best gluten free apps

Organic Food Primer III: Where In The Event You Secure The Food?

There is no denying that acquiring healthy food options requires additional time shopping (or lots of non-leafy vegetables-$$). That’s partially because we have become educated to trust and never question the companies that give to us affordable food. Like a price conscious shopper, I’ve discovered the very best prices for fundamental organic products like 1% milk, high omega-3 essential fatty acid eggs, and chicken come from wholesale suppliers–I have to keep my blinders on after i shop! Although I actually do shop periodically in particular organic chains like Whole-foods and Lower to Earth, particularly for top choice of supplements and gluten-free items, I additionally buy many organic meals inside my local grocery market chain when available (its smart to request these phones stock such products).

This list was put together as helpful tips for economically organic shopping according to my cumulative “wise-shopping” experience of three states. It consists of guidance that meals to purchase in each location according to availability and cost. Groups of food companies are listed alphabetically and therefore are not in rank order.

Co-Operations

Highly urged for the majority of your organic food options. Registered as a member to aid the idea of community possessed food stores selecting meals they need. Co-operations are devoted to the idea of lengthy-term healthy sustainable food options that support the local economy.

Conventional food stores

Many large chain stores are supplying an growing choice of organic meals, at sometimes very huge discounts. Keep asking these phones stock organic and in your area grown meals.

Farmer’s marketplaces

Ideal for supporting local maqui berry farmers good prices in season. Ideally, make shopping in a maqui berry farmers market a weekly event, before you decide to secure other healthy meals.

Vegetarian shops

Costs are generally good specifically if you can purchase in large quantities number of quality supplements selection is restricted to vegetarian items but many shops frequently have tasty prepared and/or hot meals for convenient healthy foods on the run.

Whole-foods

Huge assortment, generally high quality, but more costly than other stores. Excellent options for gluten-free and supplements. Some in your area grown produce more abundant when local organic production is nearby. Excellent choice of healthy take-out food.

Wholesale i.e. Cost-Co

Growing number of organic meals and periodic produce when you purchase carefully. When available organic meat, dairy, produce, juice and eggs all excellent prices.

Obviously, whenever possible grow what you could like herbal treatments, tomato plants, eco-friendly let’s eat some onions.

Finally, while organic is fabulous for health value, the simple truth is organic food is becoming large business with items traveling very far and often called organic, although not always the very best growing conditions, particularly for animal items. Ideally, the majority of the organic meals we buy is going to be grown and processed in your area, but given our desire to have variety as well as in present day global economy, this really is very challenging in many locations. To get it done will need changes (healthy changes) with what, how, when, and where we purchase our meals. Thus, in some instances there’s a obvious downside: purchasing in your area-grown items can market your local economy probably the most: purchasing quality organic sometimes supply you personally the very best health value, but may undermine local food production.

Helpful websites

http://world wide web.thedailygreen.com/healthy-eating/eat-safe/Dirty-Dozen-Meals

http://applications.ams.usda.gov/FarmersMarkets/

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Recipes for the Specific Carbohydrate Diet: The Grain-Free, Lactose-Free, Sugar-Free Solution to IBD, Celiac Disease, Autism, Cystic Fibrosis, and Other Health Conditions (Healthy Living Cookbooks) $12.77 The Specific Carbohydrate Diet (SCD) is a strict grain-free, lactose-free, and sucrose-free dietary regimen intended for those suffering from Crohn’s disease and ulcerative colitis (both forms of IBD), celiac disease, IBS, cystic fibrosis, and autism. For those suffering from gastrointestinal illnesses, this book offers a method for easing symptoms and pain, and ultimately regaining health. Recipe…

2011/2012 Gluten-Free Grocery Shopping Guide by Cecelia’s Marketplace $24.95 Frustrated in trying to find Gluten-Free Products in your grocery stores? Tired of calling food manufacturers and guessing on nutrition labels? Well, help is here!Cecelia’s Marketplace – Gluten-Free Grocery Shopping GuideThis easy to use 4.5″ x 6.5″ book is a list of over 37,000 gluten-free alphabetized products. The book is compact and easily fits in one’s purse. Popular brands like Heinz, Kraft,…

best gluten free brownies recipe

Can One use grain flour to exchange ground walnuts inside a gluten-free recipe?

