How can i improve my tennis performance?

What is WHEAT? Identification name: Triticum aestivum L. Family: Poaceae Habitat: native to southwestern Asia Medicinal part: whole grain Key chemical constituents: albumin, globulin, gluten composed of gliadin and glutenin, vitamins, minerals. Specifically: vitamin B1 is antioxidant; vitamin B2 is anti-inflammatory, antioxidant, photosensitizing; vitamin B3 is antidote, antilipemic, vasodilator; B5 is antioxidant; B6 is antitumour, antioxidant; vitamin E is antioxidant; folic acid, calcium, phosphorus, zinc, copper, protein, magnesium, iron, manganese, fiber. Properties and uses: unextracted whole wheat is nutritious, but the wheat flour that makes pasta, noodles, breads, and cookies undergoes a process in which 60% of the wheat grain is removed. The 40% lost are the most nutritious part of the wheat: the bran and the germ. As a result, more than half of the B vitamins, folic acid, zinc, copper, phosphorus, calcium, and iron are removed. Wheat flour without its bran, produces more mucus in a person than that made from the whole wheat flour. Unextracted whole wheat reduces the risk of diverticular disease, colon cancer, breast cancer; decrease blood estrogen; promotes regular bowel function. Curiosity: the largest producer of wheat is USA. Other countries producing it are Australia, Canada, China, India, Russia. Wheat is the best grain to make bread because it has high gluten content. Gluten gives wheat flour elasticity and strength. After kneading, gluten traps the carbon dioxide produced by the yeast or other chemical leavening agent, resulting in the expansion and rising of the dough. Caution: symptoms of allergic reaction to modern wheat are chronic gastrointestinal disturbances; ear and bladder infections; asthma, sinusitis, eczema, skin rash, acne, hives; bursitis and joint pains; fatigue, headache, migraine; hyperactivity, depression, and insomnia. Since wheat contains moderate to large amounts of oxalate, individuals with a history of kidney stones containing calcium oxalate should limit consumption of wheat products.

A famous tennis player grew up eating a lot of pizza, pasta, and bread. But he also suffered from allergies, asthma, breathing and digestive problems, which drained him and caused him to lose important matches of his career. When he removed WHEAT from his diet, all symptoms he had disappeared, and he became stronger, faster, more focused, more flexible. Now he is playing the best tennis of his life.

​References Chemistry from PubChem. De Vries, John, ed. Food safety and toxicity. CRC press, 1997. Djokovic, Novak. Serve to win: The 14-day gluten-free plan for physical and mental excellence. Zinc Ink, 2013. Hildegard, Saint. Hildegard von Bingen's Physica: the complete English translation of her classic work on health and healing. Inner Traditions/Bear & Co, 1998. Murray, Michael T., and Joseph Pizzorno. The encyclopedia of healing foods. Atria Books, 2005. Wexler, Philip, et al., eds. Encyclopedia of toxicology. Vol. 1. Academic Press, 2014. Wexler, Philip, et al., eds. Encyclopedia of toxicology. Vol. 2. Academic Press, 2014.