Month: April 2014
Check-out Dietitian Pick’s for Fuel Saver discounts and prepare a dinner with lots of savings!
Hy-Vee FreshMarket Salmon
Total savings 13 cents per gallon!
Massaged Kale Salad
All you need:
2 bunches of kale
½ cup freshly grated Parmesan Cheese
1/3 cup extra virgin olive oil
¼ cup Hy-Vee lemon juice
3 large cloves garlic, minced
1 Tablespoon soy sauce or Dijon mustard
½ teaspoon ground pepper
¼ teaspoon salt
All you do:
- Strip leaves from the stems, discard stems. Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan cheese, oil, lemon juice, garlic, soy sauce,pepper and salt.
- With clean hands, firmly massage and crush the greens to work in the flavors. Stop when volume is reduced by half. The greens will look a little darker and shiny.
Nutrition facts: 185 calories, 15 g fat (3 g sat fat, 10 g mono) 6 mg chol, 9 g carbo, 5 g protein 234% Vitamin A, 159% Vitamin C, Calcium 18%
Makes 6 servings
Who needs Genetic Testing for Celiac Disease?
A recent newsletter from the University of Chicago Celiac Disease Center (1st Quarter 2014) shares some helpful information.
TABLE 1: CLINICAL SCENARIOS IN WHICH CELIAC DISEASE GENETIC TESTING MIGHT BE CONSIDERED
*Patients on a gluten-free diet without previous testing prior to gluten challenge
*Patients with borderline pathology
*Patients with non-responsive celiac disease
*At-risk groups: type I diabetics, autoimmune thyroiditis, unexplained abnormal liver function, young-onset osteoporosis among others
*Family members with confirmed Celiac Disease.
Dr. Sonia S Kupfer explains,
“Celiac disease genetics are complex, but the key point to understand is that having the right genes is necessary but not sufficient to cause the disease. This means that the genetics are only one part of the disease process and other “hits” are needed for disease to occur. While we don’t exactly know what these other factors are, they likely include gastrointestinal infections (“bad” bacteria or viruses), alterations in the gut microbiome (the “good” bacteria), age when gluten was introduced as an infant, length of time of breast-feeding, and other genetic and environmental factors.”