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Gluten-Free Diet Provides Murray and Djokovic with Recipe for Success

Andrew Murray and Novak Djokovic

Tennis Stars Andy Murray and Novak Djokovic credit the gluten-free diet for their improved play

Since our last post about gluten-free Olympic athletes, other athletes and celebrities in the spotlight have come forward with their own decisions to go gluten free, whether it be a gluten sensitivity or a health and wellness decision. With this new surge in the spotlight, it’s fitting that two names highly regarded in tennis have openly spoken about going gluten free.

In a match up four days ago, Andrew Murray and Novak Djokovic competed head to head on the tennis court for the US Open trophy. While Murray claimed the victory and the trophy, both men share the same view about abiding by a gluten-free diet: it has helped them physically and mentally, both on and off the court.

Always considered a very talented player, Novak Djokovic’s abilities have been noted by many since he played his first US Open match in 2005. Plagued by breathing problems and struggles while playing in hot weather, Djokovic implemented some changes that turned his game and his health around.

2010 and 2011 showed Djokovic full of confidence and markedly improved in multiple aspects of his game. While many factors probably contributed to his latest success rate, he has actually openly attributed part of it to a gluten-free diet. Stating that he has more energy since going gluten free, it’s apparent that his breathing problems have lessened since that first US Open match in 2005.

Also another player to watch, Andrew Murray has been noted as a player with great potential, and has been avoiding gluten since July of 2011. Like Djokovic, Murray has stated that going gluten free has given him more energy, making it easier for him to wake up in the morning, and has changed his outlook on his training regimen.

While the limitations that come with a gluten-free diet can be daunting, and frustrating, it’s clear that for these two tennis stars, going gluten free has been a part of their recipe for success, and will continue on.


Author Information: Natalie Pronio
Assistant Editor,
Natalie can be reached via e-mail 


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