"The 33"-Road Bike Racing - Gluten Free?

Hey guys I'm thinking of giving a gluten free diet a try. From what I've been able to dig up on the subject it may help my colitis symptoms. I'm wondering if any of you who are on a gluten free diet are you able to get enough carbs? I'm a steel cut oats/pasta/cereal lover and I guess I'd have to give that up.

http://www.mensjournal.com/winning-without-wheat

My wife tries to stay on gluten free because of mild celiac disease. Some of the rice pasta's and millet/flax breads aren't too shabby.

BTW, you wouldn't need to give up your oatmeal.

You aren't goin' all Tom Danielson on us, are you?

And maybe you just need some worms.

http://www.npr.org/2010/12/02/131753267/eat-your-worms-the-upside-of-parasites

You aren't goin' all Tom Danielson on us, are you?

Actually for a few years I was pretty much the Tom Danielson of BF.

I have Ulceritive Colitis..been fighting it since 1982. Some of the symptoms that I experience are the same as having a gluten allergy. Thought I'd give it a month and see if I notice any change.

My wife tries to stay on gluten free because of mild celiac disease. Some of the rice pasta's and millet/flax breads aren't too shabby.

I tried a Buckwheat pasta last night...it was awful..I've got a rice pasta I'm trying tonight. I'll check on those breads when I hit the store tonight.


BTW, you wouldn't need to give up your oatmeal.

This is great news.

I thought oats are gluten free?

I hate quinoa but I like brown rice a lot.

I have a couple of friends in the 2's and 3's who maintain a gluten free diet. It's definitely possible.

Gluten free does help a lot of people who have inflammation issues. I don't know anything about colitis, but since most things that end in itis seem to have an inflammation component, yes, it would probably help you. I'd strongly recommend Brenden Braziers book Thrive, the diet one, as most of the recipes in there are gluten free. It's a vegan diet book, and I reckon that's not your goal, but that book would probably be a good jumping off point for you.

http://www.brendanbrazier.com/book/index.html

Sorry I can't link that for you, I'm on my cell phone.

http://www.mensjournal.com/winning-without-wheat

Nice! This is a good source thanks!

I recall the Garmin boys were mostly gluten-free, maybe google for some of their food articles too.

Gluten free does help a lot of people who have inflammation issues. I don't know anything about colitis, but since most things that end in itis seem to have an inflammation component, yes, it would probably help you. I'd strongly recommend Brenden Braziers book Thrive, the diet one, as most of the recipes in there are gluten free. It's a vegan diet book, and I reckon that's not your goal, but that book would probably be a good jumping off point for you.

http://www.brendanbrazier.com/book/index.html

Sorry I can't link that for you, I'm on my cell phone.

Thanks. Yeah UC is an inflammatory bowel disease...not as bad as Crones but sucks non the less.

Thanks. Yeah UC is an inflammatory bowel disease...not as bad as Crones but sucks non the less.

Do you eat yogurt? There is some evidence that UC might have a bacterial component to it, and trying to stay on top with some pro-biotics (I hate that term btw) may help. Have you ever been given antibiotics when you've had a flare up?

There are plenty of ways to get carbs! Fruit, for one. Sweet potatoes/regular potatoes/blue potatoes are awesome, too. As far as pasta/rice substitutes, I was never a huge fan of non-wheat versions. However, there are so many awesome ancient grains that are delicious! Quinoa, amaranth, spelt, kamut, buckwheat, etc. Many can be made into porridge/oatmeal like meals, too.

Also, the pro-biotic kick is a good one. Kefir and kombucha and the like are great for digestive/bowel issues.

Do you eat yogurt? There is some evidence that UC might have a bacterial component to it, and trying to stay on top with some pro-biotics (I hate that term btw) may help. Have you ever been given antibiotics when you've had a flare up?

I eat yogurt every day...it does help a bit. This last season is first year that I went with out any flare ups..not unexpectedly I had the best racing season so far. I'm looking to take it a step further this next season. One of the editors here where I work doesn't have celiac disease but was having some of the same symptoms that I experience. He went gluten free and they went away. I figure I might as well give it a shot as long as I can keep my carb levels where I need them to be.

I just saw a show on the Cooking channel last night about a NYC bakery dedicated to gluten free pastries (they ain't cheap). If you click around the site, you can see that they will Fedex stuff. I know that that's not exactly what you need right now, but I thought you might be interested. (N.b., I have no connection to these guys and have never tried their food.)

http://www.babycakesnyc.com/

They also have a cookbook.

I recall the Garmin boys were mostly gluten-free, maybe google for some of their food articles too.

