Why do distance runners eat pasta?
Show answer & explanation
Answer: Carb-loading for endurance
Carb-loading for endurance ✓ — Correct! 'Carb-loading' fills muscle glycogen stores to maximum—like filling a car's gas tank. During marathons, muscles can burn 60g of carbs per hour. Pre-race pasta prevents 'hitting the wall' at mile 20!
Protein builds leg muscles — Wrong. Pasta is mostly carbs, not protein. Runners need protein for recovery, but they eat pasta before races for energy storage.
It prevents dehydration — Wrong. Water prevents dehydration, not pasta. While pasta contains some water, runners eat it for energy (carbohydrates), not hydration.