This article was written by Emily Abbate and provided by our partners at Fitbie.com.
Fitbie editor Emily Abbate is training for the 2014 New York City Marathon. In this week's installment of our series following her journey to race day, she sits down with Keri Glassman, R.D., to get her advice on how to fuel your body for an even better run.
Whether I'm training for a race or not, I'd like to think I'm a healthy eater. I suppose that's what happens after you drop a significant amount of weight—you learn the basics of portion control and figure out the right way to incorporate better, healthier foods into your everyday diet.
But heck, that doesn't mean I'm a saint. I love frozen yogurt just as much as the next 20-something woman in New York City. I throw one helluva dinner party, if I do say so myself. And when it comes to marathon training? Well, to say I'm hungry all of the time is an understatement. The common misconception? "Oh, you're running something like 50 miles a week; you can eat whatever you want, right?"
Ha, sure, just like how last night I went on a date with Ryan Gosling (also false). Yes, all that cardio does burn a lot of calories, but the extra workouts make me constantly ravenous. So what's a runner to do? Seek out some expert advice on the right foods to fuel up with and keep my body satisfied and high-functioning.
In this week's installment of our marathon series, I sat down with Keri Glassman, R.D., author of The New You and Improved Diet, to get her insight on what to eat for a better race, and to find out if runners really need to eliminate alcohol from their diets during training season.
Continue to follow along with Emily's journey to the New York City Marathon for expert tips on race training, whether you're gearing up for a 5-K, 10-K, half-marathon, or beyond. Missed the first installment? Check out Emily's backstory about losing 70 pounds and what inspired her to tackle the marathon distance in the first place.
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