Gluten Free, the Way to Be.....???

Gluten- free pasta. Gluten-free muffins. Gluten-free pudding. Yes, seriously, pudding!
Did you know what gluten was 3 years ago? 1 year ago? Overnight, health and nutrition stores along with most larger grocery chains began carrying food options marketed towards individuals with "celiac disease" (aka allergy to gluten). Individuals with celiac disease account for 1% of the world's population. Wait, wait, wait... then why do gluten-free options keep popping up on more grocery shelves and restaurant menus?
Health conscious individuals and fitness professionals continue delivering positive results after trying a nutrition program "sans gluten". There's SO MUCH information surrounding this topic, not to mention how many opinions and studies for and against this nutrition regimen.
Therefore, I took a new spin on researching the topic. I chose to spotlight an established, respected, and well researched blog by my fellow expert, Erin Elberson.

A few reasons why she receives my stamp of approval:

• Her topics are current
• Her thorough discussions regarding athletes and the specific gluten- free nutritional benefits  
• Erin has up to date information regarding the basics of a gluten-free lifestyle
• She got married 6 days before me. Wedding bliss for all!!!

Explore, educate yourself, experiment. I took the gluten-free challenge 13 months ago and it improved my life in so many ways. A few of them include: decreased belly fat, increased energy, improved appearance of skin, hair, and nails, increased awareness, etc. The list goes on and on.
I challenge YOU to open your mind (and your mouth) to the benefits of this nutrition program.

*All references and information utilized from http://www.glutenfreefitness.com/ has been pre-approved by owner and proprietor, Erin Elberson.

Let's Talk about "It"

It starts as a little tingle. You try to ignore it, convince yourself that it's no big deal. Whether you're two minutes from the starting gun or already on your way and in "the zone", cramps, bloating, potty urges, need I say more?
Yep, I'm giving "It" a voice. Symptoms of Irritable Bowel Syndrome and Lactose Intolerance hits about 50% of runners at the most inopportune times. Active.com sheds some light on the issue, cited below:
 "If you have intestinal problems when you run you're not alone; 30- 50% of distance runners experience exercise related intestinal problems..... The vast majority (83%) of 471 marathoners who completed a survey reported they suffered GI problems occasionally or frequently during or after running: 53% experienced the urge to have a bowel movement and 38% reported diarrhea. Women were more likely than men to experience these problems."
Little did I know, the more seasoned runners have a name for it: "Runner's Trots" (Seriously people, I'm totally not joking on this one!)
Causes: I'll keep this short. There is no theory that's completely hands-down on the money. However, the research I reviewed for this article pretty much suggested the same thing. And it even makes sense!
When participating in rigorous, tiresome activity, the body diverts blood flow to your skin (cooling) and muscles involved in running. The reduced blood flow to the intestines can cause dehydration and, thus, and "irritable bowel."
Solutions:
- Warm up with a jog before your next big race. Perhaps this will "move things along" prior to the run.
- In the days leading up to the run, try to limit "sugar free" foods or foods containing aspartame, xylitol, etc. These can irritate the intestine and cause cramping.
- Reduce high fiber foods. This can be counter-inuitive to the carb loading but just think about the fiber content in the carbohydrate dense food choices.
- Consume LOTS of water, specifically 7 days prior to your run. Water works miracles, 'nuff said.
- Other food culprits that have been known to overstimulate your intestine are listed below.
Juice, coffee, fresh fruit, dried fruit, beans, lentils, dairy, high-fiber breads or cereals.
- Consult your doctor if you ever have painful cramps, diarrhea lasting more than 12 hours, or additional concerns outside of those listed above.

The nice thing about "It" is that you're not alone. There's a ton of research available online pertaining to this topic. And you don't have to just live with it, there's even prescriptions approved by the FDA that may help fix this terribly annoying problem.
"Causes and Solutions for Runners' Intestinal Concerns" Nancy Clark, MS, RD
"Runners' Digest" Kristin Bjornsen

 

Spice Me Up!!

Diet food... bleh! Say, "no more" to pointless cleanses, grapefruit diets, and that too good to be true cookie diet! Hopefully by now you know that diets just plain don't work. You need a lifestyle plan to really attain results that not only keep you satiated but also pleased with each meal you prepare and enjoy.
Yea yea, I know what you're thinking. "Sarah, you're crazy. I still want the bold flavor of chicken alfredo and rich lasagna in my meal plan." Whelp, sorry. Those are the kinds of meals we save for special occasions, not weekly preparations. What's my secret to avoiding these tempations? Spices!!! Our fat free yet flavorful accompaniments will transform any dish from bland to beautimous (yes, I said beautimous...).
Spices don't just kick up the flavor, they ignite our senses by bringing us holistic remedies. Recall our friend, Ginger. Explore what herbs and spices can do for your health at Mother's Cupboard.


Need a kickstart to better tasting "diet friendly" foods? Read below for my recipe for Ancho Rubbed Flank Steak!





Ancho Rubbed Flank Steak


1/2 teaspoon kosher salt


1/2 teaspoon brown sugar


1/2 teaspoon ground ancho chile powder


1/4 teaspoon ground cumin


Dash of freshly ground black pepper


1 (1-pound) flank steak, trimmed


2 teaspoons olive oil





1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.



Salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat.


Yield: 4 servings (serving size: 3 ounces)


CALORIES 175 ; FAT 7.8g (sat 2.6g,mono 3.8g,poly 0.5g); CHOLESTEROL 37mg; CALCIUM 19mg; CARBOHYDRATE 0.8g; SODIUM 286mg; PROTEIN 23.8g; FIBER 0.1g; IRON 1.5mg