I’m very glad the sun is starting to rise halfway through my run in the mornings. It makes running in the wee hours of the day a lot more enjoyable.
The past two mornings I have been feeling really good—good energy levels and able to maintain a faster pace overall. I think the slightly warmer temperatures (mid-30s vs. the mid-20s) and the dry roads really help with my pace.
I covered 8 miles this morning and completed my run in 1:09, which is a 8:36 minutes/mile. This is about one minute faster than my average pace in the dead of winter, so that makes me very happy. I figure the faster I can train, the faster I can run the marathon!
I’m just hoping this week of 65 miles isn’t too hard on my body. (Rosy red cheeks from the cool air in the morning.)
I don’t share all of the food I eat, but I do like to highlight really good recipes I’ve tried.
I know my lunch looks incredibly gross, but it was incredibly delicious! Ashley’s Not Dal Saag was definitely a winner. The recipe was basically lentils, spinach, and a lot of spices, and I think the spices really made the difference.
I almost always have half of a sweet potato with my lunch. I will baske 2-3 sweet potatoes over the weekend, refrigerate them, and pack them in my lunch each day. I actually eat them cold, which may sound gross, but I love them this way.
A couple weeks ago, I mentioned I had some blood work done in order to get tested for food sensitivities.
Initially I went in with the hope of helping my bloated stomach that causes some discomfort in the afternoon and evening hours. (I also have bad gas that doesn’t seem normal.) Plus, I simply wanted to see if I was sensitive to any particular foods.
Well, I finally got the results back, and I was quite surprised by what the lab tests concluded.
I had the following tests done:
- white blood count (good!)
- sodium/potassium/chloride/etc. (good!)
- calcium (good!)
- iron (very bad!)
- vitamin D (good—it must have been all that Hawaiian sun!)
- vitamin B12 (good!)
- thyroid (needs some help)
- food sensitivities (not too sensitive to most foods, except one)
One of the big problem areas was my level of iron/ferritin; I am definitely anemic! I actually suspected this back in college when I had breathing problems, but I did not know my iron levels were still too low. And to think I have probably been functioning at this level for several years!
I am supposed to be between 50-60 ng/mL, but I was at 12 ng/mL!
I will now be taking a strong dosage of iron to help get this back up to where it should be.
The one food that I was severely sensitive to was cow’s milk.
The nurse practitioner laid out the following categories:
less than 10 mcg/mL – trace of sensitivity
10-20 – mild sensitivity
20-30 – moderate sensitivity
30+ – severe sensitivity
I was at 69.2 mcg/mL for cow’s milk!
Here are some of the other foods that I have a trace of sensitivity to:
cacao (chocolate): 7.8
egg whites: 4.8
The following foods did not affect me:
Since I am was severly sensitive to cow’s milk, I am going to abstain from eating any dairy for the next 6 weeks to see if I notice any difference.
In addition, I am now taking these supplements:
- iron complex
- multi-vitamin (I’ve always taken this.)
- fish oil (highly recommended for overall health)
- probiotic (50 Billion)
- Nature-throid (for my thyroid which was a little out of whack)
I’ll be sure to give an update in a couple of weeks on how things are going. I’m excited for what these changes will do for my health; I hope they are all positive!