This was a fascinating read from the Globe and Mail about endurance athletes ability to train their stomachs to tolerate increased carbohydrate consumption while racing and training. Reporter Alex Hutchinson spoke to Mike Woods about his diet before, after and during races. Woods talks Sound Probiotics, OTE Sports and the “five-year-old’s diet”.
Among the lesser-known skills that ex-track star Mike Woods has picked up in his five years as a professional cyclist is the ability to scarf down an arborio rice cake loaded with sugar, coconut oil and cream cheese in the middle of the peloton, ideally before a sudden breakaway makes it too hard to eat and breathe at the same time.
“Going from running to cycling, there was a big learning curve in all aspects of the sport, and diet was certainly one of them,” says Woods, a 30-year-old Ottawa native who turned to cycling in 2011 after a series of stress fractures derailed his running career.
On the track, Woods was a middle-distance specialist: his 3:57 mile from 2005 still stands as a Canadian junior record. But as a cyclist with top pro team Cannondale-Drapac, he’s often competing for several hours at a time; his road race at last summer’s Rio Olympics took more than six hours. That means refuelling on the go is crucial to his success – even though, as many would-be marathoners and cyclists discover, eating and hard exercise don’t always mix well.