I wish to get this to brownie recipe here: http://world wide web.nigella.com/recipe/recipe_detail.aspx?rid=93 – for my loved ones. It needs to be gluten-free because we now have Celiac family people and i believe this recipe looks nice. The issue is that we have also got those who are allergic to nuts And that we also haven’t any ground walnuts within the kitchen right now. Can you really use either brown or whitened grain flour to exchange the floor walnuts? Otherwise, which other gluten-free flour works the very best?

What about this recipe?

1 cup gluten-free flour blend

2/3 cup unsweetened cacao (not Nederlander)

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan gum

1/3 cup butter or margarine (melted)

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla flavoring

1/3 cup warm water

Preparation:

Pre-heat oven to 350 levels F. Grease 8-inch square nonstick pan. Stir together gluten-free flour blend, cacao, baking powder, salt, and xanthan gum. Put aside.

In large mixing bowl, beat butter, sugars, egg, and vanilla with electric mixer on medium speed until well combined. With mixer on low speed, add dry elements and warm water. Mix until just combined. Mixture is going to be somewhat thick. Spread batter in prepared pan with wet spatula.

Bake twenty minutes. Awesome brownies before cutting.

I really hope this should help you out.

Best Of Luck.

Gluten Free, High Protein, Low Glycemic Chocolate Brownies

Bob’s Red Mill Almond Meal/Flour, 16-Ounce Packages (Pack of 4) $38.49 Almond Meal/Flour is simply raw blanched whole almonds that have been ground into a fine powder. Use almond meal in cakes, cookies, sweet breads, and a host of other desserts. Store in your freezer to extend its shelf life….

Betty Crocker Gluten Free Brownie Mix, 16-Ounce Boxes (Pack of 6) $21.46 Betty Crocker® Gluten Free chocolate chip cookie mix and brownie mix stir up into a delicious new dessert bar….

Betty Crocker Gluten Free Chocolate Chip Cookie Mix, 19-Ounce Boxes (Pack of 6) $21.46 Betty Crocker Gluten Free Chocolate Chip Cookie Mix is made in a gluten free processing facility. This mix is super simple…

Ben & Jerry’s Homemade Ice Cream & Dessert Book $4.94 With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry’s an American legend. Ben & Jerry’s Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on…

Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats $10.48 The hosts of Post Punk Kitchen present a latest collection of dairy-free baking recipes while providing advice on vegan cooking and entertaining, sharing such options as Classy Classic Chocolate Chip, Key Lime Shortbread and Gingerpunks. By the auTitle: Vegan Cookies Invade Your Cookie JarAuthor: Moskowitz, Isa Chandra/ Romero, Terry HopePublisher: Perseus Books GroupPublication Date: 2009/11/10Nu…

Quick-Fix Gluten Free $10.16 Gluten-free professional chef Robert M. Landolphi proves that a gluten-free lifestyle doesn’t have to be bland and boring, labor-intensive, or time consuming inside Quick-Fix Gluten Free. In preparation for his follow-up to Gluten Free Every Day Cookbook, Landolphi queried fans about their biggest gluten-free challenges and created Quick-Fix Gluten Free in response to the dishes.Divided into nine …

I came across an article today from Gluten Freeville on a new study that I had to share with my gluten-free readers – a study that found a possible reason for an under-diagnoses of people with celiac disease. This study found that when getting an upper endoscopy (often used to determine if someone has celiac disease), usually there are less than four samples taken of the small intestine (biopsy). I guess the recommendation is for doctors to submit four biopsies, but typically doctors only submit two. Because of this, less people are getting diagnosed for celiac disease when they actually might have it.

I know that for my upper endoscopy, I did not show signs of celiac disease (no damaged cilia), but I don’t remember how many biopsies they took. However, due to my blood test results and other circumstances, I was diagnosed with celiac disease… despite my negative endoscopy results. According to Wikipedia, the small intestine is about 19 feet, on average. It’s possible for doctors to not find results from small intestine biopsies, especially if there are only a few samples taken (and if your damage isn’t yet severe).

Read more from Gluten Freeville:

A new study has found that most patients undergoing biopsy of the small intestine do not have the recommended number of samples to diagnose celiac disease. The study, published in the July 2011 issue of Gastrointestinal Endoscopy, analyzed a national database of biopsy specimens maintained by Caris Life Sciences (Irving, TX). More than 100,000 patients had a biopsy of the small intestine, but only 35 percent of them had at least four samples taken, the number recommended by professional guidelines.

