One of the pieces of the puzzle, when it comes to endurance athletics, is nutrition. Long days in the saddle require ample calories to keep the body moving, but often times it’s difficult to get the fuel in without our stomachs complaining. Thick sticky gu and gel shots can be unpalatable and are generally just high carbohydrate fillers with flavour added. Enter, Endurance Tap.

Toronto’s Matt Smith and co-founder Patrick Stark started Endurance Tap with one thing in mind; getting glycogene into the body without the stomach troubles. They accomplished their mission by using electrolyte rich maple syrup with added sodium and ginger to not only get in much needed calories and carbohydrates, but also top up the body’s minerals to maintain performance over the long haul.

Matt’s road through athletics started with trail running and triathlon but when pools closed due to the pandemic, interrupting Matt’s training, he was drawn to road and gravel cycling as a way to keep fit. Matt has consumed his fair share of fueling products, and it is this research and development that led him to creating this natural, whole foods fuel source that many athletes are happily using to keep their fires burning through their adventures.

In this episode, we talk about ultra running and how it relates to bikepacking. We chat about the importance of self care as we age. And we get into the evolution of Endurance Tap, and how the use of sub standard foods for fueling sparked the business. Of course there are lots of tangents along the way.

Enjoy!

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