Gluten-free is a big buzzword with big bucks behind it. In 2010, the global market for gluten-free products was worth $2.5 billion dollars. Over the next five years, it is expected to grow to over $5 billion.

But, how much of the buzz behind being gluten-free is bona fide?

A new study raises questions about the hype surrounding (more…)

Misconceptions about gluten may lead many to cut it out unnecessarily.

Novak Djokovic called him ”the great doctor” – a Sarajevo-trained GP with expertise in Chinese medicine and acupuncture; a graduate of the Indian Institute of Magnetotherapy in New Delhi, lately specialising in the use of a Budapest-designed biofeedback machine.

More than anyone else, Igor Cetojevic is the man credited with revolutionising the world No. 1′s tennis game. He is the man who told Djokovic he was gluten intolerant.

”He’s done a great job in changing my diet after we established I am allergic to some food ingredients, like gluten,” Djokovic said of the diagnosis that turned around his career two years ago. ”It means I can’t eat stuff like pizza, pasta and bread. I have lost some weight but it’s only helped me because my movement is much sharper now and I feel great physically.”

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