Running VS Running on a Treadmill, Which Is Better?
I vote neither lol, I ran so much when I was training for the military I think I am good for a lifetime. Plus, it hurts my knees bad. But this week while I was digging my master pieces (see picture below of my master piece lol) I got passed by tons of people running on the beach and I did a little research. Which is better? Running outside or on a treadmill, this is what I discovered.
Americans spend over 72 billion dollars on sports equipment and workout gear. Yes, you read that right! 72 BILLION DOLLARS…with a B. So, if you are going to invest $500 to over $15,000 into a treadmill you need to know the suckers going to be really awesome. Or at least that’s what I think.
The purists of runners generally protest that running on a treadmill is nothing like running outside. The analogy that is often used is a pasta machine. Yes….a pasta machine. The pasta machine does all the work. The chef just adds the ingredients, the flour, oil, etc… But the chef doesn’t actually create or “make” the pasta. The pasta maker does. The purists would say, “Sure, it looks like pasta, it taste like pasta, but it’s not true pasta. It would be so much better and yummier, if it has made by hand.”
While those who support running on treadmills would say running is running, whether you’re running on a machine or you’re going outside, you’re still running. If it looks like pasta, it tastes like pasta, it must be pasta.
Some of the pros of running on a treadmill are you can control the temperature of your running environment. That alone is enough to sell it to people in the north in my biased opinion. Who really wants to run in the cold and snow? Also, your footing is always sure. You don’t have to worry about stones or the surface being slippery. Plus, you can even pace yourself quite easily. You just set the speed you want and it automatically stays at that same speed until you change it. That is a pretty awesome feature. Maybe the best feature is you can watch a big screen TV at the same time and multitask. Those are just a few of the benefits.
On the other hand, if you run outside you have ever-changing scenery. You get to breathe the fresh air, assuming you’re someplace that has fresh air. You get an ever-changing surface of ups and downs, dirt, pavement, etc. It just seems, as most people who run outside would say, more authentic. Dare I say more, “Organic” lol ;-).
After 30 plus years of research there are basically two schools of thought from a “science” point of view. The first believes that running on a treadmill is different because you’re just whipping your feet back and forth. This means that you’re not moving your center mass as you would be if you were running outside. You aren’t propelling yourself forward.
The second side of the issue says as long as you’re running at a constant speed there’s really no differences except for a lack of wind resistance. That’s the 50/50 split.
So what should you do?
As is the answer in almost everything, variety is the key. Try not to run exclusively outside or exclusively use the treadmill. Use both, given strengths to your advantage.
Go be awesome!
KELLEN LAKE – At the end of the day, something is better than nothing ;-).
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PSSS – A yummy and simple butternut squash soup recipe I found.
Ingredients:
- 1 (2-2½lb) butternut squash, peeled, seeded, and diced
- 1 medium sweet onion, diced
- 3-4 cups vegetable broth
- 2-4 tsp. balsamic vinegar
- olive oil
- salt and pepper, to taste
Directions:
- Preheat the oven to 375 degrees F.
- Spread the squash over a large baking sheet and drizzle with olive oil.
- Sprinkle squash with salt and toss to combine. Spread out the squash again on the baking sheet.
- Roast the squash for 30-40 minutes, or until tender and the edges are starting to turn golden brown.
- Meanwhile, in a sauté pan, heat 1 Tbsp. of olive oil over medium heat. Add onion, lower heat to med-low, and stir until caramelized. Season with salt (optional).
- When the squash and onions are finished cooking, let them cool and add to blender or food processor + 3 cups of vegetable broth + 2-3 tsp. of balsamic vinegar. Puree until smooth!
- Season as needed with additional salt, pepper, or balsamic vinegar.
- Enjoy!
