We don't have to tell you that ditching gluten is one of the biggest health trends on Earth, and like a lot of fads… there’s a gap between what the science says and what the popular conceptions are. This week, the New York Times covered several recent studies of athletes who gave up gluten in an effort to improve their performance. The latest, published in Medicine & Science in Sports & Exercise, looked at thirteen cyclists and gave each of them two different diets. Both groups were regularly fed with protein bars: for one week, they were gluten-free, and for the second week they were very high in gluten, but nobody knew when they were on which diet. We cover the surprising results in the article below. |
Nema komentara:
Objavi komentar