Jump to content

  • Welcome to Celiac.com!

    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):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Marathon Running, Training, Gluten-free

MarathonGirl

By MarathonGirl
in Sports and Fitness

Recommended Posts

MarathonGirl Newbie
MarathonGirl
Posted

I am currently training for my fourth marathon. I ran the Chicago Marathon in Oct 2005 and 2006, and the Lewis & Clark Marathon in Sep 2006, where I finished second in my age group. I also just got the diagnosis of Celiac Disease. I am so happy to finally find out why I have been making an average of 8 pit stops a day! I have been having a lot of trouble with dehydration on my long runs when I had to make so many pit stops. Also, I had a lot of trouble with chafing and chapping. :( Are there others out there who have trained for and run in marathons post-diagnosis of Celiac? Is Gatorade gluten-free? What about gels? My next marathon is the St. Louis marathon in April, so I have to get busy and educate myself fast!

Also, does anyone have any advice about "leakage" and bleeding during long training runs? I am hoping that now that my gastroenterologist put me on antibiotics for the small bowel infection and that I am living gluten- free that the symptoms will subside. My diagnosis has been a long time in coming; about 5 years since the symptoms first began. How long does it take for symptoms to subside?

I am looking for advice from those who have "been there and done that".

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

Celiac.com Sponsor (A8-M):


super-sally888 Contributor
super-sally888
Posted

Hi,

I just finished my first Ironman race. I only managed to get the tummy stuff under control half way through the training.... cause my team mates told me if I don't work out why I was "sh####ing" all the time, I would be in big trouble. Though I couldn't get testing done, the symptoms did mostly resolve with gluten free diet - so I guess I got my answer.

The IM weekend before last was the first time I have ever raced without having toilet troubles...

The best and only advice I can give, is "Stick with the Diet". If you do that, then there is nothing else special you need to do - other than good quality training...

Gatorade and most gels are gluten free. Just check the packet ingredients. Most bars are not gluten free. I think cliff has a couple that are ok. there are some other threads in this topic about that... go take a look.

Never had the "leakage" "bleeding" issues. Ugh!!! Sounds terrible. .. I only ever had the run for the nearest toilet at top speed with desperately clenched butt cheeks issue. Hope that works out / improves for you with the diet....

I want to join a marathon next.... :)

Sally

  • 3 weeks later...
dally099 Contributor
dally099
Posted

hi everyone, i have a question, ive never done a marathon, i run for fitness and because after 4 kids i like to be lean, but since xmas ive been sick and had major weight loss, i was only 109lbs (5ft4) to start but my weight dropped to 97lbs by the end of jan, (one of the reasons we are looking into celiacs, so many others too!) i know am up to 102lbs again have a rule that when i drop back down under 100lbs i dont run, but know that spring is here i want to get off the treadmill and back outside, i currently run for 35min (7km's) at least 3-4 times a week, once i get back outside i love to run xcountry long distance (about 10-14km's) couple times a week, so long story short, what the heck do u guys eat to keep the weight on. i find that most of the gluten-free food is rice based and very low in calories and fat. im not a fan of supplements i prefer healthy diet and allways have used that in the past, however im pretty sure that i also have a soy allergy as well so thats out.

what could you suggest to help keep the weight on, im lifting weights again so at least i have some more muscle on me(not to much though again i like to be lean not bulky) and i find that my energy levels can really be up down and that some days my legs just dont want to cooperate. any ideas on this? thanks so much im very fustrated, because some weeks my weight drops and i just feel like crap and i miss my runs im sure you can understand.

thanks so much

celiacheather Newbie
celiacheather
Posted

I am an avid runner and just ran a half-marathon last weekend!

You really shouldn't have too much trouble getting calories eating a gluten free diet. Meat is gluten free! So is dairy! So is a good old fashioned baked potato with sour cream and butter!

My typical eats when training are:

Breakfasts: buckwheat prepared with whole milk; non-homogenized full-fat organic yogurt w/ raspberries & walnuts; lara bar & a big organic apple; 2 pieces gluten free bread (I make the Gluten Free Pantry sandwich bread mix) with organic almond butter; Glutino Bagel w/ almond butter; eggs (but only if I'm not running for a few hours) etc.

