As runners know, it's always a good idea to carb load before races (and long runs!) as a way to top of glycogen stores so you won't "hit the wall". If you have hit the wall before, and I definitely have, you know that it's no fun.
However carb loading can be over-done which isn't good for digestion and can slow you down-which no one wants!
After consulting Mark's Daily Apple and Runner's World, I realized I need to carb load earlier than 2 days before because it can take 12-24 hours for the carbs to be "ready to use". I have decided to carb load starting Wednesday, and taking it easy the whole way. All you need for carb loading is an extra serving or two of carbs at each meals for 3-4 days before the event. No need to pile on the pasta the night before, which is very different from how I used to carb load. This is the first race I am really trying this including focusing less on pasta and bread and more on natural carbs such as rice, fruit, sugars, etc. I did this for my 20 miler and it worked well!
So here is my recap of my carbohydrate intact:
Breakfast: sweet potato patty, banana
Lunch: rice from veggie stir fry also a cookie and a slice of bread with peanut butter
Dinner: gluten free pasta (recipe and review coming next week!)
Lunch: popcorn and a slice of angel food cake (this was legit my lunch-oops)
Dinner: side of pasta and half a potato, some steak
Breakfast: 2 sweet potato patties, banana, blueberries
Lunch: veggies and rice, a few animal crackers, a pear
Dinner: some steak, half a potato, pasta, angel food cake with cranberry sauce, homemade Gatorade
Breakfast: banana, caramel macchicato, potatoes and a breakfast sandwich
Lunch: 2 sweet potato patties, homemade Gatorade, red's apple freeze, samples of clif shots
Breakfast: banana, bagel
Lunch: GOOFY'S KITCHEN (so many carbs!!!)
Dinner: 2 sweet potato patties, lots of Gatorade, a few french fries
Breakfast: banana, Gatorade
Lunch: veggie bake and baked beans and bread
Dinner: cone :) and a Dr. Pepper for the ride home
back to regular Primal eating
How did it go? overall pretty well! No wall hitting and I felt very strong. I really did follow the "train low, race high" and I could tell a difference. I really wasn't even that hungry during the race. I fueled okay (more coming in the Tink recap) but ended very strong and was able to walk around after and the next day.
However, my biggest issue was with gluten. oh gluten-we really are on a breakup course :( after the breakfast sandwich I had crazy stomach cramps and bloating. I had the same thing after ravioli and goofy's kitchen was out of control. By the time I got home, I was so bloated it looked like I was 3 months pregnant. My stomach hurt after lunch and dinner yesterday at Disneyland as well but it wasn't too bad. It really is time to cut out the gluten.
Today, i feel really good. I have had a bit more fruit today (blueberries, pear, banana) and also had leftover rice for lunch. I will continue to lessen the carbs through the week (gotta use up the leftovers!) until I am back on my normal track.
LESSON LEARNED: no gluten before races. I have to work on really fueling with more sugars, starches and gluten free carbs. We will see how it goes for my 26 miler coming up in 2.5 weeks.