Well I ran the New York Marathon but was sadly disappointed after food poisoning 4 days prior to the race pretty much ruined my focus, not to mention extreme dehydration from recurring diarrhea and the initial vomitting. I lost an hour off my time goal and barely even beat Katie Holmes!!! :( . Physically, I could run, but whenever I had any uphill or downhill, I'd have stomach cramps that would remind me of possible diarrhea spells.
Has anyone been able to run a decent marathon after having had the stomach flu or other food poisoning problem less than a week prior to a marathon? Does anyone recommend a technique in case this happens? My only strategy was to eat two dry bagels 3 hours prior to the run and then during the run, to take the endurance fluids in the early miles since I'd been depleted of nutrients the 4 days prior.. This helped initially because it slowed my digestion process but by mile 13 at the end of Brooklyn, I became bloated and felt as if a knife was in my stomach.
Also, just a warning to my fellow marathoners: that final week: be very careful and judgemental of what you eat.
Any tips or experiences are greatly appreciated.
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