Interview with Simon Whitfield

I raced in the Royal Victoria Marathon this past weekend (race review to follow).  While we were browsing at the Marathon Expo, we were so lucky to be there in time for an organized interview between famed announcer Steven King and our very own Canadian Olympic Champion - Simon Whitfield.  During Simon’s introduction, he was decribed as having the biggest heart in Canada.

Simon talked about his family, his training for the olympics and his training.  It was a fabulous interview with Simon’s light and entertaining personality.  It was very obvious how much value he places his family life - his wife, Jenny and young daughter, PK.  When heading to Beijing this year for the Olympics, they arrived in Beijing only six days before.  Other athletes and coaches thought they were crazy, but he said that you couldn’t beat being at home playing with your family only one week before the Olympics.

After winning the GOLD in triathlon in Sydney Australia in the 2000 Olympics, he went into the 2004 Olympics in Athens with pressure on his shoulders to defend that championship.  He said that he didn’t concentrate on the process to get there, but only finishing first and defending his Championship.  This put him in a totally different frame of mind that didn’t work to his benefit.  He went back the “process” for the 2008 Beijing Olympics and took SILVER. 

He spoke about training and strategies and how it is so easy to get into “analyses paralysis” by analyzing your training to death, which is something that he no longer does.  This has helped him a great deal, especially in his swimming.  Simon and his coach concentrate on process and what process is needed to come to the end result.  My daughter is a competitve swimmer and after the interview she asked Simon, what advice he would give on making it to the Olympics.  He told her to write down her goal and work backwards by writing down the stages needed to reach that goal.  Keep a journal.

They were critizised at the Beijing Olympics for bringing there own cook, but Simon believes strongly how much it helped his race to keep everything as close to home as possible.  Dealing with 35 degree temperatures on the day of his race, he also never warmed up, saying that it took alot of patience on his part (something that he admits to not being good at) to stay put and keep his body temperature down.  Saying that once your core temperature starts to heat up, you can not get it back down (until after your race of course).

After the interview, he stayed around for folks to come up and get pictures taken with his - with his Gold and Silver Olympic medals and also answered questions.  I will be posting our picture as soon as I get it.  Simon Whitfield was a complete joy to listen to.  I am so proud that he is a Canadian!

4 Day Taper to Victoria Marathon

…and counting.  What am I doing about nutrition?  One of the most important factors for me right now 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).  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 before the marathon.

Good sources of carbohydrates are potatoes, rice, grains, bread, pasta, oatmeal.  I believe the most important meal is lunch the day before the 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.

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