Gluten free is becoming a super buzz word of late, is booming into a multimillion dollar industry and we hear about more and more athletes going gluten free and improving their performance.
Pro triathletes like Luke Mckenzie and Tim Odonell have gone GF along with many others.
I know Luke personally and there was a real need for him to head down the GF path to keep him in the sport due to an arthritic condition called Ankylosing spondylitis. In 2010 Luke was in great shape but had to pull out of Kona due to the condition. In 2011 on a new improved GF diet, Luke was able to be in the top 10. This year Luke gave it a hell of a crack and probably over biked the early stages but that’s not the point. The point is Luke can do his job because he changed his diet.
So you may not have a specific condition, but are you waking up and able to bounce out of bed even with a decent training load?
If not you may have some form of gluten sensitivity. With the amount of grains in a typical endurance athletes diet it is not hard to see why we may have developed a sensitivity due to a lifetime of potential toxic overload.
Do you need to go GF?
Maybe, maybe not as there are many different gluten proteins to be sensitive from.
Anyway I was fortunate enough to be able to do an interview with True Gluten Free Expert Dr Peter Osborne.
Charlotte and I haven’t gone true gluten free (yet) but I would say we are 80+ % there and without a doubt feel better for it and we recover much better from our training sessions. I am moving towards going fully GF, one day at a time.
Before I give you the link to the interview, Dr Osborne mentioned on a recent blog 6 of most common ways that Gluten can sabotage your training and be hindering your athletic performance.
1. Gluten can cause inflammation in lung tissue contributing to breathing problems and oxygen deprivation.
2. Gluten can cause inflammation in the muscles contributing to reduced strength and reduced energy production.
3. Gluten can cause liver issues, thus effecting blood sugar levels and energy utilization.
4. Gluten can cause water retention leading to weight gain.
5. Gluten can inflame joints leading to pain during movement.
6. Gluten can delay the healing process and prevent recovery.
The list could go on and on, but I hope you get the point.
Those who belong to TSU will be seeing a lot of what we eat, as I load in new recipes weekly. For instance last nights dinner was super simple and really tasty. Pan fried wild salmon with coconut oil topped with some home made pesto. Pumpkin, sweet potato and carrot smash .. yes smash just sounds much better then mash and finished with steamed broccolini finished in a little organic butter.
Then this morning I had some smash left over which I turned into a hash patty and topped it with free range, organic poached eggs. The hash was cooked in organic coconut oil. I’ll admit this was my second breakfast of sorts. I finished my solid power intervals bike session with fast run off. Had my post session recovery shake (almond milk, sun warrior protein, Frozen acai berry, raspberries, blueberries, a banana, spinach and kale with a pinch of Himalayan salt). Took Mack to day care and then had breakfast #2.
Tasty, healthy and truly gluten free.
Back to my interview with Dr Osborne , you can listen to it by clicking on the link below.
Nutrition is one of those BIG Rock things … if you don’t know what I’m talking about see this post
If you’re interested in finding out more about going gluten free, and how gluten can impact on your health and performance then head over to Dr Osbornes awesome blog Gluten Free Society and I also recommend Dr Osbornes Gluten Free Solution which I’m personally using right now.
Kristian “getting you truly healthy to help your perform” Manietta.