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Marathon Training :-)


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14 replies to this topic

#1 leenabeana

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Posted 07 August 2009 - 01:31 PM

I'm running the Maine Marathon and am gluten intolerant. Does anyone have any suggestions on good ways to carb load the night before?? Also suggestions for the morning of the race?? I have been getting the Gu gels and "enjoy" them..lol. At least I won't complain, they could be worse, and having the gluten intolerance has really made me stop obsessing so much over weird textures in foods!

*Shameless plug* Also, if any of you out there would like to help out and donate to the Leukemia and Lymphoma Society to support me, I'd appreciate it :-) There is a bonus if you are in the Boston area, I'm giving away some Red Sox Tickets... heck even if you aren't and you win, you could sell them :-)
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#2 RESO

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Posted 07 August 2009 - 10:19 PM

I'm running the Maine Marathon and am gluten intolerant. Does anyone have any suggestions on good ways to carb load the night before?? Also suggestions for the morning of the race?? I have been getting the Gu gels and "enjoy" them..lol. At least I won't complain, they could be worse, and having the gluten intolerance has really made me stop obsessing so much over weird textures in foods!

*Shameless plug* Also, if any of you out there would like to help out and donate to the Leukemia and Lymphoma Society to support me, I'd appreciate it :-) There is a bonus if you are in the Boston area, I'm giving away some Red Sox Tickets... heck even if you aren't and you win, you could sell them :-)


Go Team! I did the Honolulu marathon in 2006 for LLS/TNT (before gluten issues) when I lived in California. I recently moved to the Boston area. I can't support you financially but I can lend emotional support. Gu...ick! (didn't end up using it, lol. Too hard on the stomach.). I found these great energy bars from california suncakes (californiasuncakes.com), they are vegan (if dairy's an issue) and wheat free, but do contain oats. I have never had a reaction to them, and I react to wheat, rye and barley, so I'd say they're safe but it's up to you.

Rice, and lots of it. The carbo-loading party they do the night before your race will be off limits to you - there won't be anything you will be able to eat, unless they've made changes to the menu. If you eat fish, I would suggest sushi (no eel or any fish that has sauce on it, of course), rice (brown rice is probably preferable), quinoa, fresh veggies and fruits. Talk to your team coordinator (not sure that's the right title) and/or your coach and/or mentors about what you will eat the night before. If you haven't had the nutrition seminar yet, be sure and ask about gluten-free carbo-loading (though they may not know...)

During the race, you should not eat or drink anything new, so I hope you have plenty of time before the marathon to experiment (in other words, I hope it's not next week). You're gonna need your electrolyte drink and energy bars (and gu, if it works for you), packed on your belt for the race and will need to eat/drink along the race route. The morning of the race, eat what you normally eat for breakfast (the mantra from my coach was "nothing new on marathon day. follow your usual routine"), especially on days you train. Come up with a breakfast that you will be able to get the morning of the race (if eggs, for example, get them the night before to eat in the morning).

Good luck and let me know if you want more pointers/have further questions.
R
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#3 leenabeana

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Posted 08 August 2009 - 08:30 AM

Thanks so much for the tips!! I have been told by my team coordinator that they will have gluten free options available at the pasta party, I just have to make sure and note it on m commitment paperwork, which I have. :-) Honolulu would be nice!! I'm kind of struggling with the fundraising part as I just moved to the area as well and don't know too many people, but Maine is the "cheapest" and doing it without the mentoring and coaching just seems more than I can take on. The water stops along the long run days make it well worth it. I had originally planned on running Nike San Francisco, but kind of glad to switch to Maine. :)

The race is in October, thats why I'm trying to get things figured out now so I can try them on my long run days and see how they work. The gu worked pretty well, but its the only thing I've tried as well. So I will look into the california suncakes. I have some gummy things to try on my next long run. Another coach I ran with told me to bring something like nuts if I'm going to use the Gu to help absorb some of the sugar so I don't crash off of it.

This is my first marathon, and really my first running experience so its quite exciting!!
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#4 RESO

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Posted 08 August 2009 - 10:06 AM

Wow, really? Gluten free options? That's cool.

I had problems with the fundraising too, but I just took a couple of hours each week to walk around downtown Santa Cruz and hit up every local business for donations. I'm not shy, obviously, lol. You do have to expect a lot of rejections but I was finished fundraising by the time the final commitment papers had to be signed. I actually was going to do Sacramento, but my coach convinced me that if I could raise enough I should do Hawaii. Once I raised enough by the recommitment deadline, I switched.

You can't count on the water stops at the marathon, unless you are sure they are using an energy drink you have had before (you don't want to end up "running" in the bathroom instead of running the marathon, lol). I don't know the area very well yet, but I have seen a running store on Boylston St in the vicinity of Copley Square. The employees of those stores are usually pretty knowledgeable about energy drinks, gu, etc.

Your coach is right, the gu is not good by itself. You want something you can chew as well as the gu if you use it. I did not use it and I had a great run. If you don't end up liking the california suncakes (they are not very sweet, only fruit sugar, so many people don't like them because we Americans are used to eating crap loaded with sugar. I love them, though), Cambridge Naturals in Porter Square has gluten-free energy bars that are good (a little too sweet for me) but pricey.

