AM- 5.5 miles on the tready. So I have a bit of an update on my anemia/low iron. I just talked to my endocrinologist (type 1 diabetes doctor) yesterday, and she has a possible answer to my low iron and a way that I will be able to increase it. It turns out that I am gluten intolerant right. Even though I have been taking iron supplements for quite some time now, they are never going to help, because my gut needs to heal itself and the only way to do this is by consuming zero gluten for at least two-three months. I think that this has been a problem for me for quite some time now, because I have not felt like the same runner since the Las Vegas Marathon in 2018 when I ran 2:55. My running performance has slowly dwindled down to almost nothing, and it has been quite frustrating to not be able to feel like my normal self. Honestly, I am quite surprised that I have been able to run the marathons and others races in the last year, because of my hemoglobin being so low. Eating gluten free is not the easiest thing to do, because it is in so many different foods (anything that contains wheat, barley, rye, etc), but I am going to give it my best effort, because running and staying healthy mean a lot to me. Boston is only two months away, so I need to make sure that I can make improvements on my iron-deficiency anemia before then. Training will probably have its ups and downs for the next couple of months, but I am hoping I can make some good progress. Sorry for the long post, but with type 1 diabetes and gluten intolerance, I just needed to vent a bit. Anyways wish me luck!
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