Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

24 Hour Mountain Bike Race

Heater

By Heater
in Sports and Fitness

Recommended Posts

Heater Rookie
Heater
Posted

I'm doing a 24 mountain bike race in a couple weeks, and am wondering what the best thing is to eat (between laps and also before/during the race). It's a relay race so I'll probably only be doing 2 or 3 laps (about 18 km each). We're camping at the site, so there's not going to be anywhere to cook/heat up food.

Any tips on what I should do for food??

Thanks for any help,

Heather

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Turtle Enthusiast
Turtle
Posted

Awesome! I love to bike!

gluten-free power bars (there's several threads on this site w/ gluten-free pwr bar/high protein/energy bars.

Peanut Butter

Bananas

gluten-free Trail Mix

individually packages fruit cups

buy some gluten-free bagels and spread PB or something on them

You could bake some muffins ahead of time

That's all I can think of so far...GOOD LUCK! Is this race in the states?

tarnalberry Community Regular
tarnalberry
Posted

Clif Nectar Bars, nuts, beef jerky, dried fruit, vitamin water. :-) and flax crackers.

Heater Rookie
Heater
Posted
  • Author

Thanks guys, for the suggestions!

The race I'm doing is in Canmore, Alberta, Canada, but if you're into biking, they do have ones in the States as well. Not sure where you're from, but this website lists all the races they do: www.24hoursofadrenalin.ca

Heather

Turtle Enthusiast
Turtle
Posted

I checked out the site. Pretty cool! I've seen something simliar to this before....GOOD LUCK TO YOU!!!

eleep Enthusiast
eleep
Posted

I have a question -- besides what to eat, how much/how often would you need to eat for such a thing? I get awfully peckish after just an hour of mountain biking.

eleep

Heater Rookie
Heater
Posted
  • Author

That's a good question... I'm always so hungry after mountain biking, and I love going home and just eating tons. That, and showering, is the best thing about biking :)

I've done a couple of these races before, and have always eaten pasta and whatever I've felt like without putting too much thought into it. One year we even had a barbeque and ordered pizza. Now I'm worried because I don't want to try anything there that I haven't eaten before and there's not enough time to make anything in between laps.

Heather

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Felidae Enthusiast
Felidae
Posted

I have a friend who tries to enter that race every year. I'm not sure if he is going this year.

If you have a cooler, you could bring some premade pasta salad with lots of veggies and add beans or meat for protein.

Lara bars are now in Canada and they are yummy.

Powerade

Peanut butter and rice cakes

Jerky

Applesauce cups

  • 3 weeks later...
velo-mike Rookie
velo-mike
Posted

Hi Heather,

Not sure if your race is done already, but I suggest Vega meal replacment powder. Very easy to digest, no cooking required. I have been using it now for over six months as a supplement and find that it works really good. Vega also has bars as well. All Vega products are gluten-free. You can check them out here: www.myvega.com.

For solid food, I find rice pasta salad with beans keeps me going during longer races as well. You can eat it cold as well.

Mike

  • 5 weeks later...
lisabarella Apprentice
lisabarella
Posted

Heather,

I have never mountain biked - but I have ran for 13 hours...so I usually combined simple and complex sugar with little protein and fat. I have PRed on Lara Bars, Almond M&Ms, a little cantelope, V8 (880 mg of sodium), Endurolytes (All of the electrolytes), and Hammer gels (as backups). They are my staple race foods. I suppose you need to run and eat at the same time...so try stuff training and see how it works. You don't want to take a lot of fructose in because it causes stomach distress and brings water into the stomach. If you are reading labels of gels, look for maltodexrin. It is absorbed faster than a complex carb (vegable, brown rice), but slower than glucose (honey). Hammer Gels and Gu are gluten free, as are lara bars, and Almond M&Ms. The sodium and calcium in V8 are good - remember that with out electrolytes your brain can not function. They are also needed for muscle contraction. You should shoot for 200-250kcal an hour. I usually average about 220 on long races. In short races, like marathon length, I just stick with 4-5 gels and water. Good luck....Lisa

I'm doing a 24 mountain bike race in a couple weeks, and am wondering what the best thing is to eat (between laps and also before/during the race). It's a relay race so I'll probably only be doing 2 or 3 laps (about 18 km each). We're camping at the site, so there's not going to be anywhere to cook/heat up food.