Yep, and Radio Shack went Gluten-Free when Lim moved over to them.


"Dr. Allen Lim, the nutritionist for Lance Armstrong’s Team RadioShack, has gotten the team to diet gluten free during race season, even those racers who don’t have any gluten tolerance or Celiac Disease. His radical idea stemmed from the belief that gluten is responsible for bloating, stiffness, and gastrointestinal distress — huge performance-hindering problems — and the theory that their Tour de France riders would recover better from grueling stages by avoiding wheat. According to Lim, the team is doing great with the new diet regime. “Even for those undiagnosed with Celiac Disease, a gluten-free diet can reduce overall body inflammation and a lower incidence of stomach discomfort and bloating. Those who diet gluten free have improved digestion, and this leads to increased nutrient absorption. In the world of competitive athletics, every nutrient counts.”

Just got off the phone with the wife and she's on board for giving this a 3-4 week trial..going to make the experiment much easier without having to prepare two separate diets.

Keep us up on the experiment, but you can gloss over some of the finer points of the G.I. workings if you want. Not sure I'm up for that.

Definitely keep us informed how it goes..

FWIW, I had rice pasta last night.

I eat yogurt every day...it does help a bit. This last season is first year that I went with out any flare ups..not unexpectedly I had the best racing season so far. I'm looking to take it a step further this next season. One of the editors here where I work doesn't have celiac disease but was having some of the same symptoms that I experience. He went gluten free and they went away. I figure I might as well give it a shot as long as I can keep my carb levels where I need them to be.

Makes sense, I hope this works out and I'm interested to hear how it goes. My brother in law has UC, and I don't think he has it controlled yet.

Makes sense, I hope this works out and I'm interested to hear how it goes. My brother in law has UC, and I don't think he has it controlled yet.

rankin I've been dealing with this for over 30 years, I've had it pretty much under control for the last 15. If you need any advice I'm here. PM me and I'll send you my email and if you brother in law wants to talk have him ping me.

Got home late so I just had a salad last night...I'll try the rice pasta tonight. I made some gluten free 'power bars' peanut butter/honey/oats with some protein powder. They are a little sweet but the flavor was great. The protein powder was flavored so the extra sweetness might come from that. I'm going to buy some good non flavored protein for the next batch. Any recommendations?

i like egg white protein powder. soy and whey don't get along well with me

Just had my first sandwich with gluten free bread...not good. It was rice/flax seed bread and very very dry...like eating sand.

Yep, and Radio Shack went Gluten-Free when Lim moved over to them.


"Dr. Allen Lim, the nutritionist for Lance Armstrong’s Team RadioShack, has gotten the team to diet gluten free during race season, even those racers who don’t have any gluten tolerance or Celiac Disease. His radical idea stemmed from the belief that gluten is responsible for bloating, stiffness, and gastrointestinal distress — huge performance-hindering problems — and the theory that their Tour de France riders would recover better from grueling stages by avoiding wheat. According to Lim, the team is doing great with the new diet regime. “Even for those undiagnosed with Celiac Disease, a gluten-free diet can reduce overall body inflammation and a lower incidence of stomach discomfort and bloating. Those who diet gluten free have improved digestion, and this leads to increased nutrient absorption. In the world of competitive athletics, every nutrient counts.”

Completely gluten free seems a bit extreme unless you have digestive issues, but I wonder if this is an all or nothing thing. It may be worth it to cut back on gluten on race day/eve and during heavy training blocks.

Just had my first sandwich with gluten free bread...not good. It was rice/flax seed bread and very very dry...like eating sand.

More mayo maybe?

More mayo maybe?

No it's not like it was dry due to a lack of condiments. The bread itself was very dry and crumbly...the texture was almost like sand.

We were GF for a bit, and now just watch intake.

My observations: Corn pasta is better than rice. Tastes better and has better texture. Don't bother with GF bread or pizza crust. It mostly all sucks. There are some cookies and crackers that are palatable.

Oats are ok, but make sure they're from a wheat free facility because of cross contamination. (if you're being strict).

We gave up beer for a while, and tried GF beer but just couldn't do it. Hard Cider became my replacement.

I discovered French green lentils during the GF stint and they have now become a staple. Quinoa too, but not as often.

Got home late so I just had a salad last night...I'll try the rice pasta tonight. I made some gluten free 'power bars' peanut butter/honey/oats with some protein powder. They are a little sweet but the flavor was great. The protein powder was flavored so the extra sweetness might come from that. I'm going to buy some good non flavored protein for the next batch. Any recommendations?

