Fueling Up for the Pittsburgh Marathon with Food Writer Gretchen McKay

Apr 29, 2014

The Strip District is a great place to pick up pastas and fresh food for pre-marathon meals.
Credit Andy Schultz / flickr

For the thousands of people who have been training for the Dick's Sporting Goods Pittsburgh Marathon, the proper foods can make all the difference when it comes to race day performance. Pittsburgh Post-Gazette food writer Gretchen McKay has been training for the event and has written a series of articles on marathon meal ideas.

She’s been tracking her nutrition in a food diary and says as race day approaches, she's eating plenty of pasta and whole-grain foods. She says carbs and protein are especially important because they help repair muscles torn while running.

“The important thing is that you use whole foods. You don’t want to use processed foods, you want to use whole foods, made from scratch. Whole grains are better because they’re more nutritious, they’re more easily digested and you really just want to be kind to your stomach.”

Read McKay's marathon meal articles in the Pittsburgh Post-Gazette:

-Pre-run foods

-Eating right while training

-Recovery meals