Long distance runners tend to “carb-load” and eat large amounts of bread and pas

Question

Long distance runners tend to “carb-load” and eat large amounts of bread and pasta the night before a long run. This is because the glucose molecules that are contained within the starch can be used for energy. Cellulose (or fiber) is also made of many glucose molecules, yet this would not be beneficial to eat prior to a long run. Explain why starchy foods are better to eat in this situation compared to cellulose, in terms of their chemical differences.
*I see that this has been answered before...I would like a simpler answer thanks...not really understanding biology.

Explanation / Answer

Umm... carb loading is a familiar term in all the athletes and play a significant role in case of runners.

A starchy diet is prescribed before running . There's a statement popular among athlete and runners; "I run a lot so i can eat this".

Carbs are the major feul source & cruicial for the long distance runners.

Carb loading is systematic and is practiced in case of enduring event that are going to last for more than 90 minutes because , during intense running are muscles will become devoid of stored gycogen say about after 90 minutes and this carb loading is simply meant to increase the storage of glycogen in the muscles, which in turn increases the performance as it leads to muscle stiffness . Hence it is said "Greater the amount of glycogen more will be performance".

The food sources which are rich in cellulose are not consumed because cellulose is difficult to be digested and on the other hand starch can easily be digested by amylase enzymes.

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