Next despatch in
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Gravity is a wonderful thing. Apart from stopping us floating off into the atmosphere, it is also really useful for running downhill. Have you ever tried to walk down a steep hill and found that trotting is actually much easier?
Picking up a bit of pace can help, not just with getting to the bottom quicker, but with how good it feels on the way down.
But, so many people struggle with descending at speed, me included. Why is that?
Self-preservation is a major factor in not descending well. The fear of falling, smashing your face up, twisting an ankle, breaking an arm is very real and can turn the best runners into stilted nervous wrecks. But it’s so frustrating when you’ve worked your backside off – literally – climbing up a hill, only to be overtaken by half the field on the way down.
Descending well takes practice and it takes some stepping outside of your comfort zone, but you can improve if you put these things into practice:
A very wise Ann Trason once said that “ultra marathons are just an eating and drinking competition with a little bit of running thrown in” and I couldn’t agree more, which is one of the main reasons I got into the sport in the first place. I love food.
The biggest breakthroughs for me in ultrarunning have always come through a direct progression with my race food. Everyone is different, some surviving on pork pies alone, others chomping through 40-50 gels in a 100 mile race.