The following is a repost from The Glutton Free Diet: Race Review
I ran my first ever official 10K race yesterday, and I really thought this distance was a lot of fun. It wasn't quite the endurance challenge of a half marathon, but challenging in its own right.
The Pints to Pasta event was part of the Hood to Coast race series, and included either a half marathon or 10K. The half is actually Pasta to Pints to Pasta, but the 10K fits the title; starting on the gradual downhill of N. Greeley Ave in Portland and passing by Widmer Brewing (Pints) and crossing the Willamette River via the Broadway Bridge, then following Naito Parkway along the waterfront, and transitioning up a brutal hill to Barbur Blvd. / Corbett Ave. before heading sharply back downhill to SW Macadam Ave. and the finish line at The Old Spaghetti Factory (Pasta).
When Tony, a friend and running motivator, asked if I wanted to run Pints to Pasta with him, I was hesitant at first because I assumed he meant the half marathon, and I was already signed up for a half the following weekend (this coming Saturday). When he clarified that he meant the 10K race, I jumped at the chance. I was a little nervous because I had only done small races, and wasn't sure I wanted to join a few thousand other runners on a Sunday morning -- but I'm glad I did it. It was a pretty big step for this routine-oriented stick-in-the-mud.
Since this was my first 10K race, I can't say whether or not it was a PR (personal record), but considering the one grueling hill on the course, I am very happy with what I was able to accomplish -- it definitely ranked in the top 5 times I've done for that distance (depending on how accurate my phone's app was for tracking those training runs). I am perfectly happy finishing at 389th place out of 1649 participants (41/88 for my age group).
It was truly a perfect morning for a run -- cool but not cold, mostly clear, with the sun just starting to peak above the horizon as we started down Greeley. The scenery of the river and downtown was gorgeous, and the bridge crossing over the Willamette was fun; and we got to listen to a good cover band play modern classics as we recovered in the shade along the southwest waterfront.
This was my first time getting beer/wine after a run, but since it was included, I decided to give it a try. I went with a Hefe Shandy (half Hefeweisen beer, half lemonade) and a glass of Pinot Grigio. The idea of eating pasta and drinking beer/wine at 9:00 in the morning, after finishing a good run, seems so strange; but it actually worked. The penne pasta with mizithra cheese was the bomb!
While we had a great experience, it was not a perfect event. The choice of route through old town (just for a few blocks) was incredibly stinky, and probably should be reconsidered for next year. The L-O-N-G hill up Barbur to Corbett was grueling, and could have been worth it if we could have "turned and burned" once we reached the top; but the hills back to Macadam were so steep that we actually had to hold back to keep from wiping out or tearing things up. An approach from Waterfront Park / SW Moody Ave. would really improve things, if that is even logistically feasible (or maybe down the east side to Tillicum Crossing next year?).
The other disappointing part for many was some poor planning by event organizers with regard to parking and shuttle buses. Tony and I made it to the shuttles pretty early, and were on one of the first buses to the start line for the 10K. At about 6:45, they announced that the start would be delayed from 7:30 to 7:45 because of parking issues. It ends up that the 15 minute delay was not anywhere near enough time to get all of the 10K runners to the start line, and in fact many racers did not get started until 60-80 minutes after the "gun". Apparently race organizers thought 5 buses would be enough to shuttle 1650 people across Portland in a one-hour time-frame -- so it was not just a matter of "not enough parking".
Hopefully they will improve a few things for next year, as I really thought it was a lot of fun!
This is a repost from The Glutton Free Diet
You really should be fed up with the obesity epidemic that is gripping North America. You really should be fed up with the way our elected government officials, both liberal and conservative, are bowing down to the big food companies and hiding the true dangers of excess sugar intake.
There is big money in processed foods, especially the fast food and soda pop industries, and the documentary Fed Up exposes the big, sugar coated, cover up. I highly recommend watching it, but be prepared to be challenged and outrage by what you see.
