Boulder, CO (July 24, 2010)-Black Jack Pizza located in Gunbarrel and Longmont, welcomes The Gluten Free Bistro’s pizza crust to their menu. Over the past 21 years Black Jack has evolved as pizza to-go place with a unique menu. Try their chicken pesto, Mediterranean or Santa Fe specialty pizza atop a gluten-free crust delivered to your home.
In addition, Black Jack has a firm commitment to gluten-free food preparation and has designated preparation areas and utensils. Black Jack has received The Gluten Free Bistro’s handling instructions and safe handling procedures as a part of their training. Black Jack offers ordering on-line and delivery day or night. Where pizza is their passion, Black Jack is a great addition to our restaurant partners.
Black Jack is now offering a great deal with buy one ten inch gluten-free pizza and get half off the second one! Enjoy.
The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with organic, whole grain, gluten-free flours that provide protein, fiber, minerals and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.
The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat tm
Welcome to our blog. Find great gluten-free recipes from pizza to quick breads! Enjoy.
Saturday, July 24, 2010
Monday, July 19, 2010
Gluten-Free Pre-Race Meal May Optimize Performance
A recent article in Men’s Journal from February 2010, noted that Garmin-Transitions pro cycling team went gluten-free during their race season. The riders found that there performance, digestion and recovery improved on a gluten-free diet. This got me thinking about the prevalence of gluten-intolerance in the U.S. population and the potential for improved performance for all kinds of athletes.
A gluten-free diet can do more than resolve gastrointestinal problems; it can also reduce inflammation, increase energy and clear up mystery aches and pains. At this time celiac disease is estimated to affect 1 out of every 133 Americans and some experts suggest that gluten intolerance can affect 1 out of every 10 individuals. For athletes, both professional and amateur, with undiagnosed celiac disease/gluten intolerance the benefits of a gluten-free diet on performance can be many.
To check in with the bike racing world I met with a friend who has been racing for years to find out what athletes of this caliber do in 2010 as far as nutrition. The goals appear to be the same as the past, in that everyone wants to improve their speed and recover faster, particularly master’s athletes who have been racing long a time. Carbo loading is still practiced pre-race the night before and most indulge in a large plate of pasta. Pasta seems harmless enough but is it really? My friend told me about is “ah ha” moment when he realized pasta may be what was effecting his performance on race day. His training times were always great and he always felt strong when training but every race day he seemed to feel tired, sluggish and would wake up weighing 6-7 pounds more than the night before. He knew carbohydrates promoted water retention but for the amount he was eating in the pasta he should only have gained a pound or two. So, when he decided to go eat a steak and salad one night for his pre-race meal his race the next day was superb and he came in a just seconds behind the leader. The only difference for him was his pre-race meal and since then he found out from a food allergy blood test that he is indeed intolerant of wheat and other gluten containing grains!
Athletes can experience all kinds of symptoms from gluten intolerance and they do not necessarily have to be gastrointestinal. Some may suffer from constipation, diarrhea or other irritable bowel-like symptoms and may believe this is just “how they are”. Some may experience conditions like my friend and find that fatigue, weight gain, and an overall sluggish feeling are impacting their performance. Frequent headaches, migraines, canker sores, nose sores and mystery aches and pains can also be signs of gluten-intolerance. For a more complete list please visit www.theglutenfreegirl.com.
For those with undiagnosed celiac disease, which is a more severe auto immune condition caused by gluten intolerance, poor absorption of nutrients from a damaged intestinal lining can leave one with deficiencies and low blood levels of iron, calcium, vitamin B12, folate, vitamin D and vitamin K. Many symptoms are associated with these deficiencies; however, I am only addressing the one that may directly impact athletic performance. For those with low iron levels (anemia) or folate levels symptoms of fatigue and low energy levels may be present. B12 deficiencies feel similar to anemia and fatigue can be present along with neurological problems like numbness and tingling in the limbs. Low calcium, vitamin D and vitamin K can be associated with low bone mass leading to premature osteoporosis, loss of bone strength and bone fractures. Other problems from the autoimmune disorder associated with celiac disease/gluten intolerance can be present and low thyroid function is one of them. Poor thyroid function can affect energy levels and cause a multitude of other health problems. As you can see, these issues really do not set one up for optimal training or performance but once you are on the road to recovery optimal health can be restored.
