Download The Gluten-Free Edge: A Nutrition and Training Guide for by Peter Bronski, Melissa McLean Jory MNT PDF

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By Peter Bronski, Melissa McLean Jory MNT

Because the creation of activity, athletes have labored to realize an part on their competition—to glance, believe, and practice their best—through either education and meals. this day, technological know-how is more and more exhibiting the damaging impression that gluten, a protein in wheat, barley, and rye, could have on healthiness.

For the expected 30 million american citizens with kinds of gluten intolerance, resembling celiac ailment, this all-too-common protein may cause gastrointestinal hassle, irritation, muscle fatigue, and psychological fog that prevent an lively way of life and negatively effect athletic functionality. the answer: a whole-foods, nutrient-dense gluten-free vitamin.

Others who voluntarily consume gluten-free may also detect an facet they by no means knew used to be lacking: quicker restoration, decreased irritation, better digestion, and elevated athletic performance.

The Gluten-Free Edge is the 1st complete source that includes:
• What gluten is and the way it negatively affects health and wellbeing and athletic performance
• The myriad merits of adopting a gluten-free meals plan
• What to devour in the course of education, festival, and recovery
• How to accommodate staff foodstuff, consuming at the street, and getting “glutened”
• Insights from renowned athletes already residing the gluten-free edge
• And 50 easy, high-octane recipes to gasoline your performance

Whether you’ve been clinically determined with gluten intolerance or just are looking to get sooner than the contest, this e-book is for you. your personal gluten-free facet is waiting.

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Additional resources for The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life

Example text

Refined or processed grains have the bran and germ removed, so they have less fiber, vitamins, minerals, antioxidants, and healthy fats. If you choose processed grains, you will miss out on 25 percent of the grain’s protein and about fifteen key nutrients found in the bran and germ. There is only one way to be sure you are purchasing a whole grain—look at the ingredient list and buy products that have the word whole. When you see the word enriched on a package, that means the grain has been processed and vitamins and minerals were added back—this is not a whole-grain product.

Soft, firm, extra firm: Found in 16-ounce water-filled tubs. Soft tofu has a high water content, so it is tender and smooth, which is good for blending into soups, pies, and dressings (similar to silken tofu but a little heftier in texture). Firm has a medium amount of water so it is somewhere between a smooth and solid texture, which is good for mashing into a scrambled-egg-like texture or ricotta-cheese-like texture for lasagna. Extra firm has a low water content, so it is more solid and keeps its shape, which is perfect for stir-fries or grilling like a chicken-breast cutlet.

This food group should be about 25 percent of your meals. FLEX BOX Craving Meaty Flavor? Add These Vegetarian Umami Foods Aged cheese such as Parmesan Beets Seaweed Broccoli Soy beans Cabbage Soy sauce Carrots Spinach Corn Sweet potatoes Green peppers Tomatoes Green tea Truffles Mushrooms Walnuts Peas 32 Potatoes Flex Food Group 2: Veg Out and Satisfy Your Fruit Tooth Flex Food Group 2: Veg Out and Satisfy Your Fruit Tooth Everyone has heard that produce protects you from every chronic disease and is the most powerful group of foods on the planet.

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