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

Getting Into Fitness For The First Time...


HSM

Recommended Posts

HSM Newbie

So I was diagnosed with Celiac disease 2 years ago (at age 18) and up until that point, I suffered from extreme fatigue and abdominal pain. Needless to say, I wasn't very active throughout my childhood/teen years. I am not overweight, just a little chubby..the real issue is my lack of muscle definition and next to no core strength. I have been making huge efforts to increase my daily activity, riding my bike whenever possible, etc. but I am quite lost when it comes to working out. I don't know my physical limits, as they have never really been tested and this is quite distressing for me when I am exercising. Is this good pain? Should I stop? etc.

I cannot afford to hire a personal trainer.

Does anyone out there have any tips for me to get started? What are the best (and most low-impact) exercises to build core strength? Any examples of beginner workout routines (activity/reps)?

Any advice would be much appreciated!!!


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



Celiac.com Sponsor (A8-M):



GlutenGladi8or Apprentice

Here's your to-do list:

Dust off that library card

We all pay tax dollars to support our local libraries, and they are LOADED with tons of books for you to check out (literally and figuratively). Go there and pick up 3-4 books that pertain to beginner routines. Many of them have fully illustrated pictures for you to follow.

Stretch

There is no doubt that the above books will show you stretching techniques. Follow them to a "T" and stretch before and after each one of your routines.

Take is Slow

If you are just starting out, you want to perfect your form first (don't go for the most weights as that could lead to an injury)

Rest

You don't build muscles IN the gym you break down the muscle fibers. You actually grow muscle by resting. Make sure you take a day off between weights and get a good night's rest.

Cardio

On the days that you're not lifting weights, incorporate minor cardio. Once again, take it slow from the start. You just need something to get that heart rate up.

Enough from me. Get on that bike that you're talking about and hit the library. Turn of the TV, text messages and the social media for a few hours and absorb the information in the books. The rest will all fall into place.

Take it from me, the POST-Celiac diagnosis days are when your potential skyrockets.

JillianLindsay Enthusiast

Good for you for getting back into it! :)

Gladiator is right, I've been gluten-free for 2 years (hey, I just realized that tomorrow is my 2-year gluten-free annivesrary! Hooray! :D ) and have gained a lot more muscle now that I can absorb the nutrients from my food.

My favourite no-impact work-out is swimming. It's a good cardio and total-body work-out and is easy on the joints because there is no impact (as opposed to jogging outside or on a treadmill). My favourite impact cardios are the elliptical (not as good for the knees) and the bike (good for the quads, which protects the knees!).

Just generally increasing your activity levels with biking, walking, etc. is a very good start. You don't want to push yourself too hard too fast or you could injure yourself or get discouraged. I would suggest starting very small training goals (i.e. if you can bike a certain # of kms in a certain time frame, try and go further, or try to increase your time). This way you can see when you're making progress, which is a good motivator and also helps you keep raising the bar slowly, as your fitness improves.

Core strength is really important, but is built in unexpected ways, other than just doing sit-ups/crunches. For example, skating (rollerblading or ice skating) builds abs because you need to tighten your core to keep your balance, plus gives you cardio. Swim strokes can work your core as well as your whole body.

Try not to worry too much about numbers on the scale, or the appearance of muscle in the mirror at first, and just focus on developing a lifestyle of being active. The results will come, you'll feel better, and hopefully have fun doing it :) Once you are ready for a weight circuit, low weight and high reps works better for toning and muscle definition and high weight with low reps is more for building "bulk", or bigger muscles (and is also less healthy, especially for beginners). Keep coming back here if you come up with more questions or just need a little push!

Good luck,

Jillian

So I was diagnosed with Celiac disease 2 years ago (at age 18) and up until that point, I suffered from extreme fatigue and abdominal pain. Needless to say, I wasn't very active throughout my childhood/teen years. I am not overweight, just a little chubby..the real issue is my lack of muscle definition and next to no core strength. I have been making huge efforts to increase my daily activity, riding my bike whenever possible, etc. but I am quite lost when it comes to working out. I don't know my physical limits, as they have never really been tested and this is quite distressing for me when I am exercising. Is this good pain? Should I stop? etc.

I cannot afford to hire a personal trainer.