Being on a gluten-free diet for athletes should not impact strength, endurance or training. With gluten removed, the body’s immune system is at rest and absorption can be restored. The body can then function at optimal levels and repair muscles more efficiently. Today, the options for substitute foods for commonly used carbohydrates are many. Gluten-free breads, pastas, pizzas, energy bars, etc. are all available, but be prepared for higher prices. Gluten-free athletes feel great and soon learn how to prepare for events with their own food and snacks. Athletes rejoice in their new health and new accomplishments after finding out what was holding them back for so long.
The Gluten Free Bistro (www.theglutenfreebistro.com) out of Boulder, CO offers great choices for athletes that are nutrient dense and tasty. Try their pizza and fresh-style fettuccini which are high in B vitamins, minerals, protein and fiber for the perfect high performance food. All their products are all natural, contain organic ingredients and are made with non-GMO flours. Additionally, the pizza crust (vegan) and pasta are free of allergens but do contain coconut flour and the pasta does contain eggs. These products are perfect for training or pre-race meals! The pizza is available on-line and both products are available in Boulder/ Denver restaurants. Retail is coming soon!
A gluten-free diet can do more than resolve gastrointestinal problems; it can also reduce inflammation, increase energy and clear up mystery aches and pains. At this time celiac disease is estimated to affect 1 out of every 133 Americans and some experts suggest that gluten intolerance can affect 1 out of every 10 individuals. For athletes, both professional and amateur, with undiagnosed celiac disease/gluten intolerance the benefits of a gluten-free diet on performance can be many.
To check in with the bike racing world I met with a friend who has been racing for years to find out what athletes of this caliber do in 2010 as far as nutrition. The goals appear to be the same as the past, in that everyone wants to improve their speed and recover faster, particularly master’s athletes who have been racing long a time. Carbo loading is still practiced pre-race the night before and most indulge in a large plate of pasta. Pasta seems harmless enough but is it really? My friend told me about is “ah ha” moment when he realized pasta may be what was effecting his performance on race day. His training times were always great and he always felt strong when training but every race day he seemed to feel tired, sluggish and would wake up weighing 6-7 pounds more than the night before. He knew carbohydrates promoted water retention but for the amount he was eating in the pasta he should only have gained a pound or two. So, when he decided to go eat a steak and salad one night for his pre-race meal his race the next day was superb and he came in a just seconds behind the leader. The only difference for him was his pre-race meal and since then he found out from a food allergy blood test that he is indeed intolerant of wheat and other gluten containing grains!
Athletes can experience all kinds of symptoms from gluten intolerance and they do not necessarily have to be gastrointestinal. Some may suffer from constipation, diarrhea or other irritable bowel-like symptoms and may believe this is just “how they are”. Some may experience conditions like my friend and find that fatigue, weight gain, and an overall sluggish feeling are impacting their performance. Frequent headaches, migraines, canker sores, nose sores and mystery aches and pains can also be signs of gluten-intolerance. For a more complete list please visit www.theglutenfreegirl.com.
For those with undiagnosed celiac disease, which is a more severe auto immune condition caused by gluten intolerance, poor absorption of nutrients from a damaged intestinal lining can leave one with deficiencies and low blood levels of iron, calcium, vitamin B12, folate, vitamin D and vitamin K. Many symptoms are associated with these deficiencies; however, I am only addressing the one that may directly impact athletic performance. For those with low iron levels (anemia) or folate levels symptoms of fatigue and low energy levels may be present. B12 deficiencies feel similar to anemia and fatigue can be present along with neurological problems like numbness and tingling in the limbs. Low calcium, vitamin D and vitamin K can be associated with low bone mass leading to premature osteoporosis, loss of bone strength and bone fractures. Other problems from the autoimmune disorder associated with celiac disease/gluten intolerance can be present and low thyroid function is one of them. Poor thyroid function can affect energy levels and cause a multitude of other health problems. As you can see, these issues really do not set one up for optimal training or performance but once you are on the road to recovery optimal health can be restored.
