The day after running the Twin Cities Marathon, after properly rehydrating and recovering from a 5,000-calorie deficit, I got on the scale and saw that I weighed 250 pounds (or 114 kilograms, Frenchie). This is not my highest weight ever, but I’ve never crossed 260, and frankly, I was shocked that I hauled all that 26.2 miles in 5 hours, 6 minutes. I mean, just the sheer…physics…of it all.
Oh, did I mention I ran a marathon?
I thought I would have lost a lot more weight during the months of training. Even though I kept up with my longer runs on the weekend, I skipped a lot of the shorter weekday runs and speed work, and I think that prevented me from reaching a high enough metabolic plateau for any kind of sustained weight loss.
Now I figure the surest way to improve my time for the Las Vegas Marathon is to drop some pounds. Less weight to carry, less stress on my joints, and the same expenditure of energy should push me down the course faster.
In addition to being more disciplined about maintaining my weekday short runs, I’m trying to cut all “white foods” out of my diet, specifically white flour, white sugar, and white shortening. This means trading bread and pasta for whole-grain rice and quinoa — which take longer to metabolize and keep your blood sugar more stable — and chucking most processed foods. Pretty much the only white food I eat now is egg whites, which is among the purest sources of low-fat protein available without a prescription.
As of today, I’m down to about 240, and I’m shooting for 220 on race day, about seven and a half weeks away. I think I can do it.