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sugar in their morning meal. The fate prevent the red blood cells from carrying oxygen to the muscles. The sugar causes an initial surge of energy that leaves blood sugar levels lower than before. Ideally, experts say, a runner’s breakfast should be at least 70 percent complex carbohydrates, while no more than ten to 15 percent of its calories should come from protein and fats. Gone are the days when athletes sat down to a breakfast of steak and eggs.
How to manage all this without a slide rule? Merle Strange, a contender for the coveted Eva B. Smith award for years, mixes up a big batch of oatmeal the morning before a race, adding wheat germ and bran flakes. She also has tea, a banana and orange juice no matter how early in the day she plans to run. Her husband, Philip, a strong Fodderstack finisher, has the same breakfast but with cold cereal. Both agree that they run out of energy if they skip breakfast.
Other serious runners Bkip breakfast on Fodderstack morning but watch their diets for the week preceding the race, avoiding alcohol and fats.
Mary O’Meara, also a long-time contender for the Smith award, contributes two recipes that fit in the category of low-fat complex carbohydrates. Unanswered still is the question posed to local runners: Do you eat to run, or run to eat? Rappahannock runners, it appears, do both.
Mary O’Meara’s
Zucchini Linguini
1 package good quality linguini
2 or 3 small zucchini
Vi lb. mushrooms
2 or 3 cloves garlic
2 tablespoons butter
8 ounces low-fat cottage cheese
Vi to 1 cup skim milk
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