By Shawn Dolan PhD, RD, CSSD
 
What is gluten?
Gluten is a storage protein in wheat, rye, barley, triticale (cross between wheat and rye), and possibly oats. Gluten consists of two proteins gliadin and glutenin. Gluten is formed when dough is made from the kneading process of flour and water.
Why do people eliminate gluten from their diet?
There […]

Reviewed and Updated by ERB member Shawn Dolan, PhD, RD, CSSD: Professor in the Kinesiology Department at California State University, Long Beach. 

Introduction: Electrolytes, the mineral salts that conduct the electrical energy of the body, perform a cellular balancing act by allowing nutrients into the cell, while helping to remove waste products. Certain elements, such as […]

by Shawn Dolan, PhD, RD, CSSD
Non-nutritive sweeteners are used to reduce calories in food. These sweeteners are also called alternative sweeteners, artificial sweeteners, and very-low calorie sweeteners. There are five FDA-approved non-nutritive sweeteners which are labeled as food additives (sucralose is one of them).
Sucralose (Splenda) is one of the newest non-nutritive sweeteners on the market […]