
Below is am excerpt from Dean Karnazes book 50/50: Secrets I Learned Running 50 Marathons in 50 Days — and How You Too Can Achieve Super Endurance!.
As natural as he now seemed gliding along next to me, Governor Huckabee—turned presidential hopeful Mike Huckabee as I write this—hadn’t always been a runner. In fact, he used to be 110 pounds heavier. During his first years in office, simply climbing the steps of the Capitol Building left him out of breath and sweating profusely. He secretly feared that he would be interviewed by the media at the top of the steps, and that he would be unable to respond appropriately due to his lack of breath. In 2003, his physician diagnosed the governor with adult-onset diabetes, informing him that he would not live more than ten years if he did not lose weight.
That was four marathons ago.
Mike Huckabee is living proof of the unique power of running to cure the most insidious health conditions afflicting our society today: obesity, heart disease, and a host of other weight-related maladies, including adult-onset diabetes. But while he may be the most prominent example of what I jokingly call “the amazing miracle marathon diet” at work, there are countless more examples among everyday folks. In fact, as I listened to Governor Huckabee recount his experience—not the least bit out of breath despite the fact that he was running nine-minute miles as he talked—I was reminded that I had already met several Endurance 50 participants, most of them men, who had lost large amounts of weight on the amazing miracle marathon diet.
Below is a great read on how our society is addicted to processed foods.
The article appeared in The New York Times Blog
Behind the Cover Story: Michael Moss on Addictive Foods and What He Eats for Breakfast
Tony Cenicola/The New York Times Michael Moss
Michael Moss, a Pulitzer Prize–winning investigative reporter for The Times, wrote this week’s cover article on the processed-food industry. The article is adapted from his book, “Salt Sugar Fat: How the Food Giants Hooked Us,” which will be published this month.
What first brought your attention to this topic?
I had been writing for the paper about contaminants in food — like salmonella in peanuts and E. coli in hamburger — and the industry scientists I met in the course of reporting said to me, “Michael, as tragic as these E. coli cases are, if you want to see something that makes a lot more people sick, look at the stuff the food giants are adding intentionally to their products.” They were mostly involved in meat production, so they were alarmed by enormous quantities of salt added to processed meats. As I continued reporting, it became clear that salt, fat and sugar together formed the holy grail for the processed-food industry. We all knew that these were in heavy use, but one of the things I was curious about was how the industry was wrestling with the issue. The whole idea was to go inside the industry and see how it was dealing with reports of enormous levels of obesity and diabetes. I was stunned by how many senior officials had over the years become alarmed about the effects of these products. Certainly having thousands of pages of insider documents helped get people to talk, but I was surprised how many were willing to tell the story. What a lot of them had created in the ’80s had meanwhile morphed into something else, something more problematic.
And that change in the food industry carries a whiff of conspiracy in your story.
Well, these are companies after all. Their main purpose is to make money. If they elevate health concerns to the top of their agenda, Wall Street and their competitors are waiting to eat them alive. As I describe in the book, some of the biggest companies did choose to do the right thing by consumer health at various points. But these were unilateral moves, and they were beaten by competitors.
Do you see the only way forward as promoting regulations, or is an agreement among food giants possible?
It’s hard to disagree with the growing number of people who see government regulation as the way to deal with this. And adjusting regulations to give other products, like fruits and vegetables, a more even playing field with products, like corn, that are used in processed foods could be another step. But the $1 trillion a year food industry and its lobby still dominates the Department of Agriculture. Still, I was struck by the former C.E.O. of Philip Morris saying that he’s no friend of government regulation but that what you are seeing in the processed-food industry is that there is no way any one company can make tremendous progress. The industry collectively won’t decide to do it, and at a minimum government regulation would give these industries cover from the huge pressure they have from Wall Street to keep their profits up.
You report that a big concern among food-industry heads was to keep processed food from being compared to cigarettes. But if processed foods became as maligned as cigarettes have, might that be the best thing from a public-health standpoint?
Conceivably. Remember that Philip Morris was the only cigarette company to embrace government regulation as a means of self-preservation. They were worried about losing everything. But at that moment they expanded into noncigarette products. The other grain of salt with the Philip Morris strategy is that it embraced more regulation in this country as it was expanding its market abroad. And in the last decade the processed-food industry is spending more time exporting and marketing these foods abroad, and it is now a problem that the world must deal with. Part of it is the saturation of the American market but also its increasing fears here. But usually the industry has been flexible in its responses to consumer concerns. Sugar was an issue in the ’80s, so you would see low-sugar products; fat was an issue in the ’90s, so you’d see low-fat products. Now salt is more of an issue. But the low-fat products and low-salt products are high in sugar, and the low-sugar products are high in fat. They’ll dial down one ingredient but dial up the others. From the companies’ perspective it is understandable: they want to make as popular a product as possible. But collectively the whole industry is responsible for our heightened collective craving.
