Most marathon training plans are 16-20 weeks long. However, you should have a solid running base of at least 6 months and be comfortably running 15-20 miles per week before starting a plan.

It’s highly recommended. Running a half marathon gives you race experience, helps you practice fueling and pacing, and builds confidence for the full marathon distance.

Look for a flat, well-organized race with good crowd support and moderate weather. Popular first marathons include Chicago, Marine Corps, and many local fall marathons. Avoid hilly or hot-weather races.

Most training plans peak at 20-22 miles for the longest run, typically 2-3 weeks before race day. Running the full 26.2 in training is unnecessary and increases injury risk.

Tapering is the gradual reduction in training volume during the 2-3 weeks before the race. You reduce mileage by 20-30% each week while maintaining some intensity to arrive at the start line rested.

The wall occurs when glycogen stores are depleted, typically around mile 18-20. Prevent it by proper long run training, race-day fueling every 30-45 minutes, and conservative early pacing.

Take in 30-60 grams of carbs per hour after the first hour using gels, chews, or sports drinks. Practice your fueling strategy in training to find what works for your stomach.

Carb loading means increasing carbohydrate intake to 70-80% of calories in the 2-3 days before the race. This maximizes glycogen stores. It’s not about eating more — it’s about shifting macros.

Be conservative in the first half — aim for even splits or a slight negative split. A common mistake is starting too fast. Use your long run pace as a guide and add a small buffer.

Keep walking, drink fluids, eat something with carbs and protein within 30 minutes. Expect soreness for several days. Take at least 1-2 weeks of very easy activity before resuming training.