Annotated Bibliography

Bardella, Maria Teresa, et al. “Gluten intolerance: Gender- and Age-Related Differences in Symptoms.” Scandinavian Journal of Gastroenterology 40.1 (2005): 15-19. Academic Search Premier. Web. 5 Apr. 2015.

-This article describes a study that was done to determine if there is any correlation between gender and gluten intolerance. The study determined that the diagnosis of coeliac disease is more frequent in women, but this could be disproven in time with improved diagnostics of men. They also stated that the difference was only significant when diagnosed in adulthood when there is a greater association of iron-deficiency anaemia in women.  

Gibbons, Ann. “The Evolution of Diet.” National Geographic. National Geographic, 2014. Web. 25 May 2015.

-This article provides the basis for the argument about the Paleo diet, which follows the diet of our hunter/gatherer ancestors. It then goes on to explain that this craze is based on a few misconceptions and the story is a bit more complicated. Following the path of human diet through history, the article describes some important changes caused by each new development in the human diet, eating meat caused smaller guts, agriculture lead to a population boom. It goes on to explain what the “real” Paleo diet would have been comprised of and states there is no one ideal human diet and explains that the revolution of our diets may not have started with eating meat, but with the invention of cooking which breaks down food to make it more digestible but lead to the shift to processed foods like Twinkies.  

Gil-Humanes, Javier, et al. “Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies” PLOS One 9.3 (2014): 1-9. Academic Search Premier. Web. 22 Apr. 2015.

-This article describes a study done to determine the quality of bread that has been made with reduced gliadin proteins in comparison to wheat and rice based breads. The results of this study indicated that there was no difference in terms of quality and that consumers may find it preferable to rice bread. It goes on to state that the value of this bread will depend on whether it can become commercially available.

---.“The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing” PLOS One 9.3 (2014): 1-11. Academic Search Premier. Web. 22 Apr. 2015.

-This article, much like the last, attempts to determine the value of breads with lower gluten protein content. It give more in depth explanations about gliadin proteins and celiac disease and the classification of gluten proteins (glutenins and gliadins) as well as some past studies done on reducing gluten properties in grain. The article goes on to describe the process of making bread and the properties of the bread/dough throughout the transformation. It then explains and compares the different properties described before in the study. Finally, the article explains its results, stating that the quality of the goods are similar to those of gluten containing baked goods.

 Guyenet, Stephan. “Grains and Human Evolution.” Whole Health Source.  N.p. 10 July 2008. Web. 21 Apr. 2015

-In his blog entry, Guyenet follows the evolution of human diet, stating that the evidence for how long humans have been consuming grains varies widely, but that it may never have been a major food source. He argues that thas not been sufficient adaptation to make grains a healthy food option, and we have not yet become tolerant to wheat which is the oldest grain.

Hennessy, Maggie. “Celiac Disease Foundation, Plant Geneticist, Challenge Report Linking GMOs to Celiac Disease, Gluten Sensitivity.” William Reed Business Media. William Reed Business Media, 3 Dec. 2013. Web. 5 Apr. 2015.

-Much of this article focuses on disproving a report on the Institute for Responsible Technology website because of its speculative nature. The article provides quotes from several professionals to discredit the idea made by Smith and the Institute for Responsible Technology that the consumption of GMOs directly correlates to the development of gluten intolerance.

Kam, Katherine. “Going Gluten-Free.” WebMD. WebMD, 19 July 2013. Web. 20 Apr. 2015.

-This particular article was very brief with no specific message. The entire article focused on the description on gluten sensitivity and celiac disease, as well as the benefits of a gluten free diet. The benefits are mainly helping those with a sensitivity, there is no proof that it helps with other issues, such as weight loss. This article may come in handy for definition purposes, as the descriptions in many of the other article can be difficult to comprehend. In contrast, this article was written for the general public, not just specifically for the scientific community.

Katiraee, Layla. “Do Genetically Modified Foods Cause Gluten Allergies?” Genetic Literacy Project. Genetic Literacy Project, 28 March 2014. Web. 20 Apr. 2015.

