Pro Cyclists Include Bakery On Main Gluten Free Granola in Their Recipe for Success

EAST HARTFORD, Conn., July 16 /PRNewswire/ -- Celiacs, you have company. Tour de France-racing company.

In 2008, the Garmin-Transitions US Cycling Team experimented with a gluten free diet as a way to improve performance by reducing inflammation, which is important for weeks-long races. The experiment was a success.

"My performance really improved a lot -- there was definitely a correlation," rider Tom Danielson told Men's Journal. "I think that my digestion is better, and because of that my sleep is better and my recovery is better."

Bakery On Main's Gluten Free Granolas in Nutty Cranberry Maple, Extreme Fruit & Nut and Apple Raisin Walnut, were selected for inclusion in the Garmin-Transitions US Cycling Team's gluten free anti-inflammatory diet by the team chiropractor, Matthew Rabin.

"Absolutely love the products," said Rabin. "Exactly what would be beneficial for our riders and sits perfectly alongside our dietary ethos."  

Individuals with Celiac disease must follow a lifelong gluten free diet, and many believe that a gluten free diet can be beneficial to children with Autism. Recently the gluten free diet has gained popularity as a healthier way of eating, but the Garmin-Transitions cycling team is the first to publicly implement it to improve athletic performance.

"I created our gluten free granola as a way to give Celiacs something that was good for them but tastes like it isn't," said Bakery On Main founder, Michael Smulders. "It's exciting to learn that there are other ways our gluten free granola can be good for you."

For more information, please contact marketing@bakeryonmain.com.

ABOUT BAKERY ON MAIN

Bakery On Main was founded in 2003 with a simple philosophy: food that's good for you should taste good too. It all started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened to his Celiac customers complain about many of the gluten free options available to them, and made it his mission to create products that were good for them but taste like they aren't. Today, the company's products are manufactured in a state-of-the-art facility just a few miles from the original bakery and are widely available in the U.S., Canada and the UK. For more information, visit www.bakeryonmain.com.

SOURCE Bakery On Main

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