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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. |
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. |
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. |
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. |
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. |
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. |
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. |
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 |
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. |
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. |
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? |
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. |
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. |
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. |
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. |
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. |
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. |
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... |
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. |
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. |
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. |
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. |
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 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. |
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. |
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. |
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. |
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. |
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. |
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. |
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 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. |
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 December 2009 |
The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods. |
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. |
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. |
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. |
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. |
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. |
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 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 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. |
Food Processing June 2007 |
Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie. |
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. |
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. |
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. |
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. |
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. |
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. |
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. |