“Why does gluten tip the scales of health for so many people? ‘None of us digests gluten very well,’ says Peter H.R. Green, MD, director of the Celiac Disease Center at Columbia University in New York City.”
and these quotes from the author of the article, Erinn Morgan…
“Too many people with celiac suffer for years without seeking help because they think stomach problems just run in the family – which of course they do because families pass along the genes that cause celiac disease. Many of these stoics find out they have celiac disease only when the onset of a malignancy or chronic disease like diabetes or Parkinson’s leads to its discovery.”
“Gluten is the only protein in nature that humans cannot fully metabolize.”
This is such important info….the only protein that we can’t completely metabolize! Celiac Disease is HIGHLY associated with ALL auto-immune disease like lupus, rheumatoid arthritis, fibromyalgia, skin rashes, and more. It’s definitely worth checking into when struggling with chronic gastro-intestinal issues, or other chronic health problems.
2 lbs peeled baking potatoes, cut in slices (I used 4 med. potatoes)
2 tsp olive oil
1 lb. ground turkey
1 medium onion, chopped
4 cloves pressed garlic
1 can tomato sauce
1 tsp dried basil
1tsp dried oregano
11 oz goat cheese
2 eggs
1 10 oz package frozen spinach, thawed and drained
parmesan and mozzarella to top, if desired
Cut potatoes into thin slices, place on baking sheet, coat slices lightly with olive oil, and bake @450* for 15-20 minutes until tender and beginning to brown on edges. Brown turkey with onion. Add tomato sauce, herbs, and garlic. Let simmer. In a bowl, mix together spinach, goat cheese, and eggs. In an oil coated baking dish, layer potatoes, half of spinach mixture, and half of tomato/turkey sauce. Repeat the layers once and top with cheeses if desired. (I topped mine with more potatoes and a bit of parmesan.) Bake for 30 minutes at 350*. Let stand 10 minutes before slicing and serving.
Wow, Melanie, thank you so much for sharing that “sermon.” That is terrific information that you shared. I have heard even run-of-the-mill physicians say that gluten is not easy to digest, but for Dr. Green to say this is HUGE! I will definitely be sharing this with my support group and maybe even on my blog soon (if you don’t mind … i’ll link to you and the origin). I will track down this article, too.
The recipe looks great! I love your adaptation. 😉 Sliced potatoes are a great idea. I tend to have those on hand more often than GF pasta. We have friends who raise goats and their goat cheese is the best. When I get some soon, I’ll try this.
Thanks so much!
Shirley