Everyone is running a marathon, when it gets down to it. The need to revitalize daily life with consumed energy surpassed three squares a day right around the time paying for kids’ graduate school and second mortgages became the American rule rather than the exception. When it comes to refueling—whether running a Sunday 26-mile marathon or the weekly rat race—the requirements for both nutritive fuel carbs, proteins, fats and other energy sources is an inescapable need.
Carbohydrates are the main source of energy used during work and exercise; when intensity ramps up, so does an athlete’s reliance on carbohydrate to fuel muscular contractions. However, the human body, including athletes who train and compete at low intensity, can adapt to a low-carbohydrate diet.