Djokovic and Glutens

According to the Wall Street Journal, Novak Djokovic’s current success may be due to a change in his diet. “Since last year, he’s swearing off pasta, pizza, beer, French bread, Corn Flakes, pretzels, empanadas, Mallomars and Twizzlers—anything with gluten.”

Per Wikipedia, “Gluten is a protein found in wheat, barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as ‘dextrin’. A gluten-free diet is the only medically accepted treatment for celiac disease, the related condition dermatitis herpetiformis, and wheat allergy.”

The WSJ article contends, “Djokovic’s serve, sloppy as recently as last season, is now precise, fluid and, at times, devastating. His forehand used to break down in tense moments; now he hits winners that seem to subscribe to undiscovered laws of physics. His backhand, always solid, is now impenetrable, even with Nadal’s famously high-bouncing forehand. And then there’s the gluten.”

“Last year, Djokovic’s nutritionist discovered that Djokovic is allergic to the protein, which is found in common flours. Djokovic banished it from his diet and lost a few pounds. He says he now feels much better on court.”

“It’s mostly mental energy you’re talking about, not energy supplied to muscle tissues,” said David Levitsky, a professor of nutrition and psychology at Cornell University, when asked about the effects of giving up gluten if one has an allergy. Levitsky said a gluten-free diet might have benefits for those with mild allergies, or even no allergy at all. “The other part of the story is, if you believe in a cause of your disorder, it becomes the cause,” he said. “We see this in many different studies. If you believe it, you change your behavior in the direction of being cured.”

“In tennis, something small often leads to a big boost in confidence. For Djokovic, there has been no shortage of pick-me-ups in the past nine months.”

4 thoughts on “Djokovic and Glutens

  1. Mike if you really want to know:-) it seems the potato vodka’s or k but the wheat derived one CAN give gluten sensitive folks some isssues
    And interestingly…both red wine and white wine score ZERO on the glycemic index……..beer is another story ofcourse

    Marc

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