Going gluten-free is so on fleek! Especially when it comes to our fave sports stars—top athletes like tennis champ Novak Djokovic and U.S. Olympic swimmer Dana Vollmer swear that going gluten-free[1] has been the secret to their success.
But when it comes to boosting your own performance at the gym or on race day, skipping gluten likely isn't the way to go, according to new research.
For the new study[2], published in Medicine & Science in Sports & Exercise, researchers had competitive cyclists go a week without any foods containing gluten (a protein found in wheat, barley, and rye), and then observed their performance and measured inflammation in their blood. They showed no notable improvement in either following the zero-gluten diet plan.
Only about 1 percent of Americans have celiac disease, and way more people avoid the protein than need to; half of people who buy gluten-free products don't actually have any sensitivity to the stuff—and going without it can make it tricky to get all the vitamins and minerals your bod needs.
If you think you might have an allergy, definitely go talk to your doc—right now, only 10 to 15 percent of people with celiac get diagnosed. But otherwise, sorry: Going g-free probably won't help you climb the leader board in your Flywheel class.
Photos: Stocksy
References
- ^ going gluten-free (usatoday30.usatoday.com)
- ^ the new study (journals.lww.com)
Source : http://feeds.glamour.com/c/35377/f/665037/s/47129a5e/sc/14/l/0L0Sglamour0N0Chealth0Efitness0Cblogs0Cvitamin0Eg0C20A150C0A60Cgluten0Efree0Eathletic0Eperformance/story01.htm
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