 posts since
Apr 19, 2006
4. Nov 18, 2007 10:58 AM in response to: hurryinhoosier
quote:<HR>Originally posted by leitnerj:

As a side note, you will almost always be in a dehydrated state in
a marathon unless you carry or spend a lot of time at water stops - you
just have to do your best to keep things in check.


<HR>


Even then you will be dehydrated, since the limiting factor is not how much water you can put in your mouth but how much the lining of your stomach can absorb.

Southern Man

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