Dale’s GF story

I had never, really, felt great.  Being sick, tired and foggy was normal.  Having random hives and mouth sores was normal.  Having upset stomachs and diarrhea, gas and bloating was normal.  I was diagnosed with IBS, which wasn’t very helpful in my day to day life.

I remember my chiropractic/Chinese medicine doctor telling me once, in my late-twenties, that I should give up wheat.  I joked back that, being a vegan already, all I would have left to eat is tree bark.  Turns out I should have listened to the man.

When I was pregnant with my second child, I found out that I had Celiac Disease.   Giving up gluten at any time is hard; giving it up as a vegetarian while 7 months pregnant is…interesting.  So many of the veggie meats I ate for a quick protein fix had gluten in them.  My midwife started me on a food diary and daily protein shakes to help me gain weight.

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But within two weeks of being off gluten, I felt so much better than I had ever felt before.   I had been plagued with a chronic sore in the corner of my mouth that no treatment had been able to clear up.  It was very painful.  I had this cut for 2 years.  In the first few weeks of not eating gluten, the cut was gone.  To this day it’s one of the “tell-tale” signs that I got some gluten – the cut reappears!  So does the bloating and gas and fogginess, but the cut shows up first.

I’ve been GF for nearly 7 years and I am a changed woman.  I have energy to run after my two boys and I don’t catch every cold and flu virus that comes to town.

Cool Old Bikes

As we kick into the summer riding season, you can check out our “new” bikes in the store. Rick from Bike-N-Hike in Longmont was kind enough to let us display 4 really cool bikes. The first two are 1986 reproductions of the Columbia Mfg. RX-5. (See story below).

The other bike is a 1970’s era racing bike made by Pogliaghi. It must have been a fantastic bike for the time, because it is still nice today. (See below)

And the 4th one is a Simoncini racing bike from the same era as the Pogliaghi. It was difficult to find much information on the Simoncini on the internet. Rick knew a little bit of the history saying that prisoners in Italy learned how to make bikes in prison. When they got out they started their own bike companies and this Simoncini was one of these.

All of these bikes are hanging from the ceiling and these bikes are for sale through Bike-N-Hike. Bike-N-Hike

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The Pogliaghi

Pogliaghi was an Italian racing bicycle manufacturer, based in Milan, Italy.

The company was founded by Sante Pogliaghi in 1947. Pogliaghi did much of the work, but had up to six staff by the late 1970s, when production increased from 300 frames a year to 800. [1]

Cyclists such as Patrick Sercu and Eddy Merckx used Pogliaghi frames.

Sante Pogliaghi’s speciality was tandem , stayer and track bicycles.

Sante Pogliaghi died in 2000.

Pogliaghi sold or transferred rights to build bicycles under his name in the 1983-84. The difference between a Pogliaghi made under his direct supervision and one that was not may be the *PSM* stamp on the seat-lug, and a serial number on the seat-lug or the head-lug. Pogliaghi is on record stating he would retire by 1980, when he was interviewed for the book “The Custom Bicycle” but he officially closed his workshop on 1983. The PSM stamp and the serial numbers disappeared after the Brand sale.

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Marc Rossin supposedly took over rights to the marque first, and a number of Pogliaghis appeared with Rossin-style pantographing. Probably by the late 1980s rights to the name had passed to the Basso brothers.

(http://en.wikipedia.org/wiki/Pogliaghi)

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The RX-5

In 1986 Columbia Mfg. began production of the now famous RX-5 to commemorate their 110 year anniversary. This was to be a reproduction of the 1952 5-star Superb Men’s Motobike. The 1952 model in green and cream was itself made to commemorate the company’s 75th anniversary.

The plan was to make a limited production of 5,000.

One of the hopes for this bike was to stimulate a slumping U.S. bicycle market. Import bikes were selling in department stores for less money than one could be made in the U.S. For years Columbia had made lower end department store bikes for the kids market. Now they could not compete with the imports. Columbia Mfg. was loosing the war and needed to do something.

It was felt the answer was to return to making High-End bike shop bikes and the RX-5 would be the thing to get them noticed.

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Ultimately this bike would not prevent the bankruptcy that would befall the company in a few shortyears.

This did not change the fact that this was an exceptional bike although it did have it’s flaws.

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Some of the good things about this bike were the sheet metal parts. In the 50’s Westfield Mfg. had all their sheet metal parts made by McCauley Metal Products. McCauley was approached again in 1986 to reproduce the chain guards, luggage racks, fenders and tanks for the new RX-5. The good news was all of the original dies used to make the 50’s parts were still around. These were used to stamp ot these parts so they were exactly like the originals.

Some of the other “good things” were the frames, forks, rims, pretty much the rest of the bike was made at the Westfield Columbia factory.

http://www.vintagecolumbiabikes.com/id66.html

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Rick and his crew at Bike-N-Hike

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Welcome to Bike-N-Hike, the friendly store that promotes human-powered transportation (bicycling, hiking, snowshoeing and cross-country skiing). 

