That's a 7:04 pace (minutes per mile), for more than 100 miles. Wow.
And, just to make it extra cool, he did it wearing minimalist shoes and eating a low-carb paleoish diet.
He has a recent post on his blog describing his diet:
Tuesday, December 17, 2013
Low-Carb Athletes: World-Record Ultra-Runner Zach Bitter
Hold your hats: World Record: ran 101.66 miles in 12 hours; American record: 100 miles in 11:47:13. The world record he broke was Greek God (that's not ironic, it's literal) Yiannis Kourus's* record.
That's a 7:04 pace (minutes per mile), for more than 100 miles. Wow.
That's a 7:04 pace (minutes per mile), for more than 100 miles. Wow.
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You did your homework :) I can't say you misquoted or misinterpreted anything on this overview. I would like to clarify that when I discuss macronutrient percentages I am speaking in terms of everything. I don't go back and subtract non-starchy carbs/fiber carbs from the total. So when I say "30%" carb intake that includes all the non-starchy fiber in my diet. I know a lot of people will subtract that when they count their carbs.
ReplyDeleteThanks for the well written overview!!!
Also, the beer thing. I can count on one hand the number of days in a year I consume alcohol, so that makes up a very small portion of my intake throughout the year. Ultrarunner podcast does a thing where they ask interviewees about their favorite beer. I didn't want to cramp their style :)
DeleteThanks, Zach.
ReplyDeleteHi Tuck and Zach,
ReplyDeleteVery impressive record! Good to the low carb being embraced by more and more.
Out of sheer curiosity, how much calories/grams of fat do you consume on average on a daily basis?
Best,
Thomas Hemming
Like Tucker mentioned, it really varies at where my training cycle is at. When I am recovering my carb intake gets as low as 5%, protein about 20%; leaving fat at around 70-75%. I am also eating less in recovery, because I am not training as hard or at all. When I hit peak training (up to 150mpw, and at times up near 190) I will up my carb intake to between 20-30% (this is without subtracting fiber, and non starchy carb sources). In training weeks like this I am probably consuming between 4-5000 cal. (rough estimate). This would mean roughly 50-60% of my intake is fat (2000-3000 cal).
DeleteRecently read this:
Deletehttp://www.meandmydiabetes.com/2012/08/11/western-states-100-low-carber-wins-ultramarathon-steve-phinney-and-jeff-volek-study/
I understand that Tom Olson won it by a large margin and took like 20 minutes or so off the course record - on what is a very demanding course.
And that Olson had converted to LCHF just over a year earlier (pretty strict LCHF with some higher CHO consumption during the race, but a fraction of what "high carbers" we're consuming.
Any information on that race or Olson's activities since then?
It's Tim Olson. Yes, his approach is pretty similar to Zach's from a dietary perspective.
DeleteHis blog's here:
http://www.timothyallenolson.com/
I've done a few other posts that mention him:
http://yelling-stop.blogspot.com/search?q=olson
And he's done a bunch of podcast interviews if you're interested in learning more about him:
https://www.google.com/search?q=tim+olsen+podcast+interview
Really nice info! Ive started on trails this year and will be doin my first marathon this year. I see everyone around me crazy about foot protection,compression socks, hydration and fuel intake! Im never thirsty or hungry while i run, i never feel tired and i feel just fine on any terrain on my thin 5fingers, but because ive never done more than 17km i have no saying in the matter. It was great to hear that there are record breakers doing the same thing i do! Means all i need now is more miles! Lol
ReplyDelete