Class #3
Duration: 3 hours
Topics covered:
Whole grains, rice, quinoa, pasta, noodles, gluten, heirloom and other grains, beans, glycemic load and food values resource | The huge Gluten/Gliadin Issue | Medical Diagnostic definitions | A study on celiac and non-celiac gluten sensitivity | A look at wheat/gluten reactions | Sugars Converters or Sabotage Foods and Gluten Issues, Healthy alternatives to starches | Vegetables | What is really organic? | GMOs | And more.