Eating Before Running: Should you eat before a run?

If you used to eat reasonably at the beginning of your running adventure, you don’t have to drastically change your diet. If, on the other hand, you start jogging because you need to lose weight, there may be something wrong with your diet. Running alone may be enough then. Take a look at how many calories you eat and how many you burn. Start running, but don’t start eating any more because it will make it harder for you to lose weight. Read more about the caloric deficit. Unfortunately, I am a terrible gourmand. I often say that I run just to be able to eat sweets. I’m afraid to think what I would look like if I hadn’t been running;))))

If you want to start running, this is also a good time to introduce some good eating habits. I want to share a few little tips with you. I encourage you to discover two groats.

A good basis

Nutritionists explain that porridge is the foundation of a healthy, balanced diet and should be eaten frequently. Groats are not very popular, but they are gaining in importance. Research from 2013 indicated that only 9 percent of Poles aged 15 and over ate groats several times a week, and 1/4 of the respondents consumed them once a week. In my childhood, potatoes were also king. In our current house, we eat a lot of pasta, and only recently did my husband introduce cereal to his home menu.

Buckwheat groats

Buckwheat is rich in magnesium . 100 g of groats meets as much as 55% of the daily requirement for magnesium. And you know, runners need magnesium very much, it prevents cramps.

For many years, I have not eaten buckwheat because, since childhood, I was sick with the smell of roasted buckwheat. I won’t mention the taste. It was only a few years ago that I found out about unburned buckwheat, and it was a real godsend for me. When I started to eat more buckwheat, even my hairdresser asked me what was great about my hair being stronger. ;)))

Millet groats

Millet groats contain a lot of minerals. It has B vitamins, but also potassium, iron, magnesium, phosphorus and copper. It is antiviral and neutralizes stomach acids. It is easily digestible and, in addition, does not contain gluten, so those who are allergic can easily eat it. Eat millet if you have a cough or runny nose as it helps to remove excess mucus from your body.

Cook classically

Do not boil porridge in bags! I am afraid to think what is released from the foil when cooked for several minutes!!! I often buy porridge in bags, but I sprinkle it and cook it in water in a proportion of 1.5:1, i.e., 1.5 cups of water to 1 glass of groats. The millet must first be rinsed with hot water, and the buckwheat must also be rinsed, but not so thoroughly. I put the porridge into boiling salted water. I cover it with a lid and light the smallest fire. I cook for a dozen or so minutes until tender. Make sure it does not burn. You may need to add some water while cooking.

A healthy feast

In our home, the most popular form is groats (unroasted millet or buckwheat) with peanut butter (without salt and sugar), with walnuts (another source of magnesium), and with bananas. You can add other fruits or, in winter, jam for flavor. Then it is a real treat. Even our home-teenagers can be tempted by such a dish. It’s also worth adding walnuts—this is another rich source of magnesium.

Moderation

Remember, however, that you can not overdo anything. Don’t start eating millet or buckwheat every day from now on. No exaggeration is good. Just include these porridges in your diet, but don’t eat them every day. Especially if you have known health problems (e.g., insulin resistance or thyroid problems). Then it is best to consult a doctor.