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About Nadtorious

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    Bikes, food, travel, mutts

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  1. Hi gang. I'm sure everyone can relate to that wit's end moment with dealing with Celiac and I feel like I'm finally hitting mine. I was diagnosed 15 years ago and through that time have had lots of ups and downs teaching family, friends, partners, loved ones and restaurant staff how to safely make a meal for me (or anyone else with celiac for that matter). I've definitely had moments of feeling like a paranoid freak and like I have to be overly anal about issues, especially in dealing with cross contamination, but typically people have figured it out and we can all have a laugh and share a mea
  2. From what I've read wild salmon is better than farm raised because of higher levels of Omega 3's. Farm raised fish are not fed their natural diet, therefore, they are lighter in color and lower in omegas (the reason all farm raised salmon contains dye!). I'm not sure of the mercury levels though-I know lately they've said that salmon is lower in mercury than once thought, and only larger fish (shark, albacore tuna, etc) that are able to mature in wild waters should be eaten in moderation. Flax is also good, but if you still have GI issues then it may cause problems. Hemp seed and walnuts are
  3. I used to get this pain too, and still do if I have repeated reactions. The duodenum (first section of the intestine) is in the upper right hand side of the abdomen and this is the first part of the intestines to react to gluten. Could it be that? I know if I keep eating something wrong over a couple of weeks, I get super sore and swollen in my upper right corner of my tummy. Didn't put 2 and 2 together til I took anatomy and physiology! Nadia
  4. I try to keep my caloric intake on the 30-30-40 (protein-fat-carbs) level because I'm somewhat sensitive to crashes and falls in blood sugar too (though nowhere what it used to be). I've heard from somewhere (runner's world or a similar publication) that buckwheat helps stabilize blood sugar levels, so I try to make that my breakfast alot. And I'll bring trail mix with lots of nuts and coconut for rides (lived off a big bag of this in Moab ). I'll try to find the thing on Omega 3's and recovery somewhere, but I really swear by wild salmon in the summer. Tiffany had something on this site a
  5. My personal opinion, and not everyone will agree with me, is that celiacs are just as "normal" as "normal" people, sometimes even healthier, as long as we stay 110% gluten free. I say this because I went through my first race season thinking I was completely gluten free, when I was actually eating it all the time. I get terrible anxiety, brain fog, and fatigue, not to mention the GI issues, when I've eaten something wrong. I just expected to deal with this forever, until I met a fellow celiac downhiller that analyzed my diet and gave me some pointers. I started off doing a paleo diet sort of t
  6. I race dowhill/4X/Super D and do several epics with my buddies every year. I eat a lot of omega 3's to help with recovery-2 pieces of salmon a day during race season and lots of walnuts and flax. I keep my diet very simple-Buckwheat, Rice, Popcorn, Quinoa, veggies, beans, fruit, nuts, seafood, water, etc. I drink watered down oj and apple juice during rides and races to stay hydrated. During my last trip to Moab, I rode all of Porcupine Rim on my downhill bike, then still had enough energy to hit the slickrock practice loop (my bf was ready to keel over halfway through the rim ride!). How l
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