After yesterdays post on Noakes and his High Fat, Low Carbs (HFLC) diet I had quite a varied response. Some people replied positively supporting Noakes but most were of the opinion the high carb diet is still the one for runners, especially those who need the fuel as they are logging big kilometres. I’ve attached a YouTube link below supporting the HFLC diet for information.

This being my blog I have decided on the proper diet for runners  and as this is a runners blog this is what is important. First if the diet is working you’ll see a performance increase, you’ll sleep well and won’t be too stressed. If the diet to achieve this includes a lot of carbohydrates and you keep your weight under control then so be it. Conversely if you can see a performance increase on the HFLC diet so again so be it. Each of us is different and no one diet will suit all needs.

That being said I think a common enemy is sugar, not the natural kind found in fruit but the processed kind so loved by big business. Now as all avid readers of my posts will know I do like the odd pancake and muffin now and again and that is fine, but not everyday ! I also avoid all ‘fizzy’ drinks and OJ etc. (unless I’m carboloading of course when OJ is my goto drink of choice) I’m a water and tea man now , with one cappuccino early morning.

Diet wise I eat a lot of fish, chicken, salad and rice with garlic bread normally. For sweet its yoghurt and the odd digestive. Breakfast is three weetbix.  Lunch is normally rice and meat. I’ll also eat my fair share of fruit at work as its free and why wouldn’t you. Is this a perfect diet ? No , not really. I don’t eat enough vegetables and never will, sorry Mum,  just not my thing.  Can I improve my diet, yes, will I, maybe. I feel it does give me an opportunity  for a running improvement if I was able to find a better diet. Food is fuel, better fuel better performance.

Have I solved the nutrition puzzle, not really. Everybody needs to find the best fuel to help them perform to the best of their ability and be the best you can be. Diet is only one piece of the jigsaw but it one overlooked by so many. Improving your diet will improve your running, that is a given. With all things in life moderation is the key. A healthy diet can also be an enjoyable diet, you just need to find the right recipes.

I suppose diet is more important to those Ultra runners, they love to eat. In fact I think some ultra runners are food junkies first and runners second. The end justifies the means so to speak. I’ve seen some unusual running diets in my time. My friend Dan once took 2 McDonald’s burger on a 46k recon run. His logic,  they were full of preservatives, sugar, salt and all things that runners need. Call me old fashioned but I prefer the odd Gu.

These days I don’t use anything on any run, even my long runs that are more than 2 hours. I believe your body burns it owns fat if you don’t give it external sources of energy.

Right as I’m a runner and not a expert of diet I have attached an article by someone who has a Ph.D and probably spent years researching this post. Deborah may help or muddy the waters, either way it may generate enough interest to push you to investigate more and that can only be a good thing…..

Fuel On Fat For The Long Run

By Deborah Schulman, Ph.D

It Is More Efficient To Tap Into Your Unlimited Fat Supply

MIGRATORY BIRDS and whales rely on stored fat to fuel their long, strenuous journeys. Developing your fat engine will increase the amount of energy you can generate, reduce the amount of carbohydrates you use, and stretch out the glycogen supply during long runs. Added together, you have a more stable and enduring energy supply, better endurance, and faster finish times.

To illustrate, let’s consider Shane. Shane is a computer engineer in his late 30s who has stayed active over the years with yard work, occasional football games with his kids, and sporadic attempts to weight train. In short, he was not aerobically fit. Inspired by the fortitude and tenacity of his wife, who just ran her first marathon, he decided to train for a marathon.

He was determined to be informed and methodical about the process. Many of the books he read recommended training with a heart rate monitor. The books said that most people run marathons at 75 to 80 percent of maximum heart rate, so he decided to do a test. He consulted a chart to find his heart rate at a more manageable effort of 65 percent and set off running. After only 90 minutes on the road, he felt nauseated and fatigued. His legs felt like bricks, and finally he was forced to stop. In other words, he bonked well short of the distance he would need to cover to finish the marathon.

Due to his low level of fitness, most of Shane’s energy was coming from the limited carbohydrate stores in his liver and muscles. He simply ran to the end of his carbohydrate supply. Carbohydrates are necessary to maintain exercise at any intensity. An excessively high rate of usage combined with low carbohydrate stores reduced his endurance, even at relatively easy running speeds. Had he eaten GU or drunk Gatorade, he still would not have been able to continue for much longer. A training program that focused on switching to fat for fuel would change that.

PUMP UP THE VOLUME

Arthur Lydiard contended that the most important aspect of conditioning is volume. In the 1960s his training concepts were revolutionary. Even the track athletes whom he coached followed a marathon-based aerobic conditioning program in the initial phases of their training cycles. Considering the phenomenal success of athletes who trained under Lydiard’s tutelage, such as Peter Snell, John Davies, and Lorraine Moller, and other athletes who have followed his program principles, his theories were insightful. Subsequent research has shown that they also possess a sound physiological basis.

While many of America’s marathoners switched focus to quality (and reduced mileage) rather than quantity, coaches from Japan, Italy, Mexico, Germany, and China were incorporating Lydiard’s principles into highly successful training programs. Naoko Takahashi reportedly ran up to 80K (50 miles) per day in preparation to become the first woman marathoner in the world to dip under 2:20. Catherine Ndereba ran comparatively modest 100-mile weeks in the buildup to her world record of 2:18:47 at Chicago in 2001. Jerry Lawson, imitating the high-mileage successes of Bill Rodgers, Alberto Salazar, and Frank Shorter, ran up to 250 miles per week en route to his then American record of 2:09.

Metabolically, high-volume training makes sense. There are two main sources of fuel for exercise: carbohydrates and fats. The energy supply from carbohydrate and fat is inversely related. High rates of carbohydrate use reduce combustion of fat. Carbohydrates are used preferentially at very high efforts, such as a 5K race, or at low fitness levels when fat metabolism is underdeveloped.

Conversely, when you teach your body to rely on fat for fuel, your combustion of carbohydrates goes down, thus “sparing” carbohydrates. This benefits performance in endurance events. You become very fatigued when you run too low on carbohydrates. We store only a very limited amount of carbohydrate (glycogen) in our bodies. Compare this with a relatively unlimited supply of fat. Even an athlete with only 6 percent body fat will have enough fat to fuel exercise lasting for many hours. When you use more fat, you generate more energy and your carbohydrate supply lasts longer.

Follow the principle of specificity. If you want to teach your body to use more fat for fuel, then create training conditions that generate high fat metabolism. Your body will eventually learn to prefer fat.

Research conducted at the Karolinska Institute in Sweden during the 1980s showed that, within the leg muscles of highly trained endurance men, the activity of enzymes that break down fats was 100 percent higher than in the untrained subjects. As a result, during exercise they had a much higher ability to regenerate the ATP that fuels muscular contraction than those who had a greater reliance on carbohydrates.

