
I'm spending a significant chunk of my Thanksgiving break in Seattle, for the purpose of running what will be
my second marathon this weekend. Running, like
cooking, is helping to keep me sane in the midst of teaching labs, finishing my dissertation research, writing said research up for publication, and trying to sort out what happens after my committee decides I've earned a handful of extra letters after my name.
Me at about mile 17 in last year's Portland Marathon. I'm not quite dead yet.My first marathon was last year's
Portland Marathon. Prior to 2009, I'd never run a race longer than five miles, but then that spring I let friends talk me into a half-marathon, and after running more than 13 miles, 26.2 suddenly didn't seem quite so insane. Even so, training up for Portland was more than enough to make me realize that running what was (for me) a 3 hour-45 minute course is not really the same thing as running eight or nine 5k's in a row.
Feed me!
I can make it through even a half-marathon on a good breakfast and carefully-judged pre-race hydration, but to go much longer I need more food (and water) mid-run. The long-term exercise involved in a long race is fueled by a combination of fat reserves and
glycogen stored in the liver and muscle tissue. Glycogen is the more efficient fuel, so as exercise intensity increases, muscles draw on it more heavily.