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Famous Fat Cat ‘Meow’ Dies In New Mexico

Rip Meow

SANTA FE, N.M. — A cat that got national attention for tipping the scales at 39 pounds has died from apparent complications of his morbid obesity, an animal shelter said Monday.

The orange and white tabby named Meow, who was between 2 and 5 years old, was taken to the Santa Fe Animal Shelter Humane Society last month after his 87-year-old owner could no longer take care of him.

The shelter put Meow on a diet and posted all his weigh-ins on a Facebook page that got national attention.

Meow had lost 2 pounds and was doing well when he began having breathing problems Wednesday, shelter Director Mary Martin said Monday.

Meow underwent a battery of tests, including X-rays and a cardiac ultrasound, and was put on oxygen.

Despite the shelter’s best efforts, Meow died on Saturday.

“It was a shock and a horror for all of us,” Martin told The Associated Press through tears. “We all fell in love with him.”

She said people across the country contacted the shelter after Meow’s story made national news, with many telling her he inspired them to put their pets and themselves on a diet.

It’s not clear how Meow gained so much weight, but Martin said it was likely a simple combination of a high-calorie diet and inactivity.

Adult cats typically weigh between seven and 12 pounds.

Earlier on HuffPost:


  • Super Fat Cat

    This Thursday, April 19, 2012 photo provided by the Santa Fe Animal Shelter veterinarian Dr. Jennifer Steketee holds Meow, a 2-year-old tabby at the shelter in Santa Fe, N.M. Meow, arrived at the shelter weighing in at over 39 pounds, after his elderly owner could no longer care for the feline. The shelter plans to put the cat on a special diet so he can lose weight gradually. Adult cats typically weigh between 7 and 12 pounds. (AP Photo/Santa Fe Animal Shelter, Ben Swan)

  • Six Legged Calf

    Six-legged calf “Lilli” stands on the pasture of its owner Andreas Knutti, in Weissenburg, Switzerland, Thursday, March 29, 2012. The calf was born seven weeks ago with two additional legs on its back. (Peter Schneider, Keystone / AP)

  • Two-Headed Tortoise

    A man displays a two-headed turtle ‘Testudo horsfieldi’ at National Museum of natural history in Kiev, Ukraine, Monday, March 5, 2012. Besides the two heads the reptile has six legs.

  • Two-Headed Trout

    These photos were included in a report that advocated for increasing the amount of selenium in Southern Idaho’s creeks.

  • Harvey Dent

    Harvey Dent, the two-faced kitten born in Florida. Unfortunately Harvey Dent passed away from complications at just two days old.

  • Two-headed animals and other bizarre creatures

    The two heads of this razorback musk turtle have been named Teeny and Tiny by Todd Ray of the Venice Beach Freakshow. He believes it is the smallest two-headed turtle he’s ever seen.

  • 6-Legged Lamb Born In Georgia

    A Georgian farmer was shocked Jan. 25 when one of his sheep gave birth to a lamb with six legs. This peculiar critter has four legs at the front and two at the back.

  • Freeze-dried Two-headed Pig

  • Three-eyed Fish

    Three-eyed Fish found near Argentina. Source: GIzmodo

  • Two-headed Turtle May Be Surgically Separated

    Todd Ray, who has what is believed to be the world’s largest collection of two-headed animals, is considering whether or not he should surgically separate this two-headed turtle.

  • Pig with Two Snouts

    This tiny porker has an excuse for making a pig of himself at mealtimes – he really does have two mouths to feed.

    The bizarre two-month-old youngster – part of a litter born on a farm in Deshengtang, Jilin province, northern China – can use both his mouths to eat and appears otherwise normal, say his owners.

    Farmer Li Zhenjun and his wife Yu Wanfen named the piglet Xiaobao – or ‘Babe’ in English – after the movie about an extraordinary talking pig.

    Li explained: “The mouths aren’t much of an advantage because his head is very heavy and he gets pushed around by the others.”

    “I’m feeding her with a bottle now and she’s doing very well,” he added.

  • Two Headed Snake 2011

    “Us” is a 2 1/2-year-old, 4-foot long, two-headed carpet python residing at the World Aquarium in St. Louis. According to aquarium President Leonard Sonnenschein, it may be the only one in the world.

  • Two Headed Turtle 2010

    Sonnenschein likened this unique musk turtle to the Pushmi-pullyu from the “Dr. Dolittle” story.

