If you’re running the Louisiana Marathon this Sunday, you might be tempted to load up on carbs the night before the big race. But that’s probably not the best idea, Pat Fellows, the marathon’s director of retail and owner of FRESHJUNKIE and Somos Bandidos, tells 225 Dine.
While there are benefits to foods like pasta, potatoes, lean meats and rice, you have to make sure the portions are right for you, Fellows says. So if you typically don’t have a big plate of pasta before training, it’s not a good idea to start the night before.
“I tell people to not change a lot of what they eat the night before,” he says. “You don’t need to go overboard.”
He also recommends runners cut out “harsh vegetables” like broccoli, cauliflower and asparagus three days before the race. Those vegetables, he says, can be harder to digest.
And on the day of the event, runners should eat around 4 a.m. to prep for a 7 a.m. race, Fellows says. He suggests oatmeal, half a bagel with peanut butter or toast and a banana for a pre-race meal.
“Something to get moving, but you want to eat it two to three hours beforehand if possible,” he says.