What *kind* of pasta are we talking about here?
I took the liberty of glancing at your nutrition tracker, and here's what I found for your dinner on Monday (which is what I assume triggered this question!)
Ragu Sauce, 2 serving 180
Barilla Lasagna Noodle, 2 noodles, 2 serving 360
Kraft Parmesan Cheese (2 tsp serving), 2 serving 40
Pepperidge Farm Texas Toast, Garlic flavor, 1 toast, 2 serving 280
Honey, you're talking over 600 calories of pure, simple carbohydrates, and likely a nasty dose of sodium from that texas toast. I know it tastes good, but you're running a 5k... not a marathon!
I don't doubt you're bloated and uncomfortable. I think the problem is twofold:
You don't need to "carboload" before running for less than an hour. It's generally not needed, because your body doesn't burn through your glycogen stories in that short of time and need to be replenished the way you do before a big endurance race.
Then, you're choosing high-glycemic-index carbs that are essentially being metabolized straight into sugar.
Do you eat breakfast before or after your runs? That can also affect your performance, especially after such a simple-carb-heavy meal.
I think there's absolutely nothing wrong with a dinner of lasagna the day before a run. It isnt going to help your performance, but it shouldn't hinder it, either.
I think you need to be making smarter carb choices. Whole wheat noodles in the lasagna or the noodles, and if you want that texas toast, stick to ONE slice. ;) Carbs also need to be paired with healthy fats and protein to be utilized at their best.
Carb loading is also something you do over a period of a couple of days before an endurance race, not just the night before.
Runner's World has a great article on how to carb load right, for when you're running longer distances: www.runnersworld.com/nutrition-runners/fil
Edited by: DRAGONCHILDE at: 5/1/2013 (09:53)