Re:Fuelling the Tour de France: Secrets of the team kitchens
by notesinthefield on Wednesday July 03, 2024 @02:04PM
(#40868501)
Since my first ultra, Ive been fascinated by the idea of adapting to increased fueling and have tried to apply periodization principles to how I eat. 23 miles into a 33 race, I completely stopped being able to process food at around 150-250 cals/hr (mostly carbs and some fats)
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Re:Fuelling the Tour de France: Secrets of the team kitchens
by avs733 on Wednesday July 03, 2024 @02:49PM
(#40868907)
speaking from experience - I puked during a fair number of runs in the process of getting there. I mix calories in my hydration with gels just to try and get the balance right. Its not stable but its better after about 4 years of work. I have ound that if I don't do a good job of eating, what you describe happens about 6-10 miles AFTER I stopped caloric intake.