equal parts orange juice and water, plus a pinch of salt.Drink 100-200ml of an isotonic solution every 10-15 minutes; a standard 750ml bottle containing an isotonic drink should see most people through 50-75 minutes of training. You can have solid food
early in the race. Continue to regularly drink small amounts. Most athletes can tolerate 200-300ml every 15-20 mins but this will vary with the intensity of the exercise. You are more likely to drink them if the drinks are cool, palatable and easily
With three disciplines to consider, it's easy to make mistakes when you're eating and drinking during training and racing. That's the bad news. The good news is that it's easy to avoid triathlon's common nutritional pitfalls if you plan ahead
Q. I want to practise my nutrition for race day but my trainer says I should wait until a few weeks before the race so I get the maximum benefit - is he right?A. It's imperative that you experiment during training to find out what will work best
. "Training rides are prime opportunities to practise race-time eating and drinking strategies," says Eberle. Once you discover a winning formula, you'll approach your next triathlon with a foolproof plan.Change it: Test new foods on shorter rides before
everything in training.So, if you thought mastering triathlon required you to perfect your performance in only three areas, think again. Nutrition is vital and needs as much planning as the three disciplines and the transitions. If you give it the time
It's training day and you've planned a 10K after work; that means you need a decent lunch to keep you going. Scanning the various options at your local café you opt for a large plate of carbohydrate-packed pasta, no added cheese. The perfect meal
morning meal: the fat-phobic suggest skipping it until after your session; those planning a long session fuel up like builders; and those close to a race search for the perfect winning fuel.Whatever you're doing the idea is to keep your muscles
.In general, plants contain less iron than animal foods and only two to 20 per cent of iron from plants is absorbed by the body, compared with 15 to 35 per cent from meat. Worse still, there are various compounds in everyday foods that affect iron absorption