Bike-N-Hike has been family-owned and operated since its inception in 1973, and has always been committed to excellence.

Rick and Jill Emerson and their staff are anxious to serve you in the industry of Human Powered Transportation; They have owned Bike-N-Hike for 4 years.  Before coming to Bike-N-Hike, Rick competed on the U.S. ski team for a 10 year period while training and racing bicycles in the off season.

We carry a comprehensive variety of bicycles, parts, accessories and clothing, plus, trailers, pedal trailers, car carriers and much more.

We have the most experienced sales and technical staff

in Longmont, with over 100 years combined experience in the bicycle industry.  Whether you are a beginner or an avid cycling enthusiast, our friendly staff will help you find the right bicycle, adjust it for proper fit, and make sure you have all the resources to enjoy riding and keep your bicycle running smoothly. Bike-N-Hike

Boulder Delivery?

At Mary’s Market we are looking at ways to serve our community. This includes people who are gluten free to the bikers who stop by to re-fuel. We are wanting to know what kind of interest there is in Boulder for us to make a food delivery.

A couple of ideas have been bounced around. We charge per delivery a flat rate. Or we have a type of “refrigerator co-op”. We drop the orders off at someones house and then during the day people would stop by and pick up. There could be some kind of compensation for the person willing to do this. A discount on food or other idea? Mary loves community, and this is a way to bring community a little closer.

We would love your thoughts and comments on this. Please leave a comment or talk to me (Nick) while your in the store.

Peter’s GF Story

My husband, Peter, was undiagnosed for gluten & lactose intolerance for the first 42 years of his life.  Peter suffered as a child and suffered as an adult and just thought that was the way he was made.   All I knew was that my husband seemed to be withering before my eyes.

I met Peter when he was 25: he was tall, handsome, fun, and seemingly fit.  We enjoyed cooking together, drinking beer, and an active life.  What I didn’t know at the time, was that after all the fun, Peter was taking Tagamet or other stomach aides to help with his indigestion.  We married and lived in New York City for a few years where Peter

became increasing ill.  He was often fatigued & listless, had a foggy brain, a bloated stomach, flatulence, cankers, sinus infections, and prostate infections.  He was tested for Lymes disease, chronic fatigue syndrome, and had a bone marrow test.  It being the 1980s in New York, they even tested for HIV.  The doctors couldn’t find anything wrong.

We moved to Connecticut and had two sons, then moved to Colorado, and thought life was great.  But, Peter’s symptoms worsened.  For a 6’4” man, he only weighed 168 lbs.  He was always hungry so he ate a lot of carbohydrates; breads, crackers, cheese, etc.  We were very conscious of eating healthy foods and only ate fresh food and vegetables and cooked every meal from scratch, but Peter was not thriving.  He would fall asleep in the middle of the day, forget appointments, forget to pick up the boys, and seemed to be sick with sinus or prostate infections all the time.  We slept with the head of our bed tilted up because he had acid reflux syndrome.  One bright spot was the excellent homebrew beer that Peter made, but we didn’t know at the time that it was making him ill.

I became increasingly concerned because I knew that Peter wasn’t well for a man in his early ‘40s.  In July 1997, we spent $3,500 have tests done for Peter: intestinal sonograms, gall bladder tests, scopes, etc.  The doctors told him they couldn’t find anything wrong and “it was in his head”.  As more responsibility and concern fell onto my shoulders, I came to the end of my rope and I didn’t know where else to turn.  A friend told me about a wellness chiropractor, Dr. Brian Martin, who worked with athletes in achieving peak performance.   We had an appointment with Dr. Martin who asked Peter to bring him small plastic bags with everything he ate over the course of a week.  Then, he put the bags individually on Peter’s sternum and muscle-tested him for allergies.  Dr. Martin told Peter that he was gluten & lactose intolerant, to give up the great beer, breads, crackers, cheese, etc., and to read and live by Eat Right For Your Blood Type by Dr. Peter D’Amato.  Peter changed his diet and within three months he had gained 20 lbs. and was on the path to health.  Being gluten-free in 1997 was tough as there were not readily-available foods, but Peter learned to use GF flours like a pro.  We learned that the gluten protein from wheat, barley, and rye had been flattening the cilia in Peter’s intestine, leading to mal-absorption.  His body was not getting the nutrition in the food he ate and the gluten compromised his immune system, leading to the cankers and infections.

(I enjoyed a life-changing side benefit from reading the book, too. I had suffered from bad allergies since I was 17, but I read that as a type-B blood person, I needed to avoid chicken meat.  I don’t eat chicken and eat the type-B diet and have been allergy free since 1997.)

