Food allergies and sensitivities
Agricultural production and food processing continue to evolve. It is estimated that 7% of the US population has either celiac or gluten sensitivity. These and other allergies make it difficult to navigate social situations that involve eating and drinking.
Many have been diagnosed with allergies and food sensitivities ranging from an inconvenience to a deadly serious health issue. The most common allergens include cow’s milk, eggs, tree nuts, peanuts, shellfish, fish, soy and wheat. At 1 p.m., Wednesday, Nov. 10, PebbleCreek resident Lois Chohon will discuss her journey to becoming gluten free and make suggestions on how to manage in social situations. In addition, tips and tricks for ordering in a restaurant, easy substitutions in cooking and some basic easy recipes will be provided. This class is designed to be interactive and applicable to anyone who has a food sensitivity or allergy or who has a friend or family member that is affected.
Chohon is a retired human resource professional and a home chef/foodie. She will share her personal experiences with gluten-free cooking.
DATE / TIME: Wednesday, Nov. 10, 1 - 3 p.m.
LOCATION: LLL Center