10 Tips for Beginning Marathoners

 

Photo by Martineric

First of all, you should know: each and every one of you is crazy. Every last one. Don’t let anyone tell you any differently.

What other explanation could you give for running over 42 km in a single stunt? You can’t. Every runner in the history of time has had at least one race where he questions his sanity at the starting line.

For those who stay in the game, these are constant feelings. No matter how accustomed you grow to the mileage, no matter how much energy you seem to have down the road, it will always come back to you, standing cold and wet in the mud between two cheaply-constructed barriers surrounded by thousands of scantily-dressed muscle-clad runners.

We live for this.

If you’re thinking about joining the club, here are a few tips to get you started:

1. The Trial of Miles, Miles of Trials

…You don’t become a runner by winning a morning workout. The only true way is to marshal the ferocity of your ambition over the course of many days, weeks, months, and (if you could finally come to accept it) years. The Trial of Miles; Miles of Trials. How could he make them understand?

Once a Runner, John L. Parker, Jr.

 

You are not going to just be running 26.2 miles or 42.195 kilometers. No, far more than that. For the months before, you are going to slowly increase your distance during long runs, your speed during interval workouts, and your muscle mass with weight training. 26.2, daunting as it may be to a beginner, has hundreds of miles that come before it.

2. Getting Started

Set a goal time. You can change it depending on how your training proceeds – you might even decide to settle for a half-marathon finish – but set a goal. Do you want to qualify for the Boston Marathon, or just finish so you can say “I DID IT!!”?

You might even decide to do a half marathon instead of a full, but either way, set a goal.

3. Avoiding Stress Fractures

You don’t have to take a nasty fall to break a bone. Stress fractures are caused by repeated loading on the bones and usually occur in the legs.

Think of your muscles as the shock absorbers on your car; without proper training, the shocks don’t function properly and the stress is forcibly absorbed by the only thing available – the bones.

As a result, it’s a very good idea to only increase your weekly mileage by 10%. Start out doing 10 miles/week? Next week you can do 11.

There are other considerations as well, from the surface you’re training on – concrete or trail running – to the support provided by footwear.

If you do want to try and reduce the stress on your legs, consider aquajogging: a way of running underwater that effectively exercises the legs without providing any impact forces. You should also try to avoid everything but the high-end treadmills, as many increase the stress on your legs and knees.

4. More than Leg Motion

Although it’s certainly possible to finish a marathon after months of straight running, it’s also a good idea to combine those miles with other cardio and anaerobic workouts:

• Swimming is great for building stamina and lung efficiency. It also brings you one step closer to training for a triathlon.
• Weight training is kind of necessary, in my humble opinion. Doing squats and intensive exercises will improve your leg muscle and overall performance.
• There are many schools of thought here: running and yoga, running and Tai Chi. See what feels right to you.

5. Set a Timeline

You can do the math yourself, depending on your starting weekly mileage (i.e. how long will it take you to get up to 20+ mile runs by adding 10% weekly?), but if you’re used to going a few miles and have a little racing experience, 4-5 months of training should be sufficient. Six months would be ideal.

Don’t fool yourself; training up to do that kind of distance is going to be a major time commitment. You’ll reach the point where you need two hours or more to do your daily run, and that doesn’t include time for weight training or everything else.

I nearly failed my fall semester at university because I was reaching the end of my training and topping 50+ miles/week.

6. Nutrition

Two simple rules:

• Avoid alcohol and caffeinated beverages.
• Hydrate.

Other than that, generic nutritional advice will do: be smart, eat fresh fruit, avoid fatty foods, and get some quality protein into your system. O

Once you start going 10+ miles/day, you can pretty much eat anything you want without consequence. Just like a pregnant woman supporting some strange cravings, you should listen to what your body is telling you to ingest.

7. The Long Run

There’s an ongoing debate among marathon runners: what should your longest run be before the race? 20-22 miles, or something more conservative?

For my first marathon, the 2005 Austin Freescale, my long run was up to 20 miles, and I had competed in a 30K six weeks prior to race day. I must admit, I wasn’t thrilled with the time it took my legs to fully recover from that three-hour run, but I did feel so much more prepared for the actual distance, knowing, if nothing else, I could finish 20/26ths of the race.

Before the 2006 Boston Marathon, I kept my long run down to 16 miles. Although I was confident I could finish, part of that was due to my prior marathon experience. I did manage to finish with a semi-decent time, 3:04:46, but my leg muscles were on fire after the race, and I attributed that to improper training: I should have pushed myself and just accepted a few days of recovery.

The bottom line? It’s different for each person. Ask trainers, listen to your body, and consider how much time you have to run.

8. Keeping Pace

Maintaining the pace you’re most comfortable with and keeping the time you want are difficult tasks, which is why training groups and stopwatches were invented.

During the race, depending on the size, there might be a few assigned pace leaders, their respective finish times pinned to their backs. Follow them if need be, or in the footsteps of your experienced friend who is known for keeping his pace consistent.

9. During The Race

Hydrate and eat a protein-packed meal before your race. After that gun goes off and your brain turns to Swiss cheese when you think about the reality that you actually have to run this thing now, you can start to consider strategy.

Try to avoid the Poweraid or sugary drinks provided along the course; although you will have to stop and get some water eventually, energy drinks typically give you a large drain when running before any noticeable results surface.

The wall. The wall is the point at which your brain and your legs are screaming and clawing their way for you to stop performing such arduous tasks like moving one foot in front of the other. After the wall, the only thing propelling you is sheer determination.

