Come Enjoy Every Delicious Bite...
Charlotte Gluten & Allergen Free Wellness Event
Charlotte Gluten & Allergen Free Wellness Event
April 2, 2016
10 am - 4 pm
Oasis Shriner Auditorium
604 Doug Mayes Place
Charlotte, NC 28262
$10 per Adult
Children under 13 are FREE to enter
$8 Military or Senior with ID (only at door)
$8 Military or Senior with ID (only at door)
FEATURED SPEAKERS
America's Gluten Free Voice
Featured Speaker from SIMPLY GLUTEN FREE Magazine
"Embracing the Gluten Free Lifestyle"
Gluten Free TV Chef - Daytime TV - Nationally syndicated (NBC) in 3rd season,
Founder & Editor in Chief of SIMPLY GLUTEN FREE magazine,
Cookbook Author, GF Blogger since 2007, food writer published in over 100 newspapers in America
Cookbook Author, GF Blogger since 2007, food writer published in over 100 newspapers in America
Melissa Belser
B.S. from UCM In Nutrition/Dietetics
Melissa performs a variety of projects for the Celiac Support Association:
Staff Nutritionist for Celiac Support Association 3 years
Gluten Free Recipe Coordinator, Social Media Administrator
Recipe box for Lifeline Magazine, sent 4 times a year and additional contributions for the publication for the last 3 years.
Other projects for CSA include: 4 Recipe and Tips eBook ( recipes and tips for living gluten free) , 2014 and 2015 Recipe CSA Calendars.
Working in conjunction with Recipe Consultants to perform recipe testing for a variety of foods.
She is working on similar topics this year with some new projects added to benefit those living with Celiac Disease and other gluten-related disorders.
Support for members and others needing help with starting a gluten free lifestyle.
Raquel Durban
Raquel Durban, MS, RD, LDN is the director of the Food Allergy Institute of Charlotte, specializing in nutrition related to immediate and delayed food allergies. Additionally, she is a member of the eosinophilic gastrointestinal disorders and adverse reactions to foods committee for the American Academy of Asthma, Allergy and Immunology (AAAAI), and a medical advisor for the Food Allergy and Anaphylaxis Connection Team. To further the role of dietitians, Raquel hosts a clinic site for dietetic interns and created a Facebook support group for regional patients with eosinophilic disorders.
To contact Raquel, please call the Food Allergy Institute of Charlotte at 704-341-9600
Beth is a Certified Holistic Health Coach, board certified by the American Association of Drugless Practitioners, and received her training through the Institute for Integrative Nutrition. She focuses on helping people achieve optimal wellness through a whole body approach; emphasizing the importance of not only diet, but other factors such as: physical activity, personal relationships, career, emotional wellness, positive lifestyle and mindset and the use of natural therapies.
Beth’s goal is to educate and empower people to make positive lifestyle choices that will lead to more energy, less stress and a stronger, happier body, mind and spirit.
Dr. Akiba Green is widely recognized as a leader in the non-drug treatment of chronic and autoimmune conditions in the Charlotte region. His clinic, Lake Norman Health and Wellness, is the only health clinic in the Charlotte region that combines Functional Medicine, Brain Based Neurological Therapy or Functional Neurology and Advanced Metabolic Testing for Chronic Conditions under one roof. Lake Norman Health & Wellness takes the physical medicine of chiropractic care and couples it with the most cutting edge knowledge of functional neurology, clinical nutrition and integrative medicine.
Dr. Green is board certified in Integrative Medicine, fellowship trained in Integrative Cancer Therapy, board eligible as a Clinical Nutritionist and ensures that his clinics have always been on the cutting edge of the health care industry. Currently, he devotes his practice to treating chronic pain and metabolic disorders.
Blog: http://askdrakiba.com/
Pam Jordan was diagnosed with Celiac Disease in January 2011 after struggling for fifteen years with symptoms. She is a working wife and mom to three young kids. With two of the three kids living Gluten Free, she shares the tips and tricks to survive school, parties, and holidays with Gluten Free kids.
Her blog, ImaCeliac.com provides simple Gluten Free recipes, product reviews, and giveaways. Pam features their family weekly menu as a way to keep her family organized, on budget, and Gluten Free.
Pam has written 5 cookbooks and lifestyle guides about living Gluten Free. Her last two books made Amazon Best Sellers list. Pam travels the US to speak to groups about living Gluten Free, menu planning, and how to cook simple Gluten Free recipes.
The Gluten & Grain Free Gourmet supports delicious eating that is gluten, grain, soy, and poultry free. Jen Cuevas experienced her own journey to wellness by eating this way, and desires to share the message that life can still be delicious!
Just a few short years ago, Jen was ill with a multitude of issues (although not typical “Celiac” symptoms), including high cholesterol, pre-diabetes, sudden weight gain [over 60 pounds], Hashimoto’s, and arthritis (read more of her story here). After more than seven frustrating visits with various doctors, she finally learned about her gluten sensitivity and Celiac disease. In becoming well, she found that life without gluten was really great from a health perspective, but affected everything else that had a social factor.
In the time since her diagnosis, Jen has spent a lot of time learning. She was treated by Dr. Glen Aukerman (author: Better Health in 120 days) and attended all of his classes to understand the medical aspect of how various foods affect gluten sensitivity. After further health issues inspired her to do more research, Jen went completely grain and soy free in 2012, and became a certified coach under the direction of Gluten Free Society. She uses her own health journey to coach and inspire others to consider dietary changes as a way to achieve optimum health. In 2013 she established a support group, and found that food availability continued to be the biggest barrier to success. She began developing food products that support a grain-free, soy-free and even dairy-free lifestyle; many items are allergy-friendly and are free of refined sugars. She also offers allergen-free Communion to churches, raising awareness about the effects of gluten exposure.
After working for 20 years in the corporate world, Tarah Jakubiak founded Allergic Traveler. Jakubiak, president of Allergic Traveler has traveled the world since the age of two. She has been to 22 countries and 25 states. Jakubiak has been to all inclusives, gone on cruises, gone camping; backpacking through Europe, gone to the big cities, and little hidden gems. She has multiple food allergies but it does not stop her from seeing the world. Jakubiak is allergic to eggs, nuts, mushroom, soy, garlic, corn, sesame, potatoes, celery, shellfish, chicken, pork, peanuts, and many fruits. She is originally from Montreal, Quebec and now lives in Greensboro, NC with her husband.
To get in touch with Tarah: tarah@allergictraveler.net
Twitter: @allergictravelr
Facebook: www.facebook.com/allergictraveler
Instagram: allergictraveler
Meg Huebner
Meg Huebner is an independent food scientist and researcher with a background in organic chemistry, nutrition, and food history, and has been living gluten-free since 2007. She started the blog Gluten-Free Boulangerie in 2010 to create and share GF breads delicious enough for everyone to enjoy. However, she soon began to wonder whether aiming to replicate wheat through the use of gums, highly-processed ingredients, eggs, and other common substitutes might actually be hindering, rather than helping, the quality of GF foods. On a more philosophical level, she also felt these ingredients were still standing in the way of truly “real bread.”
Through continued research, Meg found that this “real bread” is indeed not only possible, but is also more delicious! She now develops whole-food-based recipes using techniques which bring out the natural structural and binding properties of GF ingredients. Some of these methods are new and experimental, while others are based on the diverse traditional uses of GF flours from around the world. She is currently working on a book which will explain the science of these ingredients and techniques in a way that is accessible to bakers from all backgrounds.
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