Celiac disease is common, affecting approximately 1 percent of the population in the United States. However, the vast majority of patients with celiac disease in the United States have not been diagnosed. Many of these patients seek health care for symptoms including diarrhea, weight loss, or fatigue due to anemia. The diagnosis of celiac disease is made by biopsy of the small intestine, but factors related to the performance of biopsy may contribute to the under-diagnosis of celiac disease in the United States.

“Celiac disease can affect the small intestine in a patchy distribution, and so just one or two biopsy samples could potentially miss the evidence of the disease,” said lead author Benjamin Lebwohl, MD, MS, a gastroenterologist at the Celiac Disease Center at Columbia University Medical Center, in New York. Dr. Lebwohl and co-authors aimed to measure the practice of small intestinal biopsy in the United States. The Caris pathology database consists of specimens submitted by gastroenterologists from 43 states as well as Puerto Rico and the District of Columbia. The team also compared the diagnosis rate among patients who had at least four specimens submitted, in accordance with guidelines.

The investigators identified 132,352 individuals who underwent biopsy between 2006 and 2009, for a variety of medical indications, including diarrhea, abdominal pain, esophageal reflux, and anemia. Only 35 percent of this group had at least four specimens submitted, and the most common number of specimens submitted was two. But adhering to the recommendation of submitting at least four specimens more than doubled the diagnosis rate of celiac disease.

Even when physicians indicated that they were suspicious of celiac disease (e.g., when patients had positive celiac disease blood tests), fewer than 40 percent of patients had at least four specimens submitted; the diagnosis was increased sevenfold when the guidelines were followed.

“The process of increasing the number of specimens from two to four takes approximately one extra minute during endoscopy,” said Dr. Lebwohl. Given the high incremental yield of submitting at least four specimens, taking this extra minute appears to be justified.
“In this study we identified just one of the factors contributing to the high rate of under-diagnosis of celiac disease in the United States. We plan on studying other physician-related factors that may also be operative,” said Dr. Peter Green, Director of the Celiac Center Columbia University Medical Center, who was also an author on the paper.

Here’s to hoping that doctors start taking more samples during the upper endoscopy!

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National Pina Colada Day lands on a lazy Sunday this year, so I’m definitely going to kick back and celebrate today!

Paula Deen has some of the best recipes (although most of them aren’t gluten-free), and her pina colada recipe is no exception.

Super refreshing and perfect for summer. Enjoy your day!

 
Paula’s pina colada recipe:

Ingredients
Ice cubes
1/2 cup rum (double check to make sure it’s GF, it should be!)
1/2 cup coconut cream
1/4 cup coconut milk
1/4 cup pineapple chunks
Sliced pineapple, for garnish, optional
Maraschino cherry, for garnish, optional

Directions
Fill blender halfway with ice cubes. Add rum, coconut cream, coconut milk and pineapple chunks. Puree.

Serve, garnished with a slice of pineapple and maraschino cherry, if desired.

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Celebrities, just like us “normal people,” can also be diagnosed with celiac disease or have some sort of gluten sensitivity. Although I try not to follow the trends of the celebs, it’s still kind of fun to know some of the famous people who are also living gluten-free, just like me and you. Celiac.com released some names (below), and some of them surprised me – I had no idea! There seems to be much more women than men on the list… I wonder why that is?

From Celiac.com

Like anyone else with celiac disease and gluten-intolerance, for celebrities and athletes who suffer from either condition, consuming gluten damages the lining of the small intestine and reduces absorption of important nutrients…

A partial list of some noteworthy celebrities and athletes who reportedly follow a gluten-free diet due to celiac disease, gluten-intolerance, or other reasons include: news host Keith Olbermann, actor Billy Bob Thornton, Elizabeth Hasselback Katherine, Dutchess of Kent, news anchor Heidi Collins, actresses Gwyneth Paltrow, Jennifer Esposito, Goldie Hahn, Rachel Weisz, Zooey Deschanel, Susie Essman, Emmy Rossum, and Heidi Collins.

Chelsea Clinton featured a noteworthy gluten-free offering at her wedding reception.

Athletes include tennis stars Novic Djokovic, who attributes an unbeaten string of wins in part to a switch to a gluten-free diet.

German tennis star Sabine Lisicki looks to bounce back after collapsing on the verge of a major upset at the French Open; a collapse she attributes to an undiagnosed gluten-sensitivity.

Go team gluten-free!

