Vegan Nutrition and Running
I’m no nutritionist. But I run and I eat. And I listen to my body. Today I ran the Austin Marathon. A lot of factors prepared me for a good race: the support of my heroic running friends, good training, and excellent weather. What I’m especially appreciative of now, though, having run the fastest marathon I’ve done in 20 years and qualified for 2014 Boston Marathon, is vegan nutrition. I owe a lot of today’s performance to veganism.
Over the past several months I’ve worked to fine tune my vegan diet to reduce, sometimes dramatically, refined flour and heavily processed foods. Simultaneously, I’ve worked to increase my consumption of nutrient dense fruits, vegetables, legumes, and seeds, I’ve upped the dosage of nutritional yeast, chia seeds, and flax. I’ve eaten a lot of avocados and kale. I’ve lowered the dose of bread. I haven’t messed one bit with my steady but modest beer consumption.
I’ll elaborate more later, but I think there’s a great deal to be explored between vegan diet and performance, and I think vegan advocates can and should promote that connection as yet another reason to become powered by plants.