The Gluten-free Edge

The Gluten-free Edge

A Nutrition and Training Guide for Peak Athletic Performance and An Active Gluten-free Life

Book - 2012
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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.

Publisher: New York : Experiment, 2012.
ISBN: 9781615191499
1615191496
9781615190522
161519052X
Characteristics: x, 374 p. : ill. ; 23 cm.
Additional Contributors: Jory, Melissa McLean

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