Ma fille et moi étant atteints de la maladie coeliaque (intolérance à une protéine retrouvée dans le blé, le seigle et certaines autres céréales), je suis sensible toutes les nouvelles concernant la conscientisation et la recherche. Depuis le diagnostique il y a quelques années, nous avons remarqué que de plus en plus de gens sont touchés par la même intolérance, principalement aux États-Unis où on retrouve plus de 3 millions de coeliaques. Le malheur des uns contribuant parfois au bonheur des autres, le nombre croissant de cas augmente la demande pour les produits sans gluten et plusieurs compagnies tentent de conquérir ce nouveau marché. C'est fou ce que nous offre de choix depuis 4 ou cinq ans!
Le monde su sport est également touché par un nombre significatif d'athlètes chez qui on décèle la maladie. Je vous laisse un extrait du dernier numéro de Sports Illustrated qui s'intéresse de près au cas de nombreux athlètes qui délaissent le gluten même s'ils ne sont pas touchés! Difficile d'expliquer scientifiquement les résultats, mais il semble qu'adopter un régime sans gluten contribue à améliorer les performances! Je savais déjà que la récente poussée de Novak Djokovic était partiellement attribuable à la découverte de l'intolérance, mais il y a plus!
"More and more athletes credit going gluten-free with boosting their energy. Some, such as U.S. distance runner Amy Yoder Begley (above), do it because they have celiac disease; others, including Saints quarterback Drew Brees and the world's top-ranked tennis player, Novak Djokovic, do it because they are gluten sensitive; and an intrepid few, including the Garmin-Transitions pro cycling team, do it because they are seeking a competitive edge. With gluten awareness on the rise because of the rapidly increasing number of people experiencing medical problems from ingesting the protein, gluten-free and gluten-light diets are not likely to join low-carb/high-protein (not to mention high-carb/low-protein) programs in the trash heap of athletes' eating trends.
While gluten can be a fine source of protein for most people, Fasano's research reveals that 6% of the U.S. population may be gluten sensitive, experiencing stomach pains, headaches or depression after ingesting the protein. Less prevalent (but still on the rise) is celiac disease, which causes the body's immune system to attack and inflame the intestines after ingestion of the protein.
Gluten, which was not a part of the human diet until people began cultivating wild grasses for food 10,000 years ago, cannot be fully broken down by enzymes in the body, even in people who aren't gluten sensitive. Consider this: According to Fasano, the digestive juices in your stomach are so corrosive to meat protein that if you dipped your finger in them, it would be down to the bone in 30 seconds—but the same juices can't polish off the gluten in a single crouton. "Some parts of gluten have the digestibility of a rock," says Chaitan Khosla, a Stanford professor of chemical engineering. "It just sits there, marking time, until it goes to the upper intestine."
The medical community is still not sure why some athletes feel a boost after eliminating gluten, but Fasano believes that it's because of gluten's protracted stay in the digestive tract: Blood that is needed in the extremities and in the brain gets diverted to the stomach to assist in the digestion of gluten, thereby diminishing the supply for energy and performance. Asked why the incidence of celiac disease has doubled in the last 15 years, Fasano says that wheat farmers have increasingly cultivated their crops to contain more (and possibly different) gluten to give food a pleasant taste and texture. "Your great grandfather's grains are not your grains," he says."
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