Runner’s Cramps: Why You Get Them and How You Can Prevent Them

Thanks to Jessica Bratko from Athletico for the interview and writing of today's blog post!

Most runners have experienced it: your run is going smoothly and you’re feeling great, then all of a sudden you succumb to the dreaded side stitch, calf cramp or that feeling of “having to go.” Muscle and stomach issues can stop a runner dead in their tracks. With varying spring temperatures, muscle cramps are more common, as there is little opportunity to adjust to the change in weather.


Even with all advances in modern science, the true cause of exercise-induced cramps is still widely misunderstood. Kate Davis, MS, RD, CSSD, LDN, consultant sports dietitian/nutritionist and owner of RDKate Sports Nutrition in Naperville, Illinois provides great insight regarding why cramps may occur while running. Kate has had numerous experiences working with institutions like the University of Michigan and Michigan State University, as well as the Olympic Training Center in Colorado Springs, CO and IMG Academy in Bradenton, FL. Check out what she had to say below to learn how to minimize, prevent, and act quickly when cramps occur.

What every running, pregnant momma should own (from my experience)

As a sports dietitian at 28 weeks pregnant with her second child, I have had plenty of time to practice running with a baby on board. While slightly intimidating at first, I actually found it to be an easier feat than expected. While not every woman's body cooperates with continued running into pregnancy, there are a few key items that make the process SIGNIFICANTLY easier. Assuming you have the okay from your doctor to run while pregnant, these must-haves are a few of my favorites:

1. A belly support band
I could not do any type of exercise in mid to late pregnancy without this miracle (running or otherwise). There are lots of brands out there to choose from. I personally chose one that had 3 separate Velcro adjustments so I can easily make it fit best as my belly grows (here it is). Toward the end of my first pregnancy, I started wearing the band all the time (not just during exercise) to decrease lower back pain; I anticipate I will do this again.

How to train your body for fueling during a run

This week, enjoy a guest post from my intern, Ashley, who is training for her first full marathon. She offers some excellent thoughts about the difficulty but necessity of training your stomach like you train your muscles.

Be Extraordinary,

RDKate
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I have run multiple races in my lifetime 5, 10, 15k’s, half-marathons. Now I am tackling training for my first full marathon. Previously my training regimen included hydrating pre- and post-run, but I never fueled during a run. I couldn’t tolerate eating/drinking anything other than water while I was exercising or even within an hour of exercising. After the Rock n’ Roll Chicago half-marathon didn’t go as well as planned; I knew that something needed to change in my training. Even though I did stomach Gatorade with water at a few of the aid stations during the race, but it was not enough fuel and I felt exhausted the last 3 miles. I needed to train my stomach to handle Gatorade and gels to fuel my body for my marathon.

I have low iron - now what?

It is common for athletes - especially runners - to be diagnosed with iron-deficiency anemia. But why does that matter and what do you do now?

What Is It?

Iron is a trace mineral that the body needs to obtain from food for proper function of key biological processes. Iron carries oxygen in the blood and delivers it to the lungs and muscles. It is also important for the proper function of the immune system. Each red blood cell that you have in your body contains a protein called hemoglobin (what gives red blood cells their color) that iron is attached to. 

Why Do I Need It?

Getting the right amount of iron is important because it determines how much oxygen gets to the rest of the body. If iron is low, the body starts making fewer red blood cells—leading to fatigue, feelings of coldness, decreased physical performance and anemia. Both vegetarian and female athletes are at an increased risk of developing iron deficiency anemia.

Tiny nutrition tricks for big workout gains

A few weeks back, I blogged about tiny nutrition tricks for big weight loss (check it out here). But what if you don't want to lose weight? What if you are just looking to improve your workouts to see better results overall? Here are few more "tiny tricks", but this time for big workout gains....

1. Stay hydrated
Hydration is the number one nutrition-related reason for poor performance. Being hydrated means the entire day, not just right before and during the workout. During the day, drink to stay ahead of thirst (thirst  = already a 1% dehydration; performance deficits occur at 2%). Also check your hydration status by assessing pee color (lemonade color is best). Not sure you hydrate enough during workouts? Weigh yourself before and after a workout. If your weight decreases, you didn't drink enough; an increase indicates too much fluid intake; a nearly same number means you hydrated well.

2. Eat to your workout type
Not all types of athletes are the same, so nutrition needs are also not the same.

Carbohydrate Loading: Why, When, and How

The Why
Fueling up properly before long-distance endurance endeavors >90 minutes with a high-carbohydrate eating plan will ensure maximum results during the event. Since glycogen (stored carbohydrate in muscle) levels decrease quickly during moderate to intense exercise, the body must be given ample carbohydrates (carb) in the days leading up to the event to adequately stock the muscles.
 