These researchers found that the maximal oxygen consumption (or V.O2max) was 50 percent greater in the trained men. Maximal oxygen consumption measures aerobic capacity: the efficiency of the lungs to transfer oxygen to the blood, the capacity of the blood to carry oxygen, the power of the heart and blood vessels to deliver large quantities of blood to the muscles, and the ability of the muscles to use the oxygen. Fats cannot be burned without oxygen. Not only did these men have more enzymes to combust the fat, but they also had more oxygen to feed the fire.

Researchers have since demonstrated that, after a 12-week six-day-per-week program of 45 minutes of running and cycling at a high intensity, fat combustion increased by 41 percent. This was accompanied by reduced reliance on carbohydrates.

MILES MAKE MITOCHONDRIA

The enzymes of fat metabolism are located in structures within the muscle cells called mitochondria. Fats are transported into the mitochondria where, in the presence of oxygen, they are broken down to generate energy. More mitochondria means more fat metabolism, more ATP, and more energy.

High-volume training increases the amount and size of mitochondria. Longer exercise bouts produce the greatest gains in mitochondrial content. A 90-minute run provides a better stimulus than a 60-minute run. It is common for runners to do “two-a-day” workouts to get in the necessary mileage. However, this research indicates that a runner will receive much more benefit from running one 90-minute workout than two 45-minute workouts. There is, however, a point of diminishing returns. A three-hour run is better at nudging the mitochondria content upward than a 90-minute run, but the gains are offset by the necessity of a longer recovery time between workouts.

During the base phase of building miles, it is the daily consistency of training over a period of weeks and months that will boost fat metabolism.

After the base phase and basic fat metabolism have been established, training time should be shifted into very prolonged runs of three or more hours, depending on your event. Very long runs are important in preparation for the marathon and longer events. After two to three hours of running, the leg muscles run low on glycogen. Hormonal adjustments to the low glycogen levels shift fat metabolism into an even higher gear.

Miles may make champions, but those miles should be carefully developed, monitored, and arranged to get the maximum effect. In his buildup program, Lydiard recommends alternating longer 90-minute to two-hour runs with 60-minute runs on other days, aiming for a total of 10 to 11 hours of weekly running.

Give yourself plenty of time to build up to these levels. Jon Sinclair, former world-class runner turned coach, cautions that it is not practical or even possible for most people with full-time jobs and families to build up to running 10 hours per week in a mere three months. The amount of mileage you will be able to run depends on your lifestyle, physical capabilities, and prior training history. He advises his less-experienced athletes to build up mileage over a period of many months or even years. His associate, Kent Oglesby, took four years to prepare a 3:15 marathoner for the rigors of running 100 miles per week. The result was a 2:46 marathon, which earned her a spot at the U.S. Olympic Marathon Trials.

TRAIN AT THE TOP OF YOUR FAT-BURNING ZONE

My speed in long races had been declining since I had become a masters runner. For a number of years I had been running LSD (long, slow distance) type training. In the process of researching and writing about fat metabolism, I read Lydiard’s book Running the Lydiard Way. Lydiard’s formula advocates not just high-volume training but high volume at speeds near the “maximum steady state.”

In other words, most training should be conducted close to the highest speed that you can run without going anaerobic. This is the speed where fat metabolism is at its highest. For experienced runners, the maximum steady state equals an intensity of 70 to 75 percent of maximum heart rate. For those just launching their running careers, it will be closer to 60 to 65 percent of maximum heart rate. Studies have confirmed his theories. Volume and intensity interact to produce even greater gains in mitochondria development. Daily runs of 90 minutes at 70 percent max will boost mitochondria 30 percent higher than equivalent time spent at an easier 50 percent effort.

After purchasing a heart rate monitor and calculating my target heart rates, I was surprised to find that my LSD training intensity had been substantially below my target training intensity of 70 percent. Initially I had a hard time running more than 60 minutes at that effort. However, after only six weeks of faster training, I was easily able to maintain that pace for a full two hours. Although LSD training will increase fat metabolism and endurance, it will limit your endurance at marathon paces. Long, slow running will only teach you to run slowly for long periods.

On the other hand, you can run too fast on your daily runs. At faster paces, oxygen demand exceeds supply. You are now anaerobic. Fuel reliance switches predominantly to carbohydrates, and the result is the accumulation of lactic acid. Lactic acid inhibits the enzymes that break down fat and therefore reduces fat metabolism. If you go out for a 45-minute run at 10K race pace, you will be burning less fat and generating more waste products than if you ran those 45 minutes at only a 60 percent effort. Daily hard efforts will result in accumulation of waste products and decreased recovery, and lead to declining performances. It’s better to run a little too slow than a little too fast.

RAISE THE LACTATE THRESHOLD

Let’s return to Shane after 24 weeks on his Lydiard-based training program. His fat metabolism is augmented, there is a substantially reduced reliance on glycogen, and his glycogen stores are larger. He again decides to test his ability to run at 65 percent of his maximum. Before the test he makes sure to get plenty of carbohydrates in his diet so that his leg muscles and liver are loaded with glycogen. This time he was able to continue for three hours.

His skeletal, connective, and muscle tissues; his metabolism; and his cardiovascular, nervous, and endocrine systems are now prepared for some faster training. His next step is to focus on increasing his endurance running speed and reducing his lactate production.

Endurance races are aerobic races. Marathons tend to be run at just below the level where you start to accumulate lactic acid, which is known as the anaerobic threshold (AT). How many times have you started a race too fast and gone anaerobic, only to suffer later and run slower than you planned or even had to drop out?

With a higher AT, you will be able to sustain faster marathon and ultramarathon paces. Elite world-class marathoners often have such a highly developed fat-burning engine that they can run marathons at 85 percent or higher of their maximum. For the rest of us, 75 to 80 percent is a realistic goal.

Anaerobic threshold training augments the basic fat metabolism you have spent so much time developing. The result is faster running speeds over the long haul. A measured dose of faster, anaerobic training will teach your muscles and blood to metabolize and buffer lactic acid. The goal is to generate a manageable quantity of lactic acid that your muscles can dispose of easily and permit a sufficiently long training session and quick recovery. Venturing too far into the anaerobic zone will generate too much lactic acid, reduce the amount of work you can do within your training session, and risk lasting fatigue and overreaching. Marathoners don’t derive much benefit from 400-meter repeats.

Faster, sustained running at 80 to 85 percent and mile repeats are good methods to increase lactate tolerance. Oglesby recommends tempo runs of 10 to 12 miles at 15 to 30 seconds per mile faster than goal marathon race pace. An added benefit of these tempo runs is that the marathon pace feels easier and more manageable.

A recent study examined the effect of high-intensity interval sessions on fat and carbohydrate metabolism and lactate concentrations in cyclists who had been training two to three hours per day for years. They replaced some of their endurance miles with two weekly sessions of 6-9 x 5-minute intervals with 1 minute of recovery between. After six weeks, the percentage of energy coming from fat during a one-hour trial had increased from 6 percent to 13 percent. How well this applies to a race lasting more than two hours is unclear.

