Gluten is a protein found in grains such as wheat, barley and rye. Gliadin and glutenin are the two main components of this protein and create the “doughy” texture of bread and pastries. For people with celiac disease or gluten sensitivity, this protein causes irritation in the small intestine.
Approximately 1% of the population has celiac disease. If people with celiac disease eat foods containing gluten, it can damage the inner lining of their small intestine, resulting in an inflammatory response that impairs nutrient absorption. This can result in digestive upset, including abdominal pain and swelling, and over time may cause chronic inflammation. To help our customers make informed choices, we label all of our gluten-free products.
There’s no reason to avoid gluten if you aren’t gluten sensitive or diagnosed with celiac disease. Some people mistakenly think that switching from gluten-based products to gluten-free products will result in better health or weight loss. This isn’t necessarily true. Some gluten-free foods are just as unhealthy as their gluten-full counterparts (think gluten-free cupcakes and pizzas) and contain the same number of calories. That being said, switching from a highly refined carbohydrate diet to one that is more plant-based (swapping standard pasta for spiralized veggie noodles) can boost the nutritional profile of a meal and help fill you up with fewer calories.
If you experience any of the following symptoms after eating wheat, rye or barley, there is a possibility you may have a sensitivity to gluten:
It depends. If you need to avoid gluten (i.e., if you are sensitive to it) the presence or absence of symptoms associated with eating gluten-containing sports products could be affecting your performance. If you are having GI issues because you accidentally ate something with gluten (a sauce you had at a restaurant the night before a big event, for instance), it could negatively impact your race the next day. If you have no issues with gluten, however, there isn’t compelling evidence to suggest any benefits by removing it from your diet in the days leading up to events.
That’s totally fine! We formulated all of our Stroopwafels to contain the same amount of sodium, carbohydrates and branched-chain amino acids to adequately fuel your performance. Even if you don’t have a sensitivity to gluten, you can confidently choose Salted Chocolate, Coconut or Wild Berries without fear of missing out!
Should I go gluten-free? Only if you have an intolerance or food sensitivity to it.
Who should eat a gluten-free diet? Those who have an intolerance to gluten.
Should everyone be gluten-free? No.
Should you eat gluten-free if you are not allergic? Not necessarily! Instead, focus on eating whole foods with minimally processed ingredients to support a diet rich in various nutrients.
'As someone with Celiac, I really appreciate the transparency you have with your products. I love the gels and energy chews during long runs, but I REALLY love that I can confidently eat your products without risking GI issues 🙂 Thanks so much!'
Holly St. Onge
'As an athlete with Celiac, I really appreciate how well labeled your products are. Celiac reactions to gluten aren’t just GI symptoms. My arms and hands will tingle and go numb, my whole body shakes, and other neuromuscular symptoms and it takes days to fully recover. Thank you for supporting those of us who need a specific diet!'
'I am a marathoner and ultra runner with celiac disease and lactose intolerance, and it’s easy to get info from your website, which I truly appreciate.
What you eat fuels you. But not all food is right for every effort, and that’s why we invented the original energy gel.
We first created our original gel packets for ultra-trail runners pushing the boundaries of the sport, but over 25 years later, our Energy Gels are just as crucial for someone running their first 10km as they are for world champion triathletes, cyclists and runners.