More sport scientists and nutritionists are being persuaded
about the dramatic potential of a gluten-free diet.
Though not all are yet convinced, the rise of tennis superstars
Novak Djokovic and Andy Murray, two gluten-free advocates, have
prompted many experts to convert.
Many now say that gluten, not sugar and fat
alone, may be at the heart of many health and conditioning
issues.
A gluten-free diet is believed by advocates to boost energy
levels, assist in weight control, and improve recovery and
mental clarity.
What is gluten? It's a protein found in wheat, barley, rye and
possibly oats.
Where is it found? It's found in pasta, pizza, cereals,
biscuits, cakes, chips, dips, beer, flavored milk and other
foods.
What does it do which is harmful? It slows the digestive tract. This is because gluten forces the body to break it down - and
the foods carrying it - into sugar.
The
digestive tract is thus diverted from one of it's natural functions - naturally breaking down fat in
the body.
And over time, it is thought the digestive tract might
even be compromised. Long-term effects: bloating,
abdominal discomfort, muscular and joint problems, fatigue, lack
of focus and many others.
Solution? Remove gluten. Says tennis coach Pete McGraw, who has
helped develop top players such as Maria Sharapova and Jelena
Jankovic:
"Cutting out wheat-based products such as bread and pasta could
be the best thing you ever do. The energy level you which have is something I have never experienced before. It's a completely different energy
source your body is operating from. The ability to maintain a
lean athletic figure is effortless."
Best,
Gary
For
more see:
"Grand Slam diet: How to Supercharge Your Body", Gary Morely, CNN
Tips for Going Gluten-Free, CNN Health
