Since the advent of sport, athletes have worked to gain an edge on their competition--to look, feel, and perform their best--through both training and nutrition. Today, science is increasingly showing the negative impact that gluten, a protein in wheat, barley, and rye, can have on health. For the estimated 30 million Americans with forms of gluten intolerance, such as celiac disease, this all-too-common protein can cause gastrointestinal trouble, inflammation, muscle fatigue, and mental fog that hinder an active lifestyle and negatively impact athletic performance. The solution: a whole-foods, nutrient-dense gluten-free diet. Others who voluntarily eat gluten-free can also discover an edge they never knew was missing: faster recovery, reduced inflammation, improved digestion, and increased athletic performance.
"The Gluten-Free Edge" is the first comprehensive resource that includes: - What gluten is and how it negatively impacts health and athletic performance- The myriad benefits of adopting a gluten-free nutrition plan- What to eat during training, competition, and recovery- How to deal with group meals, eating on the road, and getting "glutened"- Insights from prominent athletes already living the gluten-free edge- And 50 simple, high-octane recipes to fuel your performance
Whether you've been diagnosed with gluten intolerance or simply want to get ahead of the competition, this book is for you. Your own gluten-free edge is waiting.
The first book on gaining an edge in life and in sports by going gluten-free--for both those who eat gluten-free out of necessity and those who choose to for the performance boost. It covers all the essentials of gluten-free nutrition with 50 power-packed, easy-to-make recipes.
|Book:||The Gluten-Free Athlete|
|Number of Pages:||384|
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