I just do ON pro gold whey, vanilla flavored. I can then mix it with other stuff and the vanilla doesn't overpower it.

No it's not like it was dry due to a lack of condiments. The bread itself was very dry and crumbly...the texture was almost like sand.

not all breads are equal. We're lucky to have a bakery in Tampa that does some good stuff, and the local mom & pop places carry it. You might try some of the Ezekiel breads, but I don't know which ones to recommend.

We were GF for a bit, and now just watch intake.

My observations: Corn pasta is better than rice. Tastes better and has better texture. Don't bother with GF bread or pizza crust. It mostly all sucks. There are some cookies and crackers that are palatable.

Oats are ok, but make sure they're from a wheat free facility because of cross contamination. (if you're being strict).

We gave up beer for a while, and tried GF beer but just couldn't do it. Hard Cider became my replacement.

I discovered French green lentils during the GF stint and they have now become a staple. Quinoa too, but not as often.

The more I'm reading the more this is becoming apparent. I can live without a sandwich for now. I'm only going to be strict for the first 3-4 weeks to see if I notice a real difference. After that, if I see a difference, I'll try to live a GF lifestyle but I won't let it run my life.

rankin I've been dealing with this for over 30 years, I've had it pretty much under control for the last 15. If you need any advice I'm here. PM me and I'll send you my email and if you brother in law wants to talk have him ping me.

Thanks, appreciate it. Problem with him is that he's young and I don't think he's taking this as seriously as I would. He was in the hospital for 4 days due to severe anemia and he needed about 4 pints of blood. Doesn't really take care of himself well, but I'll keep your offer in mind, thanks.

Quality steel cut oats, that you need to cook for like 5-8 minutes have no gluten. They are an excellent source of extended energy carbs, plus high fiber and protein. Put some organic coconut paste in there, maybe some stevia for sweetener, all natural delicious meal.

Also, sweet potato, good fiber, carbs etc...

I have a barley allergy, everything has barley in it seemingly, breads, cereals..have to avoid that for the most part, which ends up making my diet gluten free mostly.

Good luck...doesn't hurt to try it and see how you feel.

Quality steel cut oats, that you need to cook for like 5-8 minutes have no gluten.

Huh? Do you know some brand I don't? I get old-fashioned oatmeal for everyday use, which takes about 3-4 minutes and steel-cut for when I have the time that takes 20-30 minutes. Is there something in between?

Just had my first sandwich with gluten free bread...not good. It was rice/flax seed bread and very very dry...like eating sand.

Try putting it in the microwave for 20-30 seconds. I do this with some GL/F items we use. Were use to the "fat" in products and the smoothness.

No it's not like it was dry due to a lack of condiments. The bread itself was very dry and crumbly...the texture was almost like sand.

Right. I get that the bread was the cause, but I thought maybe you could overcome it with liberal use of condiments. Sounds like it is best to avoid GF bread altoghter.

Huh? Do you know some brand I don't? I get old-fashioned oatmeal for everyday use, which takes about 3-4 minutes and steel-cut for when I have the time that takes 20-30 minutes. Is there something in between?

I usually put steel cut oats in a slow cooker before I go to bed. It's tasty and super convenient in the morning when I'm still half asleep.

There are two reasons why people with celiac often avoid oats. The first is that the protein in oats is very similar to gluten. The second is that oats are very often processed in the same facilities as wheat, so there is quite often cross contamination.

As for good GF pasta, my favorite can be bought here:

http://www.quinoa.net/106.html

Other good sources are maifun noodles (check the ingredients though) and Pad Thai (ditto). Both of those are often simply made of rice and can be incorporated into various asian cooking very well.

I usually put steel cut oats in a slow cooker before I go to bed. It's tasty and super convenient in the morning when I'm still half asleep.

That's a great way to do it, but our slow cooker is the size of a bathtub, so I only get to do this when I have some other people to eat it with me. I suppose I could splurge the $10 and buy a small slow cooker. That would take some foresight, though.

I have been reading about gluten intolerance issues lately and some folks are tracing it back to the way bread is made in modern times. Flour have been enriched and changed to produce bread more quickly, thereby not properly allowing the proteins in the bread to break down properly before we eat them. I have certainly found fewer issues since making my own bread and using sour dough starter and organic flours (white, whole wheat, spelt and other grains). It takes me 2 days to make a loaf of bread. Of course this is not hands on time, but rather letting the dough do most of the work and coming back occasionally.

I would suggest for the first 3-4 week trial period that you try almost completely grain free, though. That way you can rule it out quickly. If your systems lessen then start to add various grains back in and see how that goes. With diet, slow and long term are generally needed to see any real results.

