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The Gluten-Free Edge
A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life
by Peter Bronski, Melissa McLean Jory, Amy Yoder Begley🔍 The Gluten-Free Edge | Click Here 🔍
- Format: paperback, 384 pages
- Release date: July 17, 2012
- Language: english
- Publisher: The Experiment
- Genres: health
- Author: Peter Bronski, Melissa McLean Jory, Amy Yoder Begley
- ISBN: 9781615190522 (161519052X)
About The Book
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.
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