One thing I've thought a lot about in my training for the marathon is how people train. What work for me might not work for you. This can be implemented on the running front and when talking about diabetes.
I know that I am not the best diabetic out there. Yes, I test my blood sugar quite frequently, but that is about it. How I prepare for long runs and races and what I do during them would cause many people to condemn my methods. However, it works for me. I think that is both the greatest challenge: there is not formula. Even if something works for me one day, that does not guarantee it will work for me tomorrow.
Since I started training for the marathon, I have done things differently.
- I do not set temp basal rates, ever. It does not matter how fast or slow I am going or how many miles I'll be doing, I leave my basal at 100% all the time.
- On my long runs (12+ miles/1 time a week), I have been eating a Gu or two and giving myself a very, very small bolus for it. I've noticed that if I don't bolus at least a little for it, I'll be incredibly high post-run.
- In addition to eating my normal breakfast prior to my long runs, I have an additional granola bar before the start. I don't believe in the "carb-loading" philosophy the day/night before, but I need extra calories to have energy to complete the long run. This has helped.
- My running club provides Gatorade every 3 miles on long training runs. I typically drink a cup at each station. I do not drink Gatorade when I have my Gu, though. Then, I'll opt for water instead.
- My body has become extra sensitive to insulin and carbs recently. I've always been sensitive, but now it is even more so. This has been rather frustrating.