Yourwellness Magazine Investigates Benefits of Gluten-Free Diet

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With the release of Novak Djokovic’s book on his gluten-free diet, Yourwellness Magazine investigated whether going gluten-free is a viable option for everyone.

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Novak Djokovic is convinced that a gluten-free diet has been the key to his success, and has written a book about the subject, The Independent reported August 28th. The article, “US Open 2013: It can be a dog's life on Novak Djokovic's gluten-free diet,” noted that Djokovic's book Serve To Win explains how Djokovic’s health has improved since he discovered his intolerance to gluten. Djokovic commented, “The diet changed my life in a really positive way and affected positively my career and my overall feeling on and off the court.” (

With this in mind, Yourwellness Magazine investigated whether the gluten-free diet is a healthy way to live or just a fad. According to Yourwellness Magazine, “Whether you’ve seen the word pop up in bestselling diet books, on menus and bakery signs, or supermarket aisles, you’ve heard about gluten. After a while, you start wondering if your wellness would be better off without gluten, or if the protein is impeding your weight loss results, but is there any point going for a full-blown, gluten-free diet? There was a time, ending just a few years ago, when you only ate gluten-free foods if your wellbeing was affected by celiac disease. Now, everyone seems to be avoiding gluten – just because they think it’s healthier.” (

Yourwellness Magazine outlined the opinions of two experts; researcher and director of the Centre for Celiac Research at Massachusetts General Hospital for Children Dr. Alessio Fasano, and Dr. William Davis, author of the book Wheat Belly: Lose the Wheat, Lose the Weight and Find Your Path Back to Health:

Dr Fasano: The body doesn’t have the enzymes to break gluten down, which means it cannot be totally digested. However, he warns a gluten-free diet often contains high-fat and high-sugar foods, so it may not be better for health.

Dr Davis: Whole grains are different than they were 50 years ago; they’re now toxic to the human body. He sees celiacs as “canaries in the coal mine,” indicating that everyone will be gluten-intolerant in the future.

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Michael Kitt
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