The When and The How: Proper Regimen

1.                              Begin by increasing carb intake to 8-12g/kg body weight for the first two of the three days prior to the event/race.

2.                              During this increase period, decrease training two to three days prior to the event so that your muscles have adequate time to become fully fueled.

3.                              Emphasize complex carbs (fruits and vegetables) and distribute them at all meals and snacks during the day, while avoiding simple carbs (sugars).

4.                              Resume your normal intake of carbs the day before the race or event (typically 5-8 g/kg body weight).

The idea is not to increase total calories, but to adjust intake to result in a greater percentage of calories from carbohydrate vs. protein or fat compared to normal.

Common Mistakes with Carb Loading
·         Neglecting the exercise taper. Failing to back off training for the 1-3 days before competition may compromise carb loading.
·         Fear of weight gain.  Carb loading may cause body mass to increase by up to 3-5lbs; this is extra water stored in muscles with the glycogen (stored carb). It will help delay dehydration during the event or race. 
·         Excessive fiber intake. It may necessary to limit fiber consumption in order to avoid stomach discomfort.
·         Consuming too many high-fat foods. Aim for a combination of high-carb, low-fat options.
·         Cutting out protein. A low-fat protein source should accompany carb-rich meals.
·         Not practicing an eating plan prior to competition. Rehearsing carb loading on an off week ensures that you know which foods give you enough energy and make you feel your best.

Sample menu for 145lb athlete
Breakfast:
1 cup OJ
Black coffee or tea
Breakfast burrito (one 8-inch flour tortilla + 1 scrambled egg + 2 egg whites + 1/2 cup black beans + 2 Tbsp salsa)

Mid-morning Snack:
1 cup low-fat milk
1 cup of whole-grain cereal

Lunch:
Water or unsweetened beverage
3/4 cup baked potato wedges with 1 Tbsp ketchup
16 carrots
Roast beef sandwich (one 2.5 oz whole-grain bun + 4 oz lean roast beef + 2 slices tomato + 1/4 cup shredded romaine lettuce + 1.5 oz part-skim mozzarella cheese + 1 tsp yellow mustard)

Afternoon Snack:
1 cup cantaloupe
1 Tbsp peanut butter
1 oz whole wheat crackers

Dinner
1 cup low-fat milk
3/4 cup flavored white rice with 0.5 oz slivered almonds
1 1/2 cups steamed broccoli
Stuffed, broiled salmon filet (5 oz cooked salmon, 1 oz bread stuffing mix, 1 Tbsp chopped onions, 1 Tbsp diced celery, 2 tsp canola oil)

After Dinner Snack
1/4 cup hummus
4-inch pita bread
3/4 cup blueberries


Be Extraordinary,


RDKate 

5 Performance Nutrition Tips to Fuel Your Marathon

Marathon season is in full swing! Many of you have already competed, but countless more have their sights on a fall marathon. Around here, the focus tends to be on the Chicago Marathon in October. Whether the marathon you have chosen will include 500 participants or 5000, there are a few keys performance nutrition tactics you should practice to set that PR come race day...

1. Train your stomach, not just your muscles
A big mistake I see long-distance runners make is forgetting to train their stomachs. Along with putting in those miles, it is important to practice fueling for race day. Race day is not a time to introduce new products (even sports drink), as your stomach may not be used to digesting during running. As soon as your runs become longer than 60 minutes, start adding in quick sources of carbohydrate such as sports drinks, gels, chomps, beans, dried fruit, or pretzels. Experiment with different products so you know what you prefer and what you tolerate both at the beginning and toward the end of those long runs.

2. Know the course
While it is important to know the running course, you also need to educate yourself about the aid stations. Most (and by that I mean 99%) marathon races have the course map on the website. That course map will either include the aid stations or provide a different map of just aid stations. Know what will be handed out where. Most marathons offer water and sports drink every 1.5 miles or so, but may add bananas or gu's/gels in the second half. Know what is available where so you can train appropriately. Are they handing out a sports drink you have never tried before? Go out and buy some so you can train with it - you never know whether or not you will tolerate it.

3. Frontload fuel
A key to marathon fueling is starting sooner rather than later. Any of you who have run a marathon before are familiar with that "22-mile wall"...it's that feeling you get somewhere between miles 19 and 23 when your body says "are you done yet?". Hitting the wall often means you have little motivation to provide fluid and fuel to your body anymore. Therefore, make sure you will be covered by starting fueling (i.e. something more than water) within the first 30 min into the race and then consistently every 30 minutes after that. This will also assure that your muscles have energy to get you through the ENTIRE race. This means better mile times and hitting that wall later rather than sooner.

