Monday, October 6th, 2008

Athletics & Better Nutrition

October is a great month for our family. My husband Chris and I celebrate our wedding anniversary each October 6th, and this year marks our 23rd year. In today’s world, that in itself is a huge accomplishment. For us, it’s a culmination of give and take, the sway of back and forth encouragement from one to the other as each reaches for new horizons.

This month also marks my first anniversary as a 5K runner. I ran my first road race, benefiting the Peoria YWCA, on October 18, 2007. I’ll run this race again this year. Wow, what a rush! This is a great run.
The fellowship of other women gathering early on a cool, crisp Saturday morning to jog through a sleepy neighborhood makes skipping that second cup of coffee worthwhile.

And it’s really all about the finish. Tables laden with fruit, muffins, bagels, and pizza await the participants as reward for the effort, and that food seems to cry out, “Eat me!” As a former spectator of a wide variety of races Chris participated in, I’d always cheer from the sidelines and casually graze the post-race feast.

Since becoming a gluten-free baker, I’ve grown much more sensitive to the challenges the Celiac has with nutrition. A recent article in the online edition of Trail Runner Magazine focuses on the challenges a gluten-intolerant trail runner faces, particularly when a traditional runner’s diet consists of cereals, bagels, pastas, and other grain-based foods. Amy Fisher raises the question, “What is the non-gluten runner to do?”

Fisher offers great tips on going gluten free and how a diet sans gluten offers health benefits, such as keeping blood sugar levels consistent during runs, which makes for steadier energy levels. Fisher also gives lists of healthy gluten-free foods such as beans, lentils, lean protein, leafy green vegetables, and low-fat dairy products. (The article is only available to online subscribers, but Trail Runner’s website is chock full of helpful reference materials.)

As we move along in life, I believe it’s important to incorporate more exercise and a balanced approach to our nutrition. I am grateful to have resources, like the above-mentioned article, to assist me in my quest for better health and nutritional guidance for all.

Of course, my reward at the end of my race is no longer a bagel but rather an Apple’s Bakery seasonal Gluten Free Spice Gem cookie! Happy running!

Posted on Monday, October 6th, 2008 in Food and Drink, Sports. You can leave a response here, or send a Trackback from your own site.