I got a question about how I prepared for my race on Saturday. As in taper, fueling, life…you know. This is what works for me. Maybe not you? But it works for me.
First let’s go with eating. As many of you know-I’ve been living off a high protein, low carbohydrate, high fat diet for the last 6 months. I hesitate with diet (I’m not losing weight…nor do I care too). But these are my lifestyle choices. My taper eating plan started last Sunday. I began cutting my carbohydrates lower (to roughly 80 grams). It was a bit hard to get my runs in this way, but I wanted to fully deplete my muscles from carbohydrates (as much as possible). I know a lot of marathoners that do this for their big races (true carb-loading versus just eating lots of carbs the night before).
So Monday, Tuesday and Wednesday were very very low carbohydrate days. (not low calorie, low carbohydrate). I think I lived off of steak, fish, peanut butter, yogurt and some vegetables obviously. I was eating about 2500 calories and running about 5 miles daily (for you number nosy people).
Some of those miles were harder then usual because I was lacking carbohydrates. (Which is how I was *supposed* to feel.) I got everything done that needed too and by Thursday morning my carbohydrate gates were open and primed. Ie: ready to accept willing carbohydrates.
And they did.
This time, however, I built up to eating about 3000 calories. My exercise remained the same at roughly 5 miles. Except Thursday, when all I did was rest. Am I worried that ate 3000 calories and just actively rested.
No. never. Not all all. Don’t be silly.
During my two day carb load, I ate about 80%/10/10. You can obviously figure out 80% carbs.
How did it work for me? Well, I ran my fastest 5k of my life and felt great. I didn’t ever feel like I was dying during the race and that is obviously a plus.
Questions for you:
How do you eat during taper?
Which is your favorite: Carbohydrate, fat or protein?