Latest Activity: Sep 3
Started by Frannie the Gulay Girl. Last reply by Frannie the Gulay Girl Aug 19.
Started by Ellie Pell. Last reply by Declan White Aug 5.
Started by Declan White. Last reply by Ellie Pell Aug 3.
https://www.youtube.com/channel/UCD2-weSAzPkHxH4bZW_SxRA still my favourite youtube, give it a look!
Recently got a Garmin and am now on Strava give us a follow! https://www.strava.com/dashboard
Not specifically running related but I'll be doing some hikes in the vancouver BC canada area during late july-august, the grind and cyprus to the lions. just wanted to let any fellow vegans know if they wanted to join.
Awesome recovery drink I've found recently is orange juice + coconut water in a 50/50 ratio! Tastes like lemonade, good for replenishing electrolytes and that yummy sweet sugar after a long run mmm :)
Fat are not converted to glucose, it is oxidized via different pathway to produce ATP. THe only part of fat that can be converted into glucose is glycerol, which is from trglyceride (holds 3 fatty accids together). http://en.wikipedia.org/wiki/Fatty_acid_metabolism#Transport_and_ox...
Probably a dead horse I know
He explains that 'the body uses dietary fat as well as carbohydrates to turn body fat into glucose', and that dietary fat is not used as fuel. Here's what he said "Brad, the body uses dietary fat and a small amount of muscle glycogen to stimulate the burning of body fat for running. Dietary fat itself does not get used. No matter what the source, everything has to be converted to glucose before being used by your muscles. At a low intensity level, or at rest, a significant portion of that glucose comes from fat. The heart and other organs work on exclusively fat. Protein comes into play for repairing muscle damage. My sources suggest .5g per lb of body weight for non athletic adults, and up to .9g for runners. Obviously this will adjust somewhat depending on what stage of training we're in. Protein itself can't be used for energy. When running or moving at a high intensity, the body primarily used muscle glycogen, which is just chains of glucose molecules. When at a low intensity, it converts stored fat to glucose. That's the goal of any running training program: improving the fat metabolism so you can run at a faster pace using less muscle glycogen. Once glycogen is gone, your body turns to fat and you have to slow down. Running out of glycogen is the reason for "hitting the wall" in marathons. Your muscle tissue itself is not breaking down. Well it is, but not for energy, it's breaking down just from the repetitive stress... The whole point of running or strength training. Hope that makes a little sense, I can share plenty more if you want. I've got several books on the subject, and have investigated a lot of elites that try to do high fat burn. Zach Bitter owns the 100mi American record and most of his training runs are slower than mine. That's the key!"
His previous ratios were around 65/25/10 or so he says, now he eats 50/25/25
I have a friend who has recently made huge gains in his marathon and half marathon PR's with a higher-fat diet than before. He also says recovery has improved thanks to the extra fat?
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