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I’m completely craving some good ol’ fashioned biscuits lately (how good does biscuits and gravy sound?), but in the past I’ve always had some trouble making good gluten-free biscuits. My biscuits never turn out as fluffy and flaky as I want!

Finally, I’ve found the recipe for my perfect biscuits… and the answer was simple. Take out the xanthan or guar gum from the recipe, don’t overwork the dough and be sure to leave some large chunks of butter in the mix.

Recipe from Simply Gluten-Free:

Ingredients
1½ cups superfine white or brown rice flour plus more for rolling
¾ cup tapioca or potato starch (not potato flour)
1 tablespoon baking powder
1 teaspoon kosher or fine sea salt
6 tablespoons cold fat (such as butter, Earth Balance or shortening), cut into small pieces
¾ cup milk (any kind including dairy free)

Directions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
- Whisk together the flour, starch baking powder and salt. Cut the fat into the flour either with a pastry cutter, two knives or by rubbing the fat into the flour with your fingers. Make sure you leave some larger pieces of fat.
- Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together.
- Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to about ½ inch thick.
- Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits.
- Place the biscuits on the prepared baking sheet and bake for 20 minutes or until lightly browned. Serve warm. Makes approximately 12 gluten free biscuits depending on the size.

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Today is National Macaroni Day, so I’m (of course) sharing a delicious, cheesy, gluten-free macaroni and cheese recipe. The great thing about the internet and recipes is that you can get other people’s feedback and changes they made to make a certain recipe better. I find this especially useful for gluten-free food, as there are so many ways to take the gluten out of dishes but some substitutions are better than others.

Today’s gluten-free recipe is from Serious Eats (Again, I know. They keep coming up with great dishes!). Elizabeth Barbone has found the perfect GF mac and cheese recipe and has some great adaptations if you are looking for something a little different.

Ingredients
8 ounces gluten-free elbow macaroni
3 tablespoons butter
1 garlic clove, minced or put through a garlic press
1 teaspoon Dijon mustard
3 tablespoons sweet rice flour
1 1/4 cups chicken broth, homemade or reduced sodium
1 cup whole milk
8 ounces Cheddar cheese, grated
4 ounces extra sharp Colby cheese, grated
3 tablespoons cup dried gluten-free breadcrumbs
1 tablespoon grated Parmesan cheese

Instructions
1. Adjust oven rack to middle position and preheat oven to 375°F.

2. Fill a medium (3 quart) pot 3/4 full with water. Cover and bring to a boil over high heat. When water reaches a boil, add one teaspoon salt and pasta. Stir frequently with a wooden spoon during the first few minutes of cooking. Set a colander in the sink drain the pasta.

3. In a large (5 1/2 quart) pot, melt butter over medium heat. Add garlic and mustard. Cook, stirring constantly, until garlic is translucent, about one minute

4. Switch to a wire whisk. Add sweet rice flour. Cook, whisking constantly, until thick and light brown, about three minutes.

5. In a slow and steady steam, add chicken broth and milk. Whisk until mixture thickens. Cook until mixture is thick and beings to bubble. Turn off heat.

6. Check pasta. When it’s almost tender, drain and return to cooking pot.

7. Finish making the sauce. Turn heat to low. Add cheese, one handful at a time, until incorporated. Stir gently using a wooden spoon until cheese melts. Sauce should be smooth.

8. Add pasta to sauce. Stir to combine. Pour into an 8×8-inch baking pan. Sprinkle breadcrumbs and Parmesan cheese evenly over the top of pasta.

9. Bake until sauce is bubbling and edges are starting to turn golden brown, about or 25-30 minutes. Remove pan from oven and allow to cool for ten minutes before serving.

Barbone’s Adaptations

Sauce: Replace the chicken broth with gluten-free vegetable broth for a vegetarian macaroni and cheese. If you want a rich sauce, omit the broth and use all milk; for a (slightly) lighter-tasting sauce, use reduced fat (2%) milk. Skim milk doesn’t work as well.
Pasta: When cooking the pasta, boil it until it’s al dente or it will overcook and become bloated and mushy in the casserole. Look for your pasta to be firm but yielding. If it crunches when you bite into it, cook it a little longer.
Cheese:The combination of cheddar and Colby provides great flavor and creaminess. If you prefer to use all cheddar or all Colby, go ahead. Or use any combination of the two.
Topping: You’ll sprinkle gluten-free breadcrumbs over the macaroni and cheese before baking. If you don’t have gluten-free breadcrumbs on hand, replace the breadcrumbs with grated Parmesan cheese.

