Breaking
FoodNerdy Recipes Management System
Tag

Cabbage

Browsing
Czechia (Czech Republic)

Can you explain the use of potatoes and cabbage in Czech dishes?

Introduction: Czech Cuisine Overview

Czech cuisine is a hearty and filling cuisine that has been heavily influenced by its neighboring countries, such as Germany, Austria, and Hungary. It is characterized by its use of meat, potatoes, and cabbage, as well as a variety of spices and herbs. Czech cuisine has a long history and has been shaped by the traditions of the Czech people, who have been farming and cooking for generations.

Potatoes: A Staple in Czech Cooking

Potatoes are a staple in Czech cooking and are used in a variety of dishes. They are often boiled, mashed, or roasted, and are served as a side dish with meat or as a main course. Some of the most popular potato dishes in Czech cuisine include bramborak, which is a potato pancake, and hranolky, which are French fries. Potatoes are also used in soups, stews, and as a filling for dumplings.

Cabbage: A Versatile Ingredient in Czech Cuisine

Cabbage is another versatile ingredient in Czech cuisine. It is used in a variety of dishes, including soups, stews, and salads. One of the most popular cabbage dishes is zeli, which is a stew made with sauerkraut and pork. Cabbage is also used as a filling for dumplings, and is often served as a side dish with meat. In addition to its culinary uses, cabbage is also known for its health benefits, as it is rich in nutrients and antioxidants.

Traditional Czech Dishes Featuring Potatoes

There are a number of traditional Czech dishes that feature potatoes. One of the most popular is knedliky, which is a type of dumpling made with potatoes and flour. It is often served with meat and gravy. Bramboraky, or potato pancakes, are also a traditional Czech dish that is made with grated potatoes, flour, and eggs. They are often served with sour cream or applesauce.

Authentic Czech Recipes with Cabbage

Czech cuisine has a number of authentic recipes that feature cabbage as a main ingredient. One of the most popular is zeli, which is a stew made with sauerkraut and pork. Another popular dish is sekanice, which is a type of sausage that is made with cabbage and pork. Cabbage is also used in salads, such as the famous Czech coleslaw, which is made with cabbage, carrots, and mayonnaise.

Regional Specialties: Potatoes and Cabbage

In different regions of the Czech Republic, there are different specialties that feature potatoes and cabbage. In Moravia, for example, knedliky are often made with sauerkraut and served with roast pork. In Bohemia, roasted potatoes are often served with pork or beef. Cabbage soup is a popular dish in the eastern part of the country, while cabbage rolls are a specialty in the western part.

Nutritional Value of Potatoes and Cabbage

Potatoes and cabbage are both nutrient-rich foods that offer a number of health benefits. Potatoes are a good source of vitamin C, vitamin B6, potassium, and fiber. They are also a low-calorie food that can help with weight management. Cabbage is a good source of vitamin C, vitamin K, and fiber. It is also low in calories and can help with digestion.

Conclusion: The Importance of Potatoes and Cabbage in Czech Cooking

Potatoes and cabbage are both important ingredients in Czech cuisine, and can be found in a variety of traditional dishes. They are both nutritious foods that offer a number of health benefits, and are also versatile ingredients that can be used in a variety of dishes. Whether you are trying a traditional Czech recipe or experimenting with your own creations, potatoes and cabbage can add flavor and nutrition to any dish.

Keep Reading
By
Poland

Can you tell me about the use of potatoes, cabbage, and mushrooms in Polish cooking?

Introduction: Polish culinary staples

Poland is a country known for its hearty and comforting cuisine, which often features a variety of root vegetables, grains, and meats. Three ingredients that are particularly important in Polish cooking are potatoes, cabbage, and mushrooms, all of which are widely used in traditional dishes. These ingredients offer a range of flavors and textures, as well as nutritional benefits. They are also easy to grow in the country’s temperate climate, making them readily available and affordable.

Potatoes: the backbone of Polish cuisine

Potatoes are a staple ingredient in Polish cooking and are used in a variety of dishes, including soups, stews, and dumplings. They are particularly important in the country’s most famous dish, pierogi, which are potato-filled dumplings that can be served boiled, fried, or baked. Potatoes are also used to make kartoflak, a potato cake that is similar to a gratin, and placki ziemniaczane, or potato pancakes, which are often served with sour cream or applesauce. In addition to their versatility and flavor, potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and fiber.