Aren’t appetites for salt, sugar and fat natural human cravings?
Every one of our 10,000 taste buds is wired for sugar. But we aren’t born liking salt — we develop a taste for it at about 6 months. There has been some recent science indicating that our liking for salt and our craving is hugely dependent on our exposure to processed foods. Scientists at the Monell Center in Philadelphia, which is partly financed by the food industry, recently did a study where they dumped children into two categories, those who were exposed to processed foods and those who weren’t, starting at 6 months. The first category, by the time they were in preschool, were practically licking the salt shakers. Companies are experimenting with replacing sodium chloride with potassium chloride, because most of the health problems come from sodium. It works for some products, but if you diminish the amount of sodium, people want sugar and fat instead. In Britain, the country as a whole has managed to dial down doses of salt, and that may help address high blood pressure, but obesity continues to rise.
After working on this book, do you live in some pristine otherworld of quinoa and salad?
My family is dependent on processed foods. We have two boys, ages 8 and 13. My wife, Eve, and I both work outside the home. There’s no way with our lifestyle that we can lose all of that dependency. That said, Eve arbitrarily set a limit on the kids of five grams of sugar in cereal — even before I started reporting on the subject. Oatmeal is easy to make, but maybe kids don’t want it. Five grams still leaves choices like basic Cheerios and Total. And it gives them choice and engages them in a discussion. The boys may have to reach low, or I may have to reach high to get the cereal, because Fruit Loops are displayed at eye-level. Eve pulled five grams out of thin air. There is no federal guideline for sugar. It is the one big thing missing from nutrition facts because the F.D.A. has declined to set a number.
Did reporting on this topic change your habits at all?
Yes, to a certain extent. It turns out convenience foods are not all that convenient. Oatmeal, I mentioned, is easy, and making tomato sauce for pasta has about two steps. But as a culture, we have lost the will but also the knowledge to make these. One reason that we eat processed foods is the decline of home economics. Restarting home economics classes is one of the key things we could do to get this issue moving.
What has the response been like to your article so far?
I haven’t had time to go through the thousand-plus comments yet. I’ve been responding to e-mails, from people saying their families are struggling with diet issues and that having the information is empowering for them, but also from company executives. I got calls from doctors saying if you want to see something really deplorable, look at hospital cafeteria food. People from the White House got in touch, to talk to me but also to get in contact with Jeff Dunn, the Coca-Cola former president who is now trying to market baby carrots as junk food. They are interested in his strategies. The response has been enormous.
This post has been revised to reflect the following correction:
Correction: February 25, 2013
An earlier version of this post misstated the given name of the former president of Coca-Cola North America. He is Jeff Dunn, not John.
It’s an awesome feeling to be back marathoning after a few years off!! In order to help runners with their training, and share with others how I train, I’m logging all of my runs in journal format. It’s my hope that other runners can learn from my training principals. I feel it’s more beneficial to understand training yourself, then to follow a black and white printed schedule of how long you should be running.
Below is an entry of the many days I’m logging.
8 mile easy run following an 18 mile run
Its great following a long run with a good distance run. It feels good to loosen up your legs and it also gives you confidence that you have the strength to run 8 miles after a long 18. Basically you did the distance (26.2) miles over two days. Yes, you had time to recover from the 18 miler, but its still 26 miles. From a physiologic standpoint, your body will become stronger from and endurance standpoint by breaking up two long runs this way then by cramming into one. By doing one “longer” run that your body isn’t ready for, all you will end up doing is creating damage to muscle that takes longer to repair (5-7days) which will make your subsequent runs useless, or more importantly damaging. So in the end, if you have logged some long weekly miles, its more beneficial to do say a 16 and a 10 then one long 20. Your long runs should never be 40-50% of your total weekly mileage.
Shoe Name: Skechers GOrun 2
Model: GOrun 2
Weight: 6.6 oz.
Price: $80.00
Drop: 4mm
Website: http://skechersperformance.com/running/all#/53555-gorun2
Forefoot: Very wide forefoot that is just like the GObionic. Plenty of room for toes to move and function as they were designed. Upper is soft and lightweight and doesn’t irritate toes. Feels like a bit more cushion under toes then the GObionic but still remains flexible allowing full bending ability of metatarsophalangeal joints (toe joints).
