In terms of race prep, I actually did fewer miles this year than the previous two. I basically ran 4-5 miles on both Wednesday and then again on Friday and then did my long run on Sundays.
It's funny, for a while I didn't feel like I was really going to be ready to run it until I did my long run which was a 20 miler on that really cold weekend we had here (23 degrees) in early January. I stretched alot more on that day since it was so cold, meaning, I stopped and stretched my hamstrings during the run a couple times. I had really never done that before. I think that was a huge help and it certainly worked in my favor last Sunday when I ran the marathon.
As for diet, hell, I ate some pasta the night before but otherwise ate whatever I wanted while I was training. I'm 6' 1" and 200 lbs. The big thing I think was that I cut out alcohol (which I mentioned before a couple pages back after I ran a half-marathon). My weight stayed the same so I guess I put on muscle. So to answer your question, I don't think hitting a wall at mile 23 really had to do with nutrition or carbo-loading. I think it was my body basically saying, "what, you think you can F'ing do this to me for 26 miles???'' LOL..
To summarize, I would point to a couple key things:
1. Stretched at different points of race.
2. Cut out alcohol during training.
3. Started at a quicket pace group which helped avoid heavier crowd in the first 2-3 miles.
Being able to run a sub 4:00 marathon was a huge goal of mine and I feel great that I did it, but I'm not sure if I'll run it again. Those long training runs take alot out of me and my current family situation with an 18 month old is making me reconsider being away from the house for 2-3 hours every Sunday morning for 3-4 months.
I think the half-marathon is a good distance for me and I think I'd be capable of ripping off some good times. I did a 1:46 last month so I think setting a goal of a 1:30 half would be a nice challenge next year.
It's funny, for a while I didn't feel like I was really going to be ready to run it until I did my long run which was a 20 miler on that really cold weekend we had here (23 degrees) in early January. I stretched alot more on that day since it was so cold, meaning, I stopped and stretched my hamstrings during the run a couple times. I had really never done that before. I think that was a huge help and it certainly worked in my favor last Sunday when I ran the marathon.
As for diet, hell, I ate some pasta the night before but otherwise ate whatever I wanted while I was training. I'm 6' 1" and 200 lbs. The big thing I think was that I cut out alcohol (which I mentioned before a couple pages back after I ran a half-marathon). My weight stayed the same so I guess I put on muscle. So to answer your question, I don't think hitting a wall at mile 23 really had to do with nutrition or carbo-loading. I think it was my body basically saying, "what, you think you can F'ing do this to me for 26 miles???'' LOL..
To summarize, I would point to a couple key things:
1. Stretched at different points of race.
2. Cut out alcohol during training.
3. Started at a quicket pace group which helped avoid heavier crowd in the first 2-3 miles.
Being able to run a sub 4:00 marathon was a huge goal of mine and I feel great that I did it, but I'm not sure if I'll run it again. Those long training runs take alot out of me and my current family situation with an 18 month old is making me reconsider being away from the house for 2-3 hours every Sunday morning for 3-4 months.
I think the half-marathon is a good distance for me and I think I'd be capable of ripping off some good times. I did a 1:46 last month so I think setting a goal of a 1:30 half would be a nice challenge next year.