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We used to joke that if you were too slow for the Olym­pic tri­ath­lon, you’d end up doing the Iron­man distance — that was 25 years ago. Today, it can’t be too long or too extre­me: “Ultra” has long been a trend — not exact­ly tele­ge­nic, but very Insta­gramma­ble.

For me, I draw the line whe­re sleep beco­mes neces­sa­ry. Or rather, whe­re “stay­ing awa­ke” impro­ves my per­for­mance. I’m no lon­ger inte­res­ted in that kind of grue­ling effort — I can do it wit­hout the stress and a race num­ber, but not in a race against the clock. And that’s exact­ly whe­re the first edi­ti­on of the “Into the World” ultra took place. Cycling around Vor­arl­berg on a gra­vel bike — 310 km and 8,000 meters of ele­va­ti­on gain — was the draw. 

My goal was to com­ple­te the cour­se in 16 – 17 hours — and, for once, not just to design and teach fue­ling stra­te­gies, but to put them into prac­ti­ce mys­elf. Pro­per carb-loa­ding over the last 48 hours befo­re the start and a con­sis­t­ent­ly high inta­ke of car­bo­hy­dra­tes from sports drinks and gels along the way. 

In the end, it couldn’t have gone any bet­ter. My form, the expe­ri­ence, the adven­ture, and my per­for­mance were all spec­ta­cu­lar — I won the event in 16h 28min (net) and 17h 09′ inclu­ding down­ti­me (bio­breaks, refil­ling water, mar­ve­ling at the sun­set over Lake Con­s­tance). Or to put it this way: actions, not just words; exe­cu­ti­on, not just dry theory. 

Pho­to Cre­dit © Mar­tin Vogel

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Dani Hof­stet­ter –
Per­for­mance Nutrition
Mas­ter of Food Sci­ence ETH,
Nut­ri­tio­nist and Long distance tri­ath­lon world champion