The analytic approach presented here is used to estimate the distance at which runners will exhaust their glycogen stores as a function of running intensity. In so doing it also provides a basis for guidelines ensuring the safety and optimizing the performance of endurance runners, both by setting personally appropriate paces and by prescribing midrace fueling requirements for avoiding ‘the wall.’ The present analysis also sheds physiologically principled light on important standards in marathon running that until now have remained empirically defined: The qualifying times for the Boston Marathon.
Feeding the athlete is very important especially during endurance events. Today, I am going to show you how to make organic rye bread with a mix of natural seeds (flaxseeds/chia seeds/pumpkin seeds) and a combination of flours that get all mixed and done in my bread maker. The process is simple but you will need the right amounts of flour and the right amount of water with correct amount of active yeast to make your bread rise. The fermentation process is done automatically by the bread maker. This bread is full of amino-acids, high in complex carbohydrates, high in protein and very low fat. Moreover, my home made bread does not have any added sugar (meaning zero grams of sugar), and no salt. Salt is optional and I add i tablespoon of a mix of canola and olive oil. This bread will feed the athlete in a natural way without relying on the protein bars. It is all natural and give you the boost you need for endurance events of more than 3 hours. Enjoy the video. If any questions, please feel free to drop me a note at luis.luisnarvaezmonsivais.,com or call me at 703-587-6074. In good health!
Please see my video at the following address (copy and paste the address below to your internet to play video clip):