Running 162 Miles in 24 Hours on Vegan Diet

Scott Jurek hopes he can break the American ultramarathoner record by running 162 miles in 24 hours. He needs 5,000 to 8,000 calories a day to fuel his running regimen, and he gets them without consuming animal products.

Mark Bittman of The New York Times spent time with Scott Jurek to find out the answer to the question we all want to ask: what does Scott eat?

Scott on calorie consumption:
The whole issue... is exactly that: getting enough calories. The first thing to worry about isn’t so much what you eat, but how much you eat. You have to take the time to sit at the table and make sure your calorie count is high enough. And when you’re a vegan, to increase your calories as you increase training you need more food. This isn’t an elimination diet but an inclusion diet.
Scott focuses on 3 meals and says breakfast is key:
It might be a 1,000-calorie smoothie, with oil, almonds, bananas, blueberries, salt, vanilla, dried coconut, a few dates and maybe brown rice protein powder. Unless he is doing a long run, which for him is seven hours, or about 50 miles, he eats after his first workout.
Lunch and dinner:
Lunch and dinner are huge salads, whole grains, potatoes and sweet potatoes, and usually beans of some sort or a tempeh-tofu combination.
On his transition to a vegan diet:
Jurek grew up in Proctor, Minn., eating cookie dough, canned vegetables and his share of fast food. When his mother, Lynn, developed multiple sclerosis (she died this spring), he and his siblings began cooking, but the food was, he said, “very Midwest — meat and potatoes.” In college, his diet began to improve, and as he “saw how much disease is lifestyle related,” he began eating “real food, eating the way people have been eating for thousands of years.”

He made the transition to less meat and more fish, then eventually knocked out dairy and other animal products entirely.

Ironically, Scott hated running in high school and only ran to keep in shape for ski season :)

You can read the entire article at The New York Times here.

image via Eirini Vourloumis

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