May is National Runner’s Month, and whether you’re an avid runner or running your first 5k, crossing that finish line is always a victory. But it’s also likely followed by the agony of the feet, knees, hips and all joints in between. That’s why “the training diet,” or how you fuel the body, can play a key role in naturally managing muscle pain and soreness, and maximizing recovery.
Imagine a life without staple favorites such as bread, pasta, bagels, crackers, pizza, and even soy sauce – at least as most people know them. These foods and many more, contain gluten which is found in wheat, rye, and barley (malt). Millions of people are giving up gluten for a variety of reasons, but there’s a lot of confusion about the diet and how to adhere to it.
For people with celiac disease, there is no option – they must adhere to a strict gluten-free diet for life. Celiac disease affects about 3 million Americans, yet only a fraction of them are diagnosed. Symptoms are vast, and are often wrongly attributed to other conditions. We’ll cut through the clutter with one of the nation’s foremost experts on the gluten-free lifestyle.
Nancy Lasseter of Lasseter Family Winery Takes Us on A Grand Tour!