Three runners head out for an 8km run. Each had eaten a yoghurt an hour before. Midway through the run, one runner says he’s feeling strong and asks if anyone’s up for a few extra kays. The two other runners grunt their response, one indicating fatigue, the other expressing a desire for a pack of Rennies.
Sound like a riddle?
In a sense, it is. All of the runners followed what the experts advise: Eating an easily digestible food an hour before a run. But save for one person, they battled fatigue or stomach trouble.
Where did they go wrong?
Runners know intellectually that food affects performance, but most don’t take time to really examine what works best for their running.
Once you have the basics for running, you need to individualise your approach to improve performance.
Foods that leave one runner feeling strong may leave another feeling depleted, or worse.
Runners are different sizes and genders, and they run at different paces, all of which changes their kilojoule and carbohydrate needs. Plus, some people have stomachs of steel, others have sensitive systems. To find out what works best for you, you have to experiment – and take good notes.
Experiment of One
Runners are more than just what they eat. Training, how well you slept, stress and the weather – not just what, how much, and when you ate or drank – affect how well you run.
Keeping detailed notes about all of these factors in your training log will help you determine what’s most affecting your running.
It’s impossible to control all these variables, but having them down on paper enables you to make informed decisions about your nutrition. Say, for example, early morning workouts leave you feeling beat, despite steady training and plenty of sleep. Nutrition is the likely culprit – and an easy fix.
Eating Before A Run
Most of what we eat the night before is used up by morning. If you’re putting in an easy hour, that’s not a problem. But eating a few kilojoules before an intense or long run could be all you need to keep your energy up.
To ensure you’re seeing the whole nutritional picture, record how well you hydrate and what you eat before and after a run – the two meals or snacks that most affect your workout – as well as quantities and the time of your meals. Start by chronicling your usual eating patterns for a week, then change only one aspect at a time, whether it’s when you eat, the kind of food or the amount.
Test that change on three to seven runs. In doing so, you give yourself time to uncover fuelling nuances, such as whether an extra half hour of digestion relieves side stitches, or whole bread rolls weigh you down. If you’re eating an easily digestible carbohydrate like a banana or a granola bar, and it’s not working for you, try eating less or eating earlier.
Also take a look at the nutritional ratio on your plate. Ask yourself whether you’re short-changing youself on carbs, fat or protein. Your breakfast of two scrambled eggs, a yoghurt and a glass of orange juice might be fine on rest days, but replacing the eggs with oats on days when you run at lunch would boost your carb supply and, therefore, your energy. Or adding protein like nuts to a pre-run snack of pretzels could help you feel more satiated before an evening run.
Dedicate at least two weeks to your trial-and-error period, but be open to as many as eight. How long you experiment depends on what you uncover.
Explore your eating when you’re doing a variety of running workouts in order to see how changes impact various workouts. If you work on your fuelling while preparing for a race, do so early in your training; the last four weeks before a race is the time to stick with what’s worked best.
Make analysing your fuel as habitual as logging your kays, and you’ll likely find yourself with extra energy.