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June 2, 2018

Jun 2, 2018
 

I recently got to ride in the Hincapie Grand Fondo in Chattanooga, TN. ( Click here to see ride.) This ride covered 82 miles and 6,000 feet of climbing and I was on the bike for just over 6 hours. According to the stats I burned about 3,800 calories. Part of my concern on the ride was getting enough fuel to last the whole ride. My coach had told me about 400 calories and 65 carbs an hour. I am a low carb guy and have been ever since Steve got me into diabetes care back in 1995; 65 carbs was about what I ate in a day, and the thought of eating that per hour, even with the energy I was expending, just wasn’t in my wheelhouse. I told coach Roy about my long term eating habits and how I felt 20 carbs an hour would be more than enough. He did not agree with me, but sensing my attitude about eating carbs, he told me to give it a try.

I packed my jersey with high fat, high protein snacks and carried high protein drink mixes to put in my water. The 4 rest stops on the route had peanut butter and Oreos and Fig Newtons, and so I was able to hold my carbs at 20 per hour by mixing my foods. The largest climb was 2.1 miles and the elevation rose 1,485 feet, and although I was going as slow as 1.3 mph I still managed to get over without bonking out and having to stop.

 

When I got back to St. Pete and met up with Roy he was amazed by my performance at the low carb level I maintained. I tried to explain that as a low carb eater, I had become a fast fat metabolizer, but he would not buy into that concept. This week I am going to prove him wrong as our Activity Guru, Dr. Sheri Colberg, has prepared a feature on “Going Low-Carb as an Athlete with Diabetes.” My first thing to do will be to send Roy a copy.

 

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We can make a difference!

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Dave Joffe

Editor-in-chief