I was very blessed to have a really awesome, knowledgeable coach. I found that out at the marathon, when I ran into other TNT teams that were not nearly as well trained. Good luck with everything. Please keep me posted.
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#5 River Faerie

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Posted 21 September 2009 - 08:05 AM

Wow! Good for you running a marathon! I am a 13.1 type runner. I really enjoy it, but with 3 kids five and under, I can't commit more time than I already do to my running schedule. I guess I'll have to wait until they get a bit older for the full... but I certainly want to run one!

I can tell you that I was diagnosed with Celiac a little over a year ago. After I drastically had to change my diet, I ran a half marathon about a month later. What a disaster!!! My body said, "No way!" and although I finished, I ended up in the medical tent with extreme heat exhaustion and feeling sick, sick, sick. I cried and cried, and felt as though my body had betrayed me. Fast forward a year... I ran the same half this year, Guess what? I took over thrity minutes off my previous time, and no medical tent. Yippeee! My goal for next year is to take another 15 minutes or so off...

I have found that since carbs have pretty much been eliminated from my diet, I CRAVE protein. The rice pasta doesn't seem to give the same effect as the old pasta used to. I really agree with what the friends above said about not changing anything. I ran the same way I normally did, and it was great! The only thing I did do differently was made sure to really hydrate the week before. I tried to take a drink of water everytime I thought about it, or went into the kitchen. One last trick was that I took a small lunch box filled with some of my favorite gluten-free snacks and stashed it in the bushes. When the race was done, I went out to my little hiding spot and happily munched my way to recovery.

Good luck to you! I can't wait to hear how it goes!
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#6 StephanieSD

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Posted 01 October 2009 - 03:18 AM

River Faerie, I also found that I craved protein shortly after starting my gluten-free diet. I was never a big meat-eater before. I'm still not, but I eat more of it now than I used to. I also eat a lot more beans and lentils than I used to.

Back to the original topic, I'm getting back into half marathon shape. It took me awhile to get my running body and my celiac diet to work together. For filling carbs, I love quinoa. I use the grain for a tabouli-like salad and you can get pasta made from it (which I've found to be better tasting than rice or corn pastas), usually at Whole Foods.

For energy bars, I like Lara Bars and Kind Bars. Lara Bars are almost all fruit, and they're sweet. Kind Bars are mostly nut. It's been a while since I was in the States, but I think Lara Bars can be found at REI and most outdoor stores. I think I bought Kind bars at Whole Foods before I started ordering them in bulk from Amazon. Not all varieties are gluten-free, but both companies are good with labeling so it's easy to tell which ones are.

Good luck with the marathon!
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#7 Genxer

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Posted 01 October 2009 - 04:33 PM

@ leenabeana,

I've found Hammer Nutrition products to be pretty good. All natural and of course gluten-free. The Hammer Gels are great and easy to use. I use HEED as a liquid supplement during all my runs and rides.


The original Q..."Does anyone have any suggestions on good ways to carb load the night before?? Also suggestions for the morning of the race??"

Try loading about 2 days out with potatoes and some traditional gluten-free pasta. As far as the morning of...nothing will really help the day of. All of your stored energy is gonna come from your previous 2-3 days of nutrition. Eat something light to keep your stomach settled.

Is your race on Oct. 4th?

GOOD LUCK!
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#8 sb2178

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Posted 25 April 2010 - 03:58 PM

I like risotto-- and have always used that as a night before meal. With winter squash, if it's the fall or winter. With kale, and sometimes some non-fatty fish.

Any suggestions for pre-race substitutes for the good ol' PB & honey sandwich?
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2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

#9 ciavyn

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Posted 25 April 2010 - 05:35 PM

I can't suggest anything yet because I haven't run mine, but I'm fundraising for the San Diego Rock N Roll half marathon! Very cool to see another TNT member on here!! Best of luck -- fundraising is tough. I have $1400 left to go and am trying to come up with ideas...I'm thinking hitting up local businesses isn't a bad idea! ;)
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Gluten free: Nov. 2009
Peanut and dairy free: Dec. 2009
Rediscovered dairy: March 2010 (in small quantities)
Peanuts added back: June 2010 (in small quantities)

#10 runner girl

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Posted 25 April 2010 - 06:25 PM

I have run several half marathons and two full marathons since being diagnosed 3 years ago with Celiac. I personally use Infinit which is a sports drink that has everything you need nutrition wise in it for your race. You can order it at Infinit.com. The people there are very knowledgeable and can help you with the formula that will work best for you. I carry a water bottle and then baggies of powder with me to mix at aide stations when my bottle is empty. I have also used Sharkies and Powergel.

As for the carbo loading the night before, you can do rice or even a gluten free pasta. I like the Tinkanyada (sp?)rice pasta. You can also do chicken breasts for protein. The morning of, I usually will have a gluten free bagel with peanut butter and a banana.