Cabbage: a versatile and nutritious ingredient

Cabbage is another important ingredient in Polish cuisine and is used in a variety of ways, both cooked and raw. One of the most famous Polish cabbage dishes is bigos, a hearty stew that often includes meat, onions, and spices, as well as sauerkraut and fresh cabbage. Cabbage is also used in the popular side dish, kapusta, which is a sweet and sour braised cabbage that is often served with meat dishes. In addition to being flavorful and versatile, cabbage is also a good source of vitamin C, fiber, and other nutrients.

Mushrooms: a beloved autumn delicacy

Mushrooms are a popular ingredient in Polish cuisine, particularly in the autumn when wild mushrooms are abundant. One of the most famous Polish mushroom dishes is zupa grzybowa, or mushroom soup, which is often made with wild mushrooms and cream. Another popular dish is krokiety, which are fried crepes filled with a mixture of mushrooms and cabbage. Mushrooms are also commonly used in pierogi fillings, as well as in sauces and stews. They are a good source of protein, vitamins, and minerals, and are valued for their earthy, umami flavor.

Classic Polish dishes featuring potatoes, cabbage, and mushrooms

There are many classic Polish dishes that feature potatoes, cabbage, and mushrooms. Some of the most famous include:

  • Pierogi ruskie: potato and cheese-filled dumplings
  • Kotlet schabowy: breaded pork chop served with mashed potatoes and cabbage
  • Golabki: cabbage rolls filled with meat and rice
  • Schabowy z kapustą: pork chop with braised cabbage
  • Bigos: hearty stew with meat, sauerkraut, and cabbage
  • Zrazy: beef rolls stuffed with mushrooms and served with potatoes

Exploring creative and contemporary Polish cuisine

While traditional Polish cuisine has a strong focus on potatoes, cabbage, and mushrooms, contemporary chefs are exploring new and creative ways to use these ingredients. For example, some chefs are using potatoes to make gnocchi or latkes with non-traditional flavorings, while others are incorporating cabbage into salads or using it as a wrapper for sushi-style rolls. Mushrooms are also being used in innovative ways, such as in vegetarian burgers or as a meat substitute in stews and sauces. As Polish cuisine continues to evolve, these ingredients will remain an important part of the country’s culinary heritage.

Keep Reading
By
Romania

Can you tell me about the use of sour cream, cheese, and cabbage in Romanian cooking?

Introduction: Romanian Cuisine Overview

Romanian cuisine is a reflection of the country’s diverse cultural influences and natural resources. The cuisine is heavily influenced by neighboring countries like Hungary, Turkey, and Germany, as well as the country’s own agricultural traditions. The use of fresh, seasonal ingredients and bold flavors is a hallmark of Romanian cooking.

Sour Cream: A Staple Ingredient in Romanian Cooking

Sour cream, or smântână in Romanian, is a staple ingredient in Romanian cooking. It is used in everything from soups and stews to desserts and dips. Sour cream is made by fermenting heavy cream with lactic acid bacteria, giving it a tangy flavor and creamy texture. In Romanian cuisine, sour cream is often added to dishes at the end of cooking to add richness and depth of flavor. It is also used as a topping for dishes like stuffed cabbage rolls and roasted potatoes.

Cheese: A Versatile Addition to Traditional Romanian Dishes

Cheese is also a popular ingredient in Romanian cuisine. There are many varieties of cheese used in traditional dishes, including feta-like brânză and the crumbly cașcaval. Cheese is often used as a filling for savory pastries like börek and as a topping for salads and grilled meats. It can also be melted on top of polenta or added to soups for extra flavor and creaminess.

Cabbage: A Nutritious and Flavorful Vegetable in Romanian Cuisine

Cabbage is a nutritious and flavorful vegetable that is used extensively in Romanian cuisine. It is often pickled to make sauerkraut, which is used as a condiment for dishes like sausage and roasted meats. Cabbage leaves are also used as a wrapper for dishes like sarmale, which are stuffed cabbage rolls filled with spiced ground meat and rice. Cabbage can also be shredded and added to soups and stews for added texture and flavor.

