Fitness Tips for Gluten-Free
Gluten Free Fitness where persons with Gluten sensitivity can get valuable fitness tips when working out.
Gluten is a type of protein found in foods processed from specific types of grains like wheat, rye, barley etc. It is sticky and doughy in nature, and gives the rising property seen in most confectionery product produced the grains when it reacts with yeast.
It has however been observed that some people are allergic or are intolerant to products produced with these grains. Such persons develop gastrointestinal disorders like indigestion and bloat from consumption of gluten containing products hence, are gluten sensitive.
It is pertinent to note that gluten free diets do not lead to weight loss or is not a therapy for weight loss.
If a running exercise is one of the choices or goals of a gluten sensitive person, he or she can draw up a plan, may be an eight-week plan, of running for 30 minutes straight. The plan will be a three running workouts in a week. You can engage on muscle build up on days you are not running by doing different kinds of cardio, strength-training sessions, yoga or flexibility training. Start each workout with a five-minute warm up followed by a five-minute cool down. It is important that you be cautious of your body signs to make necessary adjustments that enables much recovery time.
During workouts, your food plans should be such that you continue gluten free foods and drinks. To meet up with the current trend for gluten free products food companies have re-branded their products falsely as gluten free. Know that every processed food has some level of gluten content even beers, ales and ice cream, which were introduced as main ingredients, adjuncts or spices in the processed food.
Persons with gluten intolerance cannot digest the protein portion of these commonly consumed foods possibly leading to the unexplained digestive symptoms like bloating, diarrhea, constipation, gas, and cramping. There is a relationship between gluten intolerance, alcoholism, and food addiction.
Eating gluten food sets off a feel-good sensation for gluten intolerant persons that can lead to binging and purging. Food addiction is a chemical addition, and a behavioral problem of control resulting in altered brain chemistry (at times with low levels of serotonin), damaged feel-good neurotransmitters, protein mal-absorption and inborn errors of metabolism.
Low serotonin level makes one to crave for carbohydrate foods. Combinations of grains and dairy products, such as cereal and milk, particularly in the evening hours, temporarily raises brain levels of serotonin. Food dependency can cause compulsive overeating, anorexia, bulimia, obesity, and it brings on feelings of depression, and anxiety. There is a strong relationship between food addiction and chemical dependency and this is triggered by certain foods, avoiding the carbohydrate foods results to the cure.
The replacement of rice and wheat with quinoa is ideal. It is low in calories and a great source of magnesium, iron, fiber and potassium.
Processed gluten-free products have more added sugar and calories to make up for the gluten being removed.
This best to go natural by eating fresh fruits and vegetables which can be made into healthy desserts as individual servings of fresh berries or a fruit cobbler. Meat, fish fowl, eggs and nuts are also free of gluten.
Take more of sparkling water or plain tap water than sodas and sugary beverages. Alcohol is high in calories, triggers appetite and reduces the urge to make healthy food choices.
Always read labels of processed foods carefully to know there is hidden glutens. Glutens can be hidden in brands as hydrolyzed vegetable protein, modified food starch, dextrin, and “natural flavorings”. Gluten can also be seen in the alcohol used in flavorings such as vanilla and in distilled vinegar and veined cheese such as Blue Cheese and Roquefort. The slightest quantity of gluten in a food can trigger intestinal discomfort in some individuals.
Even though the food industry and grocery stores are awakening to the demand for wheat and gluten-free products and providing them in new and interesting products, do not get over excited in using these new products. The best option is still to eat those foods that come straight from the organic origin, those foods which Mother Nature provides.