Did you know gluten occurs naturally in most grains?
We usually hear about wheat as the evil one, but barley, spelt, oats and rye are all offenders.
Cross contamination in food processing facilities can also cause problems.
Reading labels is a must for anyone with food allergies or intolerances.
However, if you’re without an allergy or intolerance, do you need to avoid gluten?
In this class, you’ll learn about:
- Gluten – what is it, what’s its purpose and why it is one of the top eight allergens
- Benefits of a gluten free (GF) diet
- Fact and fiction about GF foods and why it may not be a healthy choice
- Easy GF snacks to make at home
If you’ve ever wondered about the health benefits of a gluten free diet and whether it’s for you, sign up for Cheryl’s next class!