Overeating carbs the night before a marathon can contribute to a restless sleep with all that sugar being processed for energy. That certainly will contribute to a slow and sluggish start come race day. This doesn’t even take into account the waste your body will produce from overeating pasta and carbohydrates. Think about it – you’re standing in line for a port-a-jon 15 minutes into your marathon. NOT where you want to be. Gluten adversely affects your absorption and digestion. Over-carbing, in which pasta contributes largely to, isn’t the answer. In fact it takes 3 full days to properly carbohydrate load! That’s right, you can’t carb load properly just one night before eating massive amounts of carbs, let alone pasta.
Beans, rice, yams, sweet potatoes, corn, peas, lentils are all grown in nature and they are yeast free and gluten free. This makes for proper digestion and carbohydrate absorption. If you are 150 lbs or less, 1.5 cups of complex carbs at dinner the night before will take care of you. If you are 150-200 lbs then 2 cups, 200 lbs+ then 2.5 cups!
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