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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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
The Motley Fool
July 30, 2009
John Rosevear
The Emerging Trend That Starbucks Will Miss Or, how Starbucks just alienated a whole bunch of enthusiastic new customers. And why "gluten-free" is about to become big business mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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? mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
AskMen.com
March 27, 2013
Nutrition Myths Here are the top 11 biggest lies, myths and misconceptions of mainstream nutrition, such as the idea that eggs are unhealthy for you. mark for My Articles similar articles
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. mark for My Articles similar articles
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... mark for My Articles similar articles
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. mark for My Articles similar articles
Chemistry World
February 28, 2013
Jennifer Newton
Recognising celiac disease An immunosensor that recognises the specific immune response to gluten, generated by celiac disease sufferers, has been developed by scientists in Spain and Portugal. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
October 2012
Mark Anthony
Food Manufacturers Look to Reformulate With Lupin Looking for plant-based sources of protein that can compete with animal proteins? Try the lupin. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Prepared Foods
February 5, 2006
Enhancing Baked Goods' Quality A conference featuring omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestled with new product concepts. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
December 2009
The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods. mark for My Articles similar articles
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. mark for My Articles similar articles
AskMen.com
Tony Horton
5 Bad Foods To Cut Out Of Your Diet By eliminating these empty or harmful "foods" from your diet, you can start turning your body into the well-oiled machine nature intended it to be. mark for My Articles similar articles
Food Engineering
May 2, 2007
It's a Dog's Life! The pet food contamination case isn't closed yet. The FDA is speculating that melamine may have been added to the Chinese wheat gluten in order to increase protein levels. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
October 2007
David Schmidt
Expert Opinion: Marketing to Facts vs. Myths Marketers who base some of their efforts to increase market share on important public health needs, while giving in to the whims of myths or unscientific public opinion for other campaigns, run the risk of losing the public trust they work so hard to attain. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
June 2007
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie. mark for My Articles similar articles
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. mark for My Articles similar articles
Food Processing
June 2011
Mark Anthony
Food Processors Trying to Formulating Healthier Savory Snacks for Consumers There's no oxymoron there. For many consumers, snacks have become the meal; for others, their diet plan promotes snacking as a means of weight control. mark for My Articles similar articles
Prepared Foods
January 2008
Miyazaki et al.
Technological Advances and Benefits of Modified Starches The physical properties and benefits of modified starches are reviewed in this look at research in starch technology and modifications such as cross-linking, hydroxypropylation and acetylation. mark for My Articles similar articles
Food Processing
December 2008
Wellness Food Trends for 2009 Condition-based marketing and parental concern for babies and toddlers will provide opportunities for product developers in the year ahead. mark for My Articles similar articles
The Motley Fool
February 15, 2006
Tim Beyers
McDonald's: Allergic to Common Sense The fast-food leader admits to a labeling gaffe, but still isn't forthcoming with consumers. Less important, but still significant for investors, is what this all means for the restaurant's healthy choices strategy. mark for My Articles similar articles
Chemistry World
October 2009
Reuben & Coultate
On the rise The ancient tradition of bread baking depends on a cascade of chemical reactions. Scientists have found myriad ways to modify the process. mark for My Articles similar articles
Food Processing
April 2006
Kantha Shelke
Working Whole Grains Into Foodservice Consumers are getting the whole-grain message, but have trouble finding these wholesome products when they dine out. mark for My Articles similar articles