overviews gluten intolerance and Celiac Disease and athletic populations.

Athletes and Gluten Intolerance & Celiac Disease 

Many athletes experience an adverse reaction to gluten, the principal protein in many cereal grains such as wheat, rye, and barley in foods as well as some supplements and medicines. This can present a challenge for some to optimally nourish performance and recovery, particularly because wheat-based foods such as breads, pastas, etc., have been a mainstay of recovery and carbo-loading for many endurance athletes and higher intensity sport athletes. For others, it can create lifestyle challenges to survey many foods at home and on the road to look for ingredients to exclude.  

The Celiac Disease Foundation is the leading organization to provide support for people with Celiac Disease as well as family and health care professionals. Visit for more support. 

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