Intolerances and Fads: A Journey into Nutrition's Traps

The idea came to us two days ago, talking with Battistella after victory at the Veneto Classic. In full euphoria for the first success as a professional, Samuele told us that he had solved the gastritis that had tormented at the Giro d'Italia (opening in the Canale stage, the worst for him) and that it was due to food intolerances finally tracedBut can a food intolerance really be so disabling?

We asked Erica Lombardi, dietitian of theAstana-Premier Tech who, together with the team coaches, helped Battistella get back on track until the long-awaited victory.

«Samuele's case – explains the Tuscan – is only one of the examples of what happens in cycling and in sport in generalThere's a lot of confusion between allergies and intolerances. The former cause an immune system reaction that can even lead to anaphylactic shock, while the latter cause other, less severe reactions. The first ones are linked to simple intake, the second ones to exceeding a critical quantity.».

The issue is well-known and complex at the same time. The two major allergies These are those from wheat (grain) and milk proteins (which are immune-mediated). The two greatest intolerances These are gluten (celiac disease) and lactose-related diseases which are detected with a biopsy and breath test respectively. For other intolerances the situation is more complex, but it is still necessary to consult a doctor..

You could also proceed by trial and error, as often happens. But if you're dealing with a professional athlete and the problem arises during the season, there is little time to waste and we cannot ignore, as happened for Battistella, a diagnosis that he actually identified those intolerances.

Moving away from the specific case, these are arguments we hear more and more often. Why does intolerance suddenly emerge?

Because there are trends. And one of these is the one that most misleads riders who start following diets with artificial and non-specific productsNow there's a tendency to eliminate gluten and then maybe we'll talk about it. But all gluten-free and even lactose-free products are enriched with other ingredientsOat or rice drinks that replace milk contain salt, oil, and other ingredients that make them palatable. What effects do these ingredients have on an athlete's body? In nutrition, you need to build; the athlete needs to be nourished. Simply removing often leads to problems..

There is a tendency to remove gluten…

Gluten is the protein part of the cereal, maybe it can be useful. You remove things that perhaps aren't covered in your nutrigenomics and…

Wait, sorry, define nutrigenomics please?

In simple terms, There are two types of studies to take into account: nutrigenetics and nutrigenomicsThe first is the scientific branch that investigates how much an individual's constitution can influence their dietNutrigenomics, on the other hand, takes the opposite path. That is, it investigates How diet influences an individual's genetic predispositions. Each person responds differently to what they eat.. Taking away the same nutrient from everyone does not have the same effect.

How about training?

Exactly, it needs to be customized. It's not that if everyone goes to high altitude they have the same answer, no? The serious dietician is the one who By talking to the athlete, he identifies the right combination based on his characteristicsYou have to look at the times he eats, the circadian rhythm of his hormones… You have to watch what you eat, what you pair it withIf you always eat the same thing and have an abnormal reaction, then there's a problem.

Are there less serious dieticians?

For many, the rider is a customer and not a patient, to whom they try to sell anythingThey remove the milk and to compensate they add double the fish, which however could contain mercury. There is no such thing as good food that is absolutely good for you, it depends on how it is usedThey follow gluten-free and low-carb diets because that's what's trending, then as soon as they eat even a little carbohydrate, they fill up with water. The rider's diet must be defined and repeatable, because they don't always have a dietician and a chef behind them.

Had Battistella… jammed due to intolerance?

And for other factors too. There were intolerances and a doctor diagnosed them, then it was a matter of verifying the threshold quantityIt wasn't a question of eliminating, but of dosing. For a rider, gastric balance is crucial. The liver and stomach must be in perfect working order.They drink a lot. They eat a lot. They endure temperature changes and the jolts of uneven roads, like cobblestones. Then there is the emotional factor, because there are also studies on the emotions linked to food.In these cases, the cause of intolerance is gastrointestinal reactions. Intestinal inflammation, which they risk becoming chronic and are disabling.

How do you know if a rider has these problems?

You need a doctor, You can superficially do a nutritional anamnesis, but you don't get to the exact causeWe can notice it during a stage race because we are always there, but then You should always go to the doctor to exclude various factors and understand whether the causes are organic or psychologicalUnfortunately, we struggle daily with these myths and false myths that are rampant in cycling.

Why?

Why Runners are always looking for something that will make them go faster, without realizing that the solution most of the time comes from the simplest thingsI'll give you the example of Marta Bastianelli. She just had to sort out her diet and meal distribution, and she started going strong again. Without any elaborate adjustments. Simplicity is the key to everything.