Everyday Low Carb High Fat Eating
As I ran along the flat trail, cyclists zipped past me. At their speeds, they barely noticed my 14-minute mile pace. Some of the other runners on the trail, however, easily passed the woman whose slow jog could have easily been eclipsed by a fast walker.
And that was just Mile Number Two. Sigh.
Nearly an hour later, a female runner overtook me from behind. As she passed by, she quietly said, “At that pace, I bet you could run forever.” And then she smiled at me. She completely understood what I was doing.
You see, running at that turtle’s pace was a purposeful part of my training program from my coach. Because my diet was already nutrient dense and naturally low in carbohydrates in its absence of cereal grains and processed foods, we wanted to turn my body into a fat-burning, efficient machine. The way you do this is to match the diet with months of slow, low heart rate running. Ultra runner Larissa Elaine Dannis used low heart rate running to transform herself from a recreational road runner to a 50 mile trail running champ in four years.
But this is a blog about food, so let’s talk about the food side of this equation. You can find quite a few articles about Dr. Phil Maffetone‘s non-method methodology of training bodies to go long, including the diet that helps this to happen. What I share with you isn’t about what this diet is, as much as it’s about how to pull this off on the day-to-day life of having a job, training for a Half Ironman and an Ironman, and having the energy to enjoy life.
This is everyday low carb, high fat eating, which is essentially what most people on the LCHF, Autoimmune Protocol (aka AIP), and medically Paleo diets are eating. What is life really like when you eat like this?