I have never been a runner, but I like the idea of running. It’s just not something my body ever decided it wanted to do, so I found other ways to get my Cardio on. But here’s what’s funny: If I did run and/or jog on a regular basis, I’d likely have an advantage over my gluten-happy peers. Here’s why:
From the Asics blog:
“Running takes a lot of physical and mental strength, what my grandparents would have called intestinal fortitude. Unfortunately for many athletes, another type of guts comes into play all too often. These runners are forced to alter their workouts because of cramping, bloating or a sudden “I need to find a bathroom now” feeling. Recently I led a pace group on a 20-mile training run, and at Mile 8 we came upon a bathroom. Eight of the 13 runners in the group had to make a stop. What many of these athletes did not know was that cutting back on gluten, the protein found in wheat flour, might have kept them from needing to stop.
“Gluten can be very hard to digest. It breaks up into fragments in the digestive tract, and these fragments can block the absorption of other nutrients. When this happens, the runner can experience a whole variety of GI-related distress, which ultimately robs him of his best athletic performance.”
I know it’s common for people to practice carb-loading before a big run, but they might want to re-think those huge bowls of pasta. Just sayin’.
See the full blog post here, and happy trails.