Since the advent of sport, athletes have worked to gain an edge on their competitionto look, feel, and perform their bestthrough 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 performanceThe myriad benefits of adopting a gluten-free nutrition planWhat to eat during training, competition, and recoveryHow to deal with group meals, eating on the road, and getting glutenedInsights from prominent athletes already living the gluten-free edgeAnd 50 simple, high-octane recipes to fuel your performanceWhether youve 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.
384 pagine (edizione cartacea)