-This article, similarly to a one on a previous website, also aims to disprove a press release issued by the Institute for Responsible Technology, a one-person NGO founded by Jeffrey Smith. Katiree explains that Smith had no background in the science field and is statements were not given attention by the science community. She does go on to explain the difference between gluten sensitivities and allergies as well as where gluten data can be found, before delving into the essential question. In the article, some arguments both for and against the arguments of anti-GMO campaigners and the Celiac Disease Foundation (CDF) are explained, before stating that “the greatest evidence that GMOs are not tied to gluten allergies is that GMO wheat is not yet on the market.”

Lásztity, Radomir, Tibor Abonyi. “Prediction of Wheat Quality—Past, Present, Future. A Review.” Food Reviews International 25.2 (2009): 126-141. Academic Search Premier. Web. 22 Apr. 2015.

-In the introduction of this article, there is a brief history of the discovery and preparation of gluten. This is followed by an explanation of protein ratios and gluten properties. Then, a description is given of gliadin composition of wheat and it effect on grain quality. Each piece serves as a dissection of the gluten, gliadin, glutenin, and other gluten-related proteins. The article ends with a prediction of how quality will improve over the years to come.

Lu, Shan, et al. “Structural Basis for Gluten Intolerance in Celiac Sprue.” Science 297.5590 (2002): 2275-2279. Academic Search Premier. Web. 5 Apr. 2015.

-This study focused on describing Gluten Intolerance as opposed to a sensitivity. It explains that the Celiac Sprue, a widely prevalent autoimmune disease found in the small intestine, is the primary factor in an inflammatory response to gluten in a patient with a gluten sensitivity. This study was mostly informative and had little by way of a direct thesis to prove, or disprove. It may be useful as a reference that provides a more in depth explanation of the differences between an allergy and a sensitivity.

Metcalfe, Dean D. “Introduction: What Are the Issues in Addressing the Allergenic Potential of Genetically Modified Foods?” Environmental Health Perspectives 111.8 (2003): 1110-1113. Academic Search Premier. Web. 22 Apr. 2015.

-This article sums up the basis of the debate surrounding GMOs and food allergies. It provides an explanation of food allergies on the whole, how a reaction to food is caused, as well as potential results of a reaction. It also describes forms of testing for food allergies and procedures to treat an allergic reaction, and the process of detection of allergenic properties of certain genes and the process of avoiding transferring these genes to GMOs.  In the end, the article determines that decisions made as to how to apply existing knowledge and databases in the assessment of GMO foods for potential allergenicity will be only successful if they are creditable to research scientists, industry and to the public at large.

Oraby, Hanaa, et al. “Biological Impact of Feeding Rats with a Genetically Modified-Based Diet.” Turkish Journal of Biology 39.2 (2015): 265-275. Academic Search Premier. Web. 22 Apr. 2015.

-This article describes a study done on rats to determine the development of genetically modified organisms and their potential risk factor. It gives detailed explanation of the process of the study from feeding the rats to investigations of their organs and blood analysis. The last part of the article discusses the findings of the experiment which showed various forms of abnormal changes in cell shape, and protein formation, but no noticeably harmful impact on the health of the animals tested.

Parker, Laura. “The GMO Labeling Battle Is Heating Up - Here’s Why.” National Geographic. National Geographic, 12 Jan. 2014. Web. 25 May 2015.

-This article explains the concerns of manufacturers about giving consumers the wrong idea about a product by labeling GMO ingredients. It focuses the event of Cheerios are removing GMOs from their ingredients, and points out other companies, like Ben and Jerry’s and Chipotle Mexican Grill, or Trader Joes who have already or are working to eliminate GMOs from their products. The article makes the argument that Cheerios is just playing on the growing consumer mistrust of GMOs, and that the Food and Drug Administration have determined it safe for humans to consume GMOs, but still, 9 out of 10 Americans support labeling of modified foods.      

“Pros and Cons of Genetically Modified Foods.” HealthResearchFunding.org. HealthResearchFunding.org, 4 Dec. 2013. Web. 20 Apr. 2015.