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I randomly came across this recipe for GF Mozzarella Sticks over at the Serious Eats site, and no matter how hard I try, I cannot get those cheese sticks out of my head. Yes, it’s probably not the most healthy snack ever but it’s okay to cheat every once in awhile, right? Oh my gosh, these look so good. I’m going to have to make some in a few hours (if I can wait that long)!

Recipe from Serious Eats:

Ingredients
4 ounces (1 cup) white rice flour
1 teaspoon dried basil
1/4 teaspoon salt
Pinch (little less than 1/8 teaspoon) granulated garlic
Pinch freshly ground black pepper
2 large eggs, beaten
5 ounces (1 cup) dried gluten-free bread crumbs
12 pieces string cheese, cold and unwrapped
Vegetable Oil

How-To
1. Line up three plates on your counter. On first plate, whisk together white rice flour, granulated garlic, salt, dried basil, and freshly ground black pepper. On second plate, whisk eggs until smooth. On third plate, place bread crumbs.

2. Cut cheese sticks in half. Roll string cheese in white rice flour, coating well. You don’t want any bare spots on the cheese stick. Take care to coat ends of cheese stick with flour. This prevents stick from “leaking” during frying.

3. Roll cheese stick in egg, coating thoroughly. Return cheese stick to white rice flour and coat again. Return again to egg and coat thoroughly. Finally, roll coated sticks in bread crumbs. Place coated stick on a baking pan or large dish. Repeat until all sticks are coated. Chill cheese sticks for five minutes.

4. Heat 1/2-inch of oil in an 8-inch frying pan. Sprinkle a little white rice flour on the surface of the oil. If flour sizzles, oil is ready.

5. Remove cheese sticks from refrigerator. Place six cheese sticks into the pan. Fry for 30 seconds. Using a heat-proof spatula, roll sticks in oil to turn. Fry an additional 30 seconds or until the sticks are golden brown. If any cheese begins to leak, remove sticks from oil.

6. Repeat with remaining cheese sticks. Serve with sauce and enjoy!

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I came across an article on Celiac.com that provides excellent advice for ways to empower a gluten-free child, or really, to empower a gluten-free person in general. In this article, author Amy Leger references her celiac daughter, Emma, often (a little background for the article). It’s a must read!

Leger’s 10 ways below:

1. Speak up when something’s not right. This goes for many things in life actually, but when it comes to celiac disease, not speaking up could make you sick.

2. Know your ingredients. This goes for gluten free and gluteny ingredients. She needs to be able to look at a label and based on that, decide of she can have it. She did this for the first time with a “Fudgesicley” ice cream treat on Tuesday– with success. She’s 12, so I am happy to see signs of her taking control.

3. Don’t let another adult try and tell you differently. I find even adults my age, younger and older try to explain gluten free to me and they sell it like they have experience, when in actuality, they only know a small amount or nothing at all. These could be sales people, friends’ parents, or even a restaurant server. Don’t let these people steer you away from what you know. If in doubt, don’t eat it.

4. Learn how to tactfully turn people down when they offer food. You can go with the truth, “I can’t eat it if it’s not gluten free” (this can be turned into an educational opportunity). Or perhaps a white lie, “I already ate, thanks for offering”.

5. Learn how to manage that dreaded pizza party. How many times in high school or college did YOU order pizza after a basketball game or on a Friday night with a group of friends? Exactly. It’s a whole new challenge for gluten-free kids– one we haven’t had to deal with yet.

Sure, Emma’s gone to birthday parties where there is pizza, but when you’re younger, I (still) call the mom, find out what they’re eating, I bring something for Emma that she likes better than pizza and we’re all good. But when she’s 17 or 21 and everyone’s going out for pizza, she will have to make the decision to speak up (see #1) or just let it go and not eat or even worse, eat the gluteny pizza and get sick? If she speaks up, what does she say? “I can’t eat there, let’s go to another place with gluten free pizza”? Or does she say, “Let’s just go to my house and find something there”? Since that is one we still have to conquer…feel free to leave comments/tips below with your suggestions on what you or your child has done.

6. Be grateful to people who try to accommodate your gluten-free needs. There are times where people will go out and buy gluten-free food for you or even try making something. How do you respond? We’ve been working on this for a few years with Emma. If you deem it safe, eat it. I don’t care if it’s something you wouldn’t normally eat– try it and be very verbal in your thank yous. It takes a lot for people to accommodate gluten-free diets. If you deem it unsafe, then that’s tricky. Be grateful that they tried and tell them thank you. But find a way not to eat it. If you can explain to the host why you can’t eat it (without insulting them of course), that is the best way to go.