Does anyone out there have any tips for me to get started? What are the best (and most low-impact) exercises to build core strength? Any examples of beginner workout routines (activity/reps)?

Any advice would be much appreciated!!!

GlutenGladi8or Apprentice

and have gained a lot more muscle now that I can absorb the nutrients from my food.

Aren't the post-Celiac-diagnosis days the bomb? I almost feel fortunate to be able to pack on so much muscle. But, then again, that's what we were missing in the past.

HSM Newbie

Thank you both so much, I really appreciate the support. I find it somewhat difficult to talk to non-celiacs about my issues surrounding fitness...most people don't understand.

I will definitely be stopping by the library in the next couple of days and I have also started some pilates exercises fairly recently!

GlutenGladi8or Apprentice

I have also started some pilates exercises fairly recently!

That is good news as well. Make sure you keep the pilates well rounded. (Mat + chair + reformer)

  • 3 weeks later...
wheeleezdryver Community Regular

I just came across this thread... I myself am just getting back into working out (I was a runner when I was a teenager (please note I didn't say I was a very fast runner!!)... how are things going??


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



Celiac.com Sponsor (A8-M):



  • 2 weeks later...
HSM Newbie

Hello all, checking in again...

So I have started small, kept some reasonable goals in hopes of some success. I have been doing major stretching everyday, targeting as many muscles as possible. I have also been doing 10 push ups and sit ups a day. I know that doesn't sound like much, but I wasn't kidding when I said I was starting from square 1.

I am worried about increasing anything I am doing due to chronic pain in my back/shoulders/neck. This pain has not started as a result of my workout attempts, it's been with me for a long time. Should I push through the pain? Could this be a case of things getting worse before they steadily improve?

sb2178 Enthusiast

Pushing through pain is generally a bad idea unless it is the lactic acid burn/fatigue from something like sprinting or doing a rep on tired muscles. Injury pain means stop. Typically, there's some sort of inflammation or damage. When in doubt, back off.

Can you get a PT referral? Or see if there is someone who offers sliding scales if $$ is an issue? A therapist could show you variations that lessen the stresses and potential pain triggers.

A hint of discomfort is generally okay, but that depends on the injury, the cause... You could also try working in heat beforehand and ice afterwards to see if they help. Also, some impact is very good for your bones, so keep in a dose of walking and/or weights.

But, in the end, the trick is to do things you enjoy enough to keep doing them often.

Archived

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

  • 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. - Mmoc replied to Mmoc's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Blood tests low iGA 4 years later digestive issues

    2. - Aretaeus Cappadocia replied to Clear2me's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Gluten free nuts

    3. - trents replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    4. - Scott Adams replied to Larzipan's topic in Related Issues & Disorders
      42

      Has anyone had terrible TMJ/ Jaw Pain from undiagnosed Celiac?

    5. - Wheatwacked commented on Scott Adams's article in Latest Research
      6

      Study Estimates the Costs of Delayed Celiac Disease Diagnosis (+Video)


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,387
    • Most Online (within 30 mins)
      7,748

