THE GLUTEN-FREE EDGE: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life (2012), by Peter Bronski and Melissa McLean Jory
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.
Contains a foreword by Amy Yoder Begley, US Olympian. Co-authored by nutrition therapist and exercise science expert Melissa McLean Jory, MNT, and Peter Bronski. Visit Melissa’s blog, Gluten Free for Good.
Rights: The Experiment, World.