Des conseils nutritionnels qui ne sont basés sur aucune donnée scientifique et des allégations erronées en pagaille... Le régime paléo incompris

https://www.tennisworldfr.com/tec/22/tennis-et-nutrition-on-en-parle-avec-m-luca-giorleo-biologiste-dieteticien/

Dans la question sur le régime paléo:

"Afin d’augmenter la rentabilité du blé dans l’Après-Guerre, on ajoutait des produits chimiques, les plantes plus réceptives à cet ajout se mélangeant entre elles dans le but d’améliorer la réponse à ces produits et pour diminuer les maladies. En outre, on utilisait les glico-nitrates pour hausser la richesse protéique de la même plante. Ceci n’était que la première erreur, car du point de vue génétique il faut tirer de l’amidon et non pas des protéines des légumineuses.  "



Hum, il n'y a pas de blé dans le régime paléo et le blé n'est pas une légumineuse.

"La différence entre le blé original, à savoir l’épeautre, et le blé d’aujourd’hui réside dans le gluten : le gluten actuel est plus petit et réussit à franchir la barrière intestinale ; le gluten de l’épeautre et du blé à l’ancienne est plus grande. Il y a 100 ans, n’y a avait pas de maladie cœliaque."

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Vous avez tort:
https://www.ncbi.nlm.nih.gov/pubmed/2672646

"Coeliac disease may have an ancient history dating back to the 1st and 2nd centuries AD. The first clear description was given by Samuel Gee in 1888. He suggested that dietary treatment might be of benefit. In the early 20th century various diets were tried, with some success, but without clear recognition of the toxic components. The doctoral thesis of Wim Dicke of 1950 established that exclusion of wheat, rye and oats from the diet led to dramatic improvement. The toxicity was shown to be a protein component, referred to as gluten. Dicke's colleagues, Weijers and Van de Kamer, showed that measurement of stool fat reflected the clinical condition. Early studies were in children but stool fat measurements documented that the condition could be recognised in adults. Histological abnormalities of the lining of the small intestine were demonstrated beyond doubt by Paulley in 1954 and techniques of per-oral biopsy described by Royer in 1955 and Shiner in 1956 afforded reliable diagnosis. Concurrence in monozygotic twins suggested a genetic component, confirmed by studies of HLA antigens. Additional, non-genetic factors seem likely. Circulating antibodies suggest an immunological mechanism of damage and provide non-invasive screening tests. Lymphoma, adenocarcinoma and ulceration of the small intestine and a range of immunological disorders are associated. A relationship with dermatitis herpetiformis was suggested by Samman in 1955 and established by Shuster and Marks in 1965 and 1968. The Coeliac Society (now Coeliac UK) was founded in 1968 and similar societies now exist across the world. They provide an extremely valuable service. Present problems include definition of the tolerated levels of gluten, whether oats are toxic for some or all coeliacs and the likelihood that the condition is relatively common and frequently without classical symptoms. Hope for the future is that more convenient methods of treatment will follow better understanding."

So I repeat: 
"1st and 2nd centuries AD" You understand that there was no GMO no pesticides and no fertilizers at this time?
What a pity!

https://www.ncbi.nlm.nih.gov/pubmed/18431060

"2 Historical Aspects There is evidence for the use of grains such as wild wheat and barley dating to 23,000 years ago in the upper Paleolithic [ 11, 12]. However, the use of cereals did not become widespread until after the Neolithic revolution of approximately 10,000 years ago. While natural selection may have played a role at this stage, many of the alleles associated with CD risk may have been maintained at high frequency due to their ability to confer other benefi cial traits, such as resistance to bacterial infection [ 13]. Archaeological evidence of probable CD has been identifi ed in 2000-year-old human remains from Italy [ 14]. Interestingly, there is some evidence that einkorn ( Triticum monococcum), the earliest cultivated wheat, may be less toxic to celiac sufferers than more modern varieties [ 15]. CD has been recognized since ancient times. It was fi rst described in the fi rst century BC by the Greek physician Aretaeus of Cappadocia, whose works were translated in the 1800s [ 16]. Aretaeus identifi ed CD as an affl iction of later life, most commonly affecting women. The physician Samuel Gee gave the fi rst modern description of the condition in 1888, building upon Aretaeus’ observations. Graham D. Turner et al. 5 However, he primarily observed the condition in infants, and considered it a disease of childhood. The “classical” picture of CD—occurring in the young, presenting with characteristic abdominal symptoms, diarrhea, and “failure to thrive”—owes itself to Gee’s observations at this time [ 17]. A dietary, specifi cally carbohydrate, component to CD was long suspected. The fi rst treatments for CD pre-date full understanding of the etiology, for example the “banana diet” [ 18]. However, it was not until the 1940s that the physician Wilhelm Dicke identifi ed the ingestion of wheat as the environmental trigger, aided by the observation that reduced morbidity from CD coincided with the shortage of wheat during the Dutch Hongerwinter of 1944 [ 19]. "

https://www.ncbi.nlm.nih.gov/pubmed/26498607

Au total dans cet"article" sont ressassés les poncifs erronés sur l'alimentation du sportif.
Ce qu'il faut retenir c'est que le sportif a des besoins très spécifiques qui nécessitent un conseil personnalisé. Pour ce faire il faut des données cliniques et biologiques personnelles.


Mais ce n'est pas terminé:

http://www.mgm-mag.info/femme/cet-entraineur-personnel-de-celebrite-revele-le-regime-que-vous-ne-devriez-jamais-faire-si-vous-voulez-perdre-du-poids/

"On pense que même les jus sains contiennent encore beaucoup de sucre – pas idéal si vous cherchez à perdre du poids. "
Faut il commenter? Le gars qui a écrit cela conseille des stars. C'est bien ce que je pensais.
Il ne sait pas qu'il a des jus de céleri, de persil...

"En outre, lorsque vous allez à des limites extrêmes pour limiter la quantité de calories que vous mangez, votre métabolisme ralentit considérablement, mettant votre corps en mode de famine. Le résultat? Votre corps s’accroche à chaque calorie que vous consommez – ce qui signifie que vous pourriez réellement prendre du poids. Tout comme Jason a prévenu!"Et bien non la restriction calorique simplement modérée environ 15% fait maigrir à tous les coups...