Every once in a while, I stumble across a grain-related blog post or article that makes me shake my head and say “Oh dear, here we go again.” Sometimes the misconceptions that abound about whole grains and their role in a healthy diet are really surprising to me. Whole grains are not poisonous, they don’t cause inflammation, and fiber is not the only reason to eat them. (And no, we aren’t providing links to stories about these things – they’re just too silly.) From time to time, we comment to correct or perhaps address these misconceptions directly on our blog, but often times, we just let it go and hope no one really takes those stories seriously.

Several weeks ago, I saw an article that I knew, at some point, I’d have to talk about even if I didn’t want to give it extra attention. The headline alone is enough to make you wince a little — The New Performance Enhancer: A Gluten Free Diet? I could almost imagine the reaction stories – “Extra, Extra! Read all about it! Athletes Ditch Whole Grains, Improve Performance!” Oy… Anyhow, the crux of the story is, a U.S. cycling team has been experimenting with a gluten-free diet since 2008 in a departure from the usual carbo-loading so many distance and endurance athletes indulge in before competition. The goal is to avoid inflammation from food as much as possible, which is understandable considering how much inflammation their bodies undoubtedly accumulate in a single day of hard and heavy riding. For the past two years, the team has focused on lean protein, healthy oils, plenty of fruits and vegetables, and gluten-free grains like rice and oats.

What I find very interesting is that last bit, “gluten-free grains like rice and oats.” Anyone else notice the oats in there? Or that “rice” isn’t defined as either brown (whole grain) or white (refined)? Yes, both oats and brown rice are naturally gluten-free, but they’re both whole grains. And, if the point is to reduce inflammation from foods, incorporating more whole grains is definitely the way to go! After all, many of the whole grain health studies we’ve seen have focused on the fact that whole grains can help reduce inflammation in the body. To add to this, two recent studies (here and here) explicitly focused on the importance of including oats in a gluten-free diet to help boost over-all nutrition profiles. All this evidence says, to me, that cutting refined grains but boosting whole grain intake can help you perform at your absolute best.

And if you don’t want to take my word for it, you can always check in with the fine folks at Bob’s Red Mill. In this recent blogpost, Golden Spurtle champ and cycling powerhouse Matt Cox cataloged the close connection between whole grains and stellar performance in Cyclocross, the bike world’s version of extreme multitasking. As if going all-out for an hour on your racing bike wasn’t hard enough, Cyclocross athletes also jump off their bikes, pick them up, and run through and over obstacles! While carrying their bikes! Insane! Not only does Bob’s Red Mill sponsor events and give away steaming hot bowls of their Steel Cut Oats and other whole grain fuel to riders and spectators alike, they compete. It may be a little known fact outside the Portland area that most Bob’s Red Mill employees are crazy competitors in any sport they choose, but when it comes to Cyclecross, they’re in it to win it! Thanks to the mighty power of whole grain goodness, they’ll be well fed and abundantly fueled for this year’s Cyclecross season! (Kara)