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Swimming And gluten-free Diet


swimmerchic

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swimmerchic Newbie

Hi!

I am a varsity swimmer who has celiac...we have just entered the taper part of our season and our big meets are jsut a couple weeks away. I have been getting faster times as I should in the taper but I am more tired and wiped after our 3-4 k practices then i was after a 10k practice. I don't seem to have any energy anymore and with the meets upcoming I really want to try to figure out what is going on. My diet hasn't changed, and I am still taking in as many carbs and protein as possible...lost of rice pasta and toast with peanut butter! But I was hoping that someone might be able to give me some place to start/get the doctor to test for...I didn't think that low energy coule be correlated to the celiac diet but any advice would be wonderful...this is the first I have read about celiac and sports---seems the information on celiac athletes is rather limited, and reading these posts has definitely been of help. THanks!


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Carriefaith Enthusiast

What are you eating for protein? Turkey, fish, and shrimp are very high sources of protein. I've been eating a lot of fish and shrimp lately and I've been noticing improvements. For example, I don't get as hungrey as mush as I used to and I don't feel wiped out like I used to after soccer games. I also find that fruit smoothies give me lots of energy.

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    • RMJ
      I agree with @trents, they should have run a total IgA.  What was the normal range for the DGP IgA test?  Different labs use different units thus have different normal ranges.
    • Churro
      Thanks for your assistance. 
    • trents
      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
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