Popular Romanian Dishes that Feature Sour Cream, Cheese, and Cabbage

Some of the most popular Romanian dishes that feature sour cream, cheese, and cabbage include: sarmale (stuffed cabbage rolls), mici (grilled meat rolls served with mustard and bread), ciorbă (sour soup made with meat and vegetables), and zacuscă (a vegetable spread made from roasted eggplants and peppers). These dishes showcase the versatility of these ingredients and the bold flavors of Romanian cuisine.

Conclusion: Why You Should Try Romanian Cuisine with These Ingredients

Romanian cuisine is a unique and flavorful blend of cultural influences and natural resources. The use of sour cream, cheese, and cabbage in traditional dishes adds richness, creaminess, and bold flavors. If you’re looking to try something new and exciting, give Romanian cuisine a try with these staple ingredients. You won’t be disappointed.

Keep Reading
By
Russia

Can you tell me about the use of potatoes, cabbage, and sour cream in Russian cooking?

Introduction: Russian cuisine and its ingredients

Russian cuisine is known for its hearty and filling dishes, often featuring ingredients such as potatoes, cabbage, and sour cream. These ingredients have been staples in Russian cooking for centuries and are used in a variety of dishes, from soups and stews to side dishes and desserts. The use of these ingredients has been influenced by the country’s harsh and cold climate, which has made it necessary to rely on hardy vegetables and dairy products that can be stored for long periods of time.

Potatoes: A staple in Russian cuisine

Potatoes are a staple in Russian cuisine and are used in a variety of dishes. They are often boiled or mashed and served as a side dish with meat or fish. Potatoes are also a key ingredient in many soups and stews, such as borscht, a beet-based soup that often includes potatoes, cabbage, and sour cream. Another popular potato dish in Russia is draniki, which are potato pancakes that are fried until crispy on the outside and soft on the inside.

Cabbage: A versatile ingredient in Russian cooking

Cabbage is another versatile ingredient in Russian cooking. It is often used in soups and stews, such as shchi, a traditional cabbage soup that is usually served with sour cream. Cabbage is also used raw in salads, such as the popular Russian dish called vinaigrette, which includes beets, potatoes, carrots, onions, and pickles. In addition, cabbage can be fermented and turned into sauerkraut, which is a popular condiment in Russian cuisine.

Sour cream: A beloved condiment in Russian cuisine

Sour cream is a beloved condiment in Russian cuisine and is often served with soups, stews, and potato dishes. It is also used as a topping for blini, which are thin pancakes that are often served with caviar or smoked salmon. Sour cream is also used as a key ingredient in desserts, such as syrniki, which are like small cheesecakes that are often served with fruit or jam.

Popular Russian dishes featuring these ingredients

Some of the most popular Russian dishes that feature potatoes, cabbage, and sour cream include borscht, shchi, draniki, vinaigrette, and syrniki. These dishes are often hearty and filling, making them perfect for the cold Russian climate. They are also relatively simple to prepare, making them popular with home cooks.

Conclusion: The significance of these ingredients in Russian cooking

Potatoes, cabbage, and sour cream are key ingredients in Russian cuisine and have been used in a variety of dishes for centuries. These ingredients have been influenced by the country’s harsh climate and the need for hardy vegetables and dairy products that can be stored for long periods of time. They are an important part of Russian culture and are beloved by people of all ages.

Keep Reading
By
Australia

Chiko Roll: Roll a mixture of cabbage, carrot, beef, and spices in a pastry tube and deep-fry until golden.

Introduction: What is a Chiko Roll?

The Chiko Roll is a popular Australian fast food snack that has been around for over 60 years. It was first introduced in 1951 by Frank McEnroe in Bendigo, Victoria. The Chiko Roll is a savory pastry tube filled with a mixture of cabbage, carrot, beef, and spices that is then deep-fried until golden and crispy. It is a staple snack sold at sporting events, food fairs, and convenience stores throughout Australia.

Ingredients and Preparation of Chiko Roll

The key ingredients in a Chiko Roll are cabbage, carrot, beef, and spices. The filling is made by finely shredding the cabbage and carrot and mixing it with cooked minced beef and a blend of spices such as onion, garlic, and pepper. The mixture is then rolled up in a pastry tube and sealed with egg wash. The pastry is made by mixing flour, salt, and water until it forms a smooth dough that is then rolled out thinly and cut into a rectangular shape.

