We’ve all heard the advertising, the success stories, and wonder—should I go gluten-free? Go to any food store now and there are shelves full of gluten-free products. It’s become big bucks, which makes me kind of leery.
There is so much gluten in every product imaginable, that gluten sensitivity is becoming a bigger concern. That doesn’t even include those who suffer from celiac disease, who actually can’t process the gluten. And now nutritionists say that even those who don't display any problematic symptoms may be better off cutting off or reducing gluten in their diet.
If you’re an endurance enthusiast, you still need carbs. Maybe gluten free is right for you, maybe not. But I would caution to stay away from gluten free products, because they are usually highly processed. Want to make sure you’re not getting gluten when ingesting carbs? Look for whole foods that are wheat-free. Here’s a list of possibilities:
All these foods are gluten free, have carbs and other nutrients you need, are readily available, and easy to make.
(Inspired by an article in Runner's World)
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