So, who out there has discovered the great world of Gluten Free diet?
I have. Gooooo Corn! Oh and rice and potatoes.
I am just starting my third week. First week was low gluten, second week was no gluten and I am going another week completely gluten free.
Based on the last 2 weeks I have a feeling the diet change will be permanent. I am just hoping I can go low gluten instead of gluten free.
Gluten intolerance forced me to discover this world
but I think it’s healthier for anybody. my observation has been that, historically, a diet with a high saturation of plant based protein comes with a host of problems: allergies, amino acid inhibition, indigestion issues, diminished nutrient absorption rates…
I made gluten free bread for the second time this week and it was pretty good. I have been lower grain in general and lower gluten in general. Probably the only time I had gluten in the last week was today.
I am GF, have been for a little over a year now. There is ALOT of great info here: http://team.firstendurance.com/group/GlutnFreeLiving
there also is some other great info on the site for ya to browse. Its alot easier than people think…
I did gluten free for 5 months last year, now I am very low gluten. I don’t worry if food is processed in facilities that process wheat, and I use whatever soy sauce they have at the sushi restaurant. and a couple other small things. 3-4 weeks before a big race I’ll be a little more obsessive about it.
I was looking for a toilet 20 minutes into almost every run. For the past couple of months I eliminated gluten and the problem disappeared. Over the Christmas holidays I ate some food containing gluten and the problem was there again so I’m almost certain gluten was the cause.
It can get a bit difficult until you establish a routine, but if you have some GI issues it’s worth a try.
All of you may be interested in http://heartscanblog.blogspot.com/search/label/Wheat%20belly
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Yep. I have to believe that we live in a town that’s on the forefront of it too. Dining out you have options and sprouts, Wf, Sunflower as well as soopers and safeway really highlight the GF options.
So, I believe I have intolerances, but it seems so expensive for the the GF free foods, especially bread. I do try to eat more rice based foods, like rice pasta, especially the week of a race. Again the cost is rediculous.
Even if King Supers, Safeway carry it, its like $4.00 per loaf of something thats 2/3rds the size of anything else.
Any tips/ tricks?
Just don’t buy expensive packaged gluten food. Use:
-sweet potatoes
-yams
-carrots
-parsnips
-beets
-quinoa
-amaranth
-millett
-nuts
-seeds
-bananas
The list goes on!
Best of luck.
My wife is celiac, so I eat gluten free 90% of the time. We tend to stay away from all the processed, prepackaged gluten free foods, because they aren’t all that great and expensive…plus they are processed.
http://www.bardsbeer.com/ Is the best gluten free beer. A little harder to find than Redbridge though.
http://www.glutenfree.com/Gluten-Free-Pantry-Favorite-Sandwich-Bread/Item126001M Best bread mix. You can buy in bulk to get the price down to around 2.70 a loaf.
Items made by Glutino usually are really good.
So, who out there has discovered the great world of Gluten Free diet?
100% Gluten-Free. Once I made the dietary switch a year ago (due to a diagnosis after a rather terrible post-race hospital visit), my results/general physical well-being shifted dramatically. I won 7 of my last 8 races (granted, duathlons, so no one gives a shit 
with the only bad performance being Worlds. Being able to go hard without the constant fear of GI issues is an incredible feeling.
Diet centers around a few basic staples:
Optimum Whey Protein Powder, Fruit, Nuts, Nature’s Path GF cereal (Peanut Butter Panda Puffs are amazing!), eggs, veggies, flax, and corn/potato-based flours
Regardless of celiac status, I recommend the switch whole-heartedly. Wheat and barley are overrated anyway.* Pasta? Bread? More like edible plates.
*Except for beer. Sweet, sweet nectar; how I miss thee…
I’ve been gluten and dairy free since 2003 (outside of the “learn through experience errors”). For me, it’s b/c I have a significant reaction to gluten, not just b/c I feel a “little bit better,” so it’s less of a choice than a necessity. Dinners in our household are gluten free even though neither my husband or son are gluten intolerant. It’s just easier that way.
I’ve yet to discover a gluten & dairy free bread that doesn’t suck, so I don’t bother. There’s lots of alternatives though. My husband has taken to making corn cakes - corn meal & soy milk then fried in an iron skillet. Simple and cheap.
In addition, I eat pretty low carb during the day (outside of necessary calorie intake during training), which keeps my energy levels up and my brain firing more clearly. This includes a fair amount of soy, peanut butter, almond milk, flax, other nuts and fresh fruit. There’s really no need to rely on expensive pre-packaged gluten free foods.
It sounds restrictive, but I eat as much as I’m hungry for, never count calories and my weight stabilizes at a healthy and lean level. Now that I know what I’m doing and what to look out for, eating is an easier chore than it is for people who don’t have dietary restrictions but count calories.
I am not gluten free, but I do research on celiac disease and gluten intolerance. Both of which are much more common that most people think. My mom is diagnosed and I know that her diet is very unrestricted.
Like most people here are saying it can be a much healthier diet than most since you stay away from processed foods. As long as you don’t get into the processed gluten free foods too often since they are very high in fat and sugar, not to mention how expensive they are.
But if you think that you are seriously suffering for gluten intolerance or celiac it is better to see a doctor and get tested because going about the gluten free diet in both cases is different.
Yep. I have to believe that we live in a town that’s on the forefront of it too. Dining out you have options and sprouts, Wf, Sunflower as well as soopers and safeway really highlight the GF options.
I’ve tried… but then I go to the Whole Foods on Pearl Street and fall victim to their pizza. It’s just too good!! I only eat Eziekel bread… so I’m just really low gluten.
I’d love to have a good gluten-free bread recipe. Would you mind sharing yours? My gf/so is intolerant of gluten but says the gluten-free bread always tastes like crap. I’ve gotten into baking breads recently and it is a bit like torture to have the house smelling like fresh baked bread but knowing she shouldn’t eat it. I’d like to try yours.
There have been a few threads in The Womens forum on this as a number of people have been living gf for awhile.
Is one, but there are others if you do a search for gluten free.
clm
So, who out there has discovered the great world of Gluten Free diet?
My mom did, in 1976.
I was a sickly thin infant, the doctor couldn’t figure it out. Mom’s a great cook (& farmer) and was baking bread one day when the light bulb went off - gluten free.
Of us five siblings only my brother and I have celiac. Back then, it was basically unheard of.
I don’t eat much processed GF foods, too expensive. I keep the bagels in the freezer in case of emergency, otherwise brown rice and sweet potatos.
Eating out is still kind of a problem - but I must mention Legal Seafood. Total ripoff, but they take pride in their GF menu and I haven’t had a problem…!