The Gluten-Free Triathlete: Part I

LEG LUBE: Take a stroll down any high street grocery aisle and you’ll notice the term gluten-free on an ever-increasing number of products. Visit specialty grocery stores and you’ll see entire aisles dedicated to the products. Gluten free is one of the biggest trends not only in sports nutrition, but in the health and fitness world in general. According to the Journal of the Academy of Nutrition and Dietetics, the United States gluten-free market rose 28 percent from 2004 to 2011 and now tops out at more than $2.5 billion a year. Dr. Alexander Shikhman, rheumatologist and founder of the Institute for Specialized Medicine and Gluten-Free Remedies, describes gluten as “a protein found in certain grains, including wheat, barley and rye.” It’s found in many processed foods, including pizza, bread, pasta, and most cereals, and in unlikely culprits like beer, vinegar, jams, and soy sauce. Gluten-free foods include potatoes, rice, beans, nuts, oats, popcorn, and quinoa.

Read the whole article by Ian Stokell at: http://bit.ly/VgaUQP

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