Buenos Aires, Argentina – A fresh radio program focusing on the motivations and experiences of runners is gaining traction in Argentina, offering insights into the growing popularity of the sport and the nutritional needs of athletes. “Historias que corren” (Stories that Run), broadcast on Radio Nacional, features interviews with runners and experts, including nutritionist Victoria Conde.
The program, hosted by Mariana Antoñanzas and Rodrigo Ruíz, aims to explore running as a competitive discipline, a recreational activity, and a lifestyle. A recent segment highlighted the importance of carbohydrate intake for endurance athletes. According to Conde, “Hidratos de carbono play a fundamental role for someone who does resistance sports like running since they are the source of energy.”
Conde, who also participates in running, emphasized the demand for a “solid base” of nutrition, stating, “Thinking about what one consumes daily is a base for what you are going to do in the pre, during and post training.” She cautioned against restrictive diets, noting, “A healthy diet implies eating healthy things and enjoying unhealthy things too.” She also underscored the importance of hydration, macronutrient and micronutrient balance, and a progressive approach to dietary adjustments.
The program also featured Ariel Gluck, known as “Roni,” the founder of the running community Iloverunn.com, a platform with over 15 years of content and information for runners. Gluck reflected on the impact of his perform, saying, “I’m happy when, under an arch, I find a thousand people who are walk-runners.” He added, “I run because I feel it’s the happiest moment of the day.” Gluck noted a widespread recognition in Argentina of the importance of daily movement, stating, “Half the population in Argentina learned that you have to move every day.”
Conde outlined a post-run recovery strategy based on the “four Rs”: Rehydrate, Replenish, Repair, and Rest. She explained that each element is crucial for recovery after a race or long training session. She also stressed the importance of tailoring nutrition to individual needs, stating, “The fundamental thing about food is to think about what adapts to you.”
