Health and Nutrition
What do Michael Wardian, Sage Canaday, Ellie Greenwood, Yassine Diboun, Aliza Lapierre and Adam Chase have in common? Yes, they’re all elite ultra marathon runners who have raced consistently at a world-class level, but they are also all long-term vegetarians.
We have become a society of carb burners. That is where sports nutrition has been for the past couple of decades. Of the two main food sources the body uses for energy, carbohydrates and fats, our working muscles would prefer carbs because they create ATP (energy) faster. They are “easier” to convert into energy.
Don’t worry about weight, waistline, watching (others) or the web (browsing for the latest miracle diet). Focus on being the right weight, not just lightweight.
The sun is barely up as fifty-odd runners gather for the Fort Ordnance 100K in Monterey, CA. The gun fires and they patter off, mentally setting their sights on the finish line 62 miles away. For one runner this race from dawn to dusk, literally outrunning the sun, is one she’s been on her whole life.
By Peter Defty, President VESPA Like the Bob Dylan song, there is a “change is coming on” in sports physiology and it is the ultrarunning community showing the way. A small but growing group of ultrarunners have been actively pursuing the fat-adapted approach with success, including some of the elite athletes, most notably Zach Bitter,
by Sarah Koszyk, M.A., RDN, Registered Sports Dietitian/Nutritionist Success. Completion. Accomplishment. Congratulations, you’ve just finished running an ultramarathon, most likely about 31, 50 or 100 miles. The time it took you to run could have been 6 hours, 24 hours, 48 hours or even 6 days! You are elated, enlightened and extremely exhausted. But you