Any tips on what I should do for food??

Thanks for any help,

Heather

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Stegosaurus
      - Stegosaurus replied to Mrs. Cedrone's topic in Related Issues & Disorders
      8

      Canker sores

      i used to get cold sores frequently before I went gluten free. Then I only got them when stressed. Then I cured my gut dysbiosis, and haven't had one in 20 years.
    2. dixonpete
      0

      There is a difficulty getting hookworm larvae into the US

    3. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Pear Bread

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess...
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to Aretaeus Cappadocia's topic in Gluten-Free Recipes & Cooking Tips
      3

      Sorghum, Kale and Roasted Cherry Tomato Salad

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving...
    5. Scott Adams
      0

      Classic French Comfort Made Safe: A Hearty Gluten-Free Cassoulet

  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,004
    • Most Online (within 30 mins)
      10,442
    Jessie Howard
    Newest Member
    Jessie Howard
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Stegosaurus
      Canker sores

      By Stegosaurus · Posted

      i used to get cold sores frequently before I went gluten free.  Then I only got them when stressed.  Then I cured my gut dysbiosis, and haven't had one in 20 years.
    • Aretaeus Cappadocia
      Pear Bread

      By Aretaeus Cappadocia · Posted

      To me, this bread is pretty special. The first time I tried adapting it I used a commercial gluten-free flour blend and it was good, but when I experimented using individual flours I tried the almond flour and it took it from good to special. I add walnuts or pecans to a lot of my desert bread recipes but I haven't tried nuts with this one. I would guess that adding either of them would result in the whole being less than the sum of the parts because the almond and other nut flavors would be competing. I wouldn't want to add almonds because of the texture. But you never know until you try. Have not tried cinnamon in this recipe. I imagine it would work. As I modified this recipe from the original, I reduced the sugar. The posted recipe is what I currently use. You are right that the pears bring a little sweetness to it.
    • Aretaeus Cappadocia
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Aretaeus Cappadocia · Posted

      It's kind of funny that before my celiac diagnosis I did a lot more "functional eating" where I just needed a meal and wasn't so worried about how interesting/delicious it was, just needed to eat something. After my diagnosis I've become a dedicated cook and I am very tuned into flavor and novelty. In answer to your question, I find the recipe very forgiving for trying add-ins. I've supplemented the greens with green onions, bell pepper (any color), celery leaves and stalks, and fresh parsley. Sometimes I throw in pepitas (pumpkin seeds), craisins, walnuts and/or sunflower seeds. One thing I tried that didn't really work was currants. I think that maybe it's because they are too small and too sweet. I haven't experimented with cheeses beyond the 2 in the recipe. I would guess that grated hard cheeses would work, medium hard cheeses (like swiss or cheddar) might work, and soft cheeses would not.
    • Harris
      Pear Bread

      By Harris · Posted

      That actually sounds really nice. Pear bread feels like one of those things that would be soft and a little sweet without being too heavy. I like the idea of using fruit like that instead of just relying on sugar. It probably makes it feel more fresh and homemade. Have you tried adding anything like cinnamon or nuts to it, or do you keep it simple?
    • Harris
      Sorghum, Kale and Roasted Cherry Tomato Salad

      By Harris · Posted

      That actually sounds really good, I wouldn’t have thought to mix sorghum with kale but it makes sense. The roasted cherry tomatoes probably bring a nice bit of sweetness to balance everything out. I’ve been trying to find more simple gluten-free meals that don’t feel boring, and this feels like something you could make ahead and just keep eating through the week. Did you add anything else to it, like nuts or cheese, or keep it pretty simple?
×
×
  • Create New...