Live without gluten: 6 tips from Sabine Lisicki

2014

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Tennis professional gives tips for a life without gluten

What to do with gluten intolerance? The German tennis pro Sabine Lisicki is self-affected and gives 6 important tips for eating in the restaurant, the own kitchen and the holiday.

When tennis pro Sabine Lisicki got the diagnosis "gluten sensitivity" she was shocked. Do not eat gluten anymore? This means: Do without wheat, rye, oats, spelled, barley and green kernel. However, this does not necessarily mean that sufferers also have to do without the food produced from it, such as bread, cake or pizza. At least not on appropriate replacement products that can taste just as good!

Tennis star Sabine Lisicki works since 2014 with Dr. Ing. Schär together. The Tyrolean company has been distributing gluten-free foods for more than 30 years. As an ambassador, Lisicki wants to give people with gluten intolerance one thing in particular: do not panic!

In an interview with SHAPE Online, Sabine Lisicki has revealed how you master gluten-free everyday life, holidays, restaurant visits and eating together with friends:

Gluten-free cooking and baking

Sabine Lisicki: First of all baking is difficult, because you have to replace many ingredients differently with eggs or other products that bind. If you have to replace gluten in the cake, always more eggs come in, so that everything holds together. If you put in too few eggs, then it crumbles apart. You definitely have to try a little and not give up the first time. There are so many products that are gluten-free anyway: potatoes, rice, fish, meat. Friends and family do not realize when they come and I cook for them.

Gluten-free in everyday life

Sabine Lisicki: When you get the diagnosis, you really panic quickly if you do not know anything about it. It was hard for me then. I felt that everything would be taken away from me overnight. I'm a wholegrain bread lover and it's really hard to find a gluten-free whole wheat bread that tastes good. In the meantime, it has become a matter of course for me, so I pass by the baker, because I know that's not for me. There is so much replacement. Even for my birthday, I get a gluten-free cake once a year.

Gluten-free in the restaurant

Sabine Lisicki: It's best to ask the waitress immediately, "Can you tell me what is gluten-free?" If she does not know that, she asks in the kitchen. Maybe you have to briefly agree with the chef, what is it about. Often one looks at the waitress or the cook, if they know. If not, just play it safe: vegetables, potatoes, meat, fish, rice, the sauce extra - so not at all. Wherever you can, I take with you gluten-free products.

Gluten-free on vacation

Sabine Lisicki: In Germany, gluten intolerance is becoming more and more known. In England, the USA and Italy, the knowledge is also relatively common. But in Asia, it's hard, they do not really know what it's all about. It is best to eat rice completely safe. It's also a bit problematic in France. For example, in sauces flour is often used for thickening.

Gluten-free in the circle of friends

Sabine Lisicki: The reaction is of course sometimes like this: "Oh, again an allergy." Some people who do not know something like that can not fully understand that. I'm used to that, you really do not have to worry about it. You know for yourself that it really helps [to abstain from gluten] and you're feeling sick if you do not.

Gluten-free as an athlete

Sabine Lisicki: Pasta dishes are incredibly important sources of energy for us [athletes]. There are different types of gluten-free noodles. Since you just have to approach: Which tastes me, which rather not? Which one will fill me up?

Now that I'm aware of my gluten intolerance, I regenerate much better and faster, because I only need an hour less sleep. It's really, very, and incredibly important to play every day.

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