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The Proof around Running Performance is in the Eating

Anyone who has run a race over 15 km in length will know that the chemistry of the human body is a weird and unfathomable thing. As long as you are running within yourself, life is very predictable.

Author: Sandra Prior
Date: May 21, 2010 - 3:59:38 AM

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Anyone who has run a race over 15 km in length will know that the chemistry of the human body is a weird and unfathomable thing. As long as you are running within yourself, life is very predictable. You start off feeling rusty, are surprised at how good you feel in the first third, and then the gradual weariness that sets in is a predictable product of the three axes of temperature, pace and Coca-Cola. But the second we inject a little pressure into the mix, weird and often not so wonderful things begin to happen.

 

I've crested uphill passes, with an uphill marathon in my legs, and only needed a chicken mayonnaise sandwich on soft white bread to assure that the last 14km flew by. I've had to pull off the freeway after a marathon and drive desperately around, knowing that if I didn't get a Macdonald's' vanilla shake immediately, I was going to pass out. I've had races saved by a cup of tea and a stick of jerky.

 

Cravings

 

There isn't a sports physician alive who can explain to you where these cravings come from and why they differ so much from person to person and race to race. My uncle used to brew his own ginger beer in bottles that had to be kept in a safe cupboard outside for fear of explosions and yet he ran to a 23rd place finish in a 95km marathon drinking nothing else. My dad craves raisins after each long run. I've got mates who have stumbled up to the start of a qualifying marathon, reeking of smoke and tequila excess and put in a creditable time, and yet seen their main race later in the season dissolve into tears as their well rested, perfectly nourished bodies decide to collapse with a dozen kilometres still to run.

 

You see it in the fashions of the pros as well. The Russians use Vodka as a recuperative after their long training runs. And we never quite got to the bottom of the Chinese women and their caterpillar blood. The fact is we haven't got a clue what makes us tick. I've heard dieticians point out that the only reason we drink Coke at marathons is because it's there. And possibly because beer comes in difficult to handle kegs.

 

There is a temptation to try to over analyze what we put into ourselves to make us run. There is that feeling that if we could just find the perfect mix of pre-race carbs, morning coffee and corn syrup, we'd never blow again. I suspect that the opposite is true. If your day has gone to hell, you could be transfused with three pints of Floyd Landis' finest and still have to struggle to avoid the bale bus. On other days, some peanuts and a sip of someone's girlfriend's alcopop and you're good to go.

 

Sucking

 

Maybe it's all about attitude. One thing I do know is that the difference between sucking on an energy sachet on your own, and being handed a half chewed fizzer by your cheering son is immeasurable.

I'm sure that half the benefit of a carefully concocted race drink at your club refreshment station is about the comfort of the familiar.

 

So next time you're seconding a mate and he demands three purple Liquorice Allsorts and a sip of cream soda, just humor him. And hand it to him with a smile and some friendly abuse. He'll come right. But the beers are on him at the end.

 

Sandra Prior runs her own bodybuilding website at http://bodybuild.rr.nu

View all articles by Sandra Prior

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