The 2010 Turning Point: How Novak Djokovic Went Gluten-Free
In 2010, the tennis world witnessed a vulnerable Novak Djokovic. Despite being a top player, his career was hindered by recurring physical struggles, including fatigue and breathing problems during intense matches. This culminated in a dramatic quarterfinal match against Jo-Wilfried Tsonga at the Australian Open, where a physically spent Djokovic vomited and lost the match. This low point prompted a search for answers that led to a life-changing encounter.
The Diagnosis that Changed Everything
During a Davis Cup tie in Croatia later that year, Djokovic met Serbian nutritionist and holistic practitioner, Dr. Igor Četojević. Dr. Četojević had watched the Tsonga match and suspected a dietary issue was at the root of Djokovic’s physical woes. In their consultation, he performed a form of kinesiology muscle testing. In this unscientific but convincing experiment, Djokovic found his arm was noticeably weaker when resisting pressure while holding a piece of bread against his stomach.
This led to a diagnosis of severe gluten and dairy intolerance. A shocking revelation for Djokovic, whose family ran a pizza restaurant, yet he agreed to try a two-week gluten-free diet.
Immediate and Dramatic Improvements
The results of the trial were immediate and profound. Djokovic reported feeling lighter, more energetic, and sleeping better. The decisive confirmation came when he reintroduced gluten by eating a bagel after the trial period. He described the subsequent feeling as being like a “hangover”—fatigued and unwell. Convinced by this clear physical evidence, he committed to a strict, permanent gluten-free lifestyle.
The Transformation: Before and After Gluten-Free
The dietary shift marked the beginning of a new chapter for Djokovic, as documented in his book Serve to Win. The comparison between his pre-2010 struggles and his subsequent dominance is striking.
| Feature | Pre-2010 Performance | Post-2010 Performance |
|---|---|---|
| Physical Condition | Prone to fatigue, respiratory issues, mid-match collapses | Enhanced endurance, faster recovery, no more respiratory problems |
| Weight | Weighed more, felt sluggish | Lost weight, felt physically lighter |
| Mental State | Struggled with focus and confidence in big matches | Improved concentration, clearer mindset |
| Major Titles | One Grand Slam title (2008 Australian Open) before 2011 season | Won three Grand Slams in 2011 alone, achieved world No. 1 ranking |
| Dietary Approach | Standard diet including gluten, dairy, and sugars | Strictly gluten-free, dairy-free, low-sugar diet; later evolved to be largely plant-based |
What Novak's Gluten-Free Diet Looks Like
Today, Djokovic’s diet is a refined version of his initial 2010 overhaul, now largely plant-based. It is centered around whole, nutrient-dense foods.
- He starts his day with warm water and lemon for detoxification.
- Breakfast often consists of a “power bowl” with mixed seeds, nuts, and gluten-free muesli.
- His meals feature a variety of vegetables, legumes, and healthy oils.
- He consumes sources of protein like white meat and fish, though his diet has increasingly become plant-focused over the years.
- Grains are limited to gluten-free options like quinoa, rice, and millet.
Beyond the Diet: A Holistic Approach
While the dietary change was the catalyst, Djokovic's transformation is also attributed to his holistic approach to wellness. This includes mindfulness, meditation, and a constant pursuit of ways to optimize his health and performance. The success he achieved in 2011 demonstrated that for those with an intolerance, a targeted dietary change can unlock hidden athletic potential. The story of when did Novak go gluten-free serves as a powerful testament to the link between nutrition and peak performance.
Conclusion
Novak Djokovic’s decision to go gluten-free in 2010, following an astute diagnosis by Dr. Igor Četojević, was a career-defining moment. The radical dietary shift immediately resolved his long-standing physical issues, including fatigue and breathing difficulties. This change in nutrition, detailed in his book Serve to Win, fueled his remarkable 2011 season and set the stage for his continued dominance in tennis. His example has highlighted for many the profound impact that personalized dietary choices can have on an athlete's physical and mental capabilities.
