Any celiacs on here? How’s it affected your MX performance?

Not celiac, but I cut out dairy when I figured that was what was causing me to experience inflammation and it helped me so much. So I’m happy for you!

My wife is celiac. The one thing I can tell you from her experiences is that the ‘cleaner’ you eat over a long period of time, the worse you will feel if you do ‘cheat’ with gluten. 
 

Whole family has been gluten free since 2013 after doing a trial elimination of wheat due to wife's issues (undiagnosed Celiac disease).  Within a month, most of her long-term chronic bullshit went away, among many other benefits (too much for here).

Something to note: no humans can properly digest gluten.  Presence of gluten in the small intestine cause a temporary permeability of the walls allowing bad stuff into the bloodstream.  For Celiacs, it causes an autoimmune (inflammatory) response where the body attacks the microvilli impacting nutrient absorption.  The combo of bad stuff into bloodstream and poor absorption of nutrients causes mayhem in the body.  Further, most who have problems with dairy actually have problems with wheat.  The poorly or undigested stuff from the small intestines make their way to the large intestines and cause excess gas production and other "lactose intolerance" type symptoms.

All that said, I don't miss wheat/gluten.  There are plenty of high-quality gluten free products now when I want them.  

Celiac here. Been gluten free since 2023? I don't notice any difference in riding. I wish I would have found out sooner. Was plagued with stomach issues for years that the doctor brushed off as IBS.  

My dad and brother both have Celiac and I just have a "sensitivity" to gluten. Which means, don't go to the Olive Garden before racing. If I make the terrible decision to have pancakes or something for breakfast before an event, I do have less stamina. I eat gluten fairly frequently, but I try not to have giant bowls of pasta when I know it'll mess me up. I'm too lazy to go gluten free while proper cinnamon rolls exist.

My daughter was diagnosed 4 years ago after months of testing. Hereditary so I found out-a simple blood test does the trick to find out after all was said and done. Her mom got tested-negative. That left this guy. Got a blood test as part of my physical and winner winner chicken dinner. I'm celiac. Was 60 at the time (now 63). Funny thing is the previous number of years (going back 5 to maybe 10?), I felt truly bad after eating bread, especially sourdough. But pasta also affected me and not once did I have think about a gluten reaction. Once I found out I quit cold turkey and within 2 weeks I felt like a different person, not to mention a bad rash I had that I could never clear up just disappeared. I feel a million times better so anything and everything I do (riding dirt bikes, playing squash, peleton, weight lifting, pickleball-you name it) nothing but positive. And being celiac is much easier now than 20 years ago! Last year my wife and I did an 11 day bus tour of Scotland-amazing-and every night there was a gluten free option. I did not suffer in the least. And...scotch is gluten free thank God! I do like a wee little dram of a nice highland single malt. Aside from craft beer and a good pizza, no problemo.

Interesting thread for sure. I’m not celiac or gluten intolerant but I’m curious how you guys see inflammation and what led you to realize you were battling it?

I’m not bloated or heavy, no swelling, but is that the whole story? Is it all physically observable?

Is gluten only found in wheat?

Joints and guts, but again, mine was dairy not gluten. Not sure if it’s different for the gluten intolerant people here. 

Wheat, barley, and rye are the most common ones.  And they are found in all sorts of things.

Not sure how fond of dairy you are, but if so, you might consider going gluten free for a period of time (~2 weeks) and add dairy back in to see if you have any change.  As I mentioned above, the intestinal permeability caused by gluten (in all humans, not just celiacs) can allow proteins into the bloodstream that shouldn't be there.  If not that fond, or not interested in trial, you might consider trying A2-based milk/cheese/etc.  Has proteins that are less of a problem for many.

Useful lecture on this here: 

Alessio Fasano - Spectrum of Gluten-Related Disorders: People Shall Not Live by Bread Alone

I will try also reducing my gluten intake, but I don’t even really like dairy to be honest. I’ll let you know what I find. 

TFS (Steve Braun) cleaned me up in 2010 and I haven't looked back.

No one, and I mean hardly ANYONE had even heard of gluten back then...
Pretty much (by default)  put me on a paleo / keto diet at that time.... Now I find myself trying to avoid all of the GF crap (like Oreo's!)
 

For about 5 years or more I developed an issue when eating; it was difficult to swallow. I would literally have to excuse myself from the table and go “Clear the Throat” a ghastly situation that was brutal.  

After a while a learned to be aware of the onset and could slow down and masticate the food to damn near water. I also became observant enough to see the same issues in others and if I knew them, we could discuss it. I did not have a doctor that I frequented but I did see a masseuse occasionally and shared the story there. She suggested a natural path and that led to a gluten test and intolerance! This was about 2010.

 I still have the event occasionally; however, I’ve learned to recognize the onset and the fear setting in and now can manage it without much if any drama!

Eating clean helps tremendously, however going out for a meal is a challenge as gluten is everywhere in everything!!