Have you considered a wheat free nutrition plan?
Maybe these are 5 reasons athletes should consider a wheat free plan will help to change the way you think about wheat being your best carbohydrate option.
You can start an inflammatory plan or see how to get started here.
Maybe you haven’t even thought about an anti-inflammatory plan or why trying a wheat free plan – but it may be helpful for both athletes and non-athletes alike.
- More energy, less fatigue – wheat is hard to digest for most people. It takes more energy for your body to break down the wheat so you may feel depleted rather than energized even though you had whole grains and adequate calories!
You may even find you have more energy to put into the workouts and have better quality sessions – bonus!
- Better blood sugar management – less blood sugar spikes, fewer sugar cravings or bouts eating of girl scout cookies. In The Wheat Belly blog, Dr Davis talks about how wheat spikes the blood sugar more than any grain. And it doesn’t matter if it is enriched white flour or whole grain flour.
- Weigh less – less hunger, less sugar cravings translates to you, the athlete, having less weight to carry! This can translate to a better power-to-weight ratio. But just eliminating wheat and replacing it with other grains is not going to be the solution. You do need to implement a more balanced meal approach like the Metabolic Efficiency plan I have. Balance the blood sugar better with better quality meal combinations so your body starts to burn fat stores, not create more of them!
- Improved recovery – Wheat can be inflammatory as is sugar and a few other food ingredients. If you eliminate the inflammatory food like wheat, you will have less aches, pains, and stiffness in joints. This translates into a greater ability to train but without the aches and pains you associate with training, you feel like you recover faster. Less aches, stiffness and pain means you can train more, train harder and get stronger and faster! yay.
- Better nutrient absorption – The intestines are the main location for us to absorb nutrients. Wheat has a lot of gluten in it. With the GMO (cross-breading wheat in the lab vs out in nature) ) has resulted in a much higher level of gluten in wheat than ever before. Wheat also has phytates which are also common in some green leafy vegetables like spinach. So what? you say!
Well, this gluten acts like glue and gums up the intestinal lining so the villi can no longer absorb the nutrients they once could. Phytates tend to bring to various minerals so they cannot be absorbed. Once we remove the gluten, the villi are able to return to absorbing nutrients as they were designed to! When we cook some of the phytate rich foods, we can break down the phytates and render the foods more absorbable. Some of the nutrients lost commonly are B12, magnesium, calcium, iron and zinc. Read more about it here.
Wheat is not always a terrible ingredient. But it can be a trigger for many.
When I do teh Nutrition Response Testing, I can verify if wheat will be an ingredient to include or one to avoid. I also test the other grains so we don’t substitute lets say brown rice….and then you have the very same issues with brown rice that you did with wheat.
I do have some clients who notice absolutely no difference when they remove wheat.
I have others who have life changing experiences.
I personally eat wheat sparingly if at all. It has been a problematic food for me and once I removed it 8 years ago during my Detox Plan for Athletes plan and booklet, I stopped eating it and all grains for 2 weeks. It was when I reintroduced it that I noticed all the symptoms that I had with it – brain fog, GI issues, stiffness, skin issues, constant hunger and cravings for more wheat, etc. As an athlete, despite training all the time, I could also struggle with losing weight. Removed the wheat, and I don’t have the weight issues, can maintain my power-to-weight ratio and feel (and look) like I am 32 instead of 52.