Cushion: Definitely more cushion then the GObionic and more then I am used to. That being said, I did enjoy it on the 18 mile run I tested them on. The 4mm heel drop is something I haven been used to for several years, but am now choosing to use for long runs (greater then 10-12 miles). The cushion seems well placed and doesn’t encourage a heel strike as Skechers has engineered the shoe to midfoot strike. Basically the construct of the sole allows the shoe to balance on the midfoot. While this doesn’t force you to midfoot strike, it’s carefully placed cushion makes it feel more normal landing on it.
Flexibility: The flexibility has been salvaged despite the increase in cushion. It passes my roll up test. Still able to twist in the frontal plane as well. The foot can still move. Isn’t that wonderful?!!
Overall: I took this shoe out of the box and went 18 miles on it. It felt awesome. I don’t use a cushioned for 80 percent of my runs, but on long runs it helps. This shoe in my opinion is a perfect training shoe for long runs. Remember, for those who follow my philosophy on shoes, training shoes should not provide stability but can provide cushion. These shoes are typically used for longer runs (greater then 10-12 miles). Training shoes can also be a great option for those used to a stability shoe and want to begin transitioning to a minimalist shoe. The GOrun 2 can be a great transiting tool – more so then the GObionic which is a true minimalist shoe.
Once again I find it amazing that Skechers has hit a home run with a running shoe. For the last 20 or so years the shoe manufactures have focused on making shoes hard with “stability” yet promising shock absorbing cushion that barely could be noticed. Finally Skechers has delivered a shoe with cushion yet freedom to allow the foot to move and feel ground. As a purest who believes in barefoot running, I can accept cushion on longer runs as long as you can still feel the ground. This is an important concept known as proprioception – your ability to feel the ground and react to the changes in surfaces your foot encounters through precise muscular control. This shoe provides cushion yet enables proprioception.
Photos courtesy of Lee Bender @lbender15.
Many runners who get do their “run” out if the way in the morning are rushed to get their day started making it tough to get enough nutrition quickly into their body. Studies demonstrate the most crucial time to refuel after a moderate length run is within 45 minutes to an hour at most.
My advice for any runner is to eat natural foods and stay away from supplemental drinks or shakes. While I have used them (and still occasionally do) I’m much more a fan of recovering quickly with a fruit and veggie smoothie. I make them the night before a run and keep in the refrigerator. As soon as I return from an early morning run its ready and I drink it as I’m preparing to start my day.
There are many sites out there with recipes to create a smoothie, but here are my two favorites that are easy to make.
Green Smoothie:
Ingredients: 2 cups of baby spinach, 1 apple, 1 orange, 1 banana, and squeeze of half a lemon.

Red Smoothie:
Ingredients: 1 apple, 1 orange, 2-3 carrots, 1-2 bananas, 3-4 strawberries (substitute with frozen berries)

A magic bullet can be used to purée the ingredients but if you already have a food processor that is perfect. I use the Kitchen Aid 7 cup food processor.
With the food processor I just place all the ingredients in and let it run for about five minutes. A few ice cubes or water can make it easier to drink by reducing its consistency.
Other options for refueling are obviously available which I listed below but fresh fruit and vegetables allow for a quick intake to keep you until there is time fore a late morning meal or lunch.
Elite runner Lauren Fleshman places a drink in her car and begins refueling immediately. Ideally, take in a drink that contains a 4-to-1 ratio of carbohydrate to protein. Justin Whittaker, D.C., recommends a drink with sodium, calcium, 250 mg of magnesium, 50 mg of zinc, 100 mg of potassium and branch chain amino acids. Read labels carefully, as most recovery drinks don’t provide these vital electrolytes and proteins.
Chocolate milk: The drink you loved as a kid has the ideal amount of carbohydrates and protein that tired muscles need for recovery, says Joel Stager, Ph.D., director of the department of kinesiology at Indiana University. According to a study Stager led, drinking chocolate milk postexercise speeds up recovery and increases the time it takes to reach exhaustion during a subsequent exercise session better than sports drinks. And a 2007 British study found that regular milk is better than water or a sports drink at restoring fluid levels following a bout of exercise in the heat. Plus, milk contains bone-strengthening vitamin D and calcium.
Active.com lists some good ideas for post run fueling. You can read their link below. I however am more of a fan of natural fueling then by using supplements. While they can be ideal for those in a hurry, it’s always best to eat or fuel with natural products – there’s something to be said about that Paleo diet!!






