We’re past logic and reason. The only thing left is force of will. “Chuck Norris wouldn’t stop,” a sign boasted before the 20-mile mark in Boston.

10. Pain

I’ve never really subscribed to the philosophy of “no pain, no gain” when it comes to distance running.

As long as you build up your distance properly, take the time to stretch before and after workouts, and do whatever is necessary when you need to cool down – massages, short runs, striders, stretching, walking in a circle – you should not have to go through the excruciating pain one might associate with running from Marathon to Athens.

 By: Turner Wright

Guide To Body Fat (Adipose Tissue)

 

Body Fat Explained

What Is The Purpose Of Storing Body Fat?

Storage of fat on the body is a critical defence mechanism. Remember, the human body has not changed essentially since the Stone Age. At that time starvation and famine were ever-present dangers to survival, while over-consumption and obesity were unheard of. To enable Stone Age humans to survive periods of food scarcity, the human body was designed to store energy which could then be drawn upon in times of famine. Thus for example, people could overeat during the hunting season, or when food was plentiful, and the surplus would be stored as fat tissue (adipose tissue). And when food was short, the body would burn the deposite fat as energy. Of course Stone Age life and body chemistry was/is much more complicated than this simple explanation suggests, but it suffices to explain why we have a built-in fat storage facility.

How Are Carbs, Protein And Fat Absorbed And Stored?

The human body needs energy to power muscles and to fuel the millions of chemical and biological reactions which take place throughout our system every day. This energy comes from the food we consume in our diet. Food consists mainly of water and three types of nutrient – protein, dietary fats and carbohydrate – which are found in varying proportions in most foods. These nutrients are broken down, digested and absorbed by the body in the gastrointestinal tract, running from the mouth to the anus. Each of these macronutrients is processed and absorbed by the digestive system in different ways.

How Are Surplus Carbs Used And Stored?

Carbohydrate is the major source of energy for the body. This is because, of all nutrients, it converts most readily to glucose which is the body’s preferred fuel. When we eat carbohydrate, it is converted to glucose in the digestive tract and distributed via the liver to cells throughout the body for use as energy. Once our immediate energy needs are satisfied, the remaining carb glucose is handled in one of two ways. Either it is converted to liquid glycogen (a temporary source of readily available energy) and stored in the liver or muscles. Or, it is converted into fatty acids by the liver and stored in adipose cells (fat-cells) around the body.

How Is Surplus Protein Used And Stored?

Protein is broken down into amino acids in the stomach and small intestine, then distributed via the liver to cells throughout the body for a variety of uses included cell formation and repair. Some surplus protein amino acids are kept circulating in the bloodstream, the remainder is either converted into a type of simple sugar and used as energy, or (like carbohydrate) is converted to fatty acid and stored in adipose cells.

How Is Surplus Dietary Fat Used And Stored?

Dietary fat is broken down into fatty acids and glycerol by the stomach and small intestine. It is then distributed (in the form of triglycerides) via the lymphatic system and bloodstream to the cells for a variety of specialized uses or, in the absence of sufficient carbs, for energy. However, since dietary fat cannot be converted into protein and only about 5 percent (the glycerol part) is convertible into glucose, and because dietary fat is not the body’s preferred choice of fuel, a significant amount ends up being stored as body fat in the adipose tissue.

Conversion Of Body Fat To Energy

If energy is required suddenly, the body first uses up its glycogen reserves. After this, it converts the body fat in the adipose cells into energy by a catabolic process called lipolysis. During lipolysis, triglycerides within the adipose cells are acted upon by a complex enzyme called hormone sensitive lipase (HSL). This converts the triglyceride into fatty acids and glycerol. The fatty acids are then transported via the bloodstream to tissues for use as energy, or (along with the glycerol) taken to the liver for further processing.

Adipose Tissue

Adipose cells which make up adipose tissue are specialized cells which contain and can synthesize globules of fat. This fat either comes from the dietary fat we eat or is made by the body from surplus carbohydrate or protein in our diet. Adipose tissue is mainly located just under the skin, although adipose deposits are also found between the muscles, in the abdomen, and around the heart and other organs. The location of fat deposits is largely determined by genetic inheritance. Thus it is not possible to affect where we store fat. Nor is it possible to influence from which area the body burns fat for energy purposes.

Why Do We Get Fat?

Most of us develop body fat because we eat more calories than we burn in exercise. Given a culture which emphasises "value for money food portions" and "super-sizing", along with an steady increase in serving size, an upsurge of new tasty high-calorie foods and energy drinks, such over-consumption is perhaps only to be expected. Lack of exercise is also a major contributory factor. However, overeating and lack of fitness is not the whole story.

Why Are So Many People Obese?

The prevalence and incidence of obesity (the disease of excess body fat) has risen considerably over the past 25 years, both in the developed and undeveloped world. Why is this? We don’t know for sure. Despite extensive research into the causes and predictors of obesity, they remain unquantified. In other words, although we know that (eg) excessive calorie intake, lack of exercise, metabolic disorders and genetic inheritance all impact on the incidence and symptoms of obesity, experts still don’t know the relative contribution of these causal factors. The only thing that most experts agree on, is that the recent upsurge in obesity cannot be attributed in any major way to the influence of genes, since genetic changes typically take millennia to appear, not two decades. Even so, the connections between type 2 diabetes, raised blood fats, obesity and insulin insensitivity – a cluster of symptoms which form the condition known as insulin resistance syndrome – is evidence of a progressive deterioration in the body’s metabolic efficiency, which may be a growing underlying factor in the development of excess body fat among many people.