This is the most miles I’ve run in one week since I’ve come back from my injury (pelvis stress fracture.) I’m still nowhere close to the shape I once was in – the effort I needed to run a 7:15 min/mile in January is only good enough for an 8:15 min/mile pace now. But that’s ok. I’ve got a ways to go before my next marathon, which right now looks like it might be Dallas in December.
So now, I’m concentrating on stretching, strengthening my hip/groin area, and nutrition. I’m trying – really trying – to cut back on alcohol during the week, which means less red wine. That’s been soooo hard. I’m also cutting back on red meat and dairy. I’ve noticed in the past that those foods – especially an excess of them – make running in the heat difficult. My body just does not digest that stuff.
Splits from 12-mile run today
I’m also thinking about my salt intake. I’ve written here in the past that table salt seems to help me on long runs . So, I’ve decided to use it on all runs longer than an hour. I had a dash of salt in my tap water before an 8-mile run Wednesday as well as a little salt with some water at Mile 4. And during Saturday’s (May 21) run, I had a GU and some salt water before the 12-mile run, then salt at Mile 4 and Mile 10.
At right, I’ve posted the splits from the 12-miler. Miles 3 and 4 were up Exposition Blvd. (hilly street for you non-Austinites) and I had some weird back pain/stiffness. It finally went away at Mile 5 and as you can see, by Mile 8 I was effortlessly running in the 7s. I started really feeling good at Mile 10 (7:12 pace) and then decided to cruise in the final two miles.
Glad I was able to hang in with temps in the 70s and humidity close to 100 percent.