One day as I was idling at the supermarket checkout counter, I noticed that something had happened to my Rice Chex and Corn Chex. They were now gluten-free. I was in the nutritional vanguard, and I didn’t even know it.
I have Novak Djokovic to thank for this. Since he adopted a gluten-free diet and made that spectacular run to the No. 1 ranking, everyone, it seems, is on the gluten-free bandwagon. Indeed, there is a whole aisle of gluten-free products in ShopRite at City Center at White Plains.
There are doctors who will tell you that unless you are allergic to gluten as Djokovic is, there’s no health benefit to a gluten-free diet. But try telling that to those who swear it has given them more energy and stamina. Try telling that to Wimbledon champ Andy Murray, a Nole mate when they were junior players but now more of a friendly rival.
Leading up to this year’s US Open, the champ will even release his new book “Serve to Win” (Random House), a “nutrition-based performance guide” lauding the benefits of what he does – or rather, doesn’t – eat. Dr. Arthur Agatston also has a new book, “The South Beach Diet Gluten Solution” (Rodale), in which he notes that last year’s US Open men’s final between Djokovic and Murray may have been the first gluten-free final in history.
Will there be another this year?
Read more about Novak Djokovic in WAG’s August “S’wellness” issue.
– Georgette Gouveia