Pre marathon grub (Read 557 times)

Running my first marathon in 3 weeks. This might sound naive but, what, how much and when should one eat the day before and the morning of the marathon. Cheers

To add to what Scout7 have mentioned, you can determine your needs during training. What do you typically eat before your long runs? Did that work for you? If it did, then you should stick to it.

Hey, Shay! Ditto to all of the above. But I want to add something important, that I learned the hard way. First - make !$%!% sure you know how to "taper," and start today. Hopefully you're following some program that has that covered. Second - and more on topic - the eating right thing doesn't start on race day or the day before, but for the whole week ahead of time. (Actually *all* of the time, but let's focus on that last week). In that last week, do *not* go insane with carbo loading. Eat healthy. Eat light. Eat what you normally eat. Maybe a little bit more carbs, with emphasis on a little. Just don't go nuts with food in the final week. Keep it normal. Do not - I say again, do not - read some crazy article on carbo loading, and then decide that if one pasta meal might be good, a whole week's worth would be better. I did the opposite in my last marathon. It was very, very ugly. If you hit the carb dinner the night before, don't be a pig. Trust me. I'd explain just how ugly this mistake can be, but there are children present.