Friday, May 04, 2001
Marathoner offers practical tips
By Jim Pleshinger
The Cincinnati Enquirer
So ... you're really going to do it. You've been planning this for months. You've been putting in the long weekend runs. You've been eating lots of pasta. And at 6:30 Sunday morning, you blast off in the Flying Pig Marathon. Here are a few tips for the 26.2-mile trek to Sawyer Point:
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HOW TO REGISTER
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You can register for the Flying Pig or the Papa John's Flying Pig 5 Mile at flyingpigmarathon.com or by calling 513-721-PIGS.
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Get plenty of sleep. If you're afraid you won't sleep the night before, then sleep late Saturday morning.
Eat something light before the race, even if it's just an energy bar or a piece of dry toast.
If the forecast is for sunshine, wear a cap. And dress so you're a little chilly at the start. If you're dressed lightly and still aren't chilly at the start, you might want to reassess your goal time, because it's probably going to warm out there.
Take fluids at every water station even the ones early in the race when you don't think you're thirsty.
Pack high-energy gels; they really do help. But don't eat anything during the race that you haven't already tried during a training run or a previous race. A marathon isn't the time to spring any surprises on your digestive system.
Be respectful of your fellow competitors on the course. No pushing. No shoving.
Most importantly, stay upbeat. Of course, that's easier said than done. But there will be lots of fans along the way cheering you on, and that's a big help.
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