Training Log Archive: iansmithIn the 1 days ending Nov 14, 2011:
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| Mo |
Monday Nov 14, 2011 #
Note
weight:80.5kg
I weighed in at 177.4 lbs after the races yesterday, drinking over a liter of water, and munching on cookies and goldfish. In an exciting turn of events, I have lost about sixteen points in 3 months, or shortly after I resumed running and O after my stress fracture. My volume has substantially increased over that period as a combination of the race season and lots of course setting. I mean to add more variety to my food intake to ensure I'm getting enough nutrients for recovery, and I'm still eating about 2 yogurts per day to get lots of calcium. (As I write this, I'm munching on potato chips, calling into question my entire diet.)
I think this confirms my hypothesis that my weight gain was a response to the substantial changes to my lifestyle from months of inactivity (and crutching) from my fractures. My lifestyle has changed during O-season, and my body has equilibrated at a different point. I'm curious where I will settle; I weighed 165 my freshman year of college, but I have grown more muscular since then. I need to increase my strength training anyway, so it's plausible the trend will reverse.
I'm also excited that my attackpoint ranking has gone above 80 points for the first time. While it's buoyed by some non-traditional races, like the corn maze-O in St. Louis, it is an encouraging sign of progress.
On an entirely unrelated note, I like the movie Moulin Rouge. A number of its songs have shown up in my mental soundtrack lately; my favorites are the reprise of "Come what may" and "El Tango de Roxanne."
I think this confirms my hypothesis that my weight gain was a response to the substantial changes to my lifestyle from months of inactivity (and crutching) from my fractures. My lifestyle has changed during O-season, and my body has equilibrated at a different point. I'm curious where I will settle; I weighed 165 my freshman year of college, but I have grown more muscular since then. I need to increase my strength training anyway, so it's plausible the trend will reverse.
I'm also excited that my attackpoint ranking has gone above 80 points for the first time. While it's buoyed by some non-traditional races, like the corn maze-O in St. Louis, it is an encouraging sign of progress.
On an entirely unrelated note, I like the movie Moulin Rouge. A number of its songs have shown up in my mental soundtrack lately; my favorites are the reprise of "Come what may" and "El Tango de Roxanne."
9 PM
Running 44:59 9.1 km (4:56 / km) +6m 4:55 / km
ahr:153 max:173 shoes: 201108 Asics GT-2150
Easy-ish run around the river. I found myself pushing at times, and tried to restrain it. I felt some discomfort in my shins at times. Conditions were clear and comfortable with a temperature of 14 C. I have a lingering mild cough that only seems to bother me before or after races. After the first kilometer, I stepped in a hole concealed by leaves and turned my right ankle pretty hard. I yelped and walked for a few moments, but the pain abated quickly and I continued.
It occurs to me that food can be crudely decomposed into three component vectors: calories, nutrition, and flavor. This decomposition is interesting because there foods that almost exclusively lie along one of the components - eigenfoods, if you will. While spices do have some nutritional value, they chiefly provide flavor. While pasta, grains, and even some meats have flavor and nutrients, they are used predominantly for calories. Some ingredients exist which have negligible flavor and calories, but add key nutrients. I am considering beginning a cooking campaign to improve my conspicuous deficiency, and an understanding of the nature of food is instructive.
It occurs to me that food can be crudely decomposed into three component vectors: calories, nutrition, and flavor. This decomposition is interesting because there foods that almost exclusively lie along one of the components - eigenfoods, if you will. While spices do have some nutritional value, they chiefly provide flavor. While pasta, grains, and even some meats have flavor and nutrients, they are used predominantly for calories. Some ingredients exist which have negligible flavor and calories, but add key nutrients. I am considering beginning a cooking campaign to improve my conspicuous deficiency, and an understanding of the nature of food is instructive.