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.