-This brief article lists the three major reasons both for and against GMOs, including increased allergic reactions. It follows the list with a debate over whether the benefits outweigh the risks, to which it states that the benefits depend on the specific issues of an individual area, such as hunger.The article also shows a series of images that describes aspects of GMOs, such as percent grown in the U.S., two reasons we may need them, and who requires labels or bans on GMOs.

Sarich, Christina. “18 Million Americans Suffer From GMO And Gluten Intolerance.” Natural Society. Natural Society, 8 July 2014. Web. 20 Apr. 2015.

-This article is very clearly anti-GMO, connecting GMOs to the rise of gluten intolerance, and stating the formation of new, indigestible proteins in wheat. It makes no distinction between GMOS and organism breeding, such as wheat breading, and it makes broad statements about what genetically modified foods are doing to our bodies while little supporting evidence, and no basis for where some information like statistics and un-named studies come from. Over all, the article does not lend itself to reliability, but does provide an example of the counter argument.

“Should You Worry About GMOs?” Tufts University Health &Nutrition Letter 31.9 (2013): 4-5. Academic Search Premier. Web. 22 Apr. 2015.

-The article starts with a description and history of the debate over labeling GMO ingredients in stores and restaurants and addresses the argument that there has been do discussion about whether or not such products have any health risks. It explains where you are most likely to find GM food, most being GM corn and soy beans are fed to livestock and that much of the engineered genes are eliminated in processing the foods, so few of those genes reach the grocery store. The article proceeds to explain that any gene added that actually effects the kernel or seed specifically is added for nutritional value. In weighing the arguments both for and against, the article suggests that the only real reasons for avoiding GMOs are ethics based, not based on human health. This gives a good view on both sides of an argument that few other articles have considered, that being the public/ethical debate, not just a health debate.

Smith, Jeffery M. “Are Genetically Modified Foods a Gut-Wrenching Combination?” Institute for Responsible Technology. Institute for Responsible Technology. Web. 21 Apr. 2015.

-This particular article is highly controversial as it is the focus of other article I have mentioned earlier. The article itself does make the distinction between wheat hybridization and GMOs, unlike some other articles with the same argument, but links components of GMOS to gluten-related disorders. It goes on to explain how each is a result of ingesting GMOs and how each leads to some form of gluten sensitivity or celiac. The article ends with a warning to stay away from eating GMOs and saying that many physicians prescribe non-GMO diets to patients with some form of gluten sensitivity.

The National Wheat Improvement Committee. “Wheat Improvement: The Truth Unveiled.”(2013): 1-5. Web. 20 Apr. 2015.

-This article provides an easily comprehendible explanation of the different types of wheat breading, both of which are considered to be crossing of species, not genetic engineering. It provides some background on the development and demand of wheat and mentions where and why scientists in the United States are working on understanding the wheat genome for future breeding purposes. Following these descriptions, the article lists several myths about wheat and provides specific facts in response to each misconception. Though some of the myths are easily disputed, wheat is either genetically modified or it isn’t, others are not as deeply discussed to provide sufficient counter arguments. Saying there is no evidence is not the same as saying there is evidence against, and it does not discount potential relationships. The article ends by stating all the positives about wheat and the breeding process. I do feel that some of their arguments seem a bit thin, but the facts they do provide speak to some of the questions I have had about the aspects of wheat breading that I hope to apply in my paper when differentiating between the process of breeding and genetically engineering.

Webb, Densie. “10 Whole Grain Myths Busted.” Environmental Nutrition 38.2 (2015): 6-6. Academic Search Premier. Web. 22 Apr. 2015.

-Similarly to the last article, this page of Environmental Nutrition states common ideas about whole grains and follows each with a counter argument to disprove the basis of each argument. The article talks about whole grains as a whole, but it does specify some aspects as pertaining to wheat. The responses are straight forward and easily comprehended, but not lacking in directness of a point. There is no assumption that the evidence equals or outweighs any evidence against whole grains.  

Wilk-Nielsen, C.R., et al. “Quantification of Dietary DNA in Tissues of Atlantic Salmon (Salmo salar L.) Fed Genetically Modified Feed Ingredients.” Aquaculture Nutrition 17.2 (2011): e668-e674. Academic Search Premier. Web. 22 Apr. 2015.

