|
 ere's a top tip for the 2012 London Olympics, all the way from the 1908 London Olympics. In the marathon of that year the runner up, Dorando, was sustained with the following refreshment: 'gargles' of chianti at pit-stops and a bottle of wine with his coach in the final few miles. The winner, Hayes, favoured mid-run brandy.
These facts come from a brilliant history of the London marathon by John Bryant. In today's race, he says, some runners are boosted by pre-arranged glasses of champagne and mugs of cider. The next step, which I plan on trying next year, is a reviving Silk Cut at mile 22.
That's the secret of marathon training: rewards. How could you run over 20 miles without mirage-
|
 |
|
 |
| |
style hallucinations of lager-filled tureens and jumbo cigarettes in jumbo ashtrays flickering before you? After a long, long run, what could beat the satisfaction of savouring that tasty beer and yummy smoke?
There are practical benefits too. The cigs seem to help regularise breathing during the run. The beer (better, in this case, than wine) is packed with juicy carbohydrates. Cider is even better. It is the most satisfying of sports drinks. Some runners swear by it.
I have run three marathons; here is how I prepared the night before for each: pasta, multiple tins of lager and 20 Silk Cut. The formula has never failed. No Paula Radcliffe-style catastrophes either. It makes the long-distance runner feel human, that's all. 
|
