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Type 1.5/LADA Diabetes
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<blockquote data-quote="Iowaboy" data-source="post: 1611163" data-attributes="member: 445699"><p>Yes, that makes sense about quinoa vs black beans. Fortunately, black beans seems to work, at least for now. At some point I will try the quinoa again to confirm, but I am in no rush to do that.</p><p>Correct - I am in my mid 40's. I am training my body away from less and less carbs before and during runs. Previously, I would have a cliff bar and a banana before long runs. And would do gels during runs after about an hour. Also, during races I would drink gatorade. Crazy how many carbs that added up to. The first to go was gatorade. I actually learned I had much more consistent energy drinking water. The more I have run, the more I have become less reliant on gels. I also cut the cliff bar as well. But it took a <u><strong>lot</strong></u> of time to get used to. I am headed to Las Vegas to run the half marathon this weekend (largest night time running event in the world!). Pre-race, I will have a banana. At mile 6-8, I will have 1 Hammer Gel which is 22 grams of carbs and only 2 grams of sugar. I've come a very long way, but it took a long time to reduce the carbs needed to maintain my energy level.</p><p>My advice is if 3 miles seems long, stick with that distance. I would recommend some carb source before starting your run. A banana works for me, but if it doesn't for you, try something else. At the 3 mile distance, I would try to avoid taking in extra carbs if possible during the run (bring them along just in case however). When you start feeling tired, slow down or walk. Your body will catch up and then you will be able to run again. Eventually your body won't depend on the carbs for the run. I will check out that article!</p><p>Made some great food items last night. One was a cauliflower fried rice - low carb and outstanding!! The other was a edamame and ricotta cheese appetizer from the "Plenty more" cookbook. Also excellent. So low carb fortunately doesn't mean bad food.</p></blockquote><p></p>
[QUOTE="Iowaboy, post: 1611163, member: 445699"] Yes, that makes sense about quinoa vs black beans. Fortunately, black beans seems to work, at least for now. At some point I will try the quinoa again to confirm, but I am in no rush to do that. Correct - I am in my mid 40's. I am training my body away from less and less carbs before and during runs. Previously, I would have a cliff bar and a banana before long runs. And would do gels during runs after about an hour. Also, during races I would drink gatorade. Crazy how many carbs that added up to. The first to go was gatorade. I actually learned I had much more consistent energy drinking water. The more I have run, the more I have become less reliant on gels. I also cut the cliff bar as well. But it took a [U][B]lot[/B][/U] of time to get used to. I am headed to Las Vegas to run the half marathon this weekend (largest night time running event in the world!). Pre-race, I will have a banana. At mile 6-8, I will have 1 Hammer Gel which is 22 grams of carbs and only 2 grams of sugar. I've come a very long way, but it took a long time to reduce the carbs needed to maintain my energy level. My advice is if 3 miles seems long, stick with that distance. I would recommend some carb source before starting your run. A banana works for me, but if it doesn't for you, try something else. At the 3 mile distance, I would try to avoid taking in extra carbs if possible during the run (bring them along just in case however). When you start feeling tired, slow down or walk. Your body will catch up and then you will be able to run again. Eventually your body won't depend on the carbs for the run. I will check out that article! Made some great food items last night. One was a cauliflower fried rice - low carb and outstanding!! The other was a edamame and ricotta cheese appetizer from the "Plenty more" cookbook. Also excellent. So low carb fortunately doesn't mean bad food. [/QUOTE]
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