Why do we have such a love affair with “phood”?
I call edibles “phood” if it’s processed and filled with chemicals, preservatives, sugars, and cheap oils, or if it’s a sugary treat that triggers sugar comas and gastrointestinal hell.
In any case, just inside a month after Ironman Mont-Tremblant, I had scheduled myself to run the Beat the Blerch Half Marathon Sept 18 2016 in Carnation, WA with my sister, who is also an avid 10k and Half Marathon runner. Unfortunately, she was injured and unable to run, so I took this opportunity to run by myself and wear a silly, food-related costume.
The response to being “Empress SPAM” for the day surprised me. Almost
everyone, even the fastest marathon runners on their uber-speedy return to the finish line, broke out in smiles and cheers when they saw the cheery colors and familiar packaging of this iconic meat from the war era.
I had intended to run slowly and walk a good amount of the half marathon distance because I was not fully recovered from Ironman Mont-Tremblant, and I was actually unsure what would happen to my body after Mile 9 or 10, since I hadn’t been running much the previous three weeks. Considering my recovery status, I was pleased to run the majority of the race, and forced myself to take a few photo opportunity breaks with fellow runners, give and receive a few high-fives, and run slowly across the finish line in 2 hours and 12 minutes, with no pain soreness, stomach upset, dizziness, or extreme fatigue.
This is (I believe!), my last scheduled race for the season. My Coach has strongly urged me to focus on allowing my body to gain back some precious weight (“be a chubby Asian”), which I realize sounds really strange to many people who fight hard to keep their weight under control. In my case, I experienced what the pros do when training for high volume races, and it’s now time to build me a fat pad so I can start training for my next big challenge — Mt. Si Ultra 50K on April 23, 2017.