  • Unicorn Cow 2010

    A dairy farm in China has an unusual cow that has three horns — two on either side of its head and one in the middle like a rhino horn. Farmer Jia Kebing, from Baoding in northern China’s Hebei province, said the 2-year-old cow was born with a small bump on its forehead. “With time the bump grew bigger and longer and become a sharp horn,” said Jia. The middle horn now measures nearly 8 inches long.

  • Two Head Cows 2010

    Egyptian farmers feed a two-headed calf, which can’t stand on its own legs because it is top heavy, at a village near Alexandria, Egypt.

  • 2 headed calf 2009

    A vet feeds five month two-headed calf “Milagritos” (Little Miracle) in Cajamarca, Peru, on Aug. 19, 2009.

  • We 2007

    We, a two-headed hermaphroditic rat snake, lived at the World Aquarium in St. Louis for 8 1/2 years before dying in June of 2007. In 2006, the aquarium unsuccessfully attempted to mate it with another two-headed snake.

  • Two Headed Pig 2007

    A newly born piglet with one head, two mouths, two noses and three eyes is reflected by mirrors on March 6, 2007, in China.

  • Two Headed Turtle 2007

    Store manager Jay Jacoby displays a two-headed red slider turtle at Big Al’s Aquarium Supercenter in East Norriton, Pa.

  • Birds 2006

    Two baby conjoined barn swallows rest after a fall from their nest in Searcy, Ark. The rare bird discovery was made by a White County resident in her front yard.

  • Turtle 2007

    Janus, the Geneva Museum of Natural History’s two-headed Greek tortoise, is presented to the press and the public during the official celebration of its 10th birthday on Sept. 5, 2007. Janus, named after the two-headed Roman god was born Sept. 3, 1997.

  • Cow 2007

    Kirk Heldreth pets his two-faced Holstein calf in 2007, in Rural Retreat, Va. Despite her malformed mouth, the calf named Star fed from a bottle and is won over Heldreth, who didn’t expect her to live long after her birth. He had considered donating the calf to Virginia Tech for scientific purposes, or even selling her for show. Star has been drawing the curious to Heldreth’s southwest Virginia farm, which sees about 40 to 50 visitors daily.

  • Six Legged Lamb 2006

    Belgian grower Maurice Peeters holds a six-legged lamb a day after its birth March 18, 2006, in Meeuwen-Gruitrode.

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Eating Well Without the Flavor of Shame

That’s the thought that crossed my mind the other day as I sat hungrily at a counter in Eataly with Peter Kaminsky, a veteran food writer and the author of a new book, “Culinary Intelligence: The Art of Eating Healthy (and Really Well).” Mr. Kaminsky’s manifesto makes the not-altogether-depressing argument that some of us might be able to tame our gluttonous appetites (and maybe even slim down) by focusing on eating foods that deliver maximum flavor.

A few of those foods had been placed in front of us on the counter, and their presence was both tempting and reassuring: a tennis-ball-size globe of fresh mozzarella, dressed in olive oil and sea salt and crimson sun-dried tomatoes, and four fat-stitched sashes of prosciutto. Ham and cheese: yes!

Rich deposits of protein and umami would satiate us during our midday tour of the Flatiron district food emporium, Mr. Kaminsky promised me, and would help prevent us from succumbing to various white-flour pitfalls, like pizza and pasta, that fragrantly lurked in other parts of the marketplace.

Two modest supplies of bread arrived, but the 65-year-old author initially chose not to liberate his from its paper wrapping. The 45-year-old writer strove to do the same, even though I suspected it was very good bread and would taste even better dipped into that olive oil and topped with a knuckle of mozzarella.

“We’re having lunch!” Mr. Kaminsky announced.

It didn’t look like quite as much lunch as I had anticipated, especially when I realized we were supposed to share. I envisioned myself dueling with Mr. Kaminsky over those four papery strips of cured Italian pork.

“Don’t let me shame you into eating less,” he said.

Indeed, “Culinary Intelligence“ (Knopf) has nothing to do with shame, and everything to do with the idea of enlisting pleasure as your dietary ally. “I didn’t want to write a finger-wagging book because I don’t think that motivates people to eat well,” he said.

In the book, Mr. Kaminsky makes a case that healthier eating can be achieved, in part, by cooking with foods that pack a lot of what he calls F.P.C., or flavor per calorie. The idea is that by amping up the taste, you can satisfy your cravings with smaller portions.