Cooking and Serving Chiko Roll to Perfection

To cook the Chiko Roll, it is deep-fried in hot oil until it is golden brown and crispy. It is important to ensure that the oil is hot enough so that the pastry does not become oily or soggy. Once it is cooked, the Chiko Roll is served hot and crispy with tomato sauce or sweet chili sauce. It is a perfect snack for on-the-go or as a quick meal when paired with a side of chips or salad.

In conclusion, the Chiko Roll is a popular Australian snack that has stood the test of time. It is a perfect combination of savory meat and vegetables wrapped in a crispy pastry tube. With its simple yet flavorful ingredients, the Chiko Roll is a must-try for anyone looking to experience authentic Australian cuisine.

Keep Reading
By
Food

Hearty Minced Meat Casserole with White Cabbage

I got this recipe from a good friend and have been cooking it a lot ever since. The cabbage minced meat casserole is not only delicious and inexpensive but also quick and easy to prepare.

The minced meat casserole with white cabbage is ready to serve after around 30 to 40 minutes. In my experience, kids like it just as much as adults. Due to the uncomplicated preparation, this casserole is also very suitable for beginners in the field of cooking.

Ingredients for 4 persons

– 1 head (approx. 800 g) of white cabbage or savoy (depending on taste)
– 1 large onion
– 500 g minced meat (half and half)
– 500 g chopped tomatoes (fresh or from the package)
– 375 ml vegetable broth
– 100 g of grated cheese
– some oil (for frying)
– Salt
– Pepper
– Sweet paprika)

Preparation of minced meat casserole with white cabbage

The cabbage (or savoy cabbage) is cut into strips and washed well. Then it is fried in a little oil for about 5 minutes, stirring and turning constantly, and seasoned with salt and pepper.

At the same time, the finely diced onion is also fried with minced meat and seasoned (salt, pepper, paprika powder).

When the minced meat is crumbly-brown, add the tomato pieces and the broth. Bring everything to the boil briefly and then let it dwell on the stove at medium temperature for a few minutes. Then it should be seasoned again with salt, pepper, and paprika.

Now all the ingredients (including the cabbage or savoy cabbage) are put together in a greased casserole dish and placed in the preheated oven (electric stove: 200 degrees/convection oven: 175 degrees).
Leave in the oven for a total of about 20 minutes. After about 10 – 15 minutes, the casserole is taken out and the grated cheese sprinkled over it. Then put it back in the oven and continue cooking until the end of the specified time. The cheese should be well melted and browned.

If you like, you can serve boiled potatoes with it.

Useful additional knowledge about the minced meat casserole

It also tastes very good if you cut the potatoes (raw) into small cubes beforehand, put them in the casserole dish together with the other ingredients, and cook them in the oven. Depending on your taste, you can also add a cup of sweet cream.

Keep Reading
By
Food

Chinese Cabbage Salad with Gouda and Sprats

Easy to prepare, perfect for beginners, and easily digestible.

Ingredients for 4 servings

– 500 g Chinese cabbage,
– 300 g Gouda cheese,
– sprats in oil (1 can, 150 g),
– 2 tablespoons mayonnaise,
– Black pepper, ground.

Preparation

– Drain the oil from sprats.

Preparation

– Chop the Chinese cabbage as you like.
– Coarsely grate the cheese.
– Mix the cheese and Chinese cabbage.
– Cut the sprats into pieces (approx. 2 cm long).
– Mix Chinese cabbage, cheese, and sprats.
– Add mayonnaise.
– Season with pepper.

Keep Reading
By
Food

Potato and Cabbage Casserole with Meatballs

It is autumn! The weather leaves no other conclusion. Likewise the golden yellow, fresh potatoes, the orange carrots, and the green pointed cabbage. This dish pleases the eye and the wallet. A very inexpensive and easy lunch.