    LizzieE
    Newest Member
    LizzieE
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Mmoc
      Thank you kindly for your response. I have since gotten the other type of bloods done and am awaiting results. 
    • Aretaeus Cappadocia
      I wanted to respond to your post as much for other people who read this later on (I'm not trying to contradict your experience or decisions) > Kirkland Signature Super Extra-Large Peanuts, 2.5 lbs, are labeled "gluten free" in the Calif Costcos I've been in. If they are selling non-gluten-free in your store, I suggest talking to customer service to see if they can get you the gluten-free version (they are tasty) > This past week I bought "Sliced Raw Almonds, Baking Nuts, 5 lbs Item 1495072 Best if used by Jun-10-26 W-261-6-L1A 12:47" at Costco. The package has the standard warning that it was made on machinery that <may> have processed wheat. Based on that alone, I would not eat these. However, I contacted customer service and asked them "are Costco's Sliced Almonds gluten free?" Within a day I got this response:  "This is [xyz] with the Costco Member Service Resolutions Team. I am happy to let you know we got a reply back from our Kirkland Signature team. Here is their response:  This item does not have a risk of cross contamination with gluten, barley or rye." Based on this, I will eat them. Based on experience, I believe they will be fine. Sometimes, for other products, the answer has been "they really do have cross-contamination risk" (eg, Kirkland Signature Dry Roasted Macadamia Nuts, Salted, 1.5 lbs Item 1195303). When they give me that answer I return them for cash. You might reasonably ask, "Why would Costco use that label if they actually are safe?" I can't speak for Costco but I've worked in Corporate America and I've seen this kind of thing first hand and up close. (1) This kind of regulatory label represents risk/cost to the company. What if they are mistaken? In one direction, the cost is loss of maybe 1% of sales (if celiacs don't buy when they would have). In the other direction, the risk is reputational damage and open-ended litigation (bad reviews and celiacs suing them). Expect them to play it safe. (2) There is a team tasked with getting each product out to market quickly and cheaply, and there is also a committee tasked with reviewing the packaging before it is released. If the team chooses the simplest, safest, pre-approved label, this becomes a quick check box. On the other hand, if they choose something else, it has to be carefully scrutinized through a long process. It's more efficient for the team to say there <could> be risk. (3) There is probably some plug and play in production. Some lots of the very same product could be made in a safe facility while others are made in an unsafe facility. Uniform packaging (saying there is risk) for all packages regardless of gluten risk is easier, cheaper, and safer (for Costco). Everything I wrote here is about my Costco experience, but the principles will be true at other vendors, particularly if they have extensive quality control infrastructure. The first hurdle of gluten-free diet is to remove/replace all the labeled gluten ingredients. The second, more difficult hurdle is to remove/replace all the hidden gluten. Each of us have to assess gray zones and make judgement calls knowing there is a penalty for being wrong. One penalty would be getting glutened but the other penalty could be eating an unnecessarily boring or malnourishing diet.
    • trents
      Thanks for the thoughtful reply and links, Wheatwacked. Definitely some food for thought. However, I would point out that your linked articles refer to gliadin in human breast milk, not cow's milk. And although it might seem reasonable to conclude it would work the same way in cows, that is not necessarily the case. Studies seem to indicate otherwise. Studies also indicate the amount of gliadin in human breast milk is miniscule and unlikely to cause reactions:  https://www.glutenfreewatchdog.org/news/gluten-peptides-in-human-breast-milk-implications-for-cows-milk/ I would also point out that Dr. Peter Osborne's doctorate is in chiropractic medicine, though he also has studied and, I believe, holds some sort of certifications in nutritional science. To put it plainly, he is considered by many qualified medical and nutritional professionals to be on the fringe of quackery. But he has a dedicated and rabid following, nonetheless.
    • Scott Adams
      I'd be very cautious about accepting these claims without robust evidence. The hypothesis requires a chain of biologically unlikely events: Gluten/gliadin survives the cow's rumen and entire digestive system intact. It is then absorbed whole into the cow's bloodstream. It bypasses the cow's immune system and liver. It is then secreted, still intact and immunogenic, into the milk. The cow's digestive system is designed to break down proteins, not transfer them whole into milk. This is not a recognized pathway in veterinary science. The provided backup shifts from cow's milk to human breastmilk, which is a classic bait-and-switch. While the transfer of food proteins in human breastmilk is a valid area of study, it doesn't validate the initial claim about commercial dairy. The use of a Dr. Osborne video is a major red flag. His entire platform is based on the idea that all grains are toxic, a view that far exceeds the established science on Celiac Disease and non-celiac gluten sensitivity. Extraordinary claims require extraordinary evidence, and a YouTube video from a known ideological source is not that evidence."  
    • Wheatwacked
      Some backup to my statement about gluten and milk. Some background.  When my son was born in 1976 he was colicky from the beginning.  When he transitioned to formula it got really bad.  That's when we found the only pediactric gastroenterologist (in a population of 6 million that dealt with Celiac Disease (and he only had 14 patients with celiac disease), who dianosed by biopsy and started him on Nutramegen.  Recovery was quick. The portion of gluten that passes through to breastmilk is called gliadin. It is the component of gluten that causes celiac disease or gluten intolerance. What are the Effects of Gluten in Breastmilk? Gliaden, a component of gluten which is typically responsible for the intestinal reaction of gluten, DOES pass through breast milk.  This is because gliaden (as one of many food proteins) passes through the lining of your small intestine into your blood. Can gluten transmit through breast milk?  
×
×
  • 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.