Interesting article...
http://edition.cnn.com/2013/01/28/sport/tennis/gluten-free-diet-djokovic-murray-tennis/index.html
The benefits of going gluten free have been extolled for years by alternative health practitioners, but they have been brought to wider attention due to the exploits of high-profile stars such as Djokovic, whose wheat intolerance caused the world No. 1 severe breathing problems.
"It was his sensitivity to gluten
that was compromising his lungs," he adds, citing that in Chinese medicine
there's believed to be a relationship between the large intestines and the
lungs.
Our diet has changed dramatically
in the past century, especially in Western countries. It's a trend that's
spreading around the world due to the globalization of commerce, and the food
industry in particular.
"I believe one of the problems is
over consumption of gluten-containing grains, especially wheat, and the fact
that it is genetically different from ancient wheat," says naturopathic
physician Hamish
Everard.
Cutting out wheat-based foods
such as bread and pasta could be the best thing you ever do, says one of his
clients, tennis coach Pete
McCraw, who has helped develop top players such as Maria Sharapova and
Jelena Jankovic.
quality of
the food we eat. Often it contains traces of pesticides, hormones,
preservatives, artificial colors, flavor enhancers and I won't even begin to
talk about genetically modified organisms."
"Athletes would be complaining
of excessive tiredness, even after light sessions. During a normal daily
activity it was fine but then as soon as they began to exercise their blood
sugar levels would drop significantly, and that causes concentration-behavior
issues, (problems with) focus, emotional control.
"By the normal standards these
were healthy teenagers and players in their early 20s, but they weren't
healthy."
McCraw, who has held top
coaching and development roles in his native Australia, New Zealand, Israel and
at the Nick Bollettieri academy, works with players from age grade to elite
level.
One of his clients had been
seeing Everard to treat his celiac disease -- an autoimmune disorder caused by
gluten intolerance that attacks the walls of the small intestine and makes it
difficult for the body to absorb and process the nutrients that it requires.
Everard says that while only 1%
of people are gluten intolerant, more than half of his clients are sensitive to
it -- and 93% of them have seen benefits from eliminating gluten from their
diet.
*********************************************************************************
What is gluten?
A protein found in grains such as wheat, barley, rye and possibly oats.
What foods is it found in?
Bread, pasta, cereals plus many processed foods such as biscuits, cakes, sauces, dips, flavored chips and drinks including beer, coffee substitutes and flavored milk.
What is the problem with it?
Some people are intolerant to it, causing severe health problems. Others have degrees of sensitivity.
Who does it affect?
About 1% of the population are intolerant, but much higher numbers are said to be sensitive to gluten.
What is gluten intolerance?
Also known as celiac disease, it causes damage to the small intestine and stops the body processing food properly.
What are the symptoms?
Diarrhea, anemia (due to poor absorption of iron, folate and B12), mouth ulcers, indigestion, abdominal pain, bloating, weight loss, fatigue and infertility.
How is it treated?
By removing gluten from the diet, which allows the intestines to heal. Probiotics can aid the recovery of stomach bacteria.
What is gluten sensitivity?
A less severe version of intolerance.
What are the symptoms?
Bloating, abdominal discomfort or pain, diarrhea, muscular problems and bone or joint pain.
* Sources: Australian Institute of Sport and naturopathic physician Hamish Everard
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