Ingredients for 4 persons

  • 750 g small potatoes
  • 1 roll from the day before
  • 250 grams of carrots

  • 600 g pointed cabbage
  • 1 onion
  • Salt
  • 400 g mixed mince
  • 1 egg
  • Pepper
  • 1-2 tbsp oil
  • 1/8 liter of milk
  • ½ tsp vegetable broth
  • 150 g double cream cheese
  • 2 teaspoons light sauce thickener
  • 4-6 sprigs of thyme and chervil
  • 75 g Gouda

Preparation

  1. Wash the potatoes and boil them in salted water for about 20 minutes. Soak the bun from the day before in water.
  2. Peel the carrots, wash and cut them into small cubes. Clean and wash the pointed cabbage and then cut it into quarters. Remove the stalk in the middle as it is very hard. Boil the vegetables in salted water for about 5 minutes. Drain and cut the cabbage in half again. Drain and peel the potatoes.
  3. Peel the onions and finely dice them. Squeeze the bun. Knead the onions and the roll with the minced meat and the egg. Season with salt and pepper. Shape into small balls and fry in hot oil in a pan for about 5 minutes.
  4. Place the prepared ingredients in a casserole dish. Heat ¼ liter of water, the milk, and the broth and melt the cream cheese in it while stirring. Stir in the sauce thickened and simmer for about 1 minute.
  5. Wash the herbs, chop all but a small part for garnish and stir into the sauce. Season with salt and pepper.
  6. Spread over the casserole, grate the cheese and sprinkle on top. Bake in the preheated oven for 15-20 minutes. Garnish with the remaining herbs and serve. Good Appetite.

Useful additional knowledge

Instead of carrots, the dish can also be supplemented with peas. You can also sprinkle a little Appenzeller cheese over the casserole for a slightly spicier and stronger taste. The more intense taste is very pleasant, especially in the cold season.

Keep Reading
By
Food

Apples, Cabbage and Fish: How Healthy is The Nordic Diet?

In contrast to the Mediterranean diet, the Nordic diet relies on foods that grow in the north. But is this diet really healthier?

What is the Nordic Diet?

The Nordic diet “is not a classic diet, but a long-term diet for northern Europeans,” says Antje Gahl from the German Society for Nutrition (DGE). It is adapted to the Nordic conditions and the food available and traditionally used there. “These are apples, pears, berries, root vegetables, cabbage, whole grains, rye bread and cereal flakes,” says Margret Morlo from the Association for Nutrition and Dietetics (VFED). Fish, milk and milk products, potatoes and vegetable fats typical of the region are also included.

There are many important vitamins in local berries, cabbage and root vegetables. Regional and seasonal fruits and vegetables have a lot of flavor. Because they don’t have to be brought in from afar, not as many ingredients are lost. Animal products such as meat or eggs are rarely part of the Nordic diet. Products made from whole grain cereals or rye bread are regarded as healthy fillers. They contain a lot of good carbohydrates and minerals. Fats from high-quality rapeseed oil and spreads made from it should be consumed in moderation but daily.

Fish and seafood are part of the Nordic diet

The Nordic diet also includes fish and seafood, which are high in good fats. Here, too, there are varieties from regional rivers and lakes – such as perch, trout, herring, salmon or mackerel. Low-fat milk and dairy products are also on the menu. Local potatoes provide many important dietary fibers. Fresh herbs and mushrooms from the forest add the right touch to meals. And plenty of water should not be missing: at least one and a half liters per day – also as unsweetened fruit or herbal teas. As always, snacks with a lot of sugar or alcohol should only be served in moderation.

How healthy is the Nordic diet? But is the Nordic diet really as healthy as the Mediterranean diet? “That’s not entirely clear yet,” explains Prof. Matthias Schulze. He is head of the Department of Molecular Epidemiology at the German Institute for Human Nutrition Potsdam-Rehbrücke (DIfE). Scientists around Schulze have evaluated the data of around 27,500 people. The influence of the Nordic diet was also examined. Using points, the researchers calculated whether there was a link between the degree to which the Nordic diet was adhered to and the incidence of diabetes, heart attack, stroke and cancer.

“It could not be determined that the Nordic diet had a positive effect on diabetes,” says Schulze. According to him, the results indicate that those who eat this way are less likely to suffer from a heart attack. The scientists did not see a connection between the Nordic diet or Mediterranean diet and cancer. However, the two diets could possibly reduce the risk of cancer. “To do this, however, further studies would have to focus more specifically on individual types of cancer,” says Schulze.

Lower risk of diabetes and heart attack

“According to our results, the positive health consequences for people who follow the rules of the Mediterranean diet are greater than if they rely on the Nordic diet,” says Schulze. The Mediterranean diet can reduce the risk of chronic diseases not only in Mediterranean countries, but also in Germany.

