I’ve written about how I fuel before a century before so I won’t rehash that, but I’ve been thinking about how I’ve eaten over the last two plus a 90, and have come up with an interesting plan that I’m going to try for my 200k (124.8 miles) next weekend to see how it works…
Based on the information I looked up for my last post on fat in the diet, in which I read that it is possible that caffeine can kickstart the fat burning process, if I’m reading this right, we crazy endurance folks hit “the wall” when we run out of carbs to burn:
She [Krista Austin, Ph.D., CSCS] says runners often hit the Wall because they’re not used to using fat as a fuel source. But by weaning themselves off carbs during training, they discover they can tap into more muscle glycogen when they need it over the last third of a marathon.
It is my understanding that this point is where our bodies switch from burning carbs to fat – and it hurts for a bit, that process. What if I can make the process easier though? Would that make the transition less painful – and therefore easier?
Here’s the plan:
I’ll drink my normal 2 cups of coffee in the morning because I need that about as much as I need oxygen. Then, I’ll start out with the on-board Clif bars at the beginning of the ride, figure two of them by the time I hit 50 miles. At 60 miles, I’ll switch to the GU Roctane and Energy Beans – with the caffeine… 60 miles would be 10-20 miles before I hit “the wall” which would give the caffeine time to work.
Here’s the hypothesis:
If caffeine does indeed kickstart the fat burning process as suggested, the transition should be easier with the aid of the Energy Beans and Roctane – I could be able to switch from burning carbs to fat a little more seamlessly – without having to mess with my diet.
I’ll let you know how it works out.