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G.f. Workout Results Not Very Good

MNMAC

By MNMAC
in Sports and Fitness

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MNMAC Apprentice
MNMAC
Posted

Before going gluten-free I was 205 lbs, very fit and muscular and worked out three times a week. I then got sick and lost alot of weight, down to around 150. After being told I had celiacs (18 months ago) I have felt alot better and am up to 180 lbs. Now the problem, 4 months ago I was back to working out three times a week using my old routine but have barely seen any results. I have added creatine to help, as I have dabbled with it in the past, but this hasn't done much except to give me more energy during workouts (which is great).

If anyone has any ideas, please respond. The funny thing is I am more healthy now than before, I eat much better and have plenty of proteins. The energy is there but no results.

Thanks

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Razzle Dazzle Brazell Enthusiast
Razzle Dazzle Brazell
Posted

Before going gluten-free I was 205 lbs, very fit and muscular and worked out three times a week. I then got sick and lost alot of weight, down to around 150. After being told I had celiacs (18 months ago) I have felt alot better and am up to 180 lbs. Now the problem, 4 months ago I was back to working out three times a week using my old routine but have barely seen any results. I have added creatine to help, as I have dabbled with it in the past, but this hasn't done much except to give me more energy during workouts (which is great).

If anyone has any ideas, please respond. The funny thing is I am more healthy now than before, I eat much better and have plenty of proteins. The energy is there but no results.

Thanks

I just noticed you said old routine. Is that referring to the regularity or the type of exercise. I was gonna say you may need to switch up your routine to see results. And of course your metabolism is completely changed but im sure you will figure out what works for your new body overtime by trial and error. Just dont get discouraged ;)

Also be wary of some glutenfree foods are prone to be fattier and have more calories especially things with alternative flours.

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