BONKING ABROAD

In 2015, I lined up on a road in Italy’s Dolomite Mountains with about 9,000 other riders. At 6:30 a.m., we were off for the Maratona dles Dolomites. Many of us were taking on the 138-km course that featured an elevation gain of 4,230 m. The most intimidating of the passes on that route is Passo Giau. It averages 9.3 per cent along 9.9 km. Before the start, I felt a bit of dread.

In the leadup to that ride, I should have spent more time planning my fuelling than looking at elevation numbers and gradients. Not only did I not stuff enough food in my jersey pockets, I didn’t grab as much fuel as I should have at the aid stations preceding the big pass. As I approached Giau, which followed the four passes of the Sella Ronda, I was starting to feel a bit hungry, which, of course, meant I was way behind in my consumption of calories. The climb was a tough, tough slog. Anytime the grade came down to seven per cent, I felt some relief. At the top, I was seriously bonked.

There was an aid station at the top of the pass. Since I was a bit loopy from hunger, I decided to follow up the two sandwiches I wolfed down with a 15-minute break to get myself together for the long descent. The grub and the rest did the trick. The climb up Passo Falzarego and Valparola was manageable. I finished well, and then cramped up. It was a great day on the bike.

Today, some of my favourite ride fuel is peanut butter and jam in a tortilla wrap, as well as hummus in a wrap. Put inside a plastic bag, they fit nicely into a jersey pocket.— MP