-This article briefly describes the demand for Atlantic salmon and the resulting farming and feeding of Atlantic salmon. It then goes on to explain the basis of the study and feed ingredients, maize, both non-GM and GM, and non-GM and GM soybean, and the feeding and testing routine. The conclusion of the study showed that a large fraction of the dietary DNA was taken up and distributed to various organs in the salmon. It does state that it is yet to be determined if dietary DNA is also integrated into the genome of tissue cells, but that no differences were observed to specify a GM and non-GM origin of ingredients, and that no dietary DNA was linked to specific health effects

Chapters 18 and 19

Chapter eighteen of the Bedford Researcher is all about understanding how to use design principles for a document or presentation. It starts off by describing what design principles are, such as balance, emphasis, placement, repetition, and consistency. The chapter then goes on to explain how to use each principal to effectively portray the purpose of your project. The chapter explains how to use design to make your document more easily comprehendible for readers through organization and display of ideas. It also explains what types of design elements you can use, listing things like font, page layout, color, and illustrations.

As I have already said in a few chapter descriptions in the past, I feel like this was a really good reminder of some otherwise obvious information. In general I think people tend to look for balance in there documents to make them more understandable or to just make them look nice. The design of a document or presentation was always more of an artistic aspect and less of a tactic for making information comprehensible to readers. I think this will play a nice helpful role in the weeks to come when we have constructed our outlines and begun writing drafts of our presentations.


Chapter nineteen was a more in-depth continuation on chapter eighteen. It continues with the idea of designing documents and presentations, but specifies how best to construct your project depending on its original format, be it an essay, an article, a website, an oral presentation, a multimedia presentation, or a mix of a few. For each model it explains that you must consider your purpose and the expectations of your audience before applying design principles and then describes specific methods such as fonts size or color, picture placement, video or audio inserts, or the construction of note cards for oral presentation.

I expect that this chapter would be very helpful just for future reference. It gives a very in-depth play-by-play of techniques to use for all sorts of projects. In respect to the research project that we are constructing in class, I don't know that this is particularly useful since much of the chapter talks about formating projects but do not relate to constructing a document like the one we are working on. At least, not with the format of my paper, not that I can see.

Research Proposal

 Introduction

Just from personal experiences, it seems as though there is a great amount of confusion about Genetically Modified Foods, especially in terms of public health. Much of what I’ve heard about food allergies, especially in the case of gluten sensitivities, is that with everything we Americans have “done” to our food sources such as wheat is making them more indigestible. In this project will be taking a look at the truth about GMOs and wheat breading and its effects on health. Specifically, it will be identifying some pros and cons to genetically engineered products and their effects and involvement in, or lack thereof, the development of food allergies or gluten sensitivities.

