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The Keys to “Generation Y”s Happiness

Generation Y, or those in their 20s, are more likely than their parents or grandparents to take the “pursuit of happiness” to heart.

The generation is characterized by high expectations and a heightened value on teamwork and family. Work-wise, a Forbes article states that this generation isn’t interested in a big paycheck—they’re more inclined to value friendly co-workers, a fun work environment, and an employer that values their work style.

This new breed of 20-somethings longs for adventure and enrichment, even placing family over their jobs. They tend to long for positive feedback and are more willing than any generation before them to relocate to find their ideal workplace. The modern 20-something professional will likely leave their resume up just in case something more fulfilling may come along.

Although they may be criticized as being unrealistic or uncommitted, this generation has the potential to be the happiest (and most productive) yet.

If refusing to settle is wrong, who wants to be right?

Gluten-free Food for a Healthier and Worry-free Diet

The beginning of the year 2000 ushered in a new trend in the food and dining business, which is centered on offering food and dishes that are more safe and healthier to the body: food categorized as “Gluten-free.”

The Food Allergy and Anaphylaxis Network (FAAN) reports that there are about 12 million Americans experiencing food allergies; more than three million of these are suffering from celiac disease. Celiac disease, which causes damage to the small intestine, is a digestive illness; it obstructs the absorption of food nutrients that result to malabsorption and causes an abnormal reaction to gluten, the protein naturally contained in barley, rye and wheat. Besides the daily food we usually consume, gluten is also used in the manufacture of vitamins, medicines and lip balms.

As more and more Americans are becoming greatly concerned about their health and conscious of the kind of food they eat, restaurants, hospitals, cafeterias, school and office lunchrooms, university dining halls, hotels and even convenience stores, have made it their main concern to offer allergy-friendly and gluten-free food. Besides promoting good health, these establishments also say that it has been good to their business.

Even with the continuous growth of this trend in the food business, the Gluten Intolerance Group (GIG), through organizations, such as the Gluten-Free Restaurant Awareness (GFRAP) and the National Restaurant Association, is consistent in its endeavor in working, especially with dining establishments, to ensure that they offer food and dishes that are safe for all types of clients and customers.

Surprisingly, even those not affected by the celiac disease have also begun to prefer gluten-free food, which they say increases their energy and keeps the bellies from bloating. Thus, besides restaurants, health food stores and groceries are also beginning to offer and stock more gluten-free products.

In Baltimore, University of Maryland Center for Celiac Research medical director Alessio Fasano, M.D., agrees that reversing to gluten-free diet does promote good health. For those with celiac disease, Dr. Fasano states the gluten “is truly evil”; it damages the small intestine that can result to nutritional deficiencies and severe gastrointestinal distress which, in turn, can lead to osteoporosis, infertility and intestinal cancers, if untreated.

With gluten-free food being offered in majority of the restaurants and other food establishments all across the US, dining out or buying food is now more healthy and worry-free.

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