This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
I am right there with you, I have super careful and still occasionally get glutened and the effects last for days. Sometimes it's not always the food you eat but what it may have been prepared around (baking pans, food processors, etc.). I have had plenty of meals made for me by well meaning friends and family, but there are a million CC risks with every attempt. Sometimes I can walk away just fine, others I don't get off so easy!
I have definitely gotten glutened from Trader Joe's products, but only because of careless label reading (shared on machinery that processes wheat); I agree that the gluten-free label looks good in practice, but just because the ingredients are gluten-free doesn't mean it's gluten-free, I have unfortunately learned that the hard way! So a little extra reading can definitely go a long way!
I have been diagnosed celiac since May 2011, so I've experienced a lot of trial and error over the months of following a strict gluten-free diet (got sick from a mini Snickers, not realizing they were processed on the same machinery as Milky Ways, now I know better!) I know I have a serious intolerance to eggs, as well as gluten, and every time I tried to introduce eggs back into my diet it just caused a lot of pain and suffering. It certainly could be egg white proteins that are causing the issue, but I know everyone is different. I seem to digest dairy just fine, but eggs are a huge no-no in my diet. I don't even bother trying to eat them anymore!
I have run three marathons since being diagnosed this past May, making it seven in total. I can assure you it is a very challenging goal, but in time you will find it's a great motivator and you just might get hooked!
When I was diagnosed I had a full marathon literally within a matter of weeks, so I had to go through a lot of tough changes, but once I got used to living gluten free I have found my races to be faster every time. My first race post-diagnosis was horrible, I had gotten gluetened the day before and suffered a host of ailments on race day (aching joints, stomach pain, the whole nine yards), but the two after that were much, much better and I have even set a personal record for myself with the last one. A gluten free diet does NOT slow you down whatsoever!
I run 6 days a week, one being a weekend long run, and I am more accustomed to distance, so my weekday runs can range from 5 to 11 daily, depending on my training load. I have found that training with "real foods" seems to work just fine, like raisins, gluten free pretzels, packets of honey, and even candy like M&Ms. But on race day I find that the gels are easier to deal with, and Gu, Powergel and Carb-Boom all have worked just fine. Do your research and see what works for you. I assure you my system is VERY trigger sensitive, and I have never had issues with any of the gels.
Since you are just getting started, I would recommend using Hal Higdon's plans, I find them to be good for those just starting out. You probably only need to maybe max out at 45 miles a week and get in at least one 20 miler and 2 18-milers. An 18 week plan is usually good for someone doing their first. You do it simply to finish, and then subsequent races you can work on bettering your time, tweaking training plans, etc. I make my own schedules and they seem to work fine.
I will say that you must pack your own food on race day, because the finish line spread will have next to nothing for you. I always bring a Think Thin protein bar to eat right away for muscle recovery. It's actually pretty tough to deal with actually, seeing all the awesome carb-laden food that you cannot have, but trust me, I am SO much better off without it. I could not be happier to be well, I think I have suffered for a LONG time and I am so glad to find out what was causing years of issues.
I wish you the best of luck with your efforts, and please feel free to ask questions!