Too Many Antioxidants

It is rumored that red wine is very high in antioxidants, which, I think, are the small creatures in one's blood that determine how devastating a Jedi one promises to be. It is also rumored that these antioxidants act as reducing agents, traveling through the body removing free radicals (like Abbie Hoffman during his free-wheeling, coke dealing years) from one's cells. These antioxidants can prevent destructive reactions within our bodies, thereby precluding all kinds of inflammatory responses. Or perhaps I have this all wrong. I'm getting this all from the label of a delicious, new, pomegranate-flavored rum for children. In any case, antioxidants are supposed to be good for you. Especially if you're engaging in regular exercise.

So, it is sometimes suggested, perhaps counter-intuitively, that red wine (high in antioxidants), taken in moderation, can be beneficial to those training for a marathon. Recently, I've been testing this theory. Specifically, I'm systematically determining whether performance scales linearly with increased consumption of red wine. If one glass, consumed the night before a long run, can only help the runner, certainly, a Rehoboam, or even a Nebuchadnezzar of plonk will render the runner unstoppable. Ever the scientists, I decided to consume no fewer than 1.5 bottles (750mL) of wine (and no more than 2.5 bottles) over the course of yesterday afternoon and evening. By the way, if one is on the lookout for a great, inexpensive, summery wine, The wines from Castaño of Yecla (in Spain) offer a great deal of value. Their basic red and rosé, both made from 100% Monastrell (or Mourvedre or Mataro) are both delicious, berry treats that retail for well under $10.

Although this morning saw me dragging a bit, after a few liters of water, I set out to cover 10 miles of road by foot. The run started out well (in spite of some heavy traffic on 6A, or Shore Road, in Truro). Even after the turnaround point (where I usually lose some steam), my energy level was high. I could feel the free radicals being squashed inside my cells. However, about half way through the 9th mile, I hit a bit of a wall. This may have had something to do with having worn cotton socks, which gnawed at the arch of my right foot. Still, I can't help but think I may have experienced an overload of antioxidants. Perhaps, if all one's radicals are captive, one develops kinks in one's electron transport chain? I don't know. I'm not really a scientist. Drained, I continued on and finished 10.5 miles, with an average pace of 7:47. Not terrible, but it could have been much better.

I guess I should provide some control data, but I don't really have any. My last run of similar distance was actually a bit slower, so I think it's safe to conclude that performance does scale proportionally to red wine consumption.

So, to all of you marathoners and would-be marathoners out there: start drinking red wine. As much as you possibly can. Maybe even during your runs. Apparently, Carlos Sastre was gulping Champagne throughout the last leg of his successful campaign to win the Tour de France today. If he can win a grueling, 3+ week bicycle race while quaffing Champers (which doesn't offer much in the way of antioxidants, even if the cepages does include Pinot Noir), certainly you can finish a marathon with a bottle of inexpensive Spanish red.