Because of the results from studies on interval training such as these, many runners have opted out of the extended base-building phase citing “quality over quantity” as the rationale. I would like to emphasize that high-intensity training builds on the increased strength, resilience, and fat metabolism developed during those long, high-quality aerobic miles. Jumping into AT training before your body is sufficiently prepared will not produce the desired results: fast marathons.

SHOULD YOU EAT AND RUN?

It is best to start an exercise session with stable, fasting blood glucose levels and higher blood fat levels. Glucose is a powerful regulator of fat metabolism. The higher the glucose content of the blood, the lower the fat metabolism. High blood glucose levels are generated from dietary carbohydrates.

This effect is associated with insulin. High blood glucose stimulates the hormone insulin to be released from the pancreas. Insulin is a storage and growth hormone. Its main job is to reduce blood glucose but it also acts to store fat and protein. In the process, insulin directly blocks removal of fat from fat deposits. These deposits are an important source of fat for exercising muscle. Insulin also reduces fat burning within the muscle. Therefore, increased insulin is considered to be antagonistic to fat combustion during exercise.

In an interesting piece of research, investigators at the University of Limburg in the Netherlands and at the University of Texas collaborated to determine whether high blood glucose and high insulin levels reduce the amount of fat burned during moderate-level exercise. A group of endurance-trained men cycled for 40 minutes at an aerobic 50 percent of maximum after an overnight fast. On another day, they ingested a drink containing 100 grams of glucose at 60 minutes before and then again at 10 minutes prior to the exercise test. This is a carbohydrate equivalent of drinking one and one-half liters of Gatorade an hour before a race and again 10 minutes before the start. While this may not mimic real-life situations, what the researchers found was telling. Fat metabolism was substantially reduced for the full 40 minutes of the exercise after the carbohydrate load.

While most people would not eat that much carbohydrate before a run, it is common for people to eat a sports bar, bagel, or banana in the hour prior to training. Try to avoid eating for at least two hours before a run.

It takes as little as 20 grams of ingested carbohydrate to raise insulin and reduce fat as fuel. If you have nutrition awareness or read the nutrition labels on foods, you will know that a couple of slices of bread, a banana, a sports bar, or a soda each delivers more than 20 grams of carbohydrate.

Fasting increases blood fat levels. Running after your overnight fast will increase fat burning. A cup of coffee beforehand may boost it even higher. Once exercise has started, eating carbohydrates does not generate a substantive insulin response. If you are starting a long run lasting two hours or more on an empty stomach, you may want to eat a sports gel or bar after 20 to 30 minutes throughout the run. Otherwise you will be faced with the nausea and fatigue of low blood sugar and have a poor training session. If you tend toward hypoglycemia when you get up in the morning, you may want to eat something in the minutes immediately before you head out the door. It takes 30 minutes for insulin levels to peak.

However, before a long race or run you will have more endurance and perform better if you eat a meal containing carbohydrate two to three hours before. Early in the morning, your liver glycogen stores, which supply blood glucose, have been depleted by the overnight fast. The brain and nervous system rely on blood glucose for energy. If you start a marathon without replenishing these stores, you will bonk. The two-hour time interval is sufficient to reduce blood glucose levels back to normal and restore fat metabolism.

WHICH DIET IS BETTER: HIGH FAT OR HIGH CARBOHYDRATE?

There has been considerable research in the past decade on the effect of diet composition on endurance. Prior to now, endurance athletes usually followed a high-carbohydrate diet with the rationale that enhanced glycogen stores are known to fuel superior training and marathon race performances.

Most sports nutritionists recommend a diet that supplies 6 to 8 grams of carbohydrates per kilogram of body weight. These levels of dietary carbohydrate can easily reach 400 to 600 grams per day. This adds up to 1,600 to 2,400 calories of carbohydrate per day. This type of diet doesn’t leave room for adequate amounts of fat or protein.

The downside of a high-carbohydrate diet, especially a diet loaded with sugar, is reduced fat metabolism and fatigue. This is largely due to chronically stimulated insulin levels. The effects of insulin can last up to eight hours, especially after a big dose of carbohydrates, such as you might get from a big plate of spaghetti and rolls followed by a bowl of sorbet.

Initially, studies found that high-fat diets, where fats supply 60 percent or more of the calories, showed promise as a means to better endurance. Fat burning is increased on high-fat diets, even at rest. Exercise tests showed higher endurance in subjects who had been eating high-fat diets in comparison with high-carbohydrate diets.

At issue, however, was the intensity of exercise used for the tests. High-fat diets improved endurance at relatively low-intensity levels. When the intensity was increased to mirror race situations, the advantage disappeared. The higher- intensity exercise required more carbohydrate, and the subjects simply lacked adequate glycogen to continue for extended periods. The lesson is that you can reduce your reliance on carbohydrate, but you can’t eliminate it.

We now know that both high-carbohydrate and high-fat diets cause fatigue and poor performances. The best diet is probably somewhere in between: one that supplies enough fat to stimulate fat metabolism and maintain production of testosterone and estrogen and also supplies enough carbohydrate to keep the brain and nervous system happy and the glycogen stores filled. Many sports scientists are recommending a basic diet that supplies 50 percent carbohydrate, 30 percent fat, and 20 percent protein, with additional carbohydrates after hard or long-duration training.

MORE QUESTIONS

There are still many unanswered questions regarding nutrition and endurance sports performance. Before a marathon or longer race, will fat loading in combination with glycogen loading boost performance? After hard or long training, should you also concentrate on replenishment of fat stores in the muscles? What type of fat, saturated or unsaturated, is burned for fuel? Will eating fat during races that last four hours or more benefit performance outcomes?

What profile of fats in the basic diet is best for an athlete? The skeletal muscle membrane is made of fat. The composition of this membrane directly reflects the profile of fats in the diet. A diet high in saturated fats will generate a more solid, less fluid membrane. A membrane that incorporates more unsaturated fats is more fluid, allowing a more efficient flux of oxygen, water, fat, and glucose. New theories hold that these membranes are more leaky and require more energy to maintain. Conceivably then, a diet too high in either saturated or unsaturated fats could be detrimental to endurance performance.

While there are new training methods being developed to enhance marathon performance, you will find substantial success with theories that are now 40 years old. In contrast, the field of sports nutrition research is currently experiencing great strides. In the early 1990s, the accepted dogma of a high-carbohydrate diet came under fire and was dismantled. Until we have more definitive information, it is wise to follow a moderate, low-sugar, common-sense diet with high nutritional quality.

With a training and nutrition regimen that coerces you to tap into your fat supplies, you can teach your body to use more fat during your migration through the marathon, and beyond.