Mr. Kaminsky advises readers to steer clear of processed ingredients, white flour, sugar and potatoes, but has high praise for anchovies, chickpeas, capers, plain yogurt, olive oil and roasted almonds. And he happily finds room in his dream larder for bacon, butter, Italian sausage and dark chocolate. (Not tons of it, mind you. He recommends using sprinkles and dashes of bacon and sausage as a source of seasoning and crunch in, say, a lentil stew.)

“It’s really not complicated,” he said. “Many weight-loss systems are complicated.” Instead of directing people to a meal-by-meal regimen that’s “a lot to remember, hard to follow,” Mr. Kaminsky offers an approach that factors in our impulsive desire for the delectable.

“Eating, just like sex, is not something you can make a four-week schedule for,” he said. “Spontaneity has something to be said for it.”

So does fear. In November 2007, after 15 years of voraciously eating his way around the globe, including a four-year stint as New York magazine’s Underground Gourmet, Mr. Kaminsky found himself at a grim impasse. His doctor had told him he was borderline obese and prediabetic, and an application to renew his life insurance was nixed.

His initial response to the news was, alas, unprintable. Suffice it to say that he endured a period of professional vexation. “Telling a food writer that he’s got to stop eating stuff is like telling a piano player that he’s got to use 44 keys,” he said.

He weighed 205 pounds back then. He’s at 165 today, and his blood sugar has dipped back to normal levels. He credits the approach that he lays out in “Culinary Intelligence” with restoring his health and reeling in his waistline.

“I cut out everything white right away,” he said. “That meant that what used to be pasta dishes became lentil dishes or farro dishes.” He cut back on dessert. He dodged French fries. “Of all the things I walked away from, I would say that that was the toughest,” he said. “But it no longer is.”

Mr. Kaminsky said he had gradually come to learn, particularly when consuming several herds’ worth of grilled meat for “Seven Fires,” a cookbook published in 2009 that he produced in collaboration with the South American chef Francis Mallmann, that it is possible to “go through the valley of temptation and come out on the other side feeling pretty good.”

I’d opted for Eataly because it ranks high in the “valley of temptation” department, stocked as it is with juicy porchetta sandwiches, bubbling-crust pizzas and aisles of beckoning pastas. (Still, as Mr. Kaminsky would later point out, “At Eataly it’s kind of hard not to find the right stuff. It’s the shopping equivalent of flock shooting. The trick comes at Key Food or on the road or at neighborhood bodegas or when I visit my wife’s family in Rockford, Illinois. There are good choices everywhere if you look hard enough.”)

He promised me that our ham-and-cheese repast would mute the shriek of my cravings. “We just ate prophylactically,” he said. “Now we can walk around this place.”

He led me through the bounty for 45 minutes or so, pointing out items that he saw as emissaries of F.P.C. (olives, porcini mushrooms, spelt) and steering me away from trouble. His stuck his hand out like a traffic cop when we got to the gorgeously bottled Italian sodas.

“No,” he said. “Not necessary. Empty calories.”

But they’re from Italy, I offered in defense.

“So is Topo Gigio,” he said. “I don’t drink fruit juice, either. Fruit juice is sugar with no fiber to mediate its consumption. When people tell me they’re going on a juice cleanse, they might as well tell me they’re going on a root beer cleanse.”

When forms of protein materialized, he nodded approvingly. “I would do the fish station,” he said. “There’s a salumi station, which is not on most diets. Those are things that will be flavorful and will satisfy you. I think a plate of charcuterie is fine. Fat is not the enemy. Sugar is the enemy.”

Nevertheless, our journey through Eataly ended at the candy counter, where Mr. Kaminsky picked up a bar of chocolate from Venezuela and noted with approval that its first ingredient was “cocoa mass.” (The second was cane sugar, and that appeared to be it.) Mr. Kaminsky ends a lot of meals with a square of dark chocolate.

“It’s extremely satisfying,” he said. “It’s a natural up. All I know is, it really works for me.”

I agreed. But I was still pretty hungry, and less inclined to share. So when we got to the cash register I didn’t buy one of the Venezuelan chocolate bars.

I bought two.

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Baltimore’s tax diet

Those who wish to lose weight — and with summer swim season around the corner that’s probably most of us — know that there are two easy ways to sabotage one’s diet and exercise program. The first is to try to do too much all at once and fail, and the other is to say it’s all futile and just keep doing what we’ve been doing.

