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AskMen.com Malcolm MacMillan	Going Gluten-Free Do you feel sleepy, heavy and bloated after a big plate of spaghetti? You may have gluten sensitivity or celiac disease. Going gluten-free with your diet might be the only way to overcome this. Here's how.
AskMen.com September 8, 2014 Patrick Owen	Should You Be Cutting Gluten Out Of Your Diet, Too? In the nutrition sphere, gluten is a scapegoat for a lot of people right now. Zealots claim that it's pure poison, and others say it's all a scam.
Food Processing June 2013	New Food and Beverage Rollout: June 2013 In observance of Celiac Awareness Month, Food Processing is providing a list of new food and beverage products that those with gluten intolerance can enjoy.
Food Processing August 2013 Rory Gillespie	Food Manufacturers Reformulating Childrens' Foods For More Gluten-Free Options Chuck E. Cheese experiences the challenges and rewards of reformulating without gluten.
Food Processing June 2012 Mark Anthony	Formulating Gluten-Free Products How did a grain protein that a statistical handful of people are allergic to end up the ingredient non grata of the 21st Century?
Prepared Foods August 2007 J. Hugh McEvoy (Chef J)	Gluten-free: Opportunities and Challenges The greatest challenge in creating successful new gluten-free products may be in understanding them.
AskMen.com Robert Lillegard	Why The Gluten-Free Trend Is Doomed Many people going gluten-free load up on gluten-free chips, crackers, breads, and candies. These items often have more calories than their regular versions while at the same time being more expensive.
The Motley Fool January 27, 2009 Tim Beyers	A Smart Strategy for Starbucks The coffeehouse made famous by thick, sugary, caffeinated drinks and not-terribly-healthy baked goods is asking patrons whether they'd buy gluten-free snacks if offered the choice.
Food Processing April 2006 John K. Ashby	Globally Gluten Free The market for gluten-free foods, currently at about $600 million annually, may be only a small piece of the overall food market, but the category is growing extremely fast - nearly 15 percent annually.
American Family Physician December 15, 2002	Celiac Disease What is celiac disease?... What causes celiac disease?... What are the symptoms of celiac disease?... How can I be sure that I have celiac disease?... How is celiac disease treated?... etc.
Prepared Foods June 1, 2005 Gallagher et al.	Advances in Formulating Gluten-free Products As awareness of gluten intolerance and Celiac Disease grows, companies are using novel ingredients and processes as tools to replace gluten, a structure-building protein in products.
AskMen.com July 19, 2015 K. Aleisha Fetters	Benefits Of Gluten Here are four little-known benefits of staying off of the G-free bandwagon.
Food Processing February 2008 Mark Anthony	Going Gluten Free Even though fewer than 1 percent of the U.S. population have been medically restricted from ingesting gluten, the category has taken off enormously.
American Family Physician December 1, 2006	Celiac Disease: What You Should Know A patient guide: What is celiac disease?... What does gluten do to people with celiac disease?... What happens to children with celiac disease?... etc.
Prepared Foods September 2007 William A. Roberts, Jr.	Allergen Awareness Manufacturers must be more allergen-aware than ever, as their packages and labels serve as a guidepost to at-risk consumers.
Prepared Foods October 1, 2006	Expanding Opportunities Product developers have created formulations containing gluten-free modified tapioca starch for bread, pizza crust and cookies, and continue their work on other applications as each one reacts differently under various conditions.
Nurse Practitioner September 2011 Cheryl L. Gainer	Celiac Disease: Helping Patients Live Gluten-Free A review of the screening, diagnosis, and treatment of celiac disease.
Entrepreneur April 2005 Nichole L. Torres	Chew on This Cater to customers with food allergies, and you'll be sure to get a good reaction.
Reactive Reports Issue 57 David Bradley	PEPping Up the Celiac Diet An enzyme added to foods containing gluten could put an end to the misery of celiac disease for many sufferers, allowing them to eat almost anything they fancy without having to worry about the effects on their digestive system.
Food Processing February 2010 Dave Fusaro	Trans Fats, Glutens Still Vex Bakers Second-generation trans fats replacements have improved functionality, and second-generation food products have improved taste.
Prepared Foods April 8, 2007 Mark Hostetler	Land of the Free - April 2007 A look at the FDA's proposed rule defining "gluten free" and other terms... FDA plans to hold public hearings to discuss the safety of fresh produce...
Seasoned Cooking January 2009 Rossana S. Tarantini	Through the Kitchen Window Learning to accommodate a wheat allergy can be a trying experience, but it can be done.
AskMen.com March 8, 2014	What You Should Eat To Get The Best Real-World Results AskMen staffers try out four faddish diet plans -- paleolithic, vegan, gluten-free and alternate-day fasting -- to see how they measure up.
Food Processing August 2013 David Phillips	Consumer Demand Driving Today's Breakfast Trends 'The most important meal of the day' is gaining respect, fortified with health and convenience.
Food Processing December 2011 Mark Anthony	Whole Grain Varieties Gaining Acceptance Among American Consumers For an America struggling with obesity, whole grains are a lot more than just fiber. Whole grains are virtually complete foods. They're the foods upon which all civilizations were built.