Being on a gluten-free diet for athletes should not impact strength, endurance or training. With gluten removed, the body’s immune system is at rest and absorption can be restored. The body can then function at optimal levels and repair muscles more efficiently. Today, the options for substitute foods for commonly used carbohydrates are many. Gluten-free breads, pastas, pizzas, energy bars, etc. are all available, but be prepared for higher prices. Gluten-free athletes feel great and soon learn how to prepare for events with their own food and snacks. Athletes rejoice in their new health and new accomplishments after finding out what was holding them back for so long.
The Gluten Free Bistro (www.theglutenfreebistro.com) out of Boulder, CO offers great choices for athletes that are nutrient dense and tasty. Try their pizza and fresh-style fettuccini which are high in B vitamins, minerals, protein and fiber for the perfect high performance food. All their products are all natural, contain organic ingredients and are made with non-GMO flours. Additionally, the pizza crust (vegan) and pasta are free of allergens but do contain coconut flour and the pasta does contain eggs. These products are perfect for training or pre-race meals! The pizza is available on-line and both products are available in Boulder/ Denver restaurants. Retail is coming soon!
Gluten-Free Pizza Crust for Black Jack Pizza in Boulder!
Boulder, CO (July 19, 2010)-Black Jack Pizza located at 3023 Walnut St. in Boulder, welcomes The Gluten Free Bistro’s pizza crust to their menu. Over the past 21 years Black Jack has evolved as pizza to-go place with a unique menu. Try their chicken pesto, Mediterranean or Santa Fe specialty pizza atop a gluten-free crust delivered to your home.
In addition, Black Jack has a firm commitment to gluten-free food preparation with designated preparation areas and utensils. Black Jack has received The Gluten Free Bistro’s handling instructions and safe handling procedures as a part of their training. Black Jack offers ordering on-line and delivery day or night. Where pizza is their passion, Black Jack is a great addition to our restaurant partners.
Black Jack is now offering a great deal with buy one ten inch gluten-free pizza and get half the second one! Enjoy.
The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with organic, whole grain, gluten-free flours that provide protein, fiber, minerals and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.
The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat tm
In addition, Black Jack has a firm commitment to gluten-free food preparation with designated preparation areas and utensils. Black Jack has received The Gluten Free Bistro’s handling instructions and safe handling procedures as a part of their training. Black Jack offers ordering on-line and delivery day or night. Where pizza is their passion, Black Jack is a great addition to our restaurant partners.
Black Jack is now offering a great deal with buy one ten inch gluten-free pizza and get half the second one! Enjoy.
The Gluten Free Bistro is dedicated to providing products with exceptional taste and high quality, nutritious ingredients. Our products are made with organic, whole grain, gluten-free flours that provide protein, fiber, minerals and B vitamins. Enjoy all natural gluten-free foods that are low in sodium and sugar.
The Gluten Free Bistro was founded by three gluten-intolerant locals who were dissatisfied with the gluten-free foods available. After many years, they have perfected modern, healthy and divine tasting gluten-free products. The company's founders include two nutritionists and a foodie. Now, those with gluten intolerance and celiac disease can have pizza or fresh-style pasta in a trendy restaurant or pizzeria. No more feeling left out! Please enjoy our products in Boulder, Denver and the surrounding areas. Please visit www.theglutenfreebistro.com for a complete directory of restaurants that carry our product or call 720.329.3254. Join our fan club on Facebook (The Gluten Free Bistro’s Famous Pizza Crust) or follow us on Twitter (gfreebistro) to keep on top of the latest news. Love What You Eat tm
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