Kale with Garlic and Ginger
Recently I made a post on the super qualities of this cruciferous veggie- KALE. I love kale, you can see that here. And as I promised here is a super-simple intro to cooking Kale that could easily stand-along as a side dish or a lighter main.
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Should you be eating Gluten-Free?
1-minute Med School
Short answer: Only go gluten-free if you’ve been diagnosed with celiac disease or non-celiac gluten sensitivity. People with celiac disease are sensitive to gluten, a special type of protein found in wheat and other grains. They may experience diarrhea, bloating, anemia, weight loss, and eventually long term damage to the small intestine as a result of eating foods that contain gluten. A gluten-free diet eliminates symptoms and reverses damages to small intestine in most people with celiac disease, but for others, a gluten-free diet carries no benefit. In fact, needlessly restricting your diet may lead you to miss out on important nutrients your body needs, such as iron and B vitamins.