In the previous post we discussed the basics of health in terms of the quality of air and water we intake.  Now it’s time to look at food and/or fuel as us endurance athletes call it.  This is a huge topic and you’ll find a miriad of different opinions on what to eat, how to prepare food, how to eat, when to eat….etc etc etc.

Lets start from a mental viewpoint that we are extremely fortunate to live in a country where we can walk, bike, run, bus, skytrain or drive to a local grocery and find a huge luxurious selection of food.  We can even pay to have organic foods delivered to our doorstep.  We’ve won the lottery to be born in Canada and live where we do in North Vancouver.

Internal Energy’s RMT, Anne-Marie, learned a concept of Metabolic Typing Nutrition in terms of the foods your body requires, desires and prefers.  She did an assessment through our friend, Curb Ivanic, to find out her needs which where more proteins based as opposed the other tendencies towards fats and carbohydrates.  To find out more about this go to Curb’s website www.ultrafitness.net

In May I switched to a vegetarian diet and am extremely happy with it.  I’m probably more of the carbohydrate type.  My original intention was to cure a heartburn issue I’ve been dealing with.  I did a vega test at Delbrook Naturopathic Medical Clinic in North Van.  This is a food sensitivity test and might also identify food allergies.  The initial requirement was to eliminate caffeine and the foods I’m sensitive to are sugars, wheat and dairy products.  I’ve eliminated the sugars and dairy products and have wheat occasionally.

The vegetarian idea came from reading a book called the Thrive Diet written by a local triathlete, Brendan Brazier, and it’s a raw vegan system.  I attempted this but it was too stringent for me to follow especially with the family and how much available time I have.  I probably have 75% of my diet on the raw food principle but I love my egg omelettes, soups and steamed vegetables too much to go 100% raw.  As an ultrarunner my favourite recipes from this book include the smoothies, energy bars, salads and recovery meals.  In the last 4 months I’ve run three 50 km races and one 50 mile race with no problems at all.  The main difference I’ve noticed is in my recovery which has been cut in half.  My other plan is to train my body to go to the fats as a first fuel source and then to carbs which creates a dual fuel system so I can run faster and longer.

Another important reference for me is Dr. Michael Colgan.  I’ve read a number of his books and his monthly enewsletter is a great resource.

Foods are important.  The better and fresher the food the less supplements you need.  You can either pay for your health now or pay for it later.  And paying for it later is not only in the currency of money but in the currency of your health and how you feel.

Instead of telling you what to eat, which you need to find out for yourself, perhaps I can encourage you to purchase your foods from local suppliers.  Yes the big chain outlets employ people in the local community but how about supporting your local farmer’s market.  In North Van, Organics@Home have an open market on Saturdays.  Check’em out.

Happy trails and happy eating.