That means: If you eat plenty of vegetables, fruit, nuts, seeds, fish, legumes, cereals and olive oil, but little meat, milk and dairy products, you live a healthy life. In general, the following applies to cooking and eating: “Use regional and seasonal products wherever possible,” says Morlo. Organic foods should preferably be consumed – according to Morlo, they are demonstrably healthier than conventional foods, and finished products should only rarely be used. One thing is also important for feeling good about your body and life: “Eat mindfully and with pleasure,” says Morlo.

Keep Reading
By
Food

Juices, Kiwis, Cabbage and Co. – 15 foods that prevent and relieve digestive problems

Almost everyone has had stomach pains and problems with the intestines – be it nausea, cramps, flatulence or other complaints. Diet itself is not always the reason, but if you eat right, you can counteract and prevent this.

For a healthy gut: These foods help with digestive problems

To support your intestinal flora and protect yourself from intestinal problems, you can use some foods:

1. Leaven against harmful bacteria

Sourdough contains a bacterium called “Lactobacillus reuteri” that has a probiotic effect. According to physician and best-selling author William Li, sourdough bread can help fight, inhibit, or kill harmful bacteria in the gut. It is also said to help against salmonella infections and reduce the risk of stomach ulcers, for example.

2. Dark chocolate for good nerves and muscles

Dark chocolate is already known to have a high magnesium content. So it is good for nerves and muscles, helps with stress and tastes great on top of that. Even iron and zinc are present in cocoa. But the digestion also benefits from the snack, because in moderation it has an anti-inflammatory effect and boosts the metabolism.

3. Cabbage for detoxification of the intestines

Although many types of cabbage are not always popular, they have a very positive effect on the intestinal flora. They reduce bad or toxin-producing gut bacteria. It doesn’t matter which type of cabbage is eaten – from broccoli or sauerkraut to Brussels sprouts and pak choi. Red cabbage made from red cabbage is often found on the plate in Franconia.

4. Juices stabilize your intestines

Juices are already known to play into the hands of the intestine: cranberry juice, pomegranate juice or grape juice can be used to stabilize and improve the intestinal wall. But beware: They contain a lot of sugar – so enjoy them in moderation.

5. Walnuts help blood vessels

The nuts contain omega-3 fatty acids and have an anti-inflammatory effect on the inner walls of our blood vessels. They can also inhibit so-called Clostridium bacteria.

6. Kiwis aid in the digestive process

They also help with the digestive process and have an antibacterial effect thanks to their many vitamins and antioxidants.

7. Artichokes really boost digestion

They feed the friendly intestinal bacteria and, as a natural prebiotic, have a nurturing effect on the intestinal flora. The daisy family is particularly rich in fiber.

8. Onions fight inflammation in the gut

The leek plant is bursting with antioxidants and stimulates your bacteria in the colon to produce healthy short-chain fatty acids.

9. Black coffee stimulates intestinal motility

With coffee you train the muscles of your small and large intestine. As a result, food pulp is transported faster. As a result, you experience less gas and constipation. And best of all: the bitter substances in the drink reduce cravings for sweets.

10. Flaxseed keeps you full for a long time and promotes regular bowel movements

The dietary fibers in flaxseed swell up in the stomach and intestines and thus keep you full for a long time. In addition, the seeds make the stool bulky and soft, thus promoting regularity.

11. Yogurt helps fight inflammatory bowel disease

Yogurt contains friendly bacteria in the form of probiotics, which can help fight inflammatory bowel disease, constipation, and diarrhea.

12. Turmeric prevents the formation of cancer cells in the intestine

The ginger plant has a preventive effect against the formation of cancer cells, which has already been proven in the laboratory. The risk of colon cancer is therefore demonstrably reduced.

13. Jerusalem artichoke stabilizes blood sugar levels

The root vegetable contains the important dietary fiber inulin (not to be confused with insulin), which stabilizes blood sugar levels and prevents cravings and diabetes.

14. Flea seed husks as a proven home remedy for constipation

The Indian flea seeds are a natural swelling agent and make the stool softer. This promotes digestion and reduces intestinal transit time.

15. Buttermilk and kefir soothe and strengthen the intestinal flora

Buttermilk and kefir contain probiotic microorganisms that can have a positive effect on your intestinal health.

Keep Reading
By