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

First Half Marathon!


munchkinette

Recommended Posts

munchkinette Collaborator

I just have to share. I just ran my first half marathon. I KICK BUTT!

It took me 6 years from wanting to run Bay to Breakers (7.5 miles, my first race) until I could actually do it because of my health problems. That was May 2007 that I actually managed it.

I have to say though, today was tougher than I expected. I don't think I fully recovered from the 12 miles I ran 2 weeks ago because I got glutened that same night at dinner. It hit me like a freight train. I think it stressed my body about as much as a full marathon would have, and the rule of thumb is usually a month for full recovery from one of those.

I'm curious how unexpected glutenings have affected other peoples' training.


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



Celiac.com Sponsor (A8-M):



bigbird16 Apprentice

Way to go on the half marathon!!

julirama723 Contributor

Congrats on the halfer! And I'm so jealous you ran Bay to Breakers...I would LOVE to run that! (Until I can, I suffice with running Bloomsday.) :)

I haven't been running seriously since I discovered my problems with gluten. I ran a marathon this past July, and it's actually the months of training that sent me over the edge with gluten intolerance. It was SOOOO stressful on my body because I had so much other stuff going on, and was learning how to train while I was training.

As far as exercise goes (I run, bike, use rowing machine, strength train, and do various types of yoga) I know that if I get glutened, I'm totally out of commission for a few days. I have NO energy, feel lethargic, foggy and WEAK. You don't even want to hear about the GI symptoms that prevent me from going out in public. I really notice a glutening when I try to lift weights. It's like I lose all of the strength I've worked so hard to build. Generally I just don't even go to the gym I feel so bad. I just rest, drink fluids, and try to ride it out.

munchkinette Collaborator

Oh, weights. That's interesting. Now that I think about it, that may be an issue for me too. I normally try to do a whole bunch of stuff like crunches, push ups, etc. I have a lot of trouble when I'm run down. I should pay attention to that.

The thing I've noticed is that I'm a mess when I don't get enough sleep. THAT is really what determines how I feel and how hard I can work out. The glutenings definitely make my sleep worse though, so it ends up affecting my exercise that way.

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.