|Scott Jurek's story Eat Vegan & Run in June 2012 Runner's World|
I am a devoted reader of Runner's World Magazine. There are always great ideas and interesting suggestions for runners of all capabilities in every issue. Lately, I've been thinking more and more about diet and how it compliments the athletic workout. My interest was piqued at this paragraph:
I spent the next two to three years testing the theory. In the spring of '97, I cut out meat. I won the Voyageur again. Then fish. I won the Voyageur a third time, and placed second in my first 100-miler, facing ultrarunning's top competitors. When I finally went vegan in 1999, I lost a layer of fat—the layer that came with eating the cookies and cakes and cheese pizza that so many omnivores and even vegetarians gulp down. I learned that I could eat more, enjoy it more (fruit tasted sweeter, vegetables crunchier and more flavorful), and still get leaner than I had ever been in my life. I started on more whole grains and legumes. Muscles I didn't even know I had popped out. My blood pressure and triglyceride levels dropped to all-time lows, my HDL, "good" cholesterol, shot up to an all-time high. I had virtually no joint inflammation, even after miles of pounding trails and roads, and on the rare occasion I sprained my ankle or fell and whacked my elbow or knee, the soreness left faster than it ever had before. I was running in the morning, working eight-to 10-hour days, then running 10 miles in the evening—yet I woke up with more energy every day.
See the whole article here: