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

Need Help For Cycling Tour!

Superfudge

By Superfudge
in Sports and Fitness

Recommended Posts

Superfudge Rookie
Superfudge
Posted

I'm newly diagnosed with Celiac, and I have a week-long bike tour coming up in a few weeks. It's about 500 miles total, 2200 riders. The organization provides all food as part of the tour, which is where my problem begins. Much of the menu is filled with gluten (cycling, so naturally bread, pasta, bread, and more pasta!). I am allowed to bring a cooler with food to replace the things I can't eat, but I am pretty overwhelmed trying to figure out a menu that will provide enough carbs for that much cycling. Since I'm new to being gluten free anyway, I don't have much in place yet for everyday, much less something like this. Any help would be MUCH appreciated!

Thanks!

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

Celiac.com Sponsor (A8-M):


Kay DH Apprentice
Kay DH
Posted

Travel is hard when a person is gluten intolerant. I don't know if you will be camping or staying in towns, but if the latter you might want to contact some of the Chamber of Commerces for gluten free dining. Even the tour salads can be tricky because of cc, even if there are no croutons. In regards to what you can take, boiled eggs are great, Lara Bars and similar gluten-free bars, avocados, cheese, fruit, and similar things that pack a lot of calories into small spaces. gluten-free crackers travel better than most gluten-free breads. Yogurt is generally gluten-free, but not always. Cheese is almost always safe (except some processed cheese and some blue cheese) Beware of gluten-free-labeled foods that are "processed in a plant that also processes wheat..."; I got nailed by some hummus on this (most hummus is gluten-free). Perhaps the tour can make a concession and have hard boiled eggs for you. You can also check on whether any of the towns you will be staying have larger grocery stores for you to stock up on gluten-free foods. I've been gluten-free for about 10 months, and it is a transition going from gluten full to gluten-free. If the tour will have little food that you can eat, then you might also want to eat your food before the meal starts. This may sound a bit odd, but when you are gluten-free and everyone else is chowing down on food you can't eat, the urge to eat is hard. It is easier in these social groups if you are already full. Nice things about gluten-free are that I can eat extra and keep the same weight and I'm a stronger biker now. :)

Superfudge Rookie
Superfudge
Posted
  • Author

Cool, thanks very much!

The tour has a forum as well, and I've posted something there. I can't be the only one with Celiac in 2200 people, but so far no one has responded...

The tour (Cycle Oregon) is set up mostly in extremely rural areas, all VERY small towns. And it is all camping, usually in the middle of nowhere, so I really am dependent upon their food and whatever I can bring along. I'll definitely take your suggestions (I recently discovered Larabars, they are indeed tasty!), and see what I come up with. I guess I'll need to just figure out one meal at a time, and not let the enormity of it all paralyze me into procrastination (with is what has been happening so far!).

I have already noticed a slight improvement in my cycling, and am hoping for more, but I've noticed I have to be careful about getting enough carbs beforehand. An omelet just doesn't get me that far. :)

JillianLindsay Enthusiast
JillianLindsay
Posted

If they're transporting & cooking food like pastas, Tinkyada is a great alternative. It's a whole-grain rice pasta and it doesn't get soggy like some rice pastas :)Open Original Shared Link

I'm newly diagnosed with Celiac, and I have a week-long bike tour coming up in a few weeks. It's about 500 miles total, 2200 riders. The organization provides all food as part of the tour, which is where my problem begins. Much of the menu is filled with gluten (cycling, so naturally bread, pasta, bread, and more pasta!). I am allowed to bring a cooler with food to replace the things I can't eat, but I am pretty overwhelmed trying to figure out a menu that will provide enough carbs for that much cycling. Since I'm new to being gluten free anyway, I don't have much in place yet for everyday, much less something like this. Any help would be MUCH appreciated!

Thanks!

Kay DH Apprentice
Kay DH
Posted

If the tour does let you bring/cook your own pasta, then make sure it is in a clean pot with new water. Make sure that any tour veggies are not cooked in pasta water I really like the quinoa-corn pasta, but the brown rice pasta is good, too. If you brought the pasta already cooked, then it would keep a few days in a cooler. Check all the ingredients on the marinara and other tour jars, too. If you could get a list from the tour guides beforehand then you could research which of the prepared foods are safe to eat. Things like modified food starch, hydrolyzed vegetable protein, natural flavors... can usually be researched on the web to determine if they are wheat or other based. It is also best to be first in line for the food; cuts down on flying gluten hitting your meal. Some of the gels and other carbo sources are gluten-free now, in case you need to recharge during biking. I like to eat eggs and carbs before rides because I burn up the carbs so fast and it takes longer for the fat/protein in the eggs to metabolize. There are also some great gluten-free beers, and wines, aside from some coolers and other flavored drinks, are gluten-free. Not all teas are gluten-free because some use gluten as tea bag glue. Some lip protectors have gluten.

  • 4 weeks later...
GFpig Newbie
GFpig
Posted

i live to ride. celiac changed all on-bike and off-bike nutrition targeted toward an active cyclist. for on-bike nutrition i highly recommend INFINIT nutrition. gluten free and completely customizable drink options. i don't bonk or go hypoglycemic and no gluten problems (they confirm gluten free in email and over the telephone). the tour companies usually transport 1 or 2 bags, so pack a bag full of rice pasta and expensive tuna in a can. with those as a base, fruit at the stations, and vegetables at meals.....you can make it work. Vitawater is gluten free and available at small towns. also, take a sub lingual vitamin B12. works great for me.

GOOD LUCK AND ENJOY OREGON!!!

  • 3 weeks later...
minniejack Contributor
minniejack
Posted

if you ever come to Northern part of West Virginia, I'll cook something for you. :)

And i saw at my local Big Lot's store Nutrisystem meals that are gluten free. Maybe you could bring some with you.

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

Celiac.com Sponsor (A8-M):


  • 2 months later...
GlutenFreeAthlete Newbie
GlutenFreeAthlete
Posted

I know I am chiming in late, but what gluten-free pig said, Infinit is good, I usually use Hammer nutrition perpetuem which you can keep in bags, mix with water at aid stations, etc...

i live to ride. celiac changed all on-bike and off-bike nutrition targeted toward an active cyclist. for on-bike nutrition i highly recommend INFINIT nutrition. gluten free and completely customizable drink options. i don't bonk or go hypoglycemic and no gluten problems (they confirm gluten free in email and over the telephone). the tour companies usually transport 1 or 2 bags, so pack a bag full of rice pasta and expensive tuna in a can. with those as a base, fruit at the stations, and vegetables at meals.....you can make it work. Vitawater is gluten free and available at small towns. also, take a sub lingual vitamin B12. works great for me.

GOOD LUCK AND ENJOY OREGON!!!

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. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    2. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    3. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    4. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      3

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
    5. KathyR37
      - KathyR37 posted a topic in Coping with Celiac Disease
      3

      New here

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,814
    • Most Online (within 30 mins)
      7,748
    ColbyBowlin
    Newest Member
    ColbyBowlin
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
    • KathyR37
      New here

      By KathyR37 · Posted

      I am new here but celiac disease is not new to me. I was diagnosed with it at age 60. At the time I weighed a whopping 89 pounds. I was so ignorant to celiac so I buried myself in learning all about it and looking for food I could eat. I lost so much weight and stayed sick all the time. So to combat the sickness I was give all sorts of meds for loose bowels and vomiting. All that just made me sicker. Eventually I chucked it all and went back to eating like I had all my life. Now I am from the south and biscuits and gravy are a big part of our food, as are breaded foods, pasta, and sandwich bread. Through the years I would try to do the gluten free thing again and am doing it now. It has not helped any. Within and hour of eating I have to run to the bathroom. I am now 75 and am wondering if I should just forget it and eat what I like, take Immodium and live the best I can. I cannot eat before going anywhere for fear of embarrassing myself. Family and church dinners are out of the question unless I eat and run straight home. I am so frustrated I just want to sit down and cry or throw something. Does everyone go through all this?
×
×
  • 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.