Well this post is another cup of tea and digestive biscuit or two type post. What is the best diet for runners or the population as a whole ? With most things in running there is no reinventing the wheel. You’re normally faced with the ‘norm’ and one alternative. e.g. run less, run faster as opposed to run slower,  but more,  to run faster. I personally suspect either method works if you follow them religiously. The problem occurs when you half heartily follow one but add in some of the other.  Anyhow this post is about what is the best nutrition for achieving the best performance.

In the good old days it was always high carbs, low fat and sugar, normally natural, as fuel. Even today if you google best running diets it’s mostly pasta, rice, bread, honey, orange juice, low fat yoghurt, skinless chicken, semi-skimmed milk etc. We’ve all seen it a thousand times. I’ve been following this for many years and it has certainly helped me. Or has it ?

Recently Tim Noakes, a highly respected write and MD changed his view on nutrition virtually 180 degrees. Noakes is the author of one of, if not the defining book on all things running, ‘The Lore of Runing’, a 944-page tome known as the distance runner’s bible. He has come out and said forget everything he wrote in that book about carbohydrates. Back then, he questioned whether they were as necessary to a runner’s diet as many experts believed but still recommended them, particularly as fuel for workouts and races.

Now, Noakes won’t touch most carbs and tells others to avoid them, too. His book about this new lifestyle, The Real Meal Revolution, has sold more than 200,000 copies in his native South Africa the last two years, making it one of the country’s all-time nonfiction bestsellers, and it has helped launch a change in dietary thought much the same way the Atkins diet did across America years ago.

Noakes originally started his low carb, high fat diet in 2010 after research led him to believe the carbohydrates he’d eaten all his life contributed to his Type II diabetes, which runs in his family. His new eating habits resembled those of ancient foragers, most similar to a late 1800s European fad known as Banting. Noakes’s diet consists of about 5–10 percent carbohydrates, 60 percent fat and 30 percent protein. Sugars and processed carbs are forbidden. The mainstays are eggs, fish, meat, leafy but not starchy vegetables and nuts. His advice opposes dietary guidelines laid out by the Nutrition Society of South Africa, which recommend making “starchy foods” part of most meals and using fats sparingly.

Compare this to the ‘norm’ e.g. this article on Runners Connect advocating all the things Noakes is dead against. (  https://runnersconnect.net/running-nutrition-articles/best-carbohydrates-for-runners/ ) or this article from Runners World.

CARBOHYDRATES AND RUNNING
Carbohydrates (sugar, starch, and fiber) play an important role in maintaining a healthy diet and fueling your runs. Carbohydrates are stored in your muscles as glycogen, which your body taps into during a workout.

But not all carbohydrates are created equal. The more processed a carbohydrate is (like packaged foods and sweets) the more it becomes stripped of its nutrients, making its calories “empty.”

To fuel your body and your run, reach for complex carbohydrates like whole fruits and vegetables, dairy, whole grains, potatoes, and legumes. These foods provide a host of nutrients, including fiber, vitamin C, and calcium, that will help runners feel full and perform their best.

You can benefit from simple carbohydrates (like table sugar, maple syrup, or dextrose), which provide quick bursts of energy. This type of sugar (found in energy gels and chews) is good for on-the-run fuel because it is quickly absorbed and can help replenish the glycogen stores you’re depleting on a long run. You’ll want to refuel regularly on the run before your muscles become fully depleted. Try to consume 30 to 60 grams every hour, depending on your intensity and also body size.

Carb-loading may be a runner’s favorite part about marathon day. But to do it properly, it’s important not to eat heaps of pasta for days on end—you’ll feel sluggish and it could lead to GI distress on race day. Instead, slowly increase your carbohydrate intake about three to seven days leading up to your race. For example, have oatmeal and fruit for breakfast, add a dinner roll to your salad, have a handful of pretzels as a snack, and add rice or other whole grains to your dinner.

Activity Level Recommended Intake
Light activity (less than 1 hour per day) 1.3 to 2.3 g/lb. body weight
Moderate activity (1 hour per day) 2.3 to 3.2 g/lb. body weight
Extreme exercise program (4.5 to 6 hours per day) 4.5 to 5.5+ g/lb. body weight

Are all the running experts wrong and is Noakes a visionary preaching a complete change on how we fuel efficiently ? More importantly has he found the cure for diabetes and obesity.? Finally if he has will big business let him? I read that if Noakes is telling the truth it would be the end for four large pharmaceutical companies  who survive on providing the drugs necessary to combat the 20th century diseases associated with over eating and bad diets. Then all the industries built up on providing all these carbohydrates and sugar we rely on currently. Big business does not like change as it normally affects the bottom line, they are not at all interested in finding cures for most diseases they supply drugs to combat, why would they?

Personally I feel Noakes has some good points. We all eat to much sugar and can certainly do without it, there are natural alternatives. Can we go low carb, high fat. ? I’m happy to eat bacon and eggs for breakfast , as encouraged by Noakes, but giving up probably my main food group will be a big ask.

Finally what about pancakes, protein surely ? Not even Noakes would try and take my pancakes away, would he? I regret eating that digestive biscuit now, well maybe regret is a tad overboard….

I have attached an interview Noakes gave to Marika Sboros ( http://www.biznews.com/health/2015/01/19/complete-idiots-guide-tim-noakes-diet-banting-lchf/ )

 

Strictly speaking, it’s not correct to call Cape Town sports scientist Prof Tim Noakes’ low-carb, high-fat (LCHF) diet ‘Banting’, but he doesn’t mind if you do. The eponymous William Banting was fat – a heavily overweight, ailing British undertaker, and he ate low carbs on the advice of Dr William Harvey in 1862. Banting lost weight and felt great. Harvey wrote about it, but under pressure from medical colleagues, modified the diet into high-protein, low-fat. German physician Dr Wilhelm Ebstein took it to Europe, and changed to high-fat, low-carb after realising the key was replacing carbs with fat, not protein, as fat reduced hunger more effectively. So it’s more correct to call Noakes’ diet ‘Ebstein’, or ‘ketogenic’. Banting may stick in SA, where it is a culinary ‘revolution’, with Banting restaurants, meals and products popping up all over the place.

That has had some doctors and dietitians frothing at the mouth, and looking on Noakes as SA’s next ‘Dr Death’. President of the Association for Dietetics in SA Claire Julsing Strydom has reported Noakes to the Health Professions Council of SA for telling a mother on Twitter that good foods for baby weaning are LCHF – in other words meat and veg. The hearing is looking like the nutrition equivalent of the Spanish inquisition, as orthodoxy seeks to silence Noakes and his heretical views once and for all. Whether they will succeed is anyone’s guess. What’s more certain is that Banting is going global , as evidence piles up in favour of its safety and efficacy to treat insulin resistance and for weightloss. Here, Noakes gives clarifying fundamentals, followed by an Idiot’s Guide to his LCHF diet.