Flash forward 16 years, and Peter is the healthiest 58 year-old guy I know.  He climbs 14,000 foot mountain peaks, skis and road bikes hard, and has not been sick in years.  In doing my early research on gluten intolerance and celiac disease, I learned that lighter skinned people are more prone to this issue, especially people of Irish or Swedish descent; Peter is both.  Research shows that one in three Irish people may be gluten intolerant (I am 100% Irish, do not have this issue, but choose to be to be gluten & lactose tolerant.)

A few years ago, we suspected that our oldest son might be gluten & lactose intolerant, and sure enough, he was.  Besides suffering from some of Peter’s symptoms, he also had acne, which can be related to celiac disease.  He is also Type AB blood like Peter.

We keep a gluten & lactose-free house (to the dismay of our younger son), enjoy GF beer, and we’re all healthy, physically active, thriving, and rarely even get a cold.

Karin’s GF Story

We had just moved into a new neighborhood. Shortly after I became friends with Dale. She was about the same age as me, and was pregnant with her first baby, at the same time I was pregnant with my second child. Dale had been lactose intolerant for years and choose to be vegan.  She suspected she needed to be gluten free. Growing up she thought it was normal to have your head and fingertips tingle when you washed your hair. After all, that is what all the commercials would say: “It’s tingling good”.  She eventually went gluten free and was officially diagnosed with celiac disease.

After being gluten free her stomach felt better and she felt better as a whole.  I felt pretty sorry for her, because after all, gluten is good. I teased her about missing all the breads and cakes and yummy stuff…she couldn’t even have a beer!

Sometimes I wondered, “Could I be gluten intolerant?” “No way” I thought.  I like eating bread and pasta and all those good foods and I don’t have horrible stomach pains.  Besides that my head doesn’t tingle when I shampoo my hair.

After a few months of extreme exhaustion (sleeping 10-12 hours a night and wanting or needing a 2 hour nap daily) my doctor suggested I change my diet and go off gluten.  This was my traditional MD saying this, I had also heard for a couple of years from my naturopath and acupuncturist that I should try this diet change to prevent multiple minor illnesses.

I decided to give this whole gluten free thing a try. I hate being trendy and this seemed to me to be the latest “Boulder” trend.  But I did it.  I stopped eating anything with gluten. It was hard. I missed my breads, my pasta, and all that other good stuff that is full of gluten. I became obsessive reading labels.  At first, I didn’t notice anything drastic. I knew I had to give it a good month or more to let my digestive system heal, “if I was really gluten intolerant, which I knew I wasn’t”.  I tried to consider it a challenge to learn all the hidden places where gluten was…like in pre-shredded cheese to keep it from clumping in the package!

It had been 5 weeks before I tried some wheat bread. “My stomach is not hurting”, I told myself. By the time the bloated feeling turned to pain, I had the sinking feeling that yes, I was gluten intolerant.  “Crap” I thought. Maybe having loose stools a lot of the time wasn’t normal.   I had also noticed in retrospect that my energy levels had been consistently higher.

I consoled myself with the fact that at least I had a friend who had a lot of knowledge to help my transition to eating a gluten free diet.  After a few months I experimented and found I can eat sour dough bread. It has something to do with the way the fermentation process works. This only seems to be “safe” for some people with gluten intolerance.  I also found that the longer my digestive tracked healed the worse it would feel when I would accidentally eat something with gluten in it.

I have been gluten free for over 6 years now. Or should I say I have tried to be gluten free. There are times when even my best effort can be thwarted. Every now and then I eat something with gluten in it and I will know within an hour. My stomach starts to grumble, I feel bloated, and often have diarrhea.

My son who was 7 began to tell me he was allergic to gluten. I thought this was just a 7 year old being a 7 year old. And besides, I knew how tough it could be to be an adult with food allergies let alone being a 9-year-old boy with food allergies.  We did start to notice him complaining of tummy aches more often as well as noticing some behavioral issues (an unusually short temper) so we gave the gluten free thing a try with him. After being off gluten for a month he tried some wheat bread. The first thing we noticed was he became very angry and quick to react. Then he had some diarrhea. So now my son and I are both gluten free because of intolerance.  Neither of us has been officially diagnosed with Celiac.   Years ago, before becoming gluten free, I had been tested for food allergies including wheat and the tests showed no determinable allergies.  Clearly gluten affects me negatively.

My husband and daughter are not gluten free. They do for the most part eat a gluten free diet out of default. I will admit there are times I will by a gluten-laden item for my husband or daughter because it is cheaper.  But with time and effort I have learned how to eat and cook gluten free. My son finds it easier and easier to not eat gluten. Every now and then he will try something but the consequences are fast and painful.  We are fortunate to live in a town where restaurants and grocery stores are familiar with the term gluten free.  We primary travel in Mexico and Central America where corn “flour” is traditionally used as opposed to wheat flour, and yet I am still very careful to ask what things are made of.

It’s not so bad being gluten free…I’ve adapted.  Though it’s something I constantly have to be aware of.  I still get a big thrill to discover some new-to-me gluten free item!

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