From Fridge To Ironman Finish

Thanks for dropping by!

This is the future page for Imei’s Amazing Journey to the 2016 Ironman Mont-Tremblant on August 21, 2016.  I am happy to report that I became an Ironman on August 21, 2016. 


Countdown: [the race was August 21, 2016]

Approximately 50,000 people worldwide finish an Ironman every year (and some of these are repeat finishers). Because there are no statistics on how many of those are repeat finishers, the best guess is that less than 0.01% (in 2012, estimated 700,000 finishers of 7.3 billion people).

Time to join this elite group of athletes!

It takes a lot of emotional support, love, kitty snuggles, training, and FOOD FOOD FOOD to get from the refrigerator to the Ironman finish line. Join me as I unveil my plan to:

  • Raise awareness and funding for Celiac Disease, research and treatment by partnering with two organizations (November 2015)
  • Eat real, unprocessed foods (that means no race table foods)
  • Prepare for one of the most magical yet tough tests of endurance: 2.4 mile swim, 112 mile (hilly) bike, 26.2 mile run in under seventeen hours

Please consider being a part of my virtual community as I take you from my kitchen, where I make the majority of my food, to the finish line at Mont-Tremblant. You can read my weekly updates here.

What I am doing on the GFD is not what your average Celiac/NCGS’r is doing. In theory, I should be able to live a normal life on the Gluten-free Diet, yet the average GFD includes foods that are relatively unhealthy, full of excess sugar, empty carbohydrates, cross-contaminated substitutes, and inflammation-producing foods (such as corn, beans and legumes, nuts, and dairy). By avoiding all of these foods, I’m putting to the test my ability to navigate the rigors of Ironman training with a nutritional plan that sets me up for both power and recovery. And I am defying the conventional “rules” for long-endurance athletes, developing my own customized nutritional plan that does not include “carbo loading”, a phenomenon that sets up many athletes for GI distress during or just after their race (about 70% of endurance athletes complain of GI distress as a challenge to performance).

My plan involves no such thing as “carbo loading., and it has been tested on the 70.3 Half Ironman distance with success.And I am a fat-burning machine! This is not the Keto diet. This is GFD and AIP combined, with low-carb high fat foods during training and small dosed amounts of pure food only when needed. If you are interested in knowing how this works, please see Bob Seebohar’s book Metabolic Efficiency Training

For a video of this year’s race, take a peek!

For an understanding of Celiac Disease and Athletics (not necessarily long-endurance athletics), see my ongoing resource list, below: