4 Day Marathon Taper to Victoria

…and counting.  What am I doing about nutrition?  One of the most important factors on my marathon taper for me is not to eat too much.  I’m not running the distances I was, therefore not burning the same amount of calories.  This would be a very easy time for me to put on weight.  I certainly don’t need to carry extra pounds over 26.2 miles this weekend.

I’m going to make sure that I drink loads of water each day.  While I increase water, I will be decreasing wine (my vice).  Marathon taper and alcohol don’t fit together well be the alcohol will affect my glycogen storage which I would like to be as full as it can be by the time next Sunday rolls around.  By the way, glycogen is what will provide you with the energy needed to go the distance.

Glycogen storage is a subject all on it’s own and can be complicated.  When we were participating in distance triathlons, we used to try suggested methods for increasing our glycogen stores, but these days, as an every day runner, we take the practical approach by increasing our carbohydrates about 3 or 4 days ahead of the race.  Again, I’m trying not to gain weight during my marathon tapering.

Good sources of carbohydrates are potatoes, rice, grains, bread, pasta, oatmeal.  I believe the most important meal is lunch the day before a marathon.  Your body has enough time to process the carbohydrates into the much needed glycogen storage.  Dinner the night before the marathon won’t be big, spicy, high fat, high fibre or any other foods that my body may react to.  Since we will be out of town, we will probably go to a nice Italian Restaurant and indulge in pasta with a veggie/tomatoe sauce.

The morning of the marathon – my personal tried and true favorite race (or long run) breakfast – about 2 hours before the marathon, I will enjoy a bagel (hopefully toasted) and peanut butter.  A good “stick to your ribs” breakfast before a marathon.

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