I'm nothing close to a low-carb eater, in any sense. However,
I use no carbs before or during training runs, and in some cases
I'll run marathons with no carbs. It's taken a lot of very specific
training to get me to that point, optimizing my training zones and
so forth, to teach my body to use primarily fat as a fuel source,
even at a pretty brisk pace. However, even if one were to train
this way in an optimal fashion (I don't know of anyone who has
focused on it to the extent I have or has even come close to my
results in this regard), there is still a significant amount of glycogen
that is used during a long run. When a race gets longer than about
5 hours, I count on taking in a mix of carbs, fats, and proteins.
I think you would really be doing yourself a disservice by restricting
your diet during a 24 hour race, making an event that is already
extremely challenging into one that is much worse. And in reality,
when you've been out there for 12, 14, 16 hours, and longer, I'd
be surprised if any such plan weren't to fly right out the window along
with your remaining sanity. Don't kid yourself. Ditch the diet during
the race and come back to it after recovery.
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