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I've trained for four marathons and always used gels for any run over 13 miles, as they say you run out of carbs after that limit. Being not a beginner anymore, I have lately experimented with long runs without gels and done fine, although I've never done a whole marathon training without gels.The adavantage for me is to train running on fat and get used to the wall feeling.
My question is: do you risk reducing the amount of carbs in your muscles by doing such training? I know it is a very specific question and I should probably ask a nutritionist but I thought some of you guys could give me some advice too.