The official Lucerne marathon bread is not just any bread, but a very special Pain Paillasse rustic. Pain Paillasse rustic is a flavourful whole-grain bread. It is airy and slightly moist because as a licensee of Paillasse Marketing AG, Confiseur Bachmann uses a special flour and lets the dough rise for a long time with little yeast and at low temperatures. The bread is easily digestible because the yeast's fermentation process has completely finished. What makes the bread special are the added dry fruits which are a rich source of vitamins and mineral nutrients. These are very important nutritional elements for a marathon runner. The marathon bread is part of Matthias Bachmann's nutrition plan, who runs 3-4 marathons a year.
A marathon runner's body needs energy to be strong and powerful. Energy is absorbed by the body particularly in form of carbohydrates and bread is an important source thereof.
The baked Powerbrotli is available all year round at all 20 Bachmann specialist shops under the name Pausenbrötli. The net weight is 110g and contains 100g:
Calories 293, fat 7.5g, carbohydrates 43, protein 11, It is lactose-free
Wheat flour, water, hazelnuts, dried apricots, sultanas, wheat malt flakes, oat flakes, sea salt, sunflower seeds, linseeds, rye flour, roasted barley malt flour, yeast
order your Marathon bread nowMarathon Paillasse is a wholesome, flavoursome, vitamin-rich and healthy bread with plenty of carbohydrates, which is important for endurance athletes. It is an airy and slightly moist bread.
There are three main reasons: The bread has a very long leavening time. This gives the bread a strong flavour, and the very small proportion of yeast is fully fermented. This also makes the bread easy to digest. The dried fruits are rich in vitamins and minerals and are important nutritional elements for athletes. The bread also contains organic oat flakes, wheat flakes, linseed and sunflower seeds.
The many training sessions through the beautiful Lucerne countryside inspired me. As a marathon runner, nutrition is a key success factor alongside training. As I eat a lot of bread myself every day, I researched the best ingredients and marathon liturgy. The bread is the result.
Endurance performances are energy performances.How much energy is available for a competition depends on the diet, as this determines the quality and quantity of the "fuel" supplied.The most important source of energy in the diet is carbohydrates, which are stored in the body in the form of glycogen.Glycogen is the highest quality fuel available to humans for endurance performance, but the amount that can be stored is limited.
Quality beats quantity: nutrition according to plan Nutrition is important because "we are what we eat": every single cell in our body dies within six months and needs to be renewed. The building blocks for this come from our food. What we eat therefore determines the "constructive quality" of our body.
Until now, the quantitative approach has played a key role in the assessment of nutrition and sports nutrition. This was based on the assumption that the body functions perfectly if it is only supplied with sufficient quantities of the necessary nutritional elements. However, this approach proved to be wrong and caused problems for many athletes: Deficiency symptoms, illnesses, chronic injuries and overtraining are all down to poor nutrition.High-quality sports nutrition helps the body to optimally absorb various important elements and nutrients and reduce digestion time.This saves the body considerable additional fatigue.Fermentation and putrefaction processes, which are the possible causes of insidious poisoning of the body's immune system, can be significantly reduced.
As a rule, carbohydrates are the main source of energy for our body. Around 60 % of our daily diet should consist of carbohydrates. These in turn are made up of various sugar molecules. A distinction is made between simple sugars, especially dextrose, fructose and glucose, and long-chain sugars made up of several molecules (cane and beet sugar) or complex carbohydrates in the form of starch. In contrast to simple sugars, which enter the bloodstream directly and relatively quickly from the digestive tract and therefore also release energy rapidly, complex carbohydrates must first be broken down by the body's own enzymes. This delays their passage into the bloodstream and the release of energy to the cells is slower, but also more constant.Simple sugars are found in many sweets, while long-chain sugars in the form of starch are found in potatoes, cereals, rice and bread.
So it is true that the highly sugared product is a quick pick-me-up, as the rapid rise in blood sugar levels has a stimulating effect. After about half an hour, however, almost all the sugar has been transported into the cells, the blood sugar level quickly drops again, and it is not uncommon to feel more tired after the energy kick than before, and sometimes even hungry again. These blood sugar surges are not very good for the body. On the contrary, it reacts with stress, which can even manifest itself in a weakened immune system and sometimes even cause symptoms such as a mild cold. So if you are preparing for a marathon, you should not put your body under the stress of an unhealthy diet. So is the solution a "hearty, larger, carbohydrate-rich lunch menu"?Here, too, the answer is "rather no", because a sumptuous meal can overtax our digestive tract to such an extent that even pizza, pasta and risotto can tire us out instead of refreshing us.
In order to withstand extensive training and pressure, it is therefore advisable to base your diet on complex carbohydrates, which are slowly absorbed into the bloodstream, and to distribute your carbohydrate intake in smaller quantities throughout the day. Bread contains many complex carbohydrates, can be easily portioned and is therefore an ideal basis for a healthy, balanced diet. Fruit, salad, raw vegetables such as carrots and tomatoes, nuts, but also yoghurt, cottage cheese or quark are suitable side dishes for a small snack between meals.
Bread is not only an important source of carbohydrates and therefore an ideal source of energy. The cereal grain is also our most important source of fibre. Bread cereals also contain many minerals, especially iron and magnesium. Iron is important in the body for transporting oxygen into the cells, while magnesium inhibits nervous and muscular excitement and is therefore also known as the "anti-stress vitamin". Bread also contains vitamin B1, which strengthens concentration, memory and stamina and is therefore also known as the "nerve vitamin".
A healthy and conscious diet has a positive effect on our state of health. Eating a varied and diverse diet is the safest way to cover your needs for all important nutrients (carbohydrates, proteins, vitamins, minerals, vitamins and fat). In order to stay fit and efficient, small amounts of starchy foods - preferably in the form of bread - should be consumed several times a day.
Over 220 patissiers and bakers are highly committed to serving you 365 days a year with fresh delicacies in our specialist stores. Quality and freshness are our top priority. Together with an extra special attention to detail.