I am attempting my first Ironman Triathlon this coming weekend. Wish me luck!

Good luck with your fundraising and marathon!

Runnergirl
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#11 tictax707

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Posted 25 April 2010 - 08:54 PM

Runners everywhere!! This is so cool!!

I've used infinit before too - very good stuff. I love how you can personalize it. I am a fan of gu, gu chomps, and clif shot bloks. If you are worried about heat and salt for the marathon, the margarita shot blocks have extra sodium in them.

I second the tinkyada (sp?) pasta vote - it's the best that I can find.

Runner girl - are you doing St George this weekend?? I would LOVE it if you sent a message to me afterwards letting me know what you thought of it, and the course and the weather and everything!! I did Ironman Arizona (my first too) this part November, and was looking at St. George for maybe next year. I am very excited for you!! GOOD LUCK!!
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Diagnosed celiac 2002
Diagnosed lymphocytic colitis 2003
Casein free
Love baking/cooking
Love triathlons

#12 munchkinette

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Posted 30 April 2010 - 05:34 PM

I just started training again for another half marathon. It's addictive. :)

My favorite gluten-free gels are Gu (chocolate or coffee flavors only taste good) and cliff shot blocks (which are also luna moons). Sharkies are gluten-free, but waxy and gross. I don't really use the sports drinks, but there are definitely gluten-free options out there. I ran San Jose last year, and whatever they had was gluten free.

I like brown rice, but I'm also a fan of buckwheat groats. Bob's Red Mill has them gluten free. I also recommend sweet potatoes. I make them more like home fries because I don't like the sugary recipes.

I also make a big batch of banana bread muffins. Can you eat nuts? Do you have any other food allergies? These freeze really well. I would test them before the race to see how you feel, but these are also the muffins I eat for breakfast before I do a long run. They are dense, but don't feel heavy in my stomach.


Gluten Free Banana Bread Muffins (Makes 12)

Beat together until smooth:

1/2 cup unsweetened apple sauce
2 eggs
1 Tbsp lime or lemon juice
1 cup brown sugar (pack it down to measure!)
1 Tbsp vanilla

Mix in:
1 cup mashed bananas

Combine in separate bowl:
1 cup gluten-free flour mix
3/4 cup almond meal
2 tsp baking soda
1/2 tsp baking powder
1.5 tsp xanthan gum
1/4 tsp salt

Fold dry ingredients into banana mixture. Fold in 1/2 cup to 1 cup of pecans (optional). Spoon into muffin pan. Bake 35-40 minutes at 350 degrees.
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Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003
Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)
Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)
Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy

#13 MGMG

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Posted 04 May 2010 - 05:44 PM

Hello!
I just began following a gluten-free diet. I am interested in beginning to jog/ run a few times per week. With the goal of bineg able to run a race in the future.
Great suggestions for gluten-free eating before during and after the race. Thanks for the recipes.
Any suggestions fo increasing my exercise tolerance level?
Thank you.
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#14 tictax707

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Posted 04 May 2010 - 09:10 PM

Hello!
I just began following a gluten-free diet. I am interested in beginning to jog/ run a few times per week. With the goal of bineg able to run a race in the future.
Great suggestions for gluten-free eating before during and after the race. Thanks for the recipes.
Any suggestions fo increasing my exercise tolerance level?
Thank you.



bit by bit. have you done much exercise before? There are tons of websites with info on there, but I'd stick with ones that are a bit more established, like the link below from runner's world. Walking, then running! :D

http://www.runnerswo...-9397-0,00.html

Hope this helps! And be sure to have a pair of shoes that are suited for running. Doesn't have to cost a lot, just not sketchers or keds or something...
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Diagnosed celiac 2002
Diagnosed lymphocytic colitis 2003
Casein free
Love baking/cooking
Love triathlons

#15 LincolnTheCeliac

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Posted 02 July 2010 - 11:20 AM

I am training for my first Marathon. I've run a few 5K's and 10K's and I am ramping up my mileage for a fall marathon, a 50K trail run and the San Antonio Rock and Roll Marathon. Many long run competitions have pasta dinners that I have to avoid due to my celiac disease. It is annoying and inconvenient that part of the fees go toward a dinner that you can't eat. Oh well.
BTW, a plug for my friends -- If you are coming to San Antonio for the marathon or whatever.. Chicken Paradise is a gluten-free bed and breakfast in San Antonio. If you want variety in places to eat, Little Aussie bakery and cafe is nothing less than wonderful.
As far as my own pre-race pasta... I vote for the corn pasta (spaghetti made by De Boles) though the Tinkyada brown rice pasta comes in a close second (for me).
I like to use the GNC Whey Protein (Chocolate) in Almond Milk for a nice protein dose before and after workouts (both are gluten free). If I had to go dairy free, I'd probably go for the egg protein.
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HLA-DQ2 Positive
Heterozygote with Full-blown celiac symptoms
DX'd Feb 2009 by positive intestinal biopsy, positive for anti-glutinen, anti-gliaden, anti-endomesial antibody test, genetic test positive for one allele that was HLA-DQ2


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