They are exhausted by the heat but complete stages at full speed, smashing the average speeds recorded, climbing the Col du Tourmalet last week faster than ever. But how can runners achieve these astonishing performances? Asked in Barcelona before the start of the Tour about the main change explaining this surge over the last five years, Remco Evenepoel did not hesitate for a second: “It is the management of food and supplies during the race,” judged the Belgian champion. Everyone takes a lot of sugar, and it’s essential. »
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