If you've started training for the Flying Pig, you probably need to change your eating habits, too.
Local 12's Liz Bonis has the best "menu for marathon training" in today's Medical Edge.
As Mary Soller knows...
Mary Soller, Running in Flying Pig: "You build your appetite as you're a runner."
So, as you build your miles, when training for a marathon, those who work with race competition, such Iris Simpson Bush, know if you...
Iris Simpson Bush, Flying Pig Director: "Pay attention to your nutrition, do the right things for yourself and for your body."
...you'll have far more energy on race day.
The trick is to give your body what it needs along the way, which generally means three very specific things, you are going to want to up your protein sources and make sure those are good high nutrients sources, you are also going to want to keep around some things for small meals, and then, of course, there are very specific nutrients that you need.
For example, I know these are really ripe, but potassium is a good one to start.
Bananas and potatoes are great potassium sources for runners. This mineral is needed for your muscles.
Another, however, is needed for muscles and bones:
"Calcium for me, I think as I've gotten older, not drinking milk anymore, as a kid I drank two or three glasses a day, now I don't, but now I've transitioned back to that again."
When it comes to high quality protein, try seafood, such as salmon, nuts and beans.
And for those small meals, incorporate these food with whole grains, such as pasta and breads.
As Mary Soller knows: "It's better for me to eat five or six meals a day."
Those meals should be spaced about three hours apart.
There are plenty of nutrition recommendations on the website for the Flying Pig.
