We’re starting to see a little more daylight as we chug through the winter months and it’s that time when either spring race training is getting into full swing and/or we’re more carefully considering what the summer and fall will look like.
In the late 1990s, I trained for and ran my first marathon. I approached it with vigor, topping out with a 100-mile training week and adjusting my diet so that when I showed up on the start line, I’d be ready to blaze the course. I knew that professional marathon runners would routinely log 100+ mile weeks, up to 120 or 150, and in my mind, this plan was perfectly reasonable in that context. However, I was a first-time marathoner with over-inflated ambition and my choices included two of three mistakes that likely impacted my race negatively. I finished in 3:17, slower than my goal and what the conversion charts suggested I should run. It’s possible, maybe probable, that I left some time back in the training weeks. (The third mistake was my gear choice for the race but that’s for a different post.)
One thing many people consider when training for a long race is how to eat and drink to maximize training and performance. I made three decisions that fall related to my diet, none of which were bad in themselves. For the entire fall, I cut out red meat. For the last couple of weeks leading up to the race, I cut out soda. For the week of the race, I ate tons of pasta but to make it more healthy, I ate it plain–no sauce, no butter, no salt and pepper.
At the time, I thought I was doing my body a favor (and from a scientific perspective, I probably was). What I was also doing was creating a higher-than-needed level of pressure to excel at the marathon and making myself unnecessarily resolute at the expense of a little enjoyment. Cutting back on red meat and soda and considering what I was putting on my pasta was wise. Enjoying a few splurges here and there may have helped balance things out and helped me to relax more and feel looser on the day of the race.
Should we be conscientious of what we’re eating? Yes. Should we deny ourselves a little enjoyment, even unconsciously, in our pursuit of athletic achievements? That’s debatable. If you’ve got a career on the line, or if this is a part of a bigger lifestyle change you’re seeking, then it may be worth it. On the other hand, being well-balanced and enjoying the journey to the start line is also important and it may lead to a better race result.
The mileage part of the equation is both easier and more difficult to wrangle with. The math says more miles equals better results. However, simply adding more may not always be the answer. I built up to the 100-mile week probably more quickly than I should have and I was sticking to my six days of running and one day of rest. When I reached triple digits, every day averaged out to 16-plus miles. There were two twenty-five mile long runs in there. By the end of that week, I thought my legs were going to crumble apart and was desperately looking forward to a day off. It was too late to adjust my training at that point (not that I would have–I figured it was part of the gig back then) but it should have been a red flag. I had done 50-70 mile weeks in the past and in retrospect, I should have topped out at 70 or 80 with more effective, faster-paced runs. This also may have led to a better race.
Is there going to be some pain and frustration with training? I’ve never heard of a case where there wasn’t. Will there need to be consideration of a diet better attuned to athletic performance? Possibly, depending on your current intake. How far is too far? Unfortunately, there’s not an easy answer. I do know that for the next three marathons I trained for, my mileage was less, I was more relaxed with what I ate, and all three were faster. There are many training plans out there for all levels of runners and lots of research has been put into them. It’s then a matter of figuring out which one best matches your ability and goals.
I used the marathon example because it’s the one where I definitely went most overboard. The same thing can happen with shorter distance races and the takeaway is the same. A pro 5K/10K runner may be running around 90 miles per week but that’s not a level that’s necessary for most people.
Training for a race should be tough but it shouldn’t be excruciating and miserable. Remembering to enjoy life a little and keeping your mileage rational is also an important aspect of it.