Don't be lulled into a false sense of security
by your training run - there is a big difference
between 10 miles at MP and 23 at MP, most especially
because you run at MP (or faster if you are not
careful) from the very beginning of the run, whereas
in your training runs you presumably did not. Your
body does not use carbs as efficiently when you first
start running, and you will burn through more carbs
in your first mile at MP than in your last.
During my last marathon training season I never hit
the wall during training, and completed several long
runs of 21-23 miles with about half the distance at or near
MP. At mile 20 of the marathon I was feeling great and
actually picking up the pace for a storng push to the
finish. Guess what, at mile 24 I hit the wall hard and
had to slow my pace almost 90 seconds per mile for the
two miles (thank god it was only 2 miles). All I
thought about during those last 2 miles was whether
I should have maybe took in just a few more carbs earlier
in the race (I probably only needed another 150 calories
worth to cover those 2 miles - although whether my body
would have absorbed them or not, who knows).
Bottom line is that you have a very thin margin to play
with if you are running right at the peak of your abilities
so be careful. I would not wait until mile 10 to start
taking carbs - it's not that you need the carbs earlier,
but your body can only absorb them at a fairly slow rate
when you are running hard, so you want to start the process
as soon as possible. Taking a GU at 5 miles will make
much more of a difference than taking one at 25. The
only real benefit in taking carbs in the last few miles
is that it will help to keep you from getting light
headed (which is some benefit), but your muscles won't
get a chance to use them.
My 2 cents