Djokovic’s gluten-free diet helped him but will it help you?

Novak Djokovic has Wimbledon and Grand Slams wins, Masters titles and a Davis Cup to his name and he credits it to his gluten-free diet today. The tennis star quit refined flours and bread in 2010 after discovered he was gluten-intolerant. Gluten is a protein found in barley and rye. Novak’s diet excludes not just wheat, but also dairy products and tomatoes.

Nutritionist Karishma Chawla of Eat Rite24x7 tells us that while the gluten-free diet has become a global weight-loss fad, it should be considered only if one is gluten-intolerant. She says, “Gluten normally causes coeliac disease, a digestive condition where a person has an adverse reaction to gluten. Unless detected with this disease, once can continue with wheat products.”

What about claims that the diet helps promote weight loss? “It’s a myth. There are no health benefits per se,” she states. She adds that much consumption of protein-laded products in large amounts could cause bloating. “This is when you should watch out — cut down on wheat or opt for jowar, nachni or even quinoa.”

Giving up on gluten isn’t as easy as it seems. For instance, since gluten retains the shape and softness of bakery products and bread, manufacturers often mix additives or even sugar and fat products. “A lot of times you may come across ‘gluten-free’ products, but the devil really is in the details. Make sure you know exactly what constitutes these ‘additives’ before you decide to pick that ‘gluten-free product,” Kalyani warns.