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Dave W., Thanks for your reply. I'll follow your advice so that I can ensure I get enough sodium throughout my long-runs and marathon. I'll save the Tang for "at home" use since it can provide some quick carbs. On long runs, I make a practice of drinking 1:1 sports drink to water and drink about 20 ounces / hour of running. Also, I take a gel about every 8 - 10 miles (every 6 miles during my first marathon). It sounds like I might benefit from experimenting with undiluted sports drink; even before thinking about the sodium I had assumed that undiluted sports drink might give me stomach distress, but I should test it out. As you point out, low sodium is very dangerous. I'll continue to cut down on sodium in the rest of my diet but not during long runs. Also, the blood panel my doc did back in the summer (that showed high sodium amongst other things) was probably skewed by the fact that I wasn't running at that time. When I take long runs, I almost always see salt stains on my face and clothes -so I know a lot is being leached out. I don't know Ben, but we graduated the same year. I received my masters from Curry in '01 so didn't have much contact with E-Schoolers unless he volunteered for admissions-related activities such as "Days on the Lawn" (my internship was in admissions). My wife is an A&S graduate from 2001, so I'll run his name by her. Are you related to Conrad Warlick, an administrator at MWC (where I did my undergrad work)? Thanks again.
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