As I continue to look carefully at my own race day diet, I don’t like what I see. Gels and energy drinks are full of sugar and sugar tends to make me sick.
As previously mentioned on here, my metabolic efficiency test a few weeks ago revealed that I need between 62-187 calories and between 9-27 grams of carbohydrate an hour in a 100-mile race. Over the weekend, I started reading labels of products I used at this year’s Leadville 100—and boy was it painful. It was one of those “I wish I could go back in time and do things differently” moments.
Let’s start with Carbo-Pro, a source of calories I’ve used in multiple Leadvilles (all of which featured puke fests, but nothing quite like this year). A serving of Carbo-Pro, which I used from miles 24-50 this year, has 200 calories and a whopping 50 grams of carbs. Most of those calories come from pretty much pure sugar. So, when you look at Carb-Pro and my test results, can you see that a serving has a few too many calories for my needs—and almost double the carb grams per hour I can handle. Plus, I wasn’t taking Carbo-Pro by itself; I was also taking it with VFuel gels. That means, per hour, I was taking in about 300 calories and almost 80 grams of carbs.
It’s no wonder by mile 50 I was doubled over vomiting. I had put in my stomach way more than it could handle, and the vomiting was its way of saying, “enough, please.”
We are told that 100-milers are eating contests with some running mixed in. The more you can eat, the better, it’s said. But as I’m coming to learn, it’s not a game of jamming as many calories in your body as possible. Success comes down to giving your body what it needs, and what you need and what I need can be two totally different things.
After reading those labels, it started to make sense to me why in training runs over the summer my gut stayed happy but at Leadville it went south. The reason was that in training runs I tended to stay within my limits as far as calories and carbs per hour. I would take a VFuel gel about every 90 minutes or so, usually not starting until the second hour, and all would go well. Yet at Leadville this year I told myself that I needed up to 300 calories an hour, so I forced stuff down my throat that my stomach ultimately couldn’t handle.
The key, I believe, is finding out your nutritional ranges and staying within those ranges. Admittedly, I'm still trying to figure myself out. But at least now I have some data to use.