#non-gluten

[theanishimori]

Scientists Find Non-Gluten Cause of Wheat Sensitivity

Proteins called ATIs can trigger symptoms of asthma, multiple sclerosis, chronic pain, and more.

"The scientists found that consuming pure ATIs can cause all manner of nasty reactions throughout the body, triggering inflammation not just in the gut but also in the lymph nodes, kidneys, spleen, and brain. That same inflammation can exacerbate autoimmune conditions like rheumatoid arthritis, multiple sclerosis, asthma, lupus, and inflammatory bowel disease.”

[eastendorganicbermuda-blog]

Quinoa Tabbouleh

Ingredients

1 cup quinoa, rinsed well

1/2 teaspoon kosher salt plus more

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large English cucumber

1 pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2 scallions, thinly sliced

Preparation

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste.

Spread out quinoa on a rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste. Drizzle with remaining dressing.