ED­I­TOR’S LETTER

Runner's World (UK) - - Editor's Letter - ANDY DIXON ED­I­TOR @Rw_ed_andy

SUGAR IS GO­ING THROUGH a tough time at the mo­ment as the nu­tri­tional nasty de jour. Sure, it can be sneaky, trick­ing its way into our bod­ies by be­ing added to foods in which you don’t ex­pect to find it, such as bread, pasta sauce and salad dress­ing. And yes, drink­ing full-fat fizzy drinks on a reg­u­lar ba­sis is sure­fire way to ex­pand your waist­line and raise your risk of type 2 di­a­betes. All of which has seen sugar la­belled as a ‘drug’ and ‘poi­son’.

But run­ners have par­tic­u­lar nu­tri­tional de­mands and as is also the case with salt and caf­feine, sugar can play a pretty im­por­tant role in the run­ning diet – just ask Kenyan elites, who drink tea so sweet it would make a den­tist wince. Or wit­ness the spec­tac­u­lar cake ta­ble at many pos­trace HQS. It re­minds us that just be­cause a food is de­monised by some it doesn’t fol­low that it has no value for oth­ers, and so we ex­plore sugar’s pros and cons for run­ners in our fea­ture on page 42. Full dis­clo­sure: I have a sweet tooth and have been known to fuel long runs on Hari­bos. But I wouldn’t want to get to the later stages of a marathon and opt not to take on an en­ergy gel or sports drink be­cause I was ‘eat­ing clean’. That way mad­ness (and the wall) lies.

Else­where, we bring you carb- and pro­tein­rich pasta recipes on page 62, while on page 48 there’s a com­pre­hen­sive guide on how to re­gain your run­ning mojo: you can lose it for many rea­sons – we show you how to get it back.

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