Struggling a bit - any suggestions?
Recently found out that I've a problem with gluten, so now on gluten-free diet. Relative newbie to running but benched April / May / June due to anaemia. Started back in July and did my first HM last week.
I'm running 4 times per week, concentrating on HM's at the moment and do the usual mix of steadies/thresholds/LSR's etc. I'm aiming to increase distance eventually to full mara, but wonder about fuelling.
I know that I don't need to eat a massive amount of carbohydrates (certainly at the moment) , but I am finding it hard to find g-f alternatives. I eat a healthy diet, fresh fruit, vegetables, pulses, beans etc, cook from scratch and am trying out various types of g-f bread, pasta etc. I do tend to feel a bit tired (but on supplements re anaemia) and sometimes don't find the g-f alternatives as sustaining as the "normal type" .
Someone suggested adding oatmeal to smoothies (which I do), but just wondered if there's anything out there that I'm missing.
If anyone has any suggestions - I'd appreciate it.
quinoa...fantastic protein, low glycaemic load carbohydrate, full of b vitamins and essential minerals and cooks in 10 mins.
Look in Sainsbury's or Asda....they have a full range of gluten/wheat/lactose free foods on their "healthy foods" isle.
Thanks, I have quinoa and regularly buy those products, it's just that I don't feel that full after eating g-f bread/pasta etc in the way that I used to when eating "proper bread".
Or is it just me?
I have the same problem
I live on Rice pasta instead of wheat based pasta and eat potatoes
The reason rice pasta doesn't make you feel heavy because your body isn't reacting to it. It works just as well though and I tend to feel a hell of a lot better after eating that than eating normal pasta (which leaves me in absolute agony - so really, pain versus not feeling "full"...?)
Hadn't looked at it that way - I just felt that I didn't have the energy levels etc that I used to have, but that may be more the residual effect of the anaemia (not to mention age). Plus, g-f stuff seems to metabolise more quickly, so overall, it seemed to sustain me less.
Still experimenting, so thanks for all comments.
What are you taking for anaemia? If you have had blood tests and your levels are below 10 or 11, you should have been told to take iron tablets. To build up iron levels, you take 3 x tabs per day (generally speaking) - to maintain it, you take 1 x tab per day. Hope you aren't taking the liquid iron as this is only really fine for people who need to maintain. Also, iron builds up 1 point a week if taking 3 x tabs per day - when you get to level 13 / 14, you start maintaining. But it's better once you have had blood tests as the doc will tell you the best way forward. They may probabyl also tell you to take 1 x 500mg folic acid tab per day as this helps your body to absorb the iron.
How about:Rice - I eat rice for breakfast (congee); usually have dal or curry and rice for lunch and often for tea too. I also eat rice cakes and goat cheese as a pre-run snack.Quinoa - Good served with a casserole-type thing or in a salad couscous-style.Bread - Rye or sourdough.Corn - Taco shells (stuffed with chilli); corn chips (nachos); home-made corn tortillas. There's the Spanish kind of tortilla too - eggs and potatoes.
PO - anaemia was luckily only borderline, so a few months on tablets sorted that out, helped by immediate move to full g-f diet. I'd been basically wheat-free, thinking that cutting out the obvious culprits was sufficient. What I hadn't realised was that I was taking gluten in so many hidden ingredients eg stock cubes, soy sauce etc
I'm now just taking mult-vit and calcium supplements and they are helping. I also eat a lot of natural iron-rich foods anyhow, which also helps. Am also (still) lactose-intolerant but I'm hoping that this will change in time.
Sunluvva - thanks for that too, I've got a juicer and make my own juice, take it when I come back from my longer runs. I freeze a lot of fruit and use that in smoothies when out of season.
PL - never tried rice for breakfast - that's an interesting one. Love rye and sourdough bread, but think they're out as they contain gluten. If you know of any that don't, then please let me know. Taco shells are OK and I managed to get some maize flour yesterday, so can make tortillas. We eat rice cakes, corn cakes but really love Corn Thins.
Thanks a lot folks - all very helpful.
Sorry CJBA - I didn't realise rye contained gluten until I checked a few secs ago.
You probably know that there are lots of other flours you can use to make bread, pancakes etc. I use rice flour and ground lentils to make masala dosai and stuff them with spicy potatoes. Mmmm mmm mmm.
Dosai are my favourite - we used to go to an Indian restaurant that did dosais, uppathams (?sp) etc - loved them, prefer them to the run-of-the-mill stuff.
Do you have a recipe for the dosai and if so, could you let me have it please.
(walks off, drooling........)
What's a masala dosa? Hubby has been diagnosed with Coeliac, so I'm on the hunt for any tasty GF recipes.
He got some really nice GF pizza bases from the nutritionist at the hossie a couple of weeks ago. Other than being crispier and a wee bit drier than "normal" pizza bases, you wouldn't have known the difference. I was really impressed, especially having sampled the Glutafin bread he got on prescription. Yuk!
Should have said - the pizza bases were from a company called Juvela - they use Codex Gluten Free Wheat Starch which is basically wheat which has had the gluten washed out of it, so it tastes like real bread etc, it's just the consistency that's different. Worth a look.
(No, I don't work for them )
Thanks PL, have googled and got a few recipes, but obviously, if you've got a tried and tested one....
Moved to Hampshire 4 years ago and cannot find an Indian restaurant that does dosais
Lived in USA for a few years, at one point, in New Jersey. Found a restaurant there, but in typical US fashion, it was miles away, so Friday night takeaway used to require round trip of just over an hour. Worth it though, food was brilliant!!
Nessie, there's another one just come out, it's called Genius, it's one of the closest I've found to "real bread".
Genius gluten free bread
I make my own pizza bases with g-f flour, and use this cookbook a lot (pizza base p 44)
the gluten-free cookbook
Trying various bread recipes, but none worth eating yet . I make cakes with g-f flour, better if you add a bit of baking powder, taste like "proper cakes". Currently looking into more uses of polenta.
Visit the official Runner's World page
Follow Runner's World on Twitter
Other Natmag-Rodale Sites
Run For Charity
About Runner's World
Runner's World is a publication of Hearst Magazines UK which is the trading name of The National Magazine Company Ltd, 72 Broadwick Street, London, W1F 9EP. Registered in England 112955. All rights reserved.
Website powered by: Immediate Media Company Limited. | © Runner's World 2002-2013 |