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

Is There A Light At The End Of The Tunnel In Regards To Sports?


loxleynew

Recommended Posts

loxleynew Apprentice

So I'm pretty depressed and have been for the ~ 3 years ive had this go undiagnosed. I recently found out I was gluten intolerant and have only been on the diet for a week. I think what i'm going through is just healing crisis because it seems to be worse.

Anyways, before this 3 years and during the first 2 years of "hell" I played sports such as ultimate frisbee, tennis and my main passion was weight lifting. I even got my degree in kinesiology wanting to go into fitness. Boy did that change. I dropped maybe 20 lbs and was forced to stop lifting and playing sports. Whenever I lift for more than 5 minutes I get massive bloating and indigestion and fatigue. Sports similar story. Has anyone been there? Especially in regards to lifting weights? I feel as though my life of weight lifting and playing tennis is over. Pleassssee let there be light at the end of this tunnel.

As I stand now I am underweight because playing sports and lifting seemingly was the way I could maintain a healthy weight.


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



Celiac.com Sponsor (A8-M):



lorka150 Collaborator

Yes! I don't have time for a proper reply but here is the nutshell.

I did a lot of sports, avid runner, strength training.

Got very sick, lost 60+ lbs, near death.

Slowly, surely, go better.

Now low-end, but normal weight, more muscles than before, soon to start rebuilding cardiovascular endurance (still holding off until I put on a little more body fat). Now going to be personal trainer and fitness instructor as opposed to pursuing a career in what I have my masters in.

Feel free to PM me if you want, I just don't have time right now for a proper reply.

lonewolf Collaborator

I don't have much time either, but I can briefly share my experience. I played multiple sports in HS, played basketball in college and became a PE teacher and HS basketball coach, while still playing in basketball and volleyball leagues, doing "fun runs" and playing tennis and working out (mild weight lifting).

Then I had kids and got really sick - my weight ballooned up and then I got way down underweight while I was getting it all figured out. I had arthritis that messed me up too. There were 3-4 years where I couldn't really do a lot in terms of teaching, sports or working out.

But to make a long story short, I now am fanatically gluten-free (12 years wheat free and almost 5 years gluten-free) and very healthy. I started running triathlons 9 years ago, I teach PE full-time and I coach HS basketball again. At 45 I can keep up with my players at practice pretty well and I often scrimmage with them. I play in a women's basketball league (I'm the oldest on my team by 11 years) and work out/lift weights a few times a week. I rarely have time for tennis, but I can play again. I honestly thought I'd never be able to do more than a simple triathlon, but I have gotten back into really good shape - better than any of my other friends who haven't had the challenges that I've had.

You might have to give it some time, but there is light at the end of the tunnel!

loxleynew Apprentice

Thanks for the replies! I guess I just needed confirmation. Everyday that goes by and every week that I lose another lb and see myself more like a skeleton than a former active person makes me want to give up. I know I won't but it just gets harder everyday to continue.

What makes it worse is since starting on this diet a week and half ago I feel even worse. I seem to be able to eat even less and it just gets me even more depressed. I'm hoping this is just my body "clearing itself out" before it gets better.

I have always dreamed of doing a triathlon but just as me and a friend were going to start preparing for one I got sick.

Felidae Enthusiast

Like the others said, it will come with time. It is a slow process and I think your body has to adjust to the "poison" removal and to absorbing foods properly as it should be. I was very sick for a long time and had difficulty with fitness. After being gluten-free, my fitness improved greatly. I have way more endurance than before. I also lift weights and it feels great. I am very skinny and have not been able to put on much weight. But, exercise does help me maintain what little weight I have.

Be patient and even if you can only go for walks, they will help with your mental health too. I was getting quite down and I found walking outside helped keep me more positive. At least it was something. You will get there in time.

NorthernElf Enthusiast

I've been dealing with celiacs for about 5 years. It does get better and being "fanatical" (as someone said!) about avoiding gluten is a must ! I also *mostly* avoid dairy as it seems to bother me.

FWIW, I'm a fitness instructor and big time fitness fan, runner, etc. Currently I'm teaching 2-4 classes a day during the week so I'm not doing too much on my own. I love the endorphin rush and I find keeping active helps my digestion, rather than hinders it. Could it be you are still somewhat in the healing phase ? Or could it be you are still getting some gluten somewhere ? I know for awhile I thought I was gluten-free and was still feeling ill & then I went and got my own baking pans, strainer, etc. and made most of my kitchen gluten-free (my family has one small corner for their bread and doesn't put any gluten on my side!). I even have a small 'gluten free zone' sign so they remember. Also, as to the dairy thing, if my stomach is at all in a bad way, I am very dairy sensitive.

I lost 5 pounds when I went gluten-free and it has stayed off. I'm active enough that I don't worry about weight anymore but I do eat healthy & often. I have found that larger meals bloat me up as well, I do much better on smaller, more frequent "meals".

  • 2 weeks later...
munchkinette Collaborator

It probably took me about a year on the diet to really work out hard like I did in college. (Running more than 5 miles at a time, several times a week.) Even in the past two years I've had some other issues, like finding that I needed to avoid other foods, and being set back a few weeks after a glutening. You will get better on the diet eventually, provided you don't uncover other big things. It's a process, but keep a journal. You should notice after a month, six months, one year, etc. that you see improvement.


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



Celiac.com Sponsor (A8-M):



Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,743
    • Most Online (within 30 mins)
      7,748

    MistyMoon
    Newest Member
    MistyMoon
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.