Come Enjoy Every Delicious Bite...
Triad of NC Gluten & Allergen Free Wellness Event
June 2, 2018
10 am - 3 pm
FEATURED SPEAKERS
Connect with Tracy now on her website at AllergyPhoods.com, Facebook at NutrimomFAL or Twitter/Instagram/Pinterest/YouTube at TracyBNutrimom
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
Mary Herrington has been featured in Gluten Free Delights, has 2 internationally published gluten free cookbooks (with a third GF How To book being revealed at the GFAF Wellness event), won numerous awards for her gluten free baked goods, and is a keynote speaker on living well with several life threatening allergies. She works with area doctor's in Charlotte assisting their patients adjustment to their new diet through menu and recipe creation.
Mary suffers from two rare disorders: Systemic Nickel Allergy Syndrome and Mastocytosis making eating anything gluten a life threatening activity.
Dr. Tiffany Brown-Bush MS, LPC, BHHC, ND
Dr. Tiffany Brown-Bush MS, LPC, BHHC, ND is an Integrative Therapist, Nutrition Coach and Naturopathic Doctor. Her goal is to help you holistically uncover your true wellness potential and lead a life that is worthy of celebrating. Tiffany teaches clients that food impacts mood, so choose wisely. She is the mastermind behind the F4L Diva Bar a high protein, gluten free, vegan meal replacement bar. It is built on a patented rotation system, that helps to prevent future allergies. If you suffer from ADHD, Anxiety, an Eating Disorder or Obesity, Tiffany has a strategic process to help you find relief, more naturally.
Melissa Curran
Dr. Tiffany Brown-Bush MS, LPC, BHHC, ND is an Integrative Therapist, Nutrition Coach and Naturopathic Doctor. Her goal is to help you holistically uncover your true wellness potential and lead a life that is worthy of celebrating. Tiffany teaches clients that food impacts mood, so choose wisely. She is the mastermind behind the F4L Diva Bar a high protein, gluten free, vegan meal replacement bar. It is built on a patented rotation system, that helps to prevent future allergies. If you suffer from ADHD, Anxiety, an Eating Disorder or Obesity, Tiffany has a strategic process to help you find relief