Pop quiz: it’s the day before you run the London Marathon. What are you having to eat tonight? Chances are it’s pasta. Lots of pasta. All the pasta. And why? Because carbs.
If you know knowing at all about marathon preparation and diets, you probably know about carb-loading. Put simply, eating carbs before you take part in a long race is a good thing. And what’s a great source of carbs? Pasta. So the night before a marathon? Eat pasta.
The science, of course, isn’t quite that simple. Science rarely is. Now, I’m not a scientist or nutritionist, but here’s the basics: the energy in most food comes in the form of carbohydrates, sugar or fat. Carbs are slower to break down, and your body will store carbs in your muscles and liver as glycogen.
During a longer race – we’re talking a half-marathon or longer – your body needs extra energy, so it finds glycogen or fat to burn and turn into that energy. It’s harder to turn fat into energy, so when you run out of glycogen you can run low of energy. Yes, we’re talking hitting the wall here.
In short, if you’re doing a long run, carb-loading before the race builds up your glycogen levels, allowing you to run further without hitting the wall.
Still awake? Good. I’ll try not to delve into too much more science, especially since I’m clearly not an expert on such things.
So, the night before a marathon? I’ll have a big, steaming bowl of pasta please. Lots of pasta. Give me carbs!
Hold on a second though: it’s not quite that simple. First, lots of studies now suggest you should increase your carb intake steadily in the week or so leading up to a big race. And secondly, there are loads of foods other than pasta that can provide you with good carbs: rice, potatoes, whole grains, beans, that sort of thing.
But still, here’s the thing… the night before I do a half-marathon, marathon or other long race, there’s only one food I want: pasta. It’s become a tradition.
In fact, I’ve even got a specific dish that I cook. I had it before I ran last year’s London Marathon. I had it before I ran this year’s Houston Marathon. I call it my spicy pre-run paprika chicken pasta. I’d give you the recipe here, but frankly the title of the dish pretty much gives it away.
Basically, cut up some chicken and coat with some paprika and other spices. Then cook the chicken along with lots of vegetables (mix it up, but think onions, chilli, peppers, broccoli, spinach, that sort of thing). Add in a tin of chopped tomatoes, a bit of water or stock and allow to thicken a bit. Then season, and add some more spices if needed. Meanwhile, cook up some pasta. Mix the pasta into the sauce, and serve, topped with basil and a hint of cheese. Ta dah.
Does my spicy pre-run paprika chicken pasta help me run a marathon? Honestly, I don’t know. But it surely doesn’t hurt. It’s good carbs, along with some healthy chicken and veg. It’s freshly cooked, so I know exactly what I’m eating the night before a marathon (that’s important). And, most of all, it’s a great big, steaming bowl of pasta-based comfort that makes me believe I’m heading into the marathon suitably carb-loaded. That’s worth it for the confidence boost alone.
Also, I love my spicy pre-run chicken pasta because it feels like I’m taking part in a grand marathon tradition. If you polled the runners in the London Marathon – or any other marathon for that matter – I bet pasta is by far the most popular meal the night before the race.
And that’s why, if and when it’s time for my third marathon, or my next big race, I know exactly what I’m having to eat the night before.
Pasta. Lots of pasta. All the pasta. And why?
Read more of my random running loves here.