Snacks: raw almonds/raisins/walnuts/dried cranberries; lara bars (delicious and healthy!); half slice of gluten free bread; lattes and cappuccinos; nut thins; banana muffins (made with Pamela's Baking mix)

Lunches & Dinners: Tinkyada or Bionaturae pasta w/ regular pasta sauce; beef roast w/ potatoes/carrots/etc., Pacific brand organic tomato or red pepper or corn soups w/ sauteed chicken added; baked salmon prepared however! with Seeds of Change brand quinoa; Steak marinated in amaretto w/ mashed potatoes or white rice; chicken stir fry (make sure you buy gluten free soy sauce); and the list goes on!

dally099 Contributor
dally099
Posted

hi there, so ive started running outside again last night oh was it nice im sooooo tired of running on an eliptical runner inside so i ate after like i allways have had a plate of leftovers and a nanaimo bar, i have never had a problem keeping my nutrition good and running my concern is just that the food for celiacs is so low in fat and calories, but i seem good with dairy so im trying to eat more of that, thanks for the ideas, i will deffinitly give those a go, talked with a dietician and she was helpful as well,

  • 3 weeks later...
MarathonGirl Newbie
MarathonGirl
Posted
  • Author

It is nice to hear from you all. Thanks for the responses. Since I first began this topic, I have kept up my training. It is WONDERFUL to be able to run a long distance without the many pit stops! In fact, I don't know how I could even stand it before! The St. Louis marathon is this coming Sunday, and I am really psyched up. I hope the weather improves :rolleyes:

In any case, I have been enjoying the Bobs Red Mill gluten-free hot cereal, and the Mesa Sunrise flax, corn, and amaranth cold cereal for breakfast. I have been having sardines on rice crackers for lunch, with raw cashews, and other unsalted nuts. Nuts are really satisfying. I like to bring a bag of dried fruit with me so if I get really hungry I can snack on something gluten-free. For dinner I have made a lot of potato and rice dishes with whatever fish, meat, or chicken I am making for the rest of the family. I invested in a rice steamer which makes it really easy to throw brown rice and water in, start it up, and leave for half an hour while it all cooks perfectly. I always make extra so I can do a stir-fry with it later. It has been nice to have Passover, since there are some really excellent Kosher macaroons in the store. I have been nibbling on those when I get really hungry. For the Easter gathering at my family, we made meringue cookies; delicious and I could eat them. I also made a quinoa casserole ( I just made up the recipe) and it was so good even the non-celiacs in the family asked for the recipe. I may post it in the recipe forum.

I have also noticed that now that I have been gluten-free for a month, an old hamstring injury that has bothered me since I ran the Chicago marathon in October seems to finally be healing. I think it is because my nutrition is better, and I am absorbing the nutrients better.

dally099 Contributor
dally099
Posted
It is nice to hear from you all. Thanks for the responses. Since I first began this topic, I have kept up my training. It is WONDERFUL to be able to run a long distance without the many pit stops! In fact, I don't know how I could even stand it before! The St. Louis marathon is this coming Sunday, and I am really psyched up. I hope the weather improves :rolleyes:

In any case, I have been enjoying the Bobs Red Mill gluten-free hot cereal, and the Mesa Sunrise flax, corn, and amaranth cold cereal for breakfast. I have been having sardines on rice crackers for lunch, with raw cashews, and other unsalted nuts. Nuts are really satisfying. I like to bring a bag of dried fruit with me so if I get really hungry I can snack on something gluten-free. For dinner I have made a lot of potato and rice dishes with whatever fish, meat, or chicken I am making for the rest of the family. I invested in a rice steamer which makes it really easy to throw brown rice and water in, start it up, and leave for half an hour while it all cooks perfectly. I always make extra so I can do a stir-fry with it later. It has been nice to have Passover, since there are some really excellent Kosher macaroons in the store. I have been nibbling on those when I get really hungry. For the Easter gathering at my family, we made meringue cookies; delicious and I could eat them. I also made a quinoa casserole ( I just made up the recipe) and it was so good even the non-celiacs in the family asked for the recipe. I may post it in the recipe forum.

I have also noticed that now that I have been gluten-free for a month, an old hamstring injury that has bothered me since I ran the Chicago marathon in October seems to finally be healing. I think it is because my nutrition is better, and I am absorbing the nutrients better.

its funny you mention your hamstring, my knees were allways achy and i thought it was from running, but since i have been gluten-free that has stopped. i notice when i eat wrong that my left knee starts to ache and bother me something fierce. never figured it out till now. good luck w/ your marathon. i run for fun, fitness, and stress relief, and im my own worst compition, so i know how important it is to keep up with activity.

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

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
bigapplekathleen Contributor
bigapplekathleen
Posted

Hey guys !

There's a really fabulous book called THE PALEO DIET FOR ATHLETES that might have a lot of ideas for those times of heavy training. I am thinking about doing a triathlon...something that was on my mind long ago before I got really sick. Now that I have been gluten-free for 3.5 years, it's time to get back into it. Right now, i am doing some heavy climbing and hiking!

Best wishes,

Kat

dally099 Contributor
dally099
Posted
Hey guys !

There's a really fabulous book called THE PALEO DIET FOR ATHLETES that might have a lot of ideas for those times of heavy training. I am thinking about doing a triathlon...something that was on my mind long ago before I got really sick. Now that I have been gluten-free for 3.5 years, it's time to get back into it. Right now, i am doing some heavy climbing and hiking!