Cape Town sports scientist Prof Tim Noakes is in great shape. At 65, after four years on his low-carb, high-fat (LCHF) diet, his energy levels are stratospheric; his running has improved spectacularly.

“I don’t run as fast as I ran in my 20s, but I’m running faster and further in training, and with more enjoyment than I did 20 years ago,” he says.

He hasn’t gained a gram of the 20kg he lost in the first two years on the diet, and his health has improved. Noakes has type 2 diabetes (it’s in his family history) and developed it despite religiously eating the recommended high-carb, low-fat diet for 33 years that experts told him would prevent diabetes. He could probably do without medication to control it, but prefers to have “perfect blood glucose control’’.

He sleeps like a baby and no longer snores – for which wife Marilyn is deeply grateful – and no longer falls asleep in front of the TV. All other ailments – recurring bronchitis, rhinitis, migraine, irritable bowel syndrome, and gastric reflux for which he was considering surgery – have disappeared.

Controversy still peppers his diet, with some saying it’s unscientific and dangerous – and so is Noakes. The science for and against LCHF and Noakes was scrutinised by an international gathering of top LCHF scientists and researchers at the low-carb, high-fat summit in Cape Town from February 19 to 22. Noakes hosted the event with Karen Thomson, granddaughter of the late pioneering cardiac surgeon Prof Chris Barnard, and the cream of international LCHF medical and scientific experts on the speakers’ panel.

Here he clarifies terminology of his LCHF diet, and gives an Idiot’s Guide to getting started:

Is your diet Atkins?

No, Atkins is higher protein than ours. Ours is high-fat, moderate-protein.

Is it Paleo?

No. Paleo is low in carbs, but not as low as we go. It excludes cereals and dairy, but includes fruit, which we don’t, except for some berries that are high in nutrition and low in carbs.

Is it Banting?

It’s probably more correct to call it Ebstein – after German physician Dr Wilhelm Ebstein who first made it high-fat. That was the diet Sir William Osler promoted in his monumental textbook: The Principles and Practices of Medicine, published in the US in 1892. Anyone who claims Banting or Ebstein diets are fads simply knows nothing about medical nutrition history. Nutrition did not begin in 1977 as our students seem to be taught.

Any weighing of food on your diet?

No. That’s a joke. You can’t predict accurately the absolute calorie content of foods when eaten by humans. You don’t know how many calories each person needs. The only way to work that out is by weighing yourself. If your weight stays stable, you’re eating the same number of calories you are expending. If you are lean, that’ll probably be the correct number of calories for your body and activity level. There’s no other way remotely accurate enough to measure your calorie needs.

Is your diet extreme?

Only in that it’s extremely low in carbohydrate – the one nutrient for which humans have absolutely no essential requirement. In 1977, when we were told to eat diets extremely high in carbohydrates, human health started to fail on a global scale. Moderation is a smug, puritanical word. No mammal eats in moderation. In nature all diets are extreme – lions eat only meat, polar bears mainly fat, panda bears only bamboo shoots, giraffes only acacia leaves. Balance is what has worked for each of these species for millions of years.

Is it right for everyone?

No diet is right for everyone. LCHF is best for people who are insulin resistant.

Critics say the Tim Noakes diet is dangerous because of high saturated fat. Is saturated fat ever a health threat?

It can be, in the presence of a high carbohydrate/sugar diet that causes elevated insulin concentrations due to the excessive carb intake. Insulin directs an altered metabolism, with the formation of the damaging oxidised (LDL) cholesterol that is probably a key component in heart disease.

So what’s the key?

To eat a diet that keeps blood insulin and glucose concentrations low, because elevated insulin concentrations especially are linked to long-term health problems. We say: eat what your appetite directs you to. Once you cut the carbs we think your brain will tell you if you need more fat or protein. It’s about finding the balance that works for you.

On to the fundamentals when starting on your diet – what to cut out?

Bread, potatoes, rice, pasta, pizza, sugar, all grains and cereals, processed, packaged, boxed, adulterated foods, cakes, sweets, biscuits, fizzy drinks, all the addictive things. Anything sweet and starchy has to go – and low-fat foods.

What to keep in?

Fat and protein. You can eat fat in relatively unlimited amounts, but only moderate protein. A healthy high-protein diet for humans doesn’t exist. If your diet was 100% protein, you’d quickly get sick and die. You can’t really overdose on fat; it reduces appetite, and it’s the best way to get over sugar addiction.

What are good protein sources?

Start with eggs, full-fat dairy, cheese, yoghurt – good fallback foods. Fish and chicken – with the skin, not battery fed – and some meat, preferably organic, or at least pasture-raised, not from animals raised in feed lots and fed grains, because that destroys the meat’s quality. Meat’s not a main focus, but we like lamb because it’s fatty and pasture fed. Boerwors is fine, but without cereal in it, and bacon, preferably not very smoked.

And good fat sources?

Butter, cream – ladle meat and veg with butter; put cream in tea or coffee. Coconut oil, very healthy, everyone should have two tablespoons of it daily. Avocados. Nuts – almonds, walnuts, pecan nuts, especially macadamia nuts, they are like drops of fat – all tree nuts. Not peanuts or cashews. They’re legumes, not nuts.

Dairy can be problematic?

Only for people with diarrhoea, lactose intolerance, or who battle to lose weight – that happens mostly to women. It may well be that fat increases their hunger rather than satisfies it. We don’t know if it’s just an effect of saturated fat in some people. The easiest way to cut fat in that case is to cut dairy, and eat other sources of fat, such as oily fish, and avocado.

What about vegetables?

All vegetables have carbohydrates, but we recommend those with lowest carb, highest Tim Noakes Real Meal Revolutionnutrient content: leafy greens such as kale, it’s one of the most nutritious vegetables; also cauliflower, broccoli, they’re on our green list – (in The Real Meal Revolution, co-authored by Jonno Proudfoot, Sally-Ann Creed and David Grier).

Can you be a vegetarian on your diet?

Yes, if you eat dairy products, but we advise adding eggs and fish. Vegetarians who cheat can be incredibly healthy.

You can’t be a vegan on your diet?

Well, I know a vegan athlete, a former professional cyclist who eats 80% fat in his diet – lots of coconut oil and avos. It’s an extreme diet, but it works for him. Clearly his gut flora can handle it. I met someonewho eats only raw meat. We don’t know what the bacteria in their guts are doing, and how those bacteria might compensate for what we might perceive as intake “deficiencies”.

What carb-fat-protein ratio is best?

Depends on how sick you are. If you’re diabetic, we say 20% to 30% protein, 60% to 70% fat, 5% carbs. The sicker you are, the more fat you need, because fat is insulin neutral. The more insulin resistant you are, the more fat you can eat, because even when the pancreas fails, fat is the only fuel you can metabolise safely without requiring insulin. It’s perfect for blood sugar control. We don’t tell people how many grams to eat, except for carbs – around 25g if you are really sick.

