“It was what Cetojevic had expected. His crude test had been to discover whether Djokovic was sensitive to gluten, a protein found in wheat and other bread grains. Looking back, it was the moment when Djokovic discovered why he had suffered so many mid-match collapses in his career—and the starting point for a lifestyle change which led to his becoming world No 1 just 12 months later. Until now Djokovic has been reluctant to go into detail about the regime that has turned his life and career around. Today, however, the 26-year-old Serb tells his story in a remarkable book, Serve To Win, which reveals how changing his diet has transformed his health and tennis. From being a player with suspect fitness, Djokovic has become arguably the greatest athlete in world tennis, combining stamina and strength with extraordinary speed and flexibility. He became world No 1 in 2011 and has stayed there ever since, apart from a spell in the second half of last year when Roger Federer relegated him to No 2.” Commentary: A growing number of athletes now are going gluten-free and returning to a whole foods approach to nutrition. In the meanwhile, some industry-paid dietitians are worried that the general public will copy the ‘gluten-free athlete’ trend and reduce the sales of breakfast cereals and gluten-based products. The next thing that they might tell you is that gluten-containing products are an ‘essential food group’.
Posted on: Mon, 26 Aug 2013 13:09:20 +0000
Trending Topics
Recently Viewed Topics
© 2015