I haven’t posted in forEVER because I haven’t been loving life much lately. When I don’t love life, I don’t feel very motivated to post. Really, that is when I should post the most because blogging is a good outlet, even if no one reads.
One of my issues is
that starting in May I started getting IBS-like symptoms. Everything I ate would cause discomfort almost every time I ate. In June it got worst. By July it was so bad I was starting to lose weight a
nd it was impacting my running. By August I was losing weight really fast and my running was down to 2-5 miles at a time before I would have too little energy to move on. My stomach would start cramping between 3 and 5 miles and I’d be so uncomfortable I’d have a hard time continuing. I’m down from 128 to 111 pounds since May. I haven’t been this small since right after I had my Whipple.
Here it is now October. I have a marathon in two weeks and my mileage is down to being able to run about half of that, so right now my plan is to start the Marine Corps Marathon and see how I do. I can manage about 13 miles because I can run about 10 miles without fuel, then I can fuel and within a mile or so I am in so much stomach pain, I have to stop to walk. I get bad cramps and bloating in response to whatever I take in.
So my goal with these gummies was to create something that I could fuel with and that would help with my IBS issues. I call them IBRunning. Honestly, I don’t know yet what is wrong with my digestive system. I see a specialist this week, but I don’t have any qualms that he’ll fix me this week, so I’m taking things in my own hands.
These will not replace electrolytes so you would need salt tabs or salt sticks to add to this. This is my first iteration of the recipe. I want to add turmeric and black pepper and see if that will further help since bother are anti-inflammatories and black pepper aids in the body’s absorbtion and bioavailability of turmeric. (It helps the body make use of the turmeric.)
1 cup fresh sliced organic ginger
1 cup water
1 cup organic pure cane sugar, From Hawaiia
1 Tbs Teacher’s Pet Tincture (Optional)*
1/3 cup water
4 Tbs Organic Gelatin (or 4 packets plain gelatin)
Prepare your gummy bear silicon molds. I got mine at Amazon. You can also line a pan with parchment and use that and cut into squares. I put my molds on a tray so they are easier to transport to the freezer for setting.
In a saucepan bring sugar, water, and ginger to a low boil over med/high heat. Let simmer for 20-25 minutes. Strain out pieces of ginger. Note, if you peel them (which is not necessary if they are organic) they make great candied ginger.
Add tincture then slowly whisk in gelatin, adding a little at a time. Alternatively, you can mix water and gelatin together separately and mix that mixture in. Bring to a low boil and stir constantly for 10 min.
Using a dropper, fill your molds and tap them once gently to remove any air bubbles. They will settle as they cool, so top everything off one more time before putting them into the freezer or refrigerator.
Freeze for 5 minutes or refrigerate for 15 until they are firm. Remove from molds. They will last for 1 week refrigerated or indefinitely frozen. They may melt on a hot race, but they hold up fine otherwise. Since there are no preservatives, they do need to be refrigerated, though.
I have used gummies to dose for my head and IBS in the past, so I’m going to see how this will work on the race.
*My Teacher’s Pet Tincture is a secret ingredient, but you can get legal tincture anywhere or leave it out if you just need comforting ginger for your tummy. If you want to know what is in it, contact me and I will be happy to share about it.