What about alcohol?

It’s a toxin, and slows weight loss on our diet significantly. We say: first lose the weight, and reintroduce alcohol in small amounts if you must. The diet is a fine line. If you don’t fall on the right side of the fat, protein, carb ratio, just one apple, a beer or two glasses of wine will put you on the wrong side, and you will not enjoy the benefits you should from cutting carbs.

No sweet ‘cheat’ treats at all?

A small piece of dark chocolate is fine, but many people can’t eat just one small piece – like smokers who can’t have one cigarette. The key is to get sugar out the diet. People don’t understand how addictive sugar is, or what it actually is – not just sucrose, the white stuff, also high-fructose corn syrup (HFCS) in processed foods. That’s what I classify as sugar, the really addictive one. If you can get people down to 25g of carbs a day for a few months with no added sugar, the brain no longer searches for sugar. That’s what makes our diet so successful.

And best snacks?

Nuts, biltong, cheese, coconut – I love coconut chips best of all. And fullcream yoghurt.

How often should you eat?

Depends on how sick or obese you are. I’m diabetic, so in my opinion the less frequently I eat the better. I eat a big breakfast, snack a little at two in the afternoon and eat dinner at seven.

Last week we all ran the Fremantle half and afterwards it was back to City beach and the best pancakes we can find in Perth at the moment. If you follow this blog you’ll know we run for pancakes. The bling, kudos, wellness, fitness etc is all well and good but the bottom line is the pancakes after the Sunday long run. Running magazines even talk up pancakes as recovery food so it must be good. (Please no one write anything to the contrary as you will be banned from this site and all access blocked. I only have pancakes in my life bar running. I hope the Wife and kids don’t read that!)

I digress , as always. So this morning we all meet at 6am outside Clancys (  http://clancysfishpub.com.au/city-beach.html ) and off we go on another ( and the last pre-Masters marathon) long run. The obligatory 30k out and back with no stops. I believe this method of training teaches your body to use fat as fuel and not substitute this fat burning with Gu’s etc. helps on race day. My view anyhow.  So the six of us start and even pick up another runner on the way, a Sports Doctor no less who of course is invited to be part of the group moving forward. We all make the 15k turn around together and pick up the pace for the return leg. (as is the way off most running groups globally).

Once we finish we notice one of our group seems to have be left behind and the last two runners return and put in an order for pancakes and a flat white coffee as Mark L., has been passed and put in his order as he knows he’s in trouble. The image below shows what a considerate guy I am, you’ll notice Mark’s pancakes and coffee eating for him.

So eventually Mark turns up and he’d hit the wall at about 25k in the 30k run and went from feeling fine to ‘finished’ in a short period of time. Heart rate was fine just he had nothing in his legs. Must admit when he staggered in he’d looked better. The pancakes, coffee, a shake and water helped and he soon regains his composure. Compare this to last week when Mark ran a great PB without pushing himself. This was due to a block of training that had pushed his average distance well beyond his norm.

So the point of this post is sometimes the run kicks your backside when you least expect it. Everybody has bad days but you must realise when your training you’re running on tired legs continuously and sometimes you just push too hard and it’s time to ‘pay the piper’, today Mark paid in full.

It’s important to also realise that when you eventually face your goal race you’re normally rested, carbo-loaded and hydrated. Add this to the extra incentive to do well and sometimes those last long runs are harder than the race itself.

If you have a bad run and hit the wall that’s ok. You’ve found a tipping point which you can use as a baseline for your next block of training and move past it. Sometimes you learn more from these runs that constant easy runs that don’t test you. Of course it helps when you know you got probably the best pancakes in Perth and a decent coffee waiting for you.

For the first time ever I managed to break 700k cumulative for the month, in only 30 days. Should have picked a 31 day month.!

Strava as always keeps track of everything and I made top 50 for the monthly challenge from 152,886 runners. All good but has it translated into better racing. We’ll find out over the next 6 weeks when I race 5 times from 5k to marathon. I’m confident the last 4 weeks of running twice a day has put me in a place I’ve never been before, fitness wise, as well as giving me more confidence to attack these races and aim for PB’s. This is as important as the fitness because sometime in every race you will doubt yourself or give yourself the excuse you need to slow down. Racing is 80% training and 20% mental which can’t really be properly managed without the confidence of a good training block.

I excited about Sunday when I run the WAMC Peninsula 10k. ( http://www.wamc.org.au ).  The last three years I’ve managed to podium, mainly because it is quite a low key affair but enjoy the course as it has a few challenging sections including running under a bridge. It’s an out and back so you get to see who is in hot pursuit which encourages you to keep yourself cocooned in the ‘pain box’; which is where you need to be to race. There’s no getting round the fact racing is painful but long term the good outweighs the short term pain.  (I must remember that on Sunday !)

Yet again after a hard 30k this morning Mark and I sat down for the obligatory pancakes and cappuccino before starting on the obligatory conversation about the benefits of said meal. The cafe we are currently frequenting do the most awesome pancakes with a generous topping of fruit and they are buttermilk pancakes, which sounds healthy? I posted a photo last week as we are creatures of habit us runners and ran the same 30k loop as last week, with the same ‘treat’ meal. My question is though, is this a treat or more a requirement to refuel ? I’m hoping the later because as runners we give up so much in life ( I think so far this year I’ve had 4 beers and maybe 3-4 glasses of red wine; which is a pretty good year for me, ‘good’ in the sense of more than normal!!) As I mentioned in an earlier post I have no social life and my Wife just goes out with her friends leaving me to babysit the kids and retreat to my bed for the early night pre-run. Karen, my Wife, even mentioned yesterday that her friends see us a separate people in a relationship i.e. they don’t see us socially together. Harsh, but probably a bit too close to the mark for my liking.

Anyway I digress, back to pancakes. I googled ‘are pancakes good for you’ and surprising enough there was enough evidence, from running sites, that they are, so they should be seen as treats but as compulsory recovery meals. So here is the answer to all runners prayers everywhere. This ,together with carbo-loading pre-marathon, might be just enough to make it all worth while, with extra maple syrup……article by Ted Spiker http://www.runnersworld.com/nutrition/the-ultimate-guide-to-pancakes

On Friday morning, I meet five runners for a four-mile spin through Savannah, Georgia. Lydia DePue leads the running program at the local Fleet Feet Sports shop, which celebrates Fridays with a costume run; hence, her bunny ears. She mapped today’s course, which starts and ends at Clary’s Cafe. We have two items on our agenda: (1) an easy run amid the Southern scenery and (2) a righteous order of pancakes afterward.

As one who often falls into the rut of running by myself on the same flat route on the same nondescript roads, I enjoy every step of this group outing. We run on the cobblestones, under the oaks, and along the river. We run through the historic Colonial Park Cemetery and Forsyth Park. We talk about race strategy and Savannah’s must-eat-there restaurants.

 

I want to respond, “Some people?”

