Making the decision to train for a marathon is a big commitment, and it usually means undertaking a complete overhaul of your routine.
Many of us training know how important our workout schedules are and we know why we need to allow our bodies to become accustomed to strenuous activity. A big part of that transformation to ensure that you’re successful in your fitness goals is your diet. Continue Reading →
Tina Muir embraces the high fat/high protein fueling method, while rewarding her sweet tooth with a daily dessert.
By Henry Howard
At age 14, Tina Muir hid in the bathroom as her cross-country team was starting practice. In time she realized that she was not only good at running but actually enjoyed it.
Running is now an integral part of Muir’s life. She’s an elite runner for Saucony, community manager for Runners Connect and hosts her own podcast. (MTA’s Angie Spencer was featured on a previous episode.) Continue Reading →
Increased training, decreased sleep and a new puppy can wreak havoc on an endurance athlete’s system.
That was the underlying message from my second InsideTracker test, which I took in October — midway between my second ultramarathon and my Boston Qualifier marathon.
“It looks like you were training a little bit harder than your body was ready for,” summarized Laura Ligos, a registered dietitian and consultant at InsideTracker. Continue Reading →
We are totally stoked to speak with U.S. Olympic marathoner Shalane Flanagan and her friend Elyse Kopecky about their forthcoming cookbook Run Fast. Eat Slow.
The full interview will not be released until August, around the time Shalane is running the Olympic Marathon in Rio. Bt, here is a video excerpt of us asking Shalane and Elyse about pre-race meals. Continue Reading →
From carbo loading to recovery balance to proper diet, Sarah Koszyk dispenses advice to help runners fuel themselves properly.
By Henry Howard
It’s no wonder that Sarah Koszyk has always had a passion for food. After all, she was raised by two food scientists in Hawaii.
Her youth was spent swimming or body boarding in the ocean, running in the mountains, hiking in the jungle and enjoying well-balanced meals featuring fresh produce.
She was surrounded by real fresh food daily, having an avocado tree, kumquat tree, papaya tree, mango tree and banana plant all in her backyard. And, of course, the ocean provided fresh seafood. Continue Reading →
The electrolyte mix will replace calories and energy without giving the endurance athlete the dreaded sugar crash or bonk.
By Henry Howard
Jennifer Vierling knows the challenges endurance athletes face: the need to replenish lost calories, energy and electrolytes with something that will sustain and hydrate them throughout the event.
Vierling became hooked on cycling when she rode 6 miles from the Charleston airport to the KOA campground to begin a weeklong cycling tour. She put in many miles including RAAM qualifiers and Paris-Brest-Paris, while also supporting her husband, Jeff, as he competed in long-distance cycling events.
They turned their love for endurance sports into a solution for athletes when they created and co-founded Tailwind Nutrition mix and launched their company in 2012. The company actually got started when Jeff ran into nutrition challenges while competing at the Leadville 100 mountain-biking event. Continue Reading →
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Ben Greenfield reached out to us when we first started the MTA podcast five years ago. We have had him on the show every year since and he never fails to deliver great value to our listers. This episode is no exception!
In this interview you will hear him throw down tips on how runners can build muscular strength, obstacle racing mania, common mistakes he sees new runners make, nutritional misinformation, fueling for endurance, meditation, elevation training, chocolate milk, eating fruit post-exercise, drinking craft beer, and more!
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Dave Asprey is a Silicon Valley investor and technology entrepreneur who spent 15 years and over $300,000 to hack his own biology.
Dave lost 100 pounds without counting calories or excessive exercise, used techniques to upgrade his brain by more than 20 IQ points, and lowered his biological age while learning to sleep more efficiently in less time.
He is the founder of The Bulletproof Executive company and has one of the top health and fitness podcasts in iTunes. Dave’s new book, THE BULLETPROOF DIET, is available now. Continue Reading →
I’m really enjoying this issue of Time Magazine.
In 1980, the year I was born (thought you might want to know that), the USDA published dietary guidelines that warned Americans to stay away from fats and cholesterol in order to reduce the risk of heart disease.
They advised Americans to cut back on meat consumption, stop drinking whole milk, and replace our traditional eggs and bacon with “healthy” grain-based cereals and low-fat milk.
Cholesterol was blamed for heart disease and foods high in fat were put on the hit list. Notice this Time Magazine cover from 1984.
But not everyone was convinced. Philip Handler is quoted as being skeptical about these guidelines from the very beginning calling it “a vast nutritional experiment”.
Well, this experiment has gone very badly.
According to Walsh the prevalace of Type 2 diabetes increased 166% from 1980 to 2012. More than a third of Americans are obese which makes us one of the fattest countries in the world (which country is fatter?).
And what’s ironic is that conventional wisdom told us that cutting fats out of our diet would help us lose weight. Cut fat to lose fat, they thought. Continue Reading →
Angie and I talk about her lifelong battle with sugar cravings and how cutting grains out of her diet made all the difference.
Here’s another recipe straight from Angie’s Fat Adapted Eating Plan where you learn to burn your fat as fuel!
Just because you cut out grains and added sugars doesn’t mean you can’t eat the foods you love.
These protein crepes are delicious at breakfast or any meal (especially topped with strawberries and fat adapted whipped cream) . . .
And once you teach your body to live without added sugar, these crepes make an excellent treat for dessert.
Here’s a recipe straight from Angie’s Fat Adapted Eating Plan where you learn to burn your fat as fuel!
This fat adapted pizza is so good 1/3 of it was gobbled before I could get my camera ready!
Just because you cut out grains doesn’t mean you can’t eat the foods you love. A cheese based crust can be used for pizza with delicious results. See the ingredients below! Continue Reading →
