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2. We Tried So Many Protein Bars and These Are the Best ... - AOL

   www.aol.com/tried-many-protein-bars-best...

   These soft, chewy, gluten-free protein bars come highly recommended by Jim White, R.D.N., ACSM-certified exercise physiologist and owner of Jim White Fitness and Nutrition Studios. “The ONE bars ...

3. The 16 Healthiest Low-Sugar Protein Bars, According to ... - AOL

   www.aol.com/16-healthiest-low-sugar-protein...

   The following low-sugar protein bars dietitians recommend can help you level up your nutrition and serve as a pre- or post-workout option to help you achieve your health and fitness goals. 1 ...

4. 10 Healthiest Plant-Based Protein Bars—and 3 to Avoid - AOL

   www.aol.com/10-healthiest-plant-based-protein...

   3. Dang Almond Cookie Bar. Dang Almond Cookie Bar. Nutrition: 210 calories, 15 g fat (5 g sat fat), 55 mg sodium, 11 g carbs (6 g fiber, 0 g sugar), 9 g protein. These bars make the best-bet list ...

5. GNC (company) - Wikipedia

   en.wikipedia.org/wiki/GNC_(company)

   GNC Holdings, LLC (an initialism of General Nutrition Centers) is a Chinese-owned American multinational retail and nutritional manufacturing company based in Pittsburgh, Pennsylvania. [5][6] It specializes in health and nutrition related products, including vitamins, supplements, minerals, herbs, sports nutrition, diet, and energy products.

6. Gluten-free, casein-free diet - Wikipedia

   en.wikipedia.org/wiki/Gluten-free,_casein-free_diet

   Gluten-free, casein-free diet. A gluten-free casein-free diet (GFCF diet), also known as a gluten-free dairy-free diet (GFDF diet), is a diet that does not include gluten (found most often in wheat, barley, and rye), and casein (found most often in milk and dairy products). Despite an absence of scientific evidence, there have been advocates ...

7. Gliadin - Wikipedia

   en.wikipedia.org/wiki/Gliadin

   Gliadin. Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed.