How this “amateur athlete” found his edge with Einkorn
We are so happy to announce the third finalist in our Win a Trip to Italy Contest! Jonathan is this weeks winner-congratulations!
I love hearing inspiring stories of everyday people getting off the couch to become marathoners and triathletes. When the fitness bug finally bit me, I started participating in local running races and triathlons. I even rediscovered tennis and started entering in local tournaments too. Eventually, I found myself becoming part of a new community of “amateur athletes”. They may not make their living in sports, but they certainly eat, train, and (sometimes) are sponsored just like the pros.
Like other passionate amateurs, I scrutinize my diet and exercise to try and find that extra advantage. I preoccupy myself with maintaining a reasonable weight while keeping my energy levels high. I take in a lot of calories, yet find it a challenge to consume carbohydrates that are nutritionally meaningful. In time, I came to hear other athletes swear by the virtues of their various diets. Of course I had to investigate.
In the book Serve to Win, tennis star Novak Djokovic famously attributes his Grand Slam titles (and rise to world #1) to his gluten-free diet. And in Wheat Belly by Dr. William Davis, I was amazed to see how ancient Einkorn turned into the potentially problematic modern wheat. Both the anecdotal and scientific evidence Dr. Davis provides compelled me to take a hard look at my own gluten intake.
I did see Einkorn as a way to consume much needed carbs while gaining access to a whole host of nutritional benefits. It’s loaded with the traditionally beneficial protein, vitamins, minerals, and antioxidants. Additionally, Einkorn is believed to have a lower glycemic response and the potential to reduce inflammation in those who are sensitive to modern wheat. All of these benefits play a role in helping an athlete stay lean, recover quickly, maintain high performance, and avoid depressing injuries.
But was I really ready to quit gluten altogether?
My own Einkorn experiment:
Ultimately I didn't completely eschew wheat (and therefore gluten). Instead, I managed to diversify and substitute enough carb sources to reduce my overall gluten consumption. In addition to rice, quinoa and buckwheat are now a staple in my diet. More importantly, I also replaced whatever modern wheat products I still eat with Einkorn. Naturally, I load up on the nutritionally rich whole wheat Einkorn pasta. And I use Einkorn flour to treat myself to fresh baked bread and tasty Einkorn Belgian waffles.
And what of my own results? I haven’t won any Grand Slam titles like Djokovic. Nor did I perform any rigorous blood glucose experiments like Dr. Davis. But my own anecdotal evidence has given me all the validation I need. I lost an extra 5 lbs. without losing any power, and I am able to concentrate for longer periods of time. Both are major advantages when performing any feat that requires endurance and technique.
Out on the track, other triathletes ask how I can "lean out" without feeling sick. And on the courts, tennis players ask how I can still win even after playing for hours on end (not uncommon in tennis tournaments). So if you're an athlete looking for that extra edge to improve your game, it would behoove you to at least give Einkorn a try.
Embarking on an Einkorn endeavor? Here are some tips:
Unlike successful pro athletes, many of us don’t have the luxury of a personal chef. So instead, I encourage those interested in Enkorn to peruse the recipes on the Jovial blog. I’ve also included a few tips I picked up along the way.
-Can you boil water? You can make Einkorn pasta! This versatile carb base can be customized in so many ways. Mix pesto with your spaghetti. Add a lean piece of grilled fish. And so on...
-Do you have little time between athletic and personal commitments to make lunch? In this case, try investing in a bread machine. The bread machine sandwich loaf recipe in the Jovial blog is an excellent way to spend a minimal amount of time making a loaf superior to those in the grocery store. As an added bonus, the Einkorn loaf ends work great in meatballs and meatloaf.
-Looking for a quick treat? Einkorn waffles freeze well. Try adapting your favorite recipe and making them in bulk with a waffle iron. Let them cool, then stack with wax paper in between. Finally seal a stack in a freezer bag and put them in the freezer. With a little help from a toaster oven, you can have a tasty breakfast treat for yourself and others with no hassle.
-No Einkorn recipe is sacred. Try tweaking the recipes to fit your tastes, allergies, and dietary requirements. For example, I found adding ground flax-seed to my Belgian waffles make them pop out of my waffle-iron with less oil.
-And no nutrition advice is sacred either. Even over the last 10 years, nutrition information and recommendations have made drastic changes. As a result, I encourage others to stay ahead of the literature regarding modern wheat and gluten-free nutrition.
You have until June 19th to enter to win a fantastic culinary getaway in Lucca with jovial. Learn more!
