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):

Training And Always Hungry


coltsfan18

Recommended Posts

coltsfan18 Rookie

I am currently training for a triathlon, which is involving approx 1-2 hrs of training, 6 days a week. I have done marathons gluten free, and managed pretty well, but this time around I cannot get rid of my hunger! I am ALWAYS hungry, and can never get full. I will eat dinner, then a snack, then a bedtime meal, and sometimes will get up and eat in the middle of the night! I eat breakfast (gluten-free cereal), fruit, lunch (sandwich, fruit, yogurt), snack (oatmeal, cereal, nuts), then dinner and all the snacking. I am actaully gaining weight from all the eating, but cannot get full! Does anyone have advice? I just want a big old gluten-y dinner that can fill me up!


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

Are your meals sufficiently balanced? Enough carbs to replenish the stores you are using, but enough fat and protein to keep blood sugar steady as that is happening? (It looks like you're citing a lot of carbs and not a lot of balance, but you don't list the bulk of your day's meal specifics, so I could be totally wrong on that one.)

JillianLindsay Enthusiast

Protein, fiber and fats (preferably "good" fats) make us feel full!

Ideas:

-A big salad with lots of raw veggies, cheese, and tuna (if you like the taste of tuna). I didn't see any salads in your daily menu.

-Corn nuts (high in fat, filling, just be careful for the salted/seasoning ones because they are very high in sodium)

-Pistachios (same warning with the sodium content) and other nuts

-Guacamole (the kinds high in avocado content, it's the avocado that is high in good fats and will fill you up, you don't want a lot of other fillers in there)

-Make sure your dinner is a balanced meal with a big salad (your salad should fill half your plate), a healthy protein (fish is great if you enjoy it), and brown rice is among the healthiest gluten-free grain/carbohydrate and will fill you up.

Fruit is good for natural sugars & other nutrients, but not very filling. Raw veggies are much more filling and are important to have every day. Of course, you want to have a balanced amount of brown rice pasta or other complex carbohydrates if you're training 6 days a week. Balance is the key :)

Good luck and let us know how it goes!

Jillian

I am currently training for a triathlon, which is involving approx 1-2 hrs of training, 6 days a week. I have done marathons gluten free, and managed pretty well, but this time around I cannot get rid of my hunger! I am ALWAYS hungry, and can never get full. I will eat dinner, then a snack, then a bedtime meal, and sometimes will get up and eat in the middle of the night! I eat breakfast (gluten-free cereal), fruit, lunch (sandwich, fruit, yogurt), snack (oatmeal, cereal, nuts), then dinner and all the snacking. I am actaully gaining weight from all the eating, but cannot get full! Does anyone have advice? I just want a big old gluten-y dinner that can fill me up!

tictax707 Apprentice

I am so excited to see a fellow triathlete on here!! I have been doing triathlons for several years now - I like the long stuff (half and full ironmans). I was doing marathons before too, then I feel in love with the tri. Needless to say I understand about tearing through calories like you wouldn't believe! When I switched from marathons to tris, I noticed a huge difference in my overall fitness. You become a much better all around athlete. It sounds like your body is still adjusting to the change. I actually used a nutritionist to help me get through my first ironman last year. Anyway - I would actually focus on that recovery window thats about 20 minutes after you stop training. I discovered these really awesome bars from purefit. They are gluten and casein free. They have a good dose of protein, a bit of fiber, and are not too loaded with fat. I would recommend eating half a bar within that 20 minute window, and the other half of the bar later. You are definitely on the right track with all the little meals, but it sounds like you need to get more protien into your system earlier in the day. I would also make sure you are getting enough fruits and veggies (at least 4 servings each day). I have noticed that when I am carbo loading or am inadvertently carb heavy, my body just keeps craving carbs. When I have the appropriate fruits and veggies, I just feel more balanced somehow. Also - how are your workouts going?? Are you feeling strong? How do you feel between workouts?

