Home' Nonahood News : NONA 090116 Contents Health, Fitness & Sports
How long have you
been distance running?
KYLE: 2-3 years
CARLOS: Apart from High
School cross country I re-
ally began putting more
miles in 2011 in prepara-
tion for a Triathlon.
Was there any rea-
son why you started
KYLE: Couple family
members got me into it,
and have been hooked
CARLOS: I always used
distance running as a
compliment to soccer
training in off seasons.
Then it just stuck around.
What are the most dif-
ficult challenges about
• Patience to build slowly
• Finding the nutrition
that works for you
• Often times starting re-
ally early in the morning
• Getting out the door
• The fatigue
• Running alone
What about those
them so difficult?
• Starting too fast can
lead to injuries and set
you back more
• If you don’t have the
right nutritional bal-
ance, you are not going
to enjoy your run
• Its early!
CARLOS: I think the com-
mon denominator is mo-
tivation. It’s easy to tell
yourself to stay in bed,
to say ill stop here or not
push yourself to a target
pace if running alone.
How many half
marathon races half
you participated in?
KYLE: I’ve never run a
pure half marathon race
unless you count triath-
lons or training runs
CARLOS: Four races
How many full mara-
thon races half you
KYLE: I’ve never run a
pure marathon race un-
less you count triathlons
or training runs
CARLOS: 0 races
What is the longest
distance you have
KYLE: 26.2 miles (during
CARLOS: 20 miles
What is your fast-
est time you need to
qualify for Boston?
KYLE: 3:05:00. but with all
the fast runners out there
today, more like 3:00:00
What is the fastest
you have ever run a
KYLE: Four Hours in train-
ing for ultra-marathon
CARLOS: Do not have a
time but 1:30 is my fast-
est half (marathon).
Without getting into
too many details
what is an absolute
“must have” in your
diet during training.
KYLE: Waffle with al-
mond butter and honey
pre workout (couple
sport beans for energy
kick). Chocolate Milk
post workout. Nuun Tab-
let to restore electrolytes
throughout the day.
CARLOS: At this point I
have not nailed down a
consistent diet, it is some-
thing I am working towards
due to its importance.
Again, without get-
ting into too many
details what is an
in your diet during
KYLE: Anything that will
leave me with gut issues on
the run the next morning.
CARLOS: Avoiding spicy
food before a hard workout.
Is there a food or
drink that you in-
dulge in while train-
ing that you prob-
KYLE: Craft beer and
CARLOS: I tend to go a lit-
tle overboard with chips.
What was your fa-
vorite race so far?
KYLE: Coming from triath-
lons, I haven’t done many
running races. Ironman
Wisconsin is probably my
to date. I’ve done a couple
smaller/shorter races on
trails through the woods.
Those are probably my
favorite and would love to
CARLOS: The Gasperilla
Half (Marathon), be-
cause I really enjoyed
running on the strip
with the water view.
What was your least
favorite race so far?
KYLE: I don’t think I have
a least favorite race. I re-
ally enjoy the challenge
of racing even if the day
doesn’t go as planned.
CARLOS: None yet
Getting to Meet Those Training
Send Words of Encouragement
Send in your advice, tips or words of encouragement to
the Boston Bound Team. Email them at
firstname.lastname@example.org or scan the QR code.
UCF Health Adds Gastroenterology Services
Over the next few months, we would like to take the time to get to know some of
the runners on the Boston Bound Team training for the prestigious Boston Mara-
thon. This month, we sat down with Carlos Romero and Kyle O’Reilly to get a feel
for their running experience and the months of training that lie before them.
UCF Health recently added gastroen-
terology services to its spectrum of care
when Dr. Le-Chu Su joined the practice.
Dr. Su is a board-certified gastroenterolo-
gist with a career emphasis on inflam-
matory bowel disease (Crohn’s disease
and ulcerative colitis), celiac disease,
microscopic colitis and malabsorption
disorders. Before joining UCF Health, she
practiced at the Cleveland Clinic special-
ized in these areas. In addition to caring
for patients, Dr. Su serves as associate
professor of gastroenterology at the UCF
College of Medicine.
“I love my job. I love being a gastro-
enterologist,” says Dr. Su. “It’s a very com-
plex field, but when
I can figure out
what is happening
with a patient and
restore their qual-
ity of life, there is
And her exper-
tise is needed. The
number of peo-
ple living with In-
Disease (IBD) in
America continues to grow, with about
700,000 new cases diagnosed each year
in adults. In total, it is estimated that
there are about 1.6 million people in the
U.S. with IBD. Most are diagnosed before
age 35. While the exact cause of IBD re-
mains uncertain, it is known to be an
interaction between genes, the immune
system, and environmental factors. In
people with IBD, the immune system has
an abnormal response to things such as
bacteria and viruses that results in in-
flammation of the intestinal tract. Symp-
toms vary based on severity and location
of the inflammation, but the most com-
mon side effects include abdominal pain,
bloating, diarrhea, blood in your stool,
and unintended weight loss. The pain
and side effects can come and go with
When it comes to specialized medi-
cal or surgical care for complex GI prob-
lems, the more experience a doctor has,
the better your results are likely to be. Dr.
Su has been practicing gastroenterology
for more than 22 years. She earned her
medical doctorate from Case Western
Reserve University and is board-certified
in gastroenterology, internal medicine
and nutrition. She also earned a Ph.D. in
nutrition from Mayo Clinic and Univer-
sity of Minnesota. She is a diplomate in
Gastroenterology and Internal Medicine
through the American Board of Internal
Medicine and a diplomate in Physician
Nutrition Specialist through the National
Board of Physician Nutrition Specialists.
Before becoming a physician was
even on her radar, she was interested in
researching the role of nutrition in dis-
ease and disease prevention. After ob-
taining her Ph.D. in nutrition, she knew
there was much more going on within
the human body and disease processes,
so she decided to continue her education
to become a gastroenterologist with the
goal of delivering the best care to patients.
“I love a challenge, and every patient
is different,” she said. “Solving the chal-
lenge of each patient and making them
well again is the greatest reward.”
It’s obvious that Dr. Su’s patients
love her, too. Patients often tell her how
she gave them their life back after di-
agnosing their condition and getting it
Dr. Su treats patients at both UCF
Health locations – the Medical City loca-
tion in Lake Nona and the East Orlando
location by the main UCF campus.
UCF Health is the College of Medi-
cine’s physician practice, offering
primary and specialty care to the
community. Its newest office is lo-
cated in Lake Nona at the corner
of Narcoossee Road and Tavistock
Lakes Boulevard. Most major in-
surance plans are accepted. Visit
UCFHealth.com for more infor-
mation, or call (407) 266-DOCS to
schedule an appointment.
Dr. Le-Chu Su, board-certified gastroenterologist with a career emphasis on
inflammatory bowel disease
18 SEPTEMBER 2016
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