Do I look like I care? My missus was sick and requested a maxi-twist ice cream back to soothe her throat (yeah, right). Treated myself to a Magnum afterwards. My body is in immaculate condition - a white magnum every now and then ain’t gonna do it any harm. Now go back to filling up on bread for 8 hours a day…
1 Like
I ate 3 slices a week pal. I look like Carl Froch ffs.
1 Like
You eat meat, veg, fruit, nuts etc.
Stop eating processed shite with added sugar in it. It requires a but of a lifestyle change, and a bit of discipline and thought initially, but it’s not as hard as people think.
1 Like
Stop buying shit food
I generally don’t eat processed food or drink softdrinks, maybe on occasion, meat and veg most evenings for dinner, a salad and a sandwich at lunch, fruit for breakfast, 1.5-2l of water a day, I’m not a big drinker, but still carrying more weight than I would like. That said, I have stopped competitive sports this past two years but I do try train as much as I can, it is hard to find the time though and is irregular
Smaller portions
That’s your problem there. Your diet isn’t bad but you need to be putting in the hard yards with the exercise. It’s worth it, you can’t put a price on your health. Start off by doing a bit of running on the road. Have you a buggy? That’s even better as you can run while pushing the buggy and spending quality time with the child. Work your way up then to a park run. You can do it and you’ll get great support on this forum.
5 Likes
Weights are your friend
Knees and hips in a bad way for road running though?
Just keep pounding the pavement, the body gets used to it and adjusts. Four 10ks a week building up to 3 18-20ks on the road per week within a month and you’ll be like a new man.
3 Likes
Please don’t listen to that rubbish.
I’m not that naive horsebox
[quote=“Horsebox, post:2136, topic:16128, full:true”]
Just keep pounding the pavement, the body gets used to it and adjusts. Four 10ks a week building up to 3 18-20ks on the road per week within a month and you’ll be like a new man.
[/quote]
I’m loading up for an endurance event tomorrow. I can ate whatever I want today. What a day to be and around the place good and early
Be careful. I made that mistake prior to Newry marathon in 2012. Was sick for the week prior so felt drained. On day before I ate a huge amount to compensate. Bad idea as stomach and body was not in good shape the following day.
What works for me is to eat about 25% more than typical calorie intake. More than that and am in trouble.
Cheltenham doesn’t start until Tuesday Tossi, and I can tell you from experience it’ll be the toughest event of your life. Day one and two are a breeze, but by Friday @ 4:00pm you’ll be bollixed no matter what training you put in.
1 Like
+1
There’s no enjoyment in all 4 days anymore. 2-3 is plenty.
Agree. That and the advent of Texas hold 'em immediately after the last takes its toll on a fella.
The journey of Taylor’s, O’Neills, Queens, 21 Club, Queens again every night is usually what writes me off
2 Likes
The bread
Wholegrain Breads, wraps and pittas labelled ‘wholegrain’ are made using the germ and bran of the grain, and these provide the most nutrients and fibre. Look for 100 per cent wholewheat on the packaging or for wholegrain flour on the list of ingredients.
High fibre These loaves have a fibre surplus from ingredients such as bran and flax. By helping to lower cholesterol and keep stomach fat at bay, a high-fibre diet can cut heart-disease risk.
Organic Sports nutritionist and runner Cara Marrs suggests splurging on breads baked with organic wholegrains, particularly organic wholewheat, to limit your possible exposure to pesticides.
Rye Compounds created when rye’s fibre ferments in your digestive tract may help to keep you feeling full for longer.
But watch out for impostors. ‘The first ingredient in the list on the packaging should be whole rye flour,’ says Marrs.
Gluten-free ‘Look for an ingredients list that includes wholegrains such as quinoa, millet or sorghum,’ says Marrs.
Sourdough Recent Canadian research showed that sourdough bread causes less of a blood sugar spike than white, or even wholewheat. ‘This can give you more sustained energy levels and lower your diabetes risk,’ says Marrs. Bakers normally use white flour to make sourdough bread, but you can find loaves made with wholewheat, spelt or rye flour.
Great white It’s best to avoid white bread on most days: its processed carbs will spike your blood sugar and it won’t keep you feeling full for as long as a slice of something with a high fibre content. But if you’re craving a crusty white roll, have it – just save it for after a long run, when your body can use the easy-to-digest carbs to help with muscle recovery. After all, one of the benefits of running is the chance to indulge once in a while.