American Family Physician December 15, 2002 David A. Nelsen	Gluten-Sensitive Enteropathy (Celiac Disease): More Common Than You Think Gluten-sensitive enteropathy or, as it is more commonly called, celiac disease, is an autoimmune inflammatory disease of the small intestine that is precipitated by the ingestion of gluten, a component of wheat protein, in genetically susceptible persons.
Food Processing February 2011 Mark Anthony	Baking for the Future Less gluten, more whole grains and fiber and cleaner statements are coming out of the oven.
Food Processing June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Nutra Solutions March 15, 2006 Marcia A. Wade	Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.
Food Processing February 2012 Diane Toops	Bakery Trends Show Balance Between Delight and Lite Convenience, premium products, wellness, nostalgia/comfort and global flavors are driving trends in the U.S. bakery industry.
Science News May 25, 2002 Janet Raloff	On Wheat and Weaning Prolonged breastfeeding appears to offer some babies major intestinal benefits, a new Swedish study finds. The practice prevented or at least delayed the onset of celiac disease in children.
Outside May 2008 Gabriel Sherman	My Body Is Not a Temple Perfect health is a worthy goal, but not at the expense of your sanity.
Food Processing August 2009 David Feder	How to Build a Healthy Breakfast Breakfast makers are looking beyond snap, crackle and pop to a functional future of simplicity, endurance and heart health.
AskMen.com May 30, 2014 Yuri Elkaim	3 Foods That Suck The Life Out Of You The irony of these three foods is that they initially give you a jolt of energy. But very shortly after, they send you into a crash-and-burn food-coma-like state.
Food Processing June 2005 Frances Katz	You don't know beans about legume flours A decade ago, beans as an ingredient meant soybeans. But given the boost given legumes by the new Dietary Guidelines for Americans and consumers' growing appetite to try new things, beans of all varieties may be poised for a renaissance.
Food Engineering February 20, 2007	FE Tech Flash Vol. 3 No. 2 Altria Group spins off Kraft Foods... Kellogg announces healthy alternatives... FDA proposes "gluten-free" labeling... People, plant and industry news... etc.
The Motley Fool January 15, 2009 Tim Beyers	Apple Out of a Jobs Just 10 days after announcing that he had a "hormonal imbalance" that was robbing his body of protein, Apple co-founder Steve Jobs on Wednesday said he plans to take medical leave till June.
The Motley Fool December 18, 2008 Alyce Lomax	Best Stock for 2009: Starbucks All the bitter buzz about this stock may give investors a sweet opportunity in 2009.
BusinessWeek November 11, 2009 Susan Berfield	Steaming Over Via Instant Coffee at Starbucks Baristas and customers are put out over the aggressive rollout of Starbucks' new just-add-water line.
Food Processing April 2010 Mark Anthony	Food Processors Working to Produce Healthier Baked Goods Bakers are answering consumer demands for healthier breads and snacks with ancient grains and old-fashioned fiber.
Food Processing August 2011 Diane Toops	Toops' Scoops: Cool Delights at a Hot 2011 IFT New food and beverage product prototypes at IFT 2011: Almond Cereal Stix... Orange Mango Protein Cooler... Cargill's Sausage Pizza... 2Bite-Bar with blueberries... more...
The Motley Fool February 9, 2009 Alyce Lomax	Weighing Starbucks' Values Starbucks is following in the footsteps of the likes of McDonald's into "value meal" territory during the breakfast hours. Are value meals at Starbucks brilliant, or will they kill the brand?
Seasoned Cooking April 2009 Ronda L. Carnicelli	Kitchen Focus When cake mixes go on sale for less than a dollar a package, pick up a wide variety and keep them on hand. They make a great base for lots of dessert recipes, like this Very Cherry Coffeecake.
The Motley Fool February 13, 2006 Alyce Lomax	Chantico and Coffee Don't Mix? Say it isn't so -- Starbucks flubs a drink. Should investors worry?
The Motley Fool August 16, 2007 Lawrence Rothman	Dueling Fools: Starbucks Bear Rebuttal In short, with Starbucks' slowing growth, an uncertain reception internationally, and a rich valuation all brewed together, investors should be taking their orders elsewhere.
The Motley Fool March 24, 2011 Alyce Lomax	Starbucks Stirs Up Excitement at 40 Starbucks' annual meeting has come and gone, stirring up caffeinated excitement and headlines in equal measure.
The Motley Fool April 29, 2011 Alyce Lomax	Starbucks Isn't Slacking Are the coffee giant's second-quarter results grounds for dismissal? Think twice.
Food Processing February 2009	New Directions in Healthy Baking Any way you bake it, filling consumer demand for healthy baked goods takes the cake.
The Motley Fool December 20, 2004 Alyce Lomax	Will Self-Heating Coffee Be Cool? Will Wolfgang Puck's new creation cut in on Starbucks? The well-known chef plans distribution of a single-serving, self-heating latte, which will be available in grocery stores, such as Kroger, by Jan. 2.