The Science Behind How and Why We Go Gluten-Free

Have you ever wondered how something works or how something was made? In the monthly Science Behind series, we partner with a guest presenter to explore a large variety of interesting topics. The Science Behind series offers opportunities for adults to apply new knowledge and skills to everyday life, while having fun! 

** This Science Behind event took place in February, 2012 **

The Science Behind Gluten Free and Impacts of Gluten on our Bodies

Join Dr. Jacqui Slavin of Functional Wellness, Tracey Van Curan of Foods of Vail and Walking Mountains Science Center us as we explore the role of gluten in our foods, its impacts on some peoples bodies, and why people choose to go without.  You'll get an overview of the science behind gluten sensitivity and Celiac disease. 

What is gluten?

How do genes, white blood cells, inflammation and your intestinal walls play a role? 

After the "science behind" you'll get an introduction to cooking gluten free - make some of your own almond flour crackers and sample a full meal prepared by Tracey.  Why are some cooks going the gluten free route and what kinds of substitutions can you make in your daily lives?

If You Go...
When: February 29th, 6:30 - 8:30pm
Where: Walking Mountains Science Center
Space for this class is limited (seating for 25), please call or email to reserve your spot today!  (970) 827-9725 or info@walkingmountains.org.  $10 suggested donation for supplies.