Many of my clients ask about a gluten-free diet. It is well known that many sports personalities follow a gluten-free diet. Gluten is found in grains such as wheat, barley, oats and rye. It is also found in many processed foods.
Gluten sensitivity causes digestive problems such as bloating and stomach cramps and, in severe cases, malabsorption of nutrients (coeliac disease). Medical advice in such cases is very important and a strict gluten-free diet is essential. New evidence suggests that as many as 1 in 10 people are gluten sensitive, or gluten intolerant
Athletes and fitness enthusiasts struggling with digestion problems can benefit from following a gluten-free diet which will ultimately have performance enhancing advantages. Often people choose high glycaemic, refined or processed carbohydrates as a quick recovery food, most of these choices contain gluten. When these foods are eliminated from the diet the benefits outweigh the risks, elevated performance results from a diet that is low glycaemic index, high fibre and adequate in lean protein and essential fat.
The rationale behind why many athletes follow gluten-free diets is basically to ease unappealing digestive symptoms during competition. Improved digestion leads to improved absorption of nutrients, which can then translate into improved performance. Based on anecdotal evidence, it appears that there is potential for improved performance in athletes who eat a gluten-free diet even if they are not diagnosed with an allergy or coeliac disease.
