A recent article published by Runner’s World magazine discusses important nutritional considerations for gluten-free athletes.

Featuring Lara Field, R.D., a marathoner and dietitian who works with celiac patients at Comer Children’s Hospital at the University of Chicago, the piece identifies key vitamins and minerals often excluded in gluten-free foods, and provides healthy, safe products that can help athletes maintaining energy and boost performance.

“Field warns that a poorly planned switch to gluten-free can backfire, leading to an inadequate intake of complex carbs, vitamins, and minerals found in runner staples. And while there are lots of healthy gluten-free packaged foods, “not all are nutritional bell ringers,” Field says. “Some people associate ‘gluten-free’ with ‘healthier,’ but a runner who isn’t careful could end up eating a lot of refined carbs and added fats, leading to weight gain.”

To read the article “Wheat Index” in full, visit the Runner’s World magazine website link below:

http://www.runnersworld.com/article/0,7120,s6-242-301–13683-0,00.html