Review of Literature

An article titled “Should You Worry About GMOs?” put out in a 2013 issue of the Tufts University Health &Nutrition Letter. It starts with an overview of regulations and history of GMOs and progresses to addressing common concerns about consuming as being unjustified. In an article published by The National Wheat Improvement Committee called “Wheat Improvement: The Truth Unveiled,” the organization provides some background for the development and demand of wheat as well as describing the different types of wheat breeding. It goes on to refute some common myths about wheat and ends by stating all the positives about wheat and the breeding process. In a 2015 issue of Environmental Nutrition, Denise Webb published a brief article titled “10 Whole Grain Myths Busted” that answers common misconceptions about eating whole grains, and provides descriptions of the health benefits for eating whole grains. An article titled “Biological Impact of Feeding Rats with a Genetically Modified-Based Diet” published in the same year in the Turkish Journal of Biology, written by Hanaa Oraby and colleagues provides an assessment of the biosafety of genetically modified products based on a toxicity study of albino rats to determine the negative outcome of eating a GM diet. In a 2009 issue of Food Reviews International written by Radomir Lásztity and Tibor Abonyi titled “Prediction of Wheat Quality—Past, Present, Future. A Review” provides an overview of methods of predictions of wheat quality since the discovery of gluten in the 18^th century. Dean D. Metcalfe wrote an article titled “Introduction: What Are the Issues in Addressing the Allergenic Potential of Genetically Modified Foods?” for a 2003 issue of Environmental Health Perspectives that reviews some of the bigger arguments and questions raised about the potential harmfulness of GMOs, and in particular the ability of GMOs to potentially cause allergic hypersensitivity. Javier Gil-Humanes and his associates reviewed the development of a bread made with wheat flour that contains a very low gluten protein content in “Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies,” an article in a 2014 issue of PLOS One. The article maintains that near gliadin-free bread may lead to a huge improvement in quality of living for anyone suffering from gluten intolerance.  In another article for the same issue, titled “The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing,” The same authors reported the processing of gliadin-reduced bread, and the potential for mixing the wheat with other grains and cereals to enhance the diet of those suffering gluten intolerance. C.R. Wilk-Nielsen and his associates describe a series of studies on the dietary DNA of Atlantic Salmon to investigate the uptake of dietary DNA from soybean and maize, the study was done to determine the effect on metabolism and health, both in humans and animals. The studies were published under the title “Quantification of Dietary DNA in Tissues of Atlantic Salmon ( Salmo salar L.) Fed Genetically Modified Feed Ingredients” in a 2011 issue of Aquaculture Nutrition. And finally, in an article “Do Genetically Modified Foods Cause Gluten Allergies published in March of 2015 on the website for the Genetic Literacy Project, Layla Katiraee explains some of the history behind the debate between genetically modified foods and gluten intolerance or sensitivity. She explains the differences between a gluten sensitivity and an allergy, and finishes by stating that her opinion there is no connection between GMOs and Gluten sensitivities. 

Plan to Collect Information

My sources thus far have come from online websites or articles from the Academic Search Premier database. Much of the work I need to do is to more thoroughly review the twenty sources I have already gathered. I do intend to continue searching for sources through other databases like JSTOR for more peer-reviewed articles that may be more current or more American based than some of the sources I already have. I am also hoping to find some useful visuals to add to my project.

Project Timeline

This week I will be focusing on finishing the review of all my current sources. In the following week, I intend to be spending some time searching other databases for further articles as well as other potentially useful websites. I plan on having all my sources, current and future, fully summarized, reviewed and organized in terms of usefulness for forming my argument. By May 26^th I can begin outlining which of my sources to use in my project and begin to develop my argument for the paper. This should set me up nicely to spend a good portion of time on crafting my reasoning and support for my argument, before moving onto a polished draft for June 15^th.

Works Cited

Gil-Humanes, Javier, et al. “Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies” PLOS One 9.3 (2014): 1-9. Academic Search Premier. Web. 22 April 2015.

- - -. “The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing” PLOS One 9.3 (2014): 1-11. Academic Search Premier. Web. 22 April 2015.

Katiraee, Layla. “Do Genetically Modified Foods Cause Gluten Allergies?” Genetic Literacy Project.  Genetic Literacy Project, 28 March 2014. Web. 20 April 2015.

Lásztity, Radomir, Tibor Abonyi. “Prediction of Wheat Quality—Past, Present, Future. A Review.” Food  Reviews International 25.2 (2009): 126-141. Academic Search Premier. Web. 22 April 2015.

Metcalfe, Dean D. “Introduction: What Are the Issues in Addressing the Allergenic Potential of

Genetically Modified Foods?” Environmental Health Perspectives 111.8 (2003): 1110-1113. Academic Search Premier. Web. 22 April 2015.

Oraby, Hanaa, et al. “Biological Impact of Feeding Rats with a Genetically Modified-Based Diet.”

Turkish Journal of Biology 39.2 (2015): 265-275. Academic Search Premier. Web. 22 April 2015.

“Should You Worry About GMOs?” Tufts University Health &Nutrition Letter 31.9 (2013): 4-5.  Academic Search Premier. Web. 22 April 2015.

The National Wheat Improvement Committee. “Wheat Improvement: The Truth Unveiled.”(2013): 1-5. Web. 20 April 2015.

