Bench Press 10-8-6-4-2
Community Notes: Happy Birthday Kelly G!
Nutrition Note: Day 12/40. What is gluten and why are we avoiding it? Gluten is a family of proteins found in grains like wheat, rye, and barley. It’s in bread, pasta, cereals, baked goods, and most processed foods. Individuals with celiac disease are gluten intolerant and sensitive to even the smallest amounts of gluten. However, many non-celiac individuals have found that they also react negatively to gluten, experiencing bloating, tiredness, stomach pain, or diarrhea. The best way to find out if you are sensitive to gluten is to follow a gluten-free diet for a few weeks and note how you feel. Then re-introduce gluten and see if you react negatively. For our challenge, we’re asking you to eliminate gluten for 40 days. You should get the bulk of your carbohydrates from fruits and vegetables, and when you need a higher density carb there are many gluten-free grains including oats, rice, corn, quinoa. (Nutrition 201: FODMAPs are short-chain carbohydrates found in many foods, including wheat. Some believe they are the true culprit for our negative reaction to wheat. Either way, eliminating wheat will solve the problem!)