Fueling the Miles on a Low-Carbohydrate Diet

Meg served for six years as an officer in the Marine Corps and deployed to Iraq twice during her service.  When asked how she started distance running, Meg shared, “I ran my first two marathons after getting back from overseas deployments because a friend talked me into them in 2005 and 2006. I swore I’d never run another marathon! I didn’t run another until 2012 and then met someone who had just finished a marathon in each state. That made me stop and go, WOW! Once I started on that journey in earnest, around late 2013 and 2014, I fell in love with the sport.  I love having a training plan to follow and a goal to shoot for, whether a PR, a new distance, or just a new location to run in. I love how it makes me feel every time I cross a start line and when I receive a medal at the finish. I may have completed all 50 states in January of 2018, but I have not finished running!”

Meg continues, “Endurance sports, particularly running, are dominated by high carbohydrate products and nutrition plans. In June of 2018, after feeling as if I had plateaued in my running, I decided to follow the ketogenic way of eating. After seeing success with that in the fall, I decided to lean a bit more on the protein and eat primarily meat and, particularly, beef. Beef is such a fantastic nutrient dense food. It’s satiating and satisfying and there are so many options, my favorite being a ribeye steak. I have seen such great progress with my own running and health since going low-carb, and I hope that others can learn that you do not have to depend on carbs, grains, sugar, or even super lean white meats; that a good steak or ground beef or filet can fuel your body, your workouts, and your brain, and keep you feeling great!”