Webb, Densie. “10 Whole Grain Myths Busted.” Environmental Nutrition 38.2 (2015): 6-6. Academic  Search Premier. Web. 22 April 2015.

Wilk-Nielsen, C.R., et al. “Quantification of Dietary DNA in Tissues of Atlantic Salmon ( Salmo salar L.) Fed Genetically Modified Feed Ingredients.” Aquaculture Nutrition 17.2 (2011): e668-e674. Academic Search Premier. Web. 22 April 2015.

 

Chapters 15 and 16

Chapter fifteen of the Bedford Researcher is all about using sources effectively. The first part of the chapter talks about how to use source information to achieve the purpose of your piece. It moves on to describe how to integrate quotes such as partial, complete, and block quotes, how to provide context for your information, how to integrate paraphrases and summaries, how to summarize a group of sources, and how to integrate unusual sources such as numerical information, images, audio, video, and animation. The second part of the chapter describes how to correctly source your information providing in text references, correct documentation, and how to distinguish your work and information, ideas and arguments from that of your sources. It also talks about using the correct documentation system depending on your project type.

The beginning of this chapter was a really nice follow up for the work we were doing with signal phrases and incorporating sources. It just went into greater detail about how to accomplish both of those things effectively. The second part of the chapter felt a little redundant, but was none the less a welcome redundancy. Correctly citing your sources and giving credit where it is due is one of those topics that needs to be repeated over and over not just so people can learn correct forms but also to make sure they don't forget.

Chapter sixteen is all about styling your writing. It talked about using active and passive voice as well as a constant perspective or point of view. The first part of the chapter talked about word choice in respect to the formal or informal language. The second part talked about polishing your writing style by focusing on sentence structure, creating effective transitions, avoiding sexist language, and effectively introducing other authors. It ends by suggesting the best way to improve your writing style is to read a wide variety of materials as often as you can to expose yourself too many variations of writing styles.

I think this chapter going to be very useful over the next couple weeks, especially after the work we've done with signal phrases and incorporating sources. This chapter really talked about something I think we tend to take for granted, your style is always one of those things that is just considered inevitable and obvious. This served as a really nice reminder that though you your style will be apparent regardless of what you write, you still have some control over the writing of your piece and you need to be careful about what you say.

Chapter 9

Chapter nine of the Bedford researcher was all about finding alternative sources.1st Peter chapter describes in detail how to use library sources such as browsing stacks checking out books and periodicals and using interlibrary loans to find sources not on the Internet. It also talks about using library periodically to find journal newspapers. Lastly it talks about using Library Reference Room to find bibliographies and indexes of other sources. The chapter really and goes out of its way to describe the importance of looking through citations and bibliographies to find related works that might be useful.

I think this chapter might have been more helpful had we looked at it earlier in the quarter. At this point I'm having more trouble organizing and determining reliability of the sources that I already have. I feel like that at this point I have so much information I don't really have time to go looking for more. If anything I feel like this would have been a really good place to start the quarter when we began our research on the project because it would have given us a broader view of the subjects out there instead of trying to refined search terms on the Internet.

Bibliography So Far

Bardella, Maria Teresa, et al. “Gluten intolerance: Gender- and Age-Related Differences in Symptoms.” Scandinavian Journal of Gastroenterology 40.1 (2005): 15-19. Academic Search Premier. Web. 5 Apr. 2015.

Galushko, Viktoriya, Richard Gray. “Twenty five years of private wheat breeding in the UK: Lessons for other countries.” Science & Public Policy 41.6 (2014): 765-779. Academic Search Premier. Web. 5 Apr. 2015

Gil-Humanes, Javier, et al. “Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies” PLOS One 9.3 (2014): 1-9. Academic Search Premier. Web. 22 Apr. 2015.

Gil-Humanes, Javier, et al. “The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing” PLOS One 9.3 (2014): 1-11. Academic Search Premier. Web. 22 Apr. 2015.

