Don’t care about running, glycogen stores, or electrolyte replenishing? Feel free to bail now, and drop by next week when we return to our regularly scheduled theme-recipe programming.
But if you’re one of the many people who reach my blog searching for information on “what to eat before a half marathon” and “how to eat during a half marathon,” this post may interest you. Consider this a pre-cap of a half marathon, because I’m going to talk about what I plan to do, nutrition-wise, to prepare for an upcoming race (Amica Newport, Oct. 16).
Big caveat: I am not an RD (nor an MD, or PhD, etc), and I am certainly not an RD specializing in sports nutrition. I have run a grand total of 1 half marathon, so I’m not even an expert in that. The plan I’m describing is for my own personal requirements, and is derived from the wisdom of more-experienced people. Two highly recommended resources that I’ve found invaluable are Matt Frazier’s No Meat Athlete (including his half marathon roadmap) and RD Nancy Clark’s book “The Sports Nutrition Guidebook.”