I'm not ready to give up sugar in all of its forms, but soda pop is definitely one I do not miss -- I gave it up over a year ago, and will not ever go back on that wagon. I am willing to make the bold statement that sugary drinks, including fruit juice, are the largest contributors to the obesity epidemic in North America. Yes, even 100% fruit juice is a contributing factor.
Of course we should not confuse whole fruit with fruit juice -- whole fruit is actually a form of sugar we should be trying to eat more of, since our bodies can handle the sugar and fiber together. It's when we remove the fiber, and process the sugars that our bodies can't handle the onslaught of sweetness -- it doesn't matter if it's High Fructose Corn Syrup (HFCS), granulated sugar, raw sugar, or fruit juice.
The one point from this documentary that really resonated with me is the fact that big food has prevented the FDA from requiring food labels to list sugar content in the form of a percentage. All foods list the total grams of sugar per serving, but you will not find what percent of the recommended daily allowance that makes up. If most of us were to actually pay attention to those numbers, I think we would probably put a lot of the foods back on the shelves and not in our carts.
Most organizations that are genuinely interested in health recommend that a maximum of 10% of your daily caloric intake come from sugar. That means that for an adult male with a recommendation of a 2000 calorie diet, the maximum intake from sugar per day should be 200 calories, or 50 grams. To find the percentage, just look at the food label and muliply the grams of sugar by 2, and that is the percentage.
For example, the imitation maple syrup (that I'm ashamed to admit lives in our pantry) has 44 grams of sugar in a 1/4 cup serving; which means one serving contains 88% of your recommended daily allotment of sugar. A 12-oz. can of Pepsi has 41 grams of sugar, or 82% of your RDA. So a small amount of syrup at breakfast and one can of pop at lunch puts you at 170% of your daily allowance. Incidentally the real maple syrup has 50 grams of sugar per 1/4 cup serving, but at least it's not HFCS, right?
Throw in everything else in a typical American diet that has sugar added to it, and it's not hard to see how easily our diets end up containing 300-400% of the sugar we should be ingesting. It made me go through my pantry with a Sharpie and convert all the sugar content into percentage, just so I have a better idea of how much I'm eating.
Now, I'm not ready to give up the 3 teaspoons of raw sugar I have in my coffee every morning, but I am willing to look at how much I take in throughout the day, and continue cutting back if needed. There are 4 grams of sugar per teaspoon, so that puts me at 12% of my allotted intake right at the start of the day, but if I can keep the rest of the day under control, I'm fine with that.
ARE YOU FED UP? Watch the documentary, and make changes in your own life.
The following is a repost from The Glutton Free Diet:
Staying hydrated is a vitally important task for anyone engaging in prolonged physical exercise. With most organized road races, there are hydration stations set up periodically throughout the course, so it's easy get your water or sports drink fix. But with longer training runs, or shorter runs on hot days, staying hydrated means carrying water with you, or planting water bottles along your route.
On the day of the actual Volcano Half, temps started to climb into the upper-60's with full sunshine, by halfway through the race; and I definitely had to rely on the hydration stations on the course -- I would have needed to rely on them even more if I had decided to take two of the Honey Stinger packets during the race, as each packet needs to be ingested with a few decent gulps of water.
I would recommend an alternative source of hydration if doing longer training runs during warm weather conditions, or for any hydration-supported road races longer than 13.1 miles. Other than those exceptions, I am very happy with my QuickShot Plus, and would highly recommend it.
To read about my experience running my very first official half marathon, follow this link: The Glutton Free Diet: 2015 Volcano Half Marathon
This is a repost from The Glutton Free Diet
Today I had my 1-year check-in with my doctor, who happens to be a runner himself (and he's running a marathon the same weekend I'm running my half). He was thrilled with my progress, and I have to admit it felt good weighing in 36-lbs. lighter than just 12 months ago.It's obvious that what I have been doing has made a physical difference, and I know that I feel tons better with the weight gone, but the real test was going to be how my lab results came in this time. My doc didn't order any cholesterol numbers today, as those were under control a year ago.