A First Year Success
The Team Gluten Free Run/Walk was held on Saturday, August 31 in Marysville Ohio at Mill Valley South Park. This first year event was well planned and organized making it a very fun event. I am sure participants will want to be part of again next year.
Participants received fun, event themed t-shirts, finisher medals and swag bags with gluten free products. After the race, runners and walkers were able to enjoy post-race snacks and beverages (including COFFEE) and free massages.
The day started out with a now customary kid’s race. The kids were all geared up to run in their own little event. This allowed adoring parents to take a few photos of their little runner crossing the finish line with huge smiles.
Team Gluten Free Run/Walk had two events: a 2 mile walk and a 5k run. There were approximately 120 runners and walkers. Another 30 participants chose to support the event virtually, unable to make it the day of the race.
The course was held on the Jim Simmons trail which is one of the most beautiful areas to hold an event in Marysville, Ohio. Participants running along the path ran along a little tree lined creek that provides some open areas to allow the sun to pass through while in other areas offers shade to cool runners and walkers alike off on those hot sunny days.
When participants returned, they were greeted by spectators cheering them on, many spurred on by cheering. Those last few hundred feet, for many being the most difficult, were able to summon the energy for a strong finish with the support of spectators, race personnel and those who had finished before them.
The day didn’t end there; awards were given out to the top runners and walkers followed by many, many awesome raffle prizes graciously donated to the event by it’s generous sponsors.
The Celiac Disease Foundation
All proceeds from the race went towards the Celiac Disease Foundation to help accelerate diagnosis, treatment and a cure for Celiac Disease. What is Celiac Disease.? Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Two and one-half million Americans are undiagnosed and are at risk for long-term health complications.