Nutrition

Hi, i'm a type 1 running the 2011 London Marathon and am wondering about marathon nutrition fits in with having type 1, and how it differs - if at all - for non-diabetic marathon runners. Does anyone have any general advice or specific tips?

My general concerns - though I am slowly garnering ideas from others (though not always type 1s which is why i'm a little hesitant) on the net.......

1. Does carb loading still apply to type 1s? E.g. pasta party the night before. From my reading on the net I think it does since it builds up glycagon stores which everyone needs. But would a type 1, for example, whack in the relevant amount of insulin for a bucket of spaghetti the night before a race?
2. My initial training regime has me running 4 miles 2/3 weekday mornings straight after getting up. I then come home and have breakfast, is this ok or should I have something to eat before I go out? I don't run out of energy and have a bigger breakfast when I return (in order to restore that glycagon!), so it seems fine to me.
3. At what point (i.e. distance) does one need to start consuming carbs during a run? I think my main source is likely to be dextrose tablets (small), is that going to be ok? I've read about one marathon runner who consumed a tablet for every mile during the marathon event, and another who consumed 2 each mile after a few miles in!
4. How do any other type 1s out there adjust their insulin? E.g. 50% of normal dose for certain distances? And is this only for the meal straight after a run? Or subsequent meals during the day too?

I realise for most of this stuff it's very much a case of specific person to person and what works well for you but any tips and general rules to get me started would be much appreciated because I am new to this running business...

Thanks!