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First, there's lots of people with lots of opinions on this website. I suggest read what's out there and take everything with a large grain of salt.
Everything that I have read is low-carb marathoning is not the best thing. Our muscles need glycogen to work. Glycogen comes from carbs... My recommendation is move away from Low Carb to right carb. That means good whole grains - reduce the processed flour. If you want to keep your overall carbs down, take a look at a glycemic Index. Foods higher in Glycemic Index will replace glycogen more quickly. Also eat your carbs after running - the conversion to glycogen is accellerated after exercise.
I am no nutritionist, but this is the very brief synopsis of all that I have read. I encourage you to do the same.
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