So it’s not terribly surprising that Baltimore’s property tax reduction program approved last Monday by the City Council is receiving a similar reception from those who either believe the city can’t afford it or claim it’s just not enough. In the weight-loss world, these are called diet saboteurs.

Here’s one thing we can all agree on: Nobody is going to get instantly rich off the 2-cent property tax break that’s set to go into effect on July 1. The move will reduce the city’s current rate of $2.2688 per $100 of assessed value by about eight-tenths of 1 percent. It amounts to a savings of $40 for those living in a house worth $200,000.

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That’s no game-changer. And it makes MayorStephanie Rawlings-Blake’s goal of bringing the city’s tax rate into something more competitive with surrounding counties seem pretty distant. Most have rates hovering around the $1 mark.

But the secret to any successful diet is to set reasonable goals and then stick to them over the long haul. The city’s plan anticipates similar down-sizing annually for the next several years, with the goal of providing homeowners with a $400 break in their tax bills by 2020.

Some, like veteran council member Mary Pat Clarke, see this as a bad choice. Next year’s tax break translates into $3.8 million less in city spending, which is tough for a community facing such unpleasant budgetary choices as closing fire stations and recreation centers.

Others, like Christopher B. Summers of the Maryland Public Policy Institute, view Baltimore’s plan as “one of the weakest attempts at cutting property taxes in the Northern Hemisphere.” He would rather the city made a much more dramatic move on the theory that property values would eventually rise and offset much of the lost revenue.

Perhaps that might work. But no community voluntarily takes that kind of risk. An incremental approach can be like the Colorado River: It may not cut through a lot of rock in any given year, but eventually, its ceaseless efforts create the Grand Canyon.

And while we sympathize with Ms. Clarke, her thinking is far too short-term. Until Baltimore corrects its property tax situation, the city will be perpetually facing unpleasant choices and sacrifices. Only when middle-class and more affluent people find the city a good place to live and then choose to move here (or stay here) will its long-term financial future be more sound.

Admittedly, it’s not hard to find reasons to keep the status quo — particularly in these economically uncertain times. Today it may be a fire station on the chopping block. Tomorrow, it could be a pool or even a school that is slated to be closed.

That’s just one reason why Mr. Summers and others question Baltimore’s resolve. The mayor plans to “pay” for the tax cut through revenues from a slots parlor that hasn’t even been built yet. What happens if it isn’t — or if the casino performs below expectations?

While we believe the slots parlor will be built (and is likely to be successful), Baltimore should stick to its budget “diet” regardless. It isn’t a question of sacrifice, but just the opposite. Once the tax rate drops sufficiently, property values are bound to rise, and the real estate market will become more robust. That will not only generate more property tax revenues but boost the economy and create jobs, which is what the city needs more than anything.

That’s not just wishful thinking. It’s how markets work. But only if the city sticks to the plan. Tiny tax break by tiny tax break, Baltimore can drop its excessive tax rate. And that approach doesn’t preclude more aggressive action if the city can find a way to manage it without putting core services at risk.

By itself, next year’s tax break is meaningless, a couple of fast-food lunches for the family. But in the context of growing the city’s tax base, it could be super-size — the first step toward a more prosperous and sustainable Baltimore.

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Diet Doc Weight Loss Announces The Diet For Rapid Weight Loss, Designed by Doctors

Diet Doc Weight Loss announces the diet for rapid weight loss, designed by doctors. A diet that shaves 25 pounds per month long term.

New York, NY (PRWEB) May 07, 2012

Diet Doc Weight Loss announces the diet for rapid weight loss, designed by leading weight loss doctors. A diet that shaves 25 pounds per month long term.

Many people ask the question on how to diet. This is a common question and an overwhelming problem when trying to lose weight reports Julie Wright, president of Diet Doc.

How to lose weight is not a one-size-fits-all reports Wright. It takes a skilled weight loss doctor who can customize a medically, supervised weight loss program specific to each person based on their health history, age, gender and lifestyle reports Wright. This is part of the trick on how to get the biggest bang for your buck in terms of pounds lost per day.

A diet must take the individual into consideration if it’s going to work rapidly and effectively reports Wright. This is where Diet Doc comes in as not only do they customize a diet for each person, but each person receives 4 clinical consultations per month to keep them losing successfully.

