Carbing up” is a huge part of many competitive athletes’ training rituals. A day or two before a race, athletes begin to fill themselves with high-energy, endurance extending carbohydrates so that they increase their glycogen storage for the big event. It’s become such a well-established practice that marathons, triathlons and cycling events all over the world host pre-race pasta dinners for their athletes.

But what about all that gluten? Isn’t it an energy sabotager?

The problem with carb-loading by eating pasta and bread is that they’re both filled with gluten. As you know, gluten is responsible for lethargy, spikes in insulin, depression, headaches and — perhaps most problematic for athletes – poor digestion. Most human bodies don’t have the enzyme necessary for breaking down gluten (the protein found in wheat and other gluten grains); the pieces left over ferment, which can lead to gassiness, bloating, and poor absorption of other nutrients. The extended digestive period also drains a lot of energy that could be put to better use.

So, how does an athlete get the power boost they need without adding wheat and gluten to their diet? Follow the lead of Tour de France cyclist Christian Vande Velde and his fellow Garmin-Transitions pro-cycling team members: carb-load gluten & wheat-free!

Initially shocked by their team physiologist’s suggestion to go wheat-free, the Garmin-Transitions cyclists soon learned that not only was it possible to carb up without eating wheat and gluten, it actually improved their athletic performance. After Vande Velde found success with going gluten-free, his teammate Tom Danielson gave it a shot and found similarly positive results. “My performance really improved a lot – there was definitely a correlation. I think that my digestion is better, and because of that my sleep is better and my recovery is better.”

Substitutes like quinoa, rice, and corn provide the carbs necessary for maintaining glucose and glycogen levels athletes need for high performance, endurance and recovery without adding in gluten. And it’s not just athletes who benefit from gluten-free diets. A huge percentage of Americans suffer from some degree of gluten intolerance, leading to a whole slew of biological issues including (but not limited to): Chronic Fatigue Syndrome, mouth ulcers, anemia, osteoporosis, diarrhea, constipation, abdominal bloating, depression, acne and other skin problems, asthma and irritability. Even people who don’t have a gluten allergy report feeling healthier and more energetic when they cut gluten from their diet. Their digestion and performance improves and many experience significant weight loss. The thing is, most foods that contain wheat also contain high levels of sugar, salt and processed ingredients. When you cut wheat, you cut a lot of other bad stuff at the same time leading to a healthier, more energetic, happier you!

Because of the wide range of people suffering from gluten intolerance, gluten-free diets are becoming easier to maintain and gluten grain substitutes are widely accessible. In my “Optimal Energy Recipes” cookbook I’ve provided over 70 recipes that are gluten-free, dairy-free, sugar-free and soy-free! Click here to check it out!

In love and service,