I'll be running the Chicago Marathon on Sunday Oct 12th. I've done the training, actually 5 20+ milers. Starting to taaaper aand having thoughts of pre race fare. During my long runs I used gels, 25 carbs/100 cal, every half hour and sport drinks, about 6 oz., about evry quater hour. I expcet to run about a minute faster per mile during the marathon than the training runs.

Questions:
1. Do I carb load the night before? I plan to hydrate all week and drink only a little the moring of the race. I haven't had pasta since starting low carb. I suppose without enlightenment from this forum I'll just eat a normal meal the night before, a light breakfast and a Cliff bar before the race.

2. I intend to up the gel consumption. Based more on miles than time. Any ideas on how much?

Just a point of fact; I didn't lose a pound nor an inch training for this race. I know there's a lot of factors; activity after runs, quantity of food consumed and some increase in carbs. I thought I'd lose a couple though

If any other marathoners want to lend some advice I'm ssure willing to listen.

ED