Avoiding gluten is now a matter of course for the three professional athletes Kristian Hynek, Markus Kaufmann and tennis star Novak Djokovic. For them, the benefits are obvious: they recover better, are sick less often and have lost weight. Although Kaufmann and Hynek did not have any digestive problems before, the improvements are unmistakable.
But what is gluten actually?
Gluten is a mixture of proteins found in different types of grain - especially wheat, spelt and rye. Gluten is essential during processing, as the gluten protein is used to create the elasticity of the dough, for example. When kneading cereal flour dough, it forms flexible and stable strands. So far, so good.
However, gluten also has undesirable effects, particularly on the human digestive tract. Gluten can increase the permeability of the intestinal barrier. This makes the intestine leaky. Everyone is affected, as the mode of action is basically the same - only the severity of the effects differ. While some people experience no or hardly any symptoms, some people experience severe symptoms: Coeliac disease, a chronic disease of the mucous membrane of the small intestine, affects only 1 in 270 people on average worldwide.
Gluten is therefore not harmful per se for everyone. However, stress - and this includes a high level of exercise - can have a negative effect on intestinal permeability. Gluten in the diet can exacerbate the problem. Symptoms can include: Stomach pain, dizziness, poor concentration or general fatigue. Kaufmann and Hynek therefore take a very pragmatic view of their decision not to eat gluten: they stay healthy, cope better with training stimuli and have their weight under control.
"Fewer allergies" - Interview with Clemens Hesse, sports scientist
BIKE: Gluten-free nutrition - does that also make sense for amateur athletes?
Hesse: Partly, partly. We see gluten-free nutrition as hidden performance potential. We often observe a reduction in allergies or skin problems in amateur athletes. Conversely, this means that they also cope better with training. However, these athletes were less likely to have had irritable bowel syndrome or digestive problems before. This also shows that you don't have to suffer from acute digestive problems to benefit from a gluten-free diet. However, we must not forget one thing: 70 per cent of our immune system is located in the gut. If you strengthen this organ and minimise stress, you will stay healthy and recover better.
Is it possible to do without cereals - after all, they are an important source of carbohydrates for many athletes?
No problem: how about rice or potatoes - gluten-free products that are very well tolerated. I have athletes who always have some cooked rice in the fridge.
And soya?
I would enjoy it with caution, as it often triggers allergies. In addition, some soya products are very industrially processed. Chemicals are needed to turn soya beans into sausage, milk or other products.
