Eating Correctly

Eating Correctly


Today’s training was less than optimal…. I didn’t overheat, I wasn’t particularly fatigued, but my blood pressure was not stable. I stopped 10 minutes short @ 50 minutes. Even after dropping the intensity, I could tell I wouldn’t make it. I was getting that particular spacey, nauseous feeling that always precedes a bottoming out of my blood pressure.

How low does it drop? I’m not sure, but a typical resting pressure for me is 90/60. I know at rest I feel light headed when my diastolic hits 50. The real problem is I always feel bad for several hours after a major bottoming out…. Since I have to work today and have a ton of work to do, I could not afford several hours of non-productivity…. So I stopped.

What does this have to do with eating correctly you ask? I’ve noticed my blood pressure (and likely my blood sugar) is very sensitive to both my typical pattern of eating as well as my meal to meal variability. This sensitivity is enhanced when I’m training, since training places another level of demand on my body. When I eat poorly, my training is the first to suffer. Furthermore, to get the most out of a session, i must time my meals and structure the content accordingly. Today I ate a decent breakfast, but it was a little light on simple carbs. Yesterday I had too many simple carbs. The end result is a poor, shortened training session today that was uncomfortable to boot.

Eating to support my training is very important. My body has a small window where it operates optimally, with a sharp drop in performance when I’m outside of those conditions. A better day awaits tomorrow!


Time to work!