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Going Gluten Free - CKNG 184

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Course Description

Why is everyone suddenly gluten intolerant?

Our whole foods chef explores this question as we discuss the difference between celiac disease and gluten sensitivity, the genesis of modern wheat and its effect on our health, digestion and inflammation, and why gluten free options can be equally as unhealthy as conventional options.

Learn how to go gluten free in a healthy way as we demonstrate - and you taste - an inflammation-balancing zucchini noodle pasta with avocado pesto dressing and bone broth chai tea. We discuss the benefits of each ingredient and how to promote balance in your diet to enhance digestion and replace the need for high sugar, inflammatory foods.

This two-hour demonstration and tasting class includes a glass of wine and/or kombucha and a 30-minute question period.

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