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      134,084
    • Most Online (within 30 mins)
      10,442

    Melvac
    Newest Member
    Melvac
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Aretaeus Cappadocia
      Sigh. I posted this yesterday based on the Safeway website. I went back again today to their website to double check. On the page where they are selling Vanilla Bean flavor, it has a distinct Certified Gluten Free label. Other flavors on the Safeway website didn't have the gluten-free statement. Today I went into the store. None of the flavors I looked at, including Vanilla Bean, have a Gluten Free statement. Is it safe? Who knows. The ingredients are either safe or nearly safe (some have "natural flavor"). There are warnings about "contains milk and soy" but not about wheat - this implies they are safe, but again, who knows. On the other hand, every flavor I checked of their Slow Churn line of ice creams has wheat as an ingredient. 100% not safe.
    • knitty kitty
      Do keep in mind that many of the newly diagnosed have lactose intolerance.  This is because the villi lining the intestinal tract are damaged, and can no longer make the enzyme lactAse which breaks down the milk sugar lactOse.  When the villi grow back (six months to two years), they can again produce the enzyme lactAse, and lactose intolerance is resolved.  However, some people (both those with and without Celiac Disease) are genetically programmed to stop producing lactase as they age.   Do be aware that many processed foods, including ice cream, use Microbial Transglutaminase, a food additive commonly called "meat glue," used to enhance texture and flavor.  This microbial transglutaminase has the same immunogenicity as tissue transglutaminase which the body produces in response to gluten in people with Celiac Disease.  Tissue Transglutaminase (tTg IgA) is measured to diagnose Celiac Disease in blood tests.  Microbial Transglutaminase acts the same as Tissue Transglutaminase, causing increased intestinal permeability and inflammation.   New findings show that microbial transglutaminase may be able to trigger Celiac Disease and other autoimmune and neurodegenerative diseases.   Microbial Transglutaminase is not required to be listed on ingredients labels as it's considered a processing aid, not an ingredient in the U.S.  Microbial Transglutaminase has been GRAS for many years, but that GRAS standing is being questioned more and more as the immunogenicity of microbial transglutaminase is being discovered. Interesting Reading:  Microbial Transglutaminase Is a Very Frequently Used Food Additive and Is a Potential Inducer of Autoimmune/Neurodegenerative Diseases https://pmc.ncbi.nlm.nih.gov/articles/PMC8537092/
    • Aretaeus Cappadocia
      There is a 10 year old post in this forum on Edy's and Dreyer's ice cream. The information is somewhat outdated and the thread is closed to further comment, so here is a new one. Edy's And Dreyer's Grand Vanilla Bean Ice Cream - 1.5 Quart is labeled "Gluten Free". This is a different answer than years gone by. I don't know the answer for any other flavor at this moment. On 1 May, 2026, Edy's website says: "As a general rule, the gluten in Edy's and Dreyer's® frozen dessert products is present only in the added bakery products, such as cookies, cake or brownies. We always label the eight major food allergens on our package by their common name. We recommend to always check the label for the most current information before purchasing and/or consuming a product. The exception to this rule is our Slow Churned French Silk frozen dairy dessert, which contains gluten in the natural flavors." https://www.icecream.com/us/en/brands/edys-and-dreyers/faq It seems that Edy's and Dreyer's are more celiac-friendly than they were 10 years ago. Once I found enough information to make today's buying decision, I stopped researching.
    • Aretaeus Cappadocia
      probably not your situation @Mimiof2, but allow me to add one more to @trents list of celiac-mimics: "olmesartan-induced sprue-like enteropathy"  
    • knitty kitty
      My dad had an Abdominal Aortic Aneurysm.  Fortunately, it was discovered during an exam.  The doctor could feel my dad's heart beating in his stomach/abdomen.  The aneurysm burst when the doctor first touched it in surgery.  Since he was already hooked up to the bypass machine, my dad survived ten more years.  Close call! Triple A's can press on the nerves in the spinal cord causing leg pain.  I'm wondering if bowing the head might have increased the pressure on an aneurysm and then the nerves.   https://gulfcoastsurgeons.com/understanding-abdominal-aortic-aneurysm-symptoms-and-causes/ Abdominal Aortic Aneurysm Presenting as a Claudication https://pmc.ncbi.nlm.nih.gov/articles/PMC4040638/
×
×
  • Create New...