Alisa Fleming ~ I have a slight bias. I went into The Gluten-Free Edge knowing that I would love it because I’ve had the opportunity to consult with one of the authors, Melissa McLean Jory. Melissa doesn’t just talk the talk; she’s a real world model of health and vitality. Her knowledge base is astounding, as followers of Gluten Free for Good would know, and she spills it effortlessly onto the pages of The Gluten-Free Edge.
Melissa is a nutritionist with a degree in Exercise Science, a passion for the outdoors, and a strong athletic family history. Her father, Barney McLean, was a U.S. Olympian in ski racing. She co-authored The Gluten-Free Edge with Peter Bronski, an endurance athlete who’s well-known for his successes outdoors (competing in the Xterra off-road triathlon national championship) and indoors (author of the cookbook, Artisanal Gluten-Free Cooking).
The Gluten-Free Edge is an amazing source of information that explains the science behind gluten, why it doesn’t work for so many, and how to transform your diet to reach peak athletic performance, or simply to lead an active gluten-free life. Melissa and Peter tout the ability to have faster recovery, reduced inflammation, improved digestion, and increased athletic performance for many who follow the diet laid out within these pages. And trust me, this is far beyond an “eat this, don’t eat that” book. The authors discuss everything from micronutrients to hydration. They cover what and how to eat during training, competition, and recovery, and even how to eat on the road and dealing with everyday recovery when you get “glutened.”
I know how so many of you love cookbooks, but please note that this is an informational guide first and foremost – and a really, REALLY good one. However, there are 50 recipes in The Gluten-Free Edge to help get you started. They include energy bars and drinks, power pizzas, might muffins, and much more. But I must warn my dairy-free audience, there are several dairy-containing recipes in this collection. If you are adept at making substitutions, then these should be no problem. If not, there are still quite a few great recipes that I think you will enjoy.