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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.
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.
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.
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.
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	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.
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?
AskMen.com Joshua Levine	Prevent A Heart Attack: Part II Yes -- you can lower your chances of getting heart disease by choosing your foods more wisely.
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.
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.
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.
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 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 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.
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.
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.
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.
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...
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.
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 June 2007	Healthy Baking Here's what baked-goods processors are doing to hold onto their slice of the consumer pie.
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.
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.
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.
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.
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.
AskMen.com Adrienne Turner	5 Superfoods You Don't Know About A healthy diet needn't be composed solely of spinach and salmon. Spice up your diet with some of these superfoods.
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.
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 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 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 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 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 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.
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.
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.
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 Engineering May 14, 2008	Tech Flash Volume 4, No. 5 Seaboard Farms brings home the bacon... Sweet: China's sugar industry... Gluten-free breakfast... Economic opportunity replaces conflict in Iraq... etc.
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 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 2009 David Feder	Building a Healthier Savory Snack Manufacturers and ingredient companies are working together to help build the next generation of savory snacks.
Food Processing December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
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.
AskMen.com Tony Horton	The Perfect Healthy Diet "Even if you think you've found the perfect diet, it won't always be perfectly perfect."