If you were to look for “Gluten-free” foods 10 years ago, it was difficult to find many options. However, the gluten-free food industry has dealt with several athletes that were diagnosed with a gluten allergy, and needed alternative foods to increase the variety of their meal planning. Not an easy task at the time. However, as the quest for nutritional options and education has emerged, many athletes are choosing to adopt a diet that was once considered restrictive with open arms.
If you were to embrace a “gluten-free” lifestyle 10 years ago, a variety of food selections may not have been in the repertoire at the time. However, this once niche market has gone mainstream in the last 5 years, growing to a multi-billion dollar industry. Whether out of necessity or choice, gluten-free living now offers a variety of its cohorts. Athletes quest for nutritional options, and our drive to provide our athletes with an education to make informed choices on their food selections grow, gluten is one of the topics that continually is talked about. Questions often arise during nutritional seminars on what exactly is gluten? Gluten is a protein that is found in many different types of grains/breads.
How many times do we feel the effects of gluten after a night of eating out? Having that beer before dinner with the bread almost all restaurants bring to the table, as well as the plate of pasta, have us packing into the car bloated and uncomfortable, suffering from what can be considered a Gluten Buzz. Now, there are many reasons to feel bloated, but gluten can be the culprit. Only 1 percent of the population has been identified as gluten intolerant, but as more people try the gluten free lifestyle, many of us have noticed a much more pleasant feeling following food consumption.
Athletes quest for supremacy, and the drive to improve their quality of life has broadened the scope of the topics which are frequently discussed with the athletes. Whether out of necessity or choice, gluten is one of those subjects which is repeatedly discussed.
Gluten is a protein found in many different types of grains. This protein provides elasticity to the dough and the fluffy texture to bread. Food items which contain gluten are Barley, Couscous, Wheat, Rye, Malt, Durum, Spelt etc.. Oats have been known to have some cross-contamination of gluten since they are usually processed in wheat factories, so these are not recommended in individuals with true gluten allergies. Celiac Disease, Multiple Sclerosis, ADHD and Autism are a few of the disorders which can be avoided by adopting a gluten-free lifestyle.