As runners, we live in this loop: We burn. We earn. We yearn.

Of all the foods that a runner might use to lube the anatomical engine, there’s little doubt about what tops the list—those circular stacks of flour that can be morphed into any flavor, texture, or style you want. Buttery, syrupy, nutty, fruity, mushy, crispy, cakey, creamy, chunky, sugary, chocolaty. Short stacks, high stacks. As big as a catcher’s mitt, as small as a monocle. One, three, five, a dozen, oh sure, I’ll finish yours, too. For a runner, the pancake is to a weekend morning as a turkey is to Thanksgiving, as a hot dog is to a ball game, as a martini is to James Bond.

Soon, we circle back to Clary’s (established 1903), a local landmark featured in the book Midnight in the Garden of Good and Evil—an appropriate fact, I think, when discussing the lore and legend of the pancake.

Aah, pancakes. So good. And so evil—if left to the renegade whims of tongue and stomach.

After the run, we sit at an outside table next to the road we ran on. The talk ricochets around all things running—fund-raising, expo locations, Boston, Dean Karnazes, and something called a double-pump, which takes you over the Talmadge Memorial Bridge three times in a back-to-back 5-K and 10-K.

While my mouth talks, my mouth waits.

I order two pancakes. On one side, they’re tree-bark brown. On the other, more doe-colored. But their arrival is announced by their size: They’re so big that I can’t even see the plate—a helicopter could land on them. I add butter, I add syrup. With coffee and a side of bacon, each bite of pancake is firm yet soft, sweet yet substantial, light yet filling. Perfect gustatory balance.

This, I know, is the finish line.

Zoom in to our table at Clary’s, and you’ll see a bunch of sweaty-headed, synthetic-fabric-wearing runners eating a satisfying postrun breakfast. Zoom out and you’ll see that same scene played out every weekend in just about every neighborhood where people run: Athletes of all speeds and sizes talking about runs of past and future over pancakes of all flavors and diameters. A pancake’s beauty, of course, lies in its simplicity. But the endless potential variations are what make them sublime. (I like mine brown. My wife likes them mushy. My kids like Uncle Tim’s.)

Though some might argue that pasta or GU represents the perfect running fuel, others make the case that nothing stacks up to, well, stacks of pancakes. “They’re a dense source of energy, meaning that you don’t have to stuff your face to get a great deal of calories out of them,” says Lisa Dorfman, R.D., director of The University of Miami’s graduate studies program on nutrition for health and human performance.

But for runners, they’re more than that. They’re warm and spongy. Indulgent yet fulfilling. The ideal vehicle to carry berries or nuts (good) or buttery and syrupy (evil) passengers. They can be glammed up with all the flair of the Vegas strip, but hold up wonderfully on their own in their pure nakedness. “Pancakes reflect our sit-down breakfast time, now that we’ve evolved into a ‘shove a bar in your mouth and call it breakfast’ culture,” Dorfman says. “The pancake is a good-feeling kind of food.”

There is evidence of pancake-looking creations from many centuries ago, and perhaps the first English recipe was recorded in the 1588 book called Good Huswifes Handmaide for the Kitchen. “It was just the natural thing you’d do if you had flour and were trying to make something quick,” says food historian Ken Albala, author of Pancake: A Global History.

Different cultures have different recipes and names, Albala points out. The word pancake originates from an ancient Greek flat cake called plakous. Today, the French make them paper-thin and crispy and call them crepes. In Russia, they’re known as blini, slightly thicker than a crepe. And in the U.S. and Canada, we call them pancakes, hotcakes, griddlecakes, or flapjacks and make them thick and fluffy.

Besides being a comfort food to many cultures, pancakes are a staple for athletes. Up until the 1960s, the feeling in sports (bred by football coaches) was that you ate steak and eggs before the big game. But in the late ’60s and early ’70s, a shift took place. As research pointed us to the same conclusions and the numbers of fitness runners grew, we saw a rise in so-called carbo-loading.

“I was doing a book with [football coach] Hank Stram,” says marathon-coaching legend Hal Higdon. “He had his football players having spaghetti the night before the game. We started to figure out that the big lineman who needed to have energy in the fourth quarter was the same as the runner getting past the 20-mile mark in a marathon.”
So began the ritual of the carbo-load: It started in the form of pasta and potatoes the night before a race, but it eventually extended into traditional breakfast foods as well, such as waffles, bagels, and pancakes. Logic (or maybe hunger hormones) would tell us that if we burn carbs during a hard run, one must replenish carbs afterward. And, by gawd, after we run we replenish with pancakes. And syrup that trickles down our ‘cakes like a Colorado stream. And melting butter that, as you decorate your stack with it, makes you feel like you’re living in slow-mo.

The love of pancakes struck U.S. Olympic marathoner Ryan Hall as a baby. He would stand in his crib and wait for his mom in the morning. When he saw her, he spoke: “Pancakes.”

It was one of his first words.

“Yeah, we had a lot of them growing up,” Hall says now.

As Hall got older, he drifted away from them. But when he started running marathons in 2007, he would wake up starving. Cereal wouldn’t cut it. So one day, he threw a scoop of Muscle Milk (for protein) into some pancake mix. And that was that. Now, Hall eats one big pancake a day. On the road, he totes a hot plate and fry pan to make his own gluten-free recipe.

“Sometimes, I throw in sour cream, ricotta cheese, and chocolate chips,” he says. “They sit great in my stomach and fill me up. After workouts, they really hit the spot.”

On July 4, I enter the Killer Dunes Race in Nags Head, North Carolina—a two-mile race over the largest sand dunes in the east. Throughout, my legs and lungs burn, as my 12-year-old twin boys blaze ahead of me. Afterward, my boys, wife, and I make a beeline toward Stack ‘Em High, the local pancake joint.

As I wait in line dripping sweat on the people behind me, I look at the chalkboard menu: Chocolate Crunch, Chocolate Monkey, Chocolate Nutter, Berry Berry, Berry Crunch, Blue Crunch, Blue Monkey, Crunchy Monkey. Some nutty, some decadently sweet, all bleeping beautiful.

I make my choice: a chocolate coconut topping called Coco Loco. A Mounds-bar-flavored pancake, if you will. And oh, I will? I take every bite of that sweet pancake the way I take every step up those dunes. Slo-o-o-o-o-wly.

Between the race and the meal, it feels like bodily equilibrium. Work hard, eat hearty. And that’s what it’s all about, really—that any of us can do the work and enjoy the rewards, whether we’re struggling runners, lifelong age-groupers, or elites.

Like all of us who live in this euphoric loop of burning and earning, Hall knows the power and majesty of our favorite fuel. “If I could eat one thing for the rest of my life,” he says, “it would be pancakes.”

