Glyphosate, Round-Up's main ingredient, is more than likely the reason for your gluten intoleran

Have you noticed that there has been a drastic increase in the number of people who are eating gluten-free lately? The rate of not just gluten intolerance but actual Celiac Disease has risen sharply in the last 20 years. In 1990, 5.2 people out of 100,000 were diagnosed with the disease. In 2010, the rate was 19.1 per 100,000. The increase in actual diagnosis of Celiac Disease indicates that the rise in gluten intolerance is not, as some have suggested, a fad. At the same time, non-celiac gluten intolerance has also risen sharply. Symptoms of gluten intolerance are similar to those of Celiac Disease, without the specific damage to the lining of the small intestine that is seen with Celiac. W

Almond Honey Crisps..... Super Easy & Super Delicious!

Ingredients: 1 cup raw whole almonds coarsely chopped 1/4 cup butter or coconut oil 2-3 tbsp clover honey to taste 1 tsp Vanilla 1/4 tsp Sea Salt Servings: 4 Instructions: Whip butter/oil, honey, vanilla and sea salt in food processor or Vitamix. Blend in chopped almonds with spatula. Spread in a parchment-lined 8x8" baking dish. Bake at 375 degrees until golden (about 20 minutes). Let cool. Cut into 9-12 squares.

Being deficient of this mineral can cause health issues........

According to an article on Magnesium Deficiency by researchers, there is great evidence that many people may be deficient in this much needed mineral and not even know it! "Magnesium deficiency was found to be associated with increased prevalence and risk in 11 major health conditions. In 68 of the reviewed studies, magnesium deficiency was found to predict adverse events, and a decreased risk of pathology was noted when supplementation or treatment was instituted." Furthermore… There has been a gradual decline of dietary magnesium in the United States, from a high of 500 mg/day at the turn of the century to barely 175–225 mg/day today. The National Academy of Sciences has determined that mo

Kale and Brussel Sprout Salad

Servings: 8 TO 10 Ingredients 1/4 cup fresh lemon juice 2 tablespoons Dijon mustard 1 tablespoon minced shallot 1 small garlic clove, finely grated 1/4 teaspoon kosher salt plus more for seasoning Freshly ground black pepper 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced 12 ounces brussel sprouts, trimmed, finely grated or shredded with a knife 1/2 cup extra-virgin olive oil, divided 1/3 cup almonds with skins, coarsely chopped 1 cup finely grated Manchego Steps: 1. Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale

A yummy "stick-to-your-ribs" breakfast that can be made ahead... Blueberry Breakfast Mille

Servings: 4 Ingredients: 3 cups water or unsweetened organic almond milk 1 cup uncooked organic millet (rinse with cold water) 1/2 teaspoon pink salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup organic blueberries (or strawberries, or raspberries) 1/2 cup chopped organic walnuts (optional, *can use pecans instead) 1/2 cup Just Like Sugar brown sugar 1/4 cup Just Like Sugar sugar Steps: 1. In 2-quart saucepan heat water or almond milk, millet, salt, cinnamon and nutmeg to boiling. Reduce heat; cover and simmer 25 minutes, stirring occasionally, until millet is tender and most of water is absorbed. Remove from heat. 2. Stir in organic blueberries. Add organic walnuts. 3. Spoo

999 Whitlock Ave SW
Suite 11

Marietta, GA 30064

DrDady@msn.com

Center for Health & Healing

Tel: 770.590.7771

Fax: 770.590.9997

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