In my last Marathoning column, I shared my Columbia diet.
At dinner the night before an 18 mile run, a friend and fellow runner asked me, “what do you eat just before you run and what do you eat right after?” Ironically, we were at What Happens When chowing down on some decidedly non-runner friendly foods. (Sour cream tart, anyone?) I do my best, however, to eat for sustainable energy before and after running. Finding a mix of carbohydrates and protein that provide consistent fuel and maximal recovery is mission critical—the “before” goal is to make it through the run without fading, the “after” goal is to minimize soreness. Continue reading
