Common mistakes around Reis glutenfrei Training

The question 'Common mistakes around Reis glutenfrei Training' is ambiguous. It may refer to errors in gluten-free dietary training involving rice or to misconceptions about rice in a gluten-free context. The provided knowledge context lacks direct information on rice or gluten-free training, so this answer relies on general evidence-based nutrition practice. Common mistakes: 1) Assuming all rice is inherently gluten-free – while plain rice is, cross-contamination during growing, milling, or packaging can introduce gluten. 2) Overlooking hidden gluten in seasoned rice mixes, rice-based snacks, or rice flour blends that may contain wheat. 3) Inadequate education on kitchen cross-contamination (shared colanders, cutting boards, fryers). 4) Replacing whole-grain gluten-containing cereals with white rice only, leading to lower fiber, B vitamins, and iron intake. 5) For athletes: relying solely on rice for carbohydrates without ensuring sufficient total energy and micronutrient density. Evidence: These points are derived from celiac disease management guidelines and sports nutrition practice, not from the provided corpus. Safety note: Always confirm a diagnosis before starting a gluten-free diet; self-diagnosis can mask other conditions.