Seeds and nuts can also be hard to digest and if your system isn't 100% can lead to issues. I would almost suggest for the short term eliminating most of them as well. And sugar, at least highly refined sugar. It is also a potential gastrointestinal hardship. Get your sweet from fruits in the near term.

Sticking to a high veggie and lean meat diet over the next bit could certainly help you determine if diet is something you can play with and make a difference.

Van's gluten free waffles(I like the blueberry ones) are great by any standard, not just gluten free.
Bard's gluten free beer is relatively good.
Quinoa pasta seems to be the most tolerable.

Van's gluten free waffles(I like the blueberry ones) are great by any standard, not just gluten free.
Bard's gluten free beer is relatively good.
Quinoa pasta seems to be the most tolerable.

This is duly noted!

I'm quite surprised by the response to this thread..I would have never guessed that so many racers subscribed to GF diet.

Hey, EDR -

I'm a fellow UC sufferer - actually, we talked about it a bit here on BF a few years ago. I've been experimenting with going gluten free (or gluten reduced), and for me it has been very helpful in general, and it does specifically seem to have helped minimize my symptoms of UC.

It hasn't really been a problem for me getting enough carbs - there seem to be a lot of gluten-free options these days, I think people are becoming much more aware of how common it is to be gluten-intolerant, even if you don't have celiac disease. Of course, I do live in NYC where places are pretty used to catering to everyone's neurotic needs, so that probably helps too :-)

As far as specific foods - there are a lot of gluten-free breakfast cereals - some (but not all) of the Barbara's Puffins varieties, a bunch of the Nature's Path cereals - if you have a Whole Foods or some other health food store near you they should stock many of them. For pasta, I have mostly been disappointed but there is a brand called Bionaturae - their gluten-free pasta is excellent, it's the only one I've found that you could mistake for "real" pasta. There is a company called Glutino which makes a whole range of gluten-free stuff - the pretzels are really good, and the crackers are excellent. Baked goods are the hardest thing to find reasonable gluten-free substitutes for - desserts and things can be pretty good, but I have yet to find an acceptable bread-like product. I think the problem is that bread really depends on gluten to create the structure - the air pockets and bubbles that make it bread rather than a cracker. Every GF bread I have tried has been dry and just plain nasty!

One other piece of advice - I think someone earlier in the thread mentioned choosing corn-based over rice-based, maybe in regard to pasta. Too much corn can lead to constipation, so you might want to keep an eye on your balance of corn-based to rice-based until you see how your system reacts.

Good luck, and let us know how the experiment goes! Also, everybody else, keep those GF suggestions coming - I'm always looking for more good GF products.

- sounddevisor

I grew up with a dad who had a full-on wheat allergy, before Celiacs became a "thing," as well as complete lactose intolerance and an egg yolk allergy. In other words, we ate pretty close to "Paleo" just because he couldn't eat anything even remotely processed. This was before gluten free aisles and the like.

I still try to maintain that diet. Every time I binge on pasta or similar I feel and ride like crap. I have a thing for bagels though. Carbs come from a lot of potatoes and rice, and some corn. Lots of fish and birds. Fruit as ride food, or oat bars. Muesli or granola for breakfast. No straight milk (almond milk always), but a decent amount of dairy in the form of cheese and yoghurt.

Eat well to ride well. It can be a bit more expensive (particularly if your'e vegetarian or vegan) but definitely worth it.

EDR I’ve found a molecular mechanism that gives credence to your little experiment.
They have found antibodies against a gluten peptide in people who have both CD and UC (which is fairly common) and in people who have UC alone. This immune response damages the tight junctions leading to “leaky gut syndrome” and inflammation.

High frequency of antigliadin antibodies and absence of antireticulin and antiendomysium antibodies in patients with ulcerative colitis.
http://www.ncbi.nlm.nih.gov/pubmed/10204612

Inflammatory bowel disease and celiac disease: overlaps in the pathology and genetics, and their potential drug targets.
http://www.ncbi.nlm.nih.gov/pubmed/19519468

Associations with tight junction genes PARD3 and MAGI2 in Dutch patients point to a common barrier defect for coeliac disease and ulcerative colitis.
http://www.ncbi.nlm.nih.gov/pubmed/17989107

this GF stuff sounds like too much of a pain in the ass (no pun intended).

and, i've never had a gluten free baked good (of any kind) that was, well, good.

EDR, I noticed your peanut butter energy bar recipe. PeanutButter has some strong antibacterial properties within the gut - you might consider substituting Almond butter, Sunflower butter, cashew etc...


best,
and great thread btw