With an exception of gluten, with its myriad side effects, I pretty much have a cast-iron stomach. Hot, hot, hot chiles? Love ’em. Highly acidic foods? No problem. Pretty much the only food I won’t ingest are those foods I simply don’t like (looking at you, calamari!).
As a runner, however, I have a more complicated relationship with food and beverage. I’m not a morning eater, so struggle to find something that my stomach will tolerate while it’s still waking up — because I need *something* on those long run days. Since the obvious carb-heavy choices are a bit of challenge for me, I, well, let’s just say, ingest some pretty weird stuff. But it works. Continue reading “Skratch Labs Exercise Hydration Mix”
A year after I went gluten free, I completed a marathon. I’ve never been much of an athlete, so the fact I even considered a marathon was a shock to me. What made me think it was possible was incredible change in my energy level. Where once I could barely drag myself out of bed, now I was rising early, full of energy.
Training for that marathon required many months of dedication. Getting up early during the week for my regular walks (I, after much consideration, realized I couldn’t run the distance, but I could walk, and to be honest, my walking pace at that point was on par with some runners!). Getting up early on Saturday mornings for my long walks; since some of my training took part during the hottest part of the summer, I knew I needed to get those long miles done before the sun started baking me. Continue reading “Gluten-Free Race Training”