4. Have a plan
Once you have checked out the aid stations and begun to train your stomach, start devising your fueling plan. This is perhaps the most important thing you will bring to race day. Decide what product(s) you will take at what mile markers. Will you use a fuel belt? If so, what will you carry? Will you take from the aid stations? If so, do you know what flavors of products they have and if you like those flavors? These are all important questions that should be answered weeks beforehand instead of as you are approaching that aid station on race day.

5. Commit daily
While it is important to plan for the race day itself, much of your success depends on your commitment to your intake on a daily basis. Poor fueling will lead to poor recovery, muscle breakdown, and ineffective training sessions. Make sure you are covering for all of those calories you are burning during training. That means eating at least every 4 hours during the day and fueling during your runs as well. Feel like you're eating all of the time? Good! That's a common feeling and often means you are doing things right. Not sure what you should be eating daily? Meet with a RD, CSSD who can help you come up with a fueling plan perfect for your needs and goals.

Be Extraordinary,


RDKate

My Marathon Nutrition Plan

Ever wonder how a sports RD fuels for a marathon? Are we all talk and no action? Well, here is my proof that I, too, create a nutrition plan for every race in which I compete. This week I'll tell you my plan; next week come back to hear how it went....to follow along the course as you read my plan, click here.

Event: Detroit Marathon - Sun, Oct 16th
Anticipated Weather: Sunny, 65 degrees
Start Time: 7am (wave start)
Approximate pace: 8:40/mi for first 13 miles; re-evaluate at the half
Goal Time: 3:45-3:50

4:45/5am - Wake up. Immediately drink 2 cups water followed by breakfast of 1 large bagel with peanut butter on half and jelly on the other half + 1 banana + 1 cup Gatorade at end. Eat all by 5:30am.

6am - Drink 1 c water + a couple of sips Gatorade (I tend to start getting nervous at this point, so too much Gatorade doesn't settle well)

6:15am- Drink 1/2 c water

6:30/6:40am - Be in start corral. If feel hungry at this point, will take a gel with water (will be wearing fuel belt to supplement water/gel intake throughout as needed - I trained with it so am used to it).

(Approximate start time 7:10/7:15am)

Mile maker 2.5 - 1 c water at aid station (I'm guessing will take in ~6 oz per cup)
Mile marker 3.5 - Start taking 1 gel after cross bridge (takes me a while to finish each gel pack)
Mile marker 4.25 - 1 c water at aid station to help digest gel
Mile marker 6 - Take gel
Mile marker 6.5 - 1 c water at aid station to help digest gel
Mile marker 8.5 - 1 c water at aid station
Mile marker 10.5 [~90 min in] - Take gel
Mile marker 11.2 - 1 c water at aid station to help digest gel
Halfway point - Reassess body's hydration/energy levels - mentally adjust nutrition plan as needed
Mile marker 13.7 - 1 c Gatorade at aid station + 1 c water if needed
[Mile marker 14 - Possibly drop fuel belt here to family member]
Mile marker 16 - Take Gu from aid station [if I don't get a berry flavor, will not take as I only like berry flavors - I will be carrying enough on me still so can just take one of mine]
Mile marker 16.2 - 1 c water at aid station to help digest gel
Mile marker 18.5 - 1 c Gatorade at aid station
Mile marker 20 - Take gel [~3.25 hrs in]
Mile marker 20.7 - 1 c water at aid station to help digest gel
Mile marker 22.5 - 1 c water at aid station
   Will likely take in little else at this point depending on how I feel as I will have taken in quite a bit throughout, though will reassess as pass two remaining aid stations.

After finish: Lay down and contemplate why I just put my body through that. Take in Gatorade immediately; solid foods as soon as can tolerate. Stretch. Go to lunch!

So, there you go. I should mention the gels I use are Clif Shots...for no particular reason other than I like the flavor, tolerate them, and (most importantly) have trained with them. Also, Gatorade is what is being provided on the course (and yes I have trained with it).

My plan comes down to taking in something approximately every two miles. This works with my pace and the weather I anticipate. Remember, EVERTYHING is individual! Also notice I'm trying to do a lot of front-loading (taking in more at the beginning of the race) because I anticipate having little interest in anything toward the end of the race except finishing.

Wish me luck!

Be extraordinary,

RDKate