Best wishes,

Kat

so im thinking that i want to do the great canadian death race in grande cashe next summer, i need to train for a year as im a long distance runner but this is done in the mountains and terrain that im not used to running on, not to mention im pretty skinny and need to gain some more weight. but since i started the diet i have deffinately noticed that my knees arent sore any more. im still using my eliptical runner though i set it to really hard and im finding it really helps for getting my legs in shape.

Pacer Rookie
Pacer
Posted

Wow - i cannot believe this --- all these endurance athletes with celiac. Hi!!! For so many years my husband though he was the only one . He was DX'd in 1999 but I only started using these forums recently since our son was DX'd early April.

ANyway - just saying hello. I am actually not a celiac but I am a celiac caregiver. Believe me if I could trade myself for my son, I'd take the celiac any day. Anyway what i do have in common with some of you is that I am a multi marathoner (I have done about 20 of them) and triathlete (all distances including Ironman).

My husband has also done quite a few marathones. He did run faster before he was DX'd. I guess being 125 lbs at 6'2" might have had somethign to do with his running economy. Back then he was clocking about 3:18 for a marathon, now he's 150 + lbs and he lands somewhere in the 3:30's without much training.

One product both my husband and I use for training is Hammer Gel/Perpetuem. I am not positive that it does all the fabulous things they claim it does. it is the only gel product that is suitable for diabetics. It has no simple sugar. But anyway, it certainly is convenient and fairly priced and GLUTEN FREE. It has worked out OK for both of us.

Hammer is also making some food bars now too.

Big Apple Kathleen are you in NYC? I could recommend some decent races and training facilities for a first tri. Let me know if you need any help with that.

MarathonGirl, did you have your race yet? I hope the symptoms have lessened. I believe most Gels and gatorade is gluten-free but you need to check every flavor individually.

HEIDI

zkat Apprentice
zkat
Posted
Hey guys !

There's a really fabulous book called THE PALEO DIET FOR ATHLETES that might have a lot of ideas for those times of heavy training. I am thinking about doing a triathlon...something that was on my mind long ago before I got really sick. Now that I have been gluten-free for 3.5 years, it's time to get back into it. Right now, i am doing some heavy climbing and hiking!

Best wishes,

Kat

I love this book! I read it before being gluten-free and felt the best I ever had, so I stuck to it for a long time. If you can tolerate Soy, then Pacific labs makes a recovery drink that is 4:1 ratio called endurox. I am extremely allergic to soy, so I had to stop drinking it. I miss it a lot.

  • 2 months later...
LILarry Newbie
LILarry
Posted

Thank you to all of you. My 18 year old athlete son was recently diagnosed with celiac and the sports training and diet information that you folks have shared on this message board is not only helpful but also inspirational. I will order the Paleo Diet for Athletes today.

In time I hope that we can contribute some ideas back.

Larry

zkat Apprentice
zkat
Posted
Thank you to all of you. My 18 year old athlete son was recently diagnosed with celiac and the sports training and diet information that you folks have shared on this message board is not only helpful but also inspirational. I will order the Paleo Diet for Athletes today.

In time I hope that we can contribute some ideas back.

Larry

Larry,

What sports does your son play? I run, play soccer and lift weights myself. I have recently discovered Hammer Nutrition supplements. They have an electrolyte drink-Heed, which is very light and not overwhelming. The recovery drink is Recoverite and I like it also. They also have a gel, that I haven't had a need for yet. (too much rain, our games keep getting rained out).

I discovered that once I went gluten free, my performance improved in all areas, especially in the area of injuries. I was plagued for two years with running injuries-shin splints, strained muscles, etc. and I have been gluten-free since Jan. and have not had problems with inflamtion type injuries since.

kat.

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. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      @Jane02, I hear you about the kale and collard greens. I don't do dairy and must eat green leafies, too, to get sufficient calcium. I must be very careful because some calcium supplements are made from ground up crustacean shells. When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly. This is safe...
    2. Jane02
      - Jane02 replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency. I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently...
    3. knitty kitty
      - knitty kitty replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hello, @Jane02, I take Naturewise D 3. It contains olive oil. Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets. Fractionated coconut oil is not the same as coconut oil used for cooking. Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the...
    4. Scott Adams
      0

      Penobscot Bay, Maine: Nurturing Gluten-Free Wellness Retreat with expert celiac dietitian, Melinda Dennis

      until
      Hello! Join me and treat yourself to a four-day, three-night restorative gluten-free retreat in a peaceful, private coastal retreat setting near Penobscot Bay in Maine. Dates: April 10-13, 2026 Enjoy engaging classes...
    5. Scott Adams
      - Scott Adams replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,331
    • Most Online (within 30 mins)
      7,748
    Kristy2026
    Newest Member
    Kristy2026
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Upcoming Events

  • Posts

    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.