7. Plan and work through a weekend (or weeklong) trip with a friend’s family. Kids get invited to go to cabins, vacation homes, weekend trips with their friend’s families all of the time. So how will the gluten free child handle organizing it with the friend’s family? Well that can be tough. Emma already has some friends whose parents have learned how to feed her. Some always have certain treats on hand that they know Emma can have. Which is awesome! Others may not know much about gluten-free diets, cross contamination and how sick she can get.

I think the best way here (if I or my husband isn’t getting involved), is to talk with your friend about your concerns and then two of you go and talk to the parents together about accommodating the gluten-free diet (see what they’re bringing, volunteer to bring supplements you can eat, find out if there will be any dining out). If the parents you talk to aren’t getting it….that’s when I would hope the child (in our case, Emma) would choose not to go.

8. Learn how to shop with gluten-free smarts. I am only in the early stages of this Emma. It is cheaper and healthier to choose fruits, vegetables, and fresh meats at the grocery store..they’re naturally gluten-free! But what about those breads and fun gluten-free treats like cookies and cake? Well it’s least expensive to buy the ingredients and make it. Plus you have control over the ingredients — you can make it healthier and better tasting with some great whole grain gluten free flours that are available. If that’s not possible, buying several items at one time (ie through Amazon or other online retailers) is a good way to save money on gluten-free foods.

9. Get COOKING! My daughter doesn’t have an interest here, plus I am a control freak. So this is a challenge for me. But she MUST learn how to cook for herself. Buying those processed foods are so bad for all of us. This needs to be a priority.

10. Have Fun; Enjoy Being Healthy! We know it is tough managing a diet at the age of 12 or 17 or even 23! Especially when you see all your friends eating whatever they want. My suggestions to my daughter would be: always have a stash of your favorite gluten free foods.

Thanks Amy for the great tips!

The Serbian tennis player Novak Djokovic recently won the Wimbledon tournament on a gluten-free diet. Did being gluten-free help Djokovic win? Maybe. Djokovic played well while eating gluten, but once he switched to a gluten-free diet (he discovered he has a gluten-allergy) he got on an outrageous winning streak, including winning Wimbledon.

Does that mean that others who switch to being gluten-free will also improve their work in sports (and in life)? Maybe. If you are allergic to gluten, you may not necessarily know it yet. However, a gluten-free diet isn’t a super diet that will make you a tennis beast. If you’re allergic to gluten and you go on a gluten-free diet, your body stops fighting itself and starts getting the nutrition it needs. If you aren’t allergic to gluten, it may help your body if you are eating healthier, but otherwise it wouldn’t affect you as much as someone with a gluten allergy or celiac disease.

Read more on Djokovic from GlutenFreeville:

Mostly every major sports publication has written about it. Commentators are talking about it. Blogs are blogging about it. What is it? It’s the fact that Serbian tennis player, Novak Djokovic’s domination of the sport of tennis has coincided with his gluten free diet. I decided to wait to see if his ascent would continue on through tennis’ most important tournament – and it did.

Last week’s Wimbledon win made Djokovic the world’s number one player and many wonder if his gluten free diet has anything to do with his powerful rise to the top. He was already a great tennis player while eating gluten, but last year’s discovery of his gluten allergy and switch to a gluten free diet happened around the same time as the beginning of his crazy winning streak: 49 wins, including 5 straight wins over former top-ranked Rafa Nadal, and 1 loss (only in the French Open semifinals against Roger Federer.)

In the 2011 season, Djokovic has won the following tournaments: Wimbledon, Serbia Open, Mutua Madrilena Madrid Open, Australian Open, Sony Ericsson Open, Internazionali BNL d’Italia, Pacific Life Open, and The Dubai Tennis Championships.

Djokovic spoke about the change earlier this year. “I have lost some weight but it’s only helped me because my movement is much sharper now and I feel great physically,” he said in April. He now stays away from most processed carbohydrates as well as all gluten.

Did Djokovic’s change in diet turn him into a greater, more fit tennis player or did it simply give him more confidence to believe he was a greater, more fit tennis player? Either way, he is definitely a greater, more fit tennis player than he has ever been.

Go Novak Djokovic (and congrats)!