The Joe Rogan Experience

Joe Rogan Experience #1110 - Zach Bitter

Joe Rogan and Zach Bitter on ultrarunner Zach Bitter Explains Fat-Fueled 100-Mile World-Record Performance.

Joe RoganhostZach Bitterguest
Apr 27, 20181h 27m
Zach Bitter’s background and progression into ultramarathon runningHigh-fat, low-carb / ketogenic nutrition and metabolic flexibilityTraining structure, race strategy, and pacing for 100+ mile eventsFat adaptation, fueling choices, and avoiding bonking and GI distressFootwear, minimalist shoes, and adapting the feet for long distancesSex differences, talent depth, and standout athletes in ultrarunningSupplements, stimulants, cannabis, and anti-doping in the sport

In this episode of The Joe Rogan Experience, featuring Joe Rogan and Zach Bitter, Joe Rogan Experience #1110 - Zach Bitter explores ultrarunner Zach Bitter Explains Fat-Fueled 100-Mile World-Record Performance Joe Rogan interviews elite ultramarathoner Zach Bitter, focusing on his transition to high-fat, low-carb nutrition while running and winning extreme-distance races. Bitter describes how he became hooked on ultras, culminating in a 100-mile American record of 11 hours 40 minutes on a track, averaging about seven minutes per mile. They dive deeply into metabolic flexibility, fat adaptation, carbohydrate timing, and how he uses nutrition to avoid bonking and stomach issues over 100+ miles. The conversation also covers training structure, mental toughness, gear, the culture of ultrarunning, and how different bodies thrive on very different diets.

At a glance

WHAT IT’S REALLY ABOUT

Ultrarunner Zach Bitter Explains Fat-Fueled 100-Mile World-Record Performance

  1. Joe Rogan interviews elite ultramarathoner Zach Bitter, focusing on his transition to high-fat, low-carb nutrition while running and winning extreme-distance races. Bitter describes how he became hooked on ultras, culminating in a 100-mile American record of 11 hours 40 minutes on a track, averaging about seven minutes per mile. They dive deeply into metabolic flexibility, fat adaptation, carbohydrate timing, and how he uses nutrition to avoid bonking and stomach issues over 100+ miles. The conversation also covers training structure, mental toughness, gear, the culture of ultrarunning, and how different bodies thrive on very different diets.

IDEAS WORTH REMEMBERING

7 ideas

Fat adaptation can dramatically reduce fueling needs during ultras.

By becoming highly fat-adapted, Bitter can run 4–5 hours on just water and electrolytes, and in races he typically only needs 100–200 calories per hour, about half of what he used on a high-carb approach, which lowers the risk of stomach problems.

Metabolic flexibility beats strict ketosis for high-performance training.

Bitter uses very low-carb/keto phases to build fat-burning capacity, then strategically adds back carbohydrates (often 200–300 g/day in peak weeks) to replenish glycogen so he can still hit high-intensity workouts and race efforts.

Recovery time between sessions may dictate carb needs more than workout intensity alone.

He suspects athletes training once per day can stay very low-carb, but when he stacks two-a-days with speed work, he needs more fast-acting carbs to restore glycogen quickly enough between efforts.

During races, carbohydrate is the smart supplement to body fat, not dietary fat.

Since even lean runners have ample body fat to fuel the ‘fat-burning side’ of the effort, Bitter opts to sip carbohydrate drinks during events to top up small glycogen stores rather than ingesting additional fats, which are already abundantly available from his body.

Mental strategy and logistics are as crucial as fitness in ultrarunning.

Bitter emphasizes pacing by perceived effort, planning aid, hydration, and gear, and using smaller races as “moderately hard long runs” to rehearse race-morning routines and logistics without blowing his peak performance on a B race.

Minimalist or low-drop shoes require slow, deliberate adaptation.

He views shoes as a ‘cast’ for the foot; going from heavily cushioned, high-heel-drop shoes to minimalist or zero-drop designs demands months of gradual progression so the foot muscles and connective tissue can strengthen without injury.

Diet responses are highly individual, and ideology shouldn’t override physiology.

The discussion repeatedly notes that some thrive on high-carb, some on vegan, some on meat-heavy or carnivore diets, and others like Bitter on high-fat—highlighting that people should honestly assess their own health and performance rather than force a one-size-fits-all approach.

WORDS WORTH SAVING

5 quotes

In 100 miles it’s almost not a matter of if something is going to go wrong, it’s a matter of when and how you respond to it.

Zach Bitter

If I can go for a four- or even five-hour run with no fuel other than water and electrolytes, then I’m fat-adapted enough.

Zach Bitter

Even the leanest endurance athletes have enough body fat to get through an endurance race.

Zach Bitter

There’s something about the mind of an ultramarathoner. The type of person that can run 100 miles, 200 miles… those type of people, they’re different people.

Joe Rogan

I’m not trying to say everyone should switch to doing what I do. If you feel great, do what you’re doing. If you don’t, then probably look to change something.

Zach Bitter

QUESTIONS ANSWERED IN THIS EPISODE

5 questions

How could an everyday runner safely experiment with fat adaptation without sacrificing performance or well-being?

Joe Rogan interviews elite ultramarathoner Zach Bitter, focusing on his transition to high-fat, low-carb nutrition while running and winning extreme-distance races. Bitter describes how he became hooked on ultras, culminating in a 100-mile American record of 11 hours 40 minutes on a track, averaging about seven minutes per mile. They dive deeply into metabolic flexibility, fat adaptation, carbohydrate timing, and how he uses nutrition to avoid bonking and stomach issues over 100+ miles. The conversation also covers training structure, mental toughness, gear, the culture of ultrarunning, and how different bodies thrive on very different diets.

What specific markers—sleep, energy, labs—should endurance athletes track to know if their current diet is helping or hurting them?

How might training and fueling strategies need to shift when moving from marathons and 50Ks to 200+ mile events like Moab?

What are the long-term health implications, positive or negative, of spending years doing 20-hour training weeks on a high-fat, periodized-carb diet?

If ultrarunning remains relatively low in doping compared to other sports, what cultural and structural elements are actually protecting it—and can they last as the sport grows?

EVERY SPOKEN WORD

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