Gluten is a common food sensitivity.
The gluten we are currently eating is not what our grandparents ate. Today’s gluten has been hybridized, processed, and saturated
with glyphosate (Roundup), a pesticide commonly used in wheat harvesting. Gluten has been found to negatively impact our gut lining, leading to an immune response that can set us up for systemic inflammation and symptoms. Unfortunately, many gluten-free food options are not always healthy alternatives.
Join Thrive Dietitian Annette Habecker, RD, LDN, and the Thrive team as we review the updated data on gluten and offer some healthy and tasty gluten-free options for some of your favorite foods!
Lecture and Tastings included!
Cost: $25 for lectures, handouts, tastings, and recipes. Thrivers receive their 15% membership discount.
Date: March 21st 6:00p – 7:30p
Register on the Mindbody app, or call 704-390-7150, ext. 2.