 Guyenet, Stephan. “Grains and Human Evolution.” Whole Health Source.  N.p. 10 July 2008. Web. 21 Apr. 2015

Hennessy, Maggie. “Celiac Disease Foundation, Plant Geneticist, Challenge Report Linking GMOs to Celiac Diseas, Gluten Sensitivity.” William Reed Business Media. William Reed Business Media, 3 Dec. 2013. Web. 5 Apr. 2015.

Kam, Katherine. “Going Gluten-Free.” WebMD. WebMD, 19 July 2013. Web. 20 Apr. 2015.

Katiraee, Layla. “Do Genetically Modified Foods Cause Gluten Allergies?” Genetic Literacy Project. Genetic Literacy Project, 28 March 2014. Web. 20 Apr. 2015.

Lásztity, Radomir, Tibor Abonyi. “Prediction of Wheat Quality—Past, Present, Future. A Review.” Food Reviews International 25.2 (2009): 126-141. Academic Search Premier. Web. 22 Apr. 2015.

Lu, Shan, et al. “Structural Basis for Gluten Intolerance in Celiac Sprue.” Science 297.5590 (2002): 2275-2279. Academic Search Premier. Web. 5 Apr. 2015.

Metcalfe, Dean D. “Introduction: What Are the Issues in Addressing the Allergenic Potential of Genetically Modified Foods?” Environmental Health Perspectives 111.8 (2003): 1110-1113. Academic Search Premier. Web. 22 Apr. 2015.

Milavec, Mojca, et al. “GMO Quantification: Valuable Experience and Insights for the Future.” Analytical & Bioanalytical Chemistry 406.26 (2014): 6485-6497. Academic Search Premier. Web. 5 Apr. 2015.

Oraby, Hanaa, et al. “Biological Impact of Feeding Rats with a Genetically Modified-Based Diet.” Turkish Journal of Biology 39.2 (2015): 265-275. Academic Search Premier. Web. 22 Apr. 2015.

“Pros and Cons of Genetically Modified Foods.” HealthResearchFunding.org. HealthResearchFunding.org, 4 Dec. 2013. Web. 20 Apr. 2015.

Sarich, Christina. “18 Million Americans Suffer From GMO And Gluten Intolerance.” Natural Society. Natural Society, 8 July 2014. Web. 20 Apr. 2015.

“Should You Worry About GMOs?” Tufts University Health &Nutrition Letter 31.9 (2013): 4-5. Academic Search Premier. Web. 22 Apr. 2015.

Smith, Jeffery M. “Are Genetically Modifies Foods a Gut-Wrenching Combination?” Institute for Responsible Technology. Institute for Responsible Technology. Web. 21 Apr. 2015.

The National Wheat Improvement Committee. “Wheat Improvement: The Truth Unveiled.”(2013): 1-5. Web. 20 Apr. 2015.

Webb, Densie. “10 Whole Grain Myths Busted.” Environmental Nutrition 38.2 (2015): 6-6. Academic Search Premier. Web. 22 Apr. 2015.

Wilk-Nielsen, C.R., et al. “Quantification of Dietary DNA in Tissues of Atlantic Salmon ( Salmo salar L.) Fed Genetically Modified Feed Ingredients.” Aquaculture Nutrition 17.2 (2011): e668-e674. Academic Search Premier. Web. 22 Apr. 2015.

Chapter 3

Chapter three of the Bedford Researcher talks about how to start a project proposal. The first couple of pages begins by directing how to generate a research question, by reflecting on your writing situation and process, then generating potential questions, and finally crafting and refining those questions to reflect your writing situation. After you've developed your research question the chapter goes on to explain how to create a research proposal. It identifies the basis of the proposal such as the title page, an introduction that identifies your topic issue/research question, a review of your literature that represents information and arguments in the sources you've collected, an explanation of how you collect information books journals types of search tools types of strategies, a project timeline, and a working or annotated bibliography.

In reading this chapter I found that I've been looking at this project in completely the wrong way. I've been stressing out too much about what exactly I'm arguing when I should have been paying more attention on just getting a broader scope of the topic in general. This chapter really helped me to clear up a few things and helped me realize that I had all but changed my mind about what it is I think I was going to argue in my research paper. I think writing this proposal really helped clarify things for me on which sources I actually found the most useful.