Diet Doc works from a comprehensive standpoint with weight loss doctors, weight loss nurses and nutritional coaches to shave rapid weight safely from people.

Dieters will not have hunger or fatigue due to the use of a few medications (with little to no side effects) that are prescription grade natural diet pills and a unique medication along with yummy, weight loss shakes that are used 4x/day along with eating food bought from a grocery store. Also, a powerful, weight loss oil that is clinically proven to help burn fat within 30 minutes of consumption. The weight loss oil is used to make salad dressing or for cooking. Diet Doc also has salad dressings made from Stevia (no sugar, carbs or sodium) and delicious, satisfying 20 calorie/meal (pre-packaged) entrees, such as chili, steak soup, Thai chicken, hot sour, chicken gumbo and more.

Example daily menu includes; egg white omelet + weight loss shake, chicken breast, unlimited salad, fruit + weight loss shake and salad dressing made with Diet Doc’s weight loss oil, shake, dinner is made from a unique cookbook provided to every dieter offering hundreds of recipes. Most people cannot eat all we ask them to as their hunger vanishes reports Wright.

Anyone can boost theirs is the best diet, but Diet Doc is the only doctor designed diet which offers unlimited clinical support. Diet Doc realizes that when dieting, you must get your questions answered that day, not wait.

Diet Doc Weight Loss provides medically, supervised weight loss nationwide. Their unique, proprietary weight loss diet is powerful, yet extremely safe and is capable of rapid weight loss.

For the original version on PRWeb visit: http://www.prweb.com/releases/prweb2012/5/prweb9481041.htm

How to lose weight all day long

It’s not just what you eat or how much you exercise that matters; it’s the timing of each component that is the true secret to weight loss success. Research shows that our bodies’ inner eat-and-sleep clocks have been thrown completely out of whack, thanks to all-day food cues and too much nighttime artificial light. The result: You’re caught in a “fat cycle”: a constant flow of hunger hormones that makes you prone to cravings. By tuning in to your body’s natural eat/sleep schedule, you can finally say good-bye to your belly.  Follow this hour-by-hour slim-down schedule to control hunger hormones, banish cravings, and get a trim and toned belly–fast!

Foods to Eat for All-Day Energy

6 to 8 AM: Get moving.

Within a half hour of rising and before you eat breakfast, do 20 minutes of cardio. Research has found that exercising before breakfast may help you burn fat more efficiently. If you can get outside, even better. Early morning sunlight helps your body naturally reset itself to a healthier sleep/wake cycle (regular indoor lights don’t have the same effect).

6:55 to 8:55 AM: Drink up.

Before every meal, drink two 8-ounce glasses of water. Research shows that people who drank this amount lost 5 pounds more than nonguzzlers.

7 to 9 AM: Eat breakfast.

The alarm clock also wakes up ghrelin, the “feed me” hormone made in your stomach. Ignore ghrelin and your body will produce even more, eventually making you ravenous. To suppress ghrelin’s effect, eat a mix of complex carbs and protein, such as eggs and whole grain toast, within an hour of waking.

10 to 11 AM: Munch midmorning.

Ghrelin begins to rise again a couple of hours before lunch. It turns off when you chow down, particularly on carbs and protein, so have a small combo snack, like blueberries and Greek-style yogurt.

‘Dance Walk’ Your Way to Fitness

Creating a Weight-Loss Lifestyle

Outrageous Diet Fads

12 to 1 PM: Have your midday meal.

Galanin, another hunger hormone that makes you crave fat, rises around lunchtime. However, dietary fat causes you to produce more galanin, which then tells you to eat more fat. Instead, fill up with complex carbs and protein, such as chicken-vegetable soup or black bean chili.

What’s Your Body’s Natural Rhythm?

2 to 3 PM: Take a nap.

Instead of hitting the vending machines, find a quiet place to grab a few Zzzs. (Hint: Your parked car is the perfect impromptu sleep pod!) Just set an alarm–15 to 20 minutes will energize your body without affecting your ability to sleep at night.

3:30 PM: Last call for caffeine.

Need a boost? This is your last chance to have a cup of joe. Drinking coffee after 4 PM disturbs circadian rhythms and can keep you from falling asleep at night.

4 to 8 PM: Trim and tone.

Now’s the time to do your strength training, plus any additional cardio. This is when your body temperature is highest, so you’re primed for peak performance. In one study, subjects who worked out in the late afternoon or early evening built 22% more muscle than morning exercisers.