In the October issue of Runner’s World, we featured 10 unique pancake concoctions based on RW contributing chef Pam Anderson’s Multigrain Medallions recipe. But even that wasn’t enough to satisfy our hunger–so we came up with 40 more.
By CAITLYN DIIMIG

Wake-up Call: Mix orange zest and nutmeg into batter.

Big Chipper: Mix chocolate chips into batter and top finished pancakes with whipped cream.

Banana Nut: Mix chopped walnuts and banana slices into batter.

Twice-baked: Mix cooked mashed potato, thyme, and cheddar cheese into batter.

Berry Medley: Top pancakes with strawberries, blueberries, blackberries and raspberries.

Puppy Chow: Mix chocolate chips into batter. When pancakes have cooked, spread peanut butter on top and add a sprinkle of powdered sugar.

Lemon Zing: Mix lemon zest or lemon juice and poppy seed into batter.

‘Cakesgiving: Mix pumpkin puree and nutmeg into batter.

Pancake S’more: Mix mini marshmallows into batter and top finished pancakes with cocoa powder.

Hawaiian: Cook Canadian bacon/diced ham and add to batter. Top cooked pancakes with diced pineapple.

Vitamin C Booster: Mix fresh raspberries and lemon zest into batter.

Peaches ‘n’ Cream: Top cooked pancakes with fresh peaches and mascarpone.

Down Under: Mix banana slices into batter and spread Nutella onto cooked pancakes.

Pineapple Upside-down Pancake: Mix diced pineapple and brown sugar into batter and top cooked pancakes with fresh sweet cherries.

PB & J: Spread peanut butter and strawberry preserves (or a fresh strawberry puree) on top of cooked pancakes.

Patriot Cakes: Top cooked pancakes with raspberries, blueberries, and plain yogurt (mix in vanilla extract with yogurt).

Café Hotcake: Substitute Chai tea latte concentrate for milk in the original recipe and mix in a pumpkin puree into batter.
Tropical Treat: Mix banana slices into batter and top cooked pancakes with fresh-cut mango and papaya. Use blender to puree fresh-cut pineapple and pour over cooked pancakes.

Cherry Cocoa: Top cooked pancakes with fresh cherries and a sprinkle of cocoa powder.

Caramel Apple: Mix diced apples into batter and top cooked pancakes with caramel drizzle.

Island Style: Mix unsweetened coconut flakes and lime zest into batter and top cooked pancakes with chopped macadamia nuts.

Fiesta ‘Cakes: Mix pureed black beans into batter. Top cooked pancakes with sour cream, chives, and salsa.

Christmas ‘Cakes: Mix peppermint extract into batter and top cooked pancakes with cocoa powder.

Pom-cakes: Top cooked pancakes with fresh pomegranate syrup and finely chopped mint leaves.

Citrus Craze: Substitute orange juice for milk in original recipe, mix lemon zest into batter, and top cooked pancakes with mandarin oranges.

Carrot Pancakes: Mix shredded carrot, fresh ginger, and diced apricot into batter.

Sweet Southerner: Mix sweet potato puree, a splash of bourbon into batter, chopped pecans, and brown sugar into batter.

Crunchy Cakes: Mix cinnamon and granola into batter and top cooked pancakes with plain Greek yogurt, honey, and more granola for an added crunch.

Strawberry Rhubarb: Mix rhubarb into batter. Puree strawberries and pour onto cooked pancakes.

All-American: Top cooked pancakes with apple slices and vanilla ice cream.

Vegan Special: Substitute soy milk for milk in original recipe. Mix silken tofu and cocoa powder into batter. Top cooked pancakes with blackberries.

Ricotta Pear: Mixed diced pears into batter and top cooked pancakes with ricotta cheese and maple syrup.

Curry Coconut ‘Cakes: Substitute coconut milk for milk in the original recipe. Mix curry powder, turmeric, fresh-cut peaches, and mango into batter.

Lumberjack: Cook bacon, chop it, and add to batter. Top cooked pancakes with maple syrup.

Key Lime: Top cooked pancakes with whipped cream cheese and lime zest.

Green Dream: Mix finely chopped pistachios, goat cheese, and lemon zest into batter.

Mediterranean: Mix feta cheese into batter and top cooked pancakes with Kalamata olives.

Speakeasy Special: Mix a splash of Grand Marnier and orange zest into batter. Top cooked pancakes with sliced almonds and honey.

Beer Batter: Substitute a dark, heavy beer or a raspberry beer for milk in the original recipe. Mix orange zest and lemon zest into batter.

Funky Blue: Mix brown sugar into batter and top cooked pancakes with a caramelized onion and blue cheese spread.

Weight loss is often overlooked by runners but an important part of the recipe in the meal of running. I believe every runner has an optimum weight, one that allows them to run their most consistent pace over their chosen distance. The distance usually dictates the weight initially i.e. Usain Bolt isn’t going to run his best marathon looking like he does at the moment. Whereas Mo Farah probably needs to eat a few cheeseburgers if he’s going to challenge Usain for a 100m dash.

As a marathon runner I’m normally looking what my Wife describes as ‘skinny, bordering on ill’. She has never been a big fan of my marathon ‘look’ after I have probably dropped 6-8kg from when we first met. (though that was 20 years ago) In those days I was a 3-5 times a week gym junkie and I can see her point of view, marathon runners ain’t built for modeling normally. Currently I’m sitting on 69kg which for a 6 foot tall man isn’t probably the ‘norm’ but for a marathon runner is just about perfect. I’m happy to be where I am and realise this is making a big difference to my training and pace. Because of the extra workload I’ve been putting in lately, and also dropping a lot of sugar from my diet, I’m probably 3kg less than normal. This has not gone down well with my Wife.

Ultimately all runners have a perfect weight and , like with all things running, finding that goal weight is difficult. This can be down to cravings (I mean who doesn’t really love donuts? !) or just the inability to put in the exercise needed to shift the kg’s. Then once you actually hit what you consider to be your goal weight there is normally some effort involved in keeping to it. I realise that me keeping to 69kg will be difficult long term but can sustain it for a period of time while I train for the World Masters marathon on November. After that I will have a few months running back to a normal 100k a week . It is important though to keep a good foundation so when you step up for your next goal (there is always a new goal) you need to be able to hit your ideal weight again.

Over time does this ideal weight change? I would assume yes. As we get older it will be more and more difficult to hit the weight you considered ideal the previous year. As I move into my fifties next year will I be able to maintain 69kg for race season ? Who knows, but one things for sure , I’ll be making a big effort to get close, no point in slowing down is there ?

So to sum up if you can drop weight your running will improve, it’s like adding a turbo-charger but there will be some pain and effort involved. Long term though you get use to the constant hunger pains. Only joking, you learn to substitute good food for bad and also you get to run more. C’mon, it’s all good…..

Trail run this afternoon with a Hobbit and Justin from the SGTRC. Very hilly but enjoyable session with some testing sections of soft sand. Got back to my desk and the Garmin is predicting big things ahead… anyone got any EPO for sale ?