How did Novak Djokovic conquer the tennis world?
Maybe the answer is as simple as this: Since last year, he’s swearing off pasta, pizza, beer, French bread, Corn Flakes, pretzels, empanadas, Mallomars and Twizzlers—anything with gluten.
It’s no secret that Djokovic has had a breakout season, or that he has been, by any reasonable standard, the world’s best athlete of 2011. On Sunday, he beat Rafael Nadal in the Rome Masters, his fourth-straight win over the Spaniard. It was his second win over Nadal on clay in two weeks, and again, amazingly, he did it without losing a set. The match ran Djokovic’s 2011 record to 37-0 with seven titles.
As the French Open begins Sunday, Djokovic’s amazing streak—the longest to start a season since 1984—is threatening to push Roger Federer (the winner of a record 16 Grand Slam titles) and Nadal (the French Open’s five-time champion) off the front pages. But the transformation from odd man out to invincible overlord also is leaving gobsmacked tennis fans searching for answers. Clearly something has clicked for the Serb. But what?
Djokovic’s serve, sloppy as recently as last season, is now precise, fluid and, at times, devastating. His forehand used to break down in tense moments; now he hits winners that seem to subscribe to undiscovered laws of physics. His backhand, always solid, is now impenetrable, even with Nadal’s famously high-bouncing forehand. And then there’s the gluten.
Last year, Djokovic’s nutritionist discovered that Djokovic is allergic to the protein, which is found in common flours. Djokovic banished it from his diet and lost a few pounds. He says he now feels much better on court.
(click here to continue reading Novak Djokovic’s Gluten-Free Ascendancy – WSJ.com.)