5 to 7 PM: Time to dine.

To ensure you don’t wake up hungry in the middle of the night, add a serving of healthy fats, such as flaxseed or fish oil, to your meal. If you’re a wine drinker, pour a glass now. Drinking later can delay dream (REM) sleep, waking you frequently during the night.

9 to 9:30 PM: Have a presleep snack.

Enjoy a carb-based bedtime snack, such as a serving of low-fat frozen yogurt. Nighttime carbs create tryptophan, which helps your brain produce serotonin. This feel-good chemical triggers your body to make melatonin, the sleep hormone.

9 to 10:30 PM: Power down.

Step away from digital devices, including the TV. They emit a blue spectrum of light that’s even more disruptive to sleep than regular bulbs. Do something calming–read, take a bath–in dim light so you’re ready to nod off when you hit the sheets.

9:30 to 11 PM: Go to sleep.

Crawl under the covers at the same time each night and get up at the same time each morning, even on weekends. Having a regular sleep-and-wake schedule helps you fall asleep faster over time.

Lose Weight While You Sleep!

Not only can constant exposure to light disrupt sleep patterns, it also puts you at risk of weight gain. Mice exposed to regular light/dark cycles–16 hours of bright light and 8 hours of darkness–gained 50% less weight than mice that were exposed to more light. Not clocking enough dark minutes daily also suppresses the sleep hormone melatonin. The catch: Your body produces this sandman hormone only when it’s dark. Any light–whether it’s from the TV or the bathroom down the hall–will slow or stop its flow. Here, three smart ways to guarantee your body gets the darkness it needs.

1. Install room-darkening shades or curtains to ensure your bedroom stays as dark as possible during nighttime hours.

2. Wear a sleep mask to keep out unwelcome light.

3. Block blue light. The blue spectrum of light is primarily responsible for shutting down melatonin production; replace regular bulbs in your bedroom and bathroom with low-blue bulbs to cut your exposure (find them at lowbluelights.com).

Get The Belly Melt Diet eating plan and recipes.

Domino’s offers gluten-free pizza crust

Monday, Domino’s, the world’s largest delivery pizza chain, will announce plans to sell a pizza made with a gluten-free crust.

It comes as some of the biggest foodmakers and food sellers — including Frito-Lay, Subway, Anheuser-Busch and P.F. Chang’s — are jumping into the $6.2 billion market for people unable to consume products made with wheat, barley and rye.

“We are the first national pizza delivery chain to offer this,” boasts Domino’s CMO Russell Weiner, who notes that while the crust is certified gluten-free, the pizza is still prepared in ovens with pizzas that aren’t gluten-free, so folks who are extra-sensitive need to be aware. The gluten-free pizza costs about $3 more. Most gluten-free products typically do cost more to make.

Until recently, gluten-free was mostly listed on the back of the package, but now, with 6% to 8% of the U.S. population on some some kind of gluten-free diet, it’s increasingly listed on the front, and even called out in bold type. “It’s become a selling point,” says Alice Bast, president at the National Foundation for Celiac Awareness, a group that raises awareness of Celiac disease and gluten intolerance.

Bast says, “The number one request we get from the gluten-free consumer is for gluten-free pizza — and beer.”

Also going gluten-free:

•Casual dining. P.F. Chang’s, an industry stand-out with 25 gluten-free dishes, just added seven more to its menu, including Gluten-Free Caramel Mango Chicken and Gluten-Free Asian Tomato Cucumber Salad. It also uses gluten-free soy sauce. The key is making these dishes taste as good as conventional dishes, says Dan Drummond, brand director.

•Chips. At Frito-Lay, the most common request on its consumer affairs line is for gluten-free offerings, spokeswoman Aurora Gonzalez says. Frito-Lay has recently begun labeling packaging on more than a dozen chips that are gluten-free with a special “GF” (gluten-free) icon or statement on the back of the bag.

•Subs. Subway has been testing gluten-free products, including bread and brownies, at some stores in four key markets since early 2011, says Tony Pace, chief marketing officer for the Subway brand. Those markets: Dallas/Fort Worth; Portland, Ore.; Tacoma, Wash.; and Duluth, Minn.

•Beer. Also Monday, Anheusher-Busch will roll out Michelob Ultra Light Cider, which is gluten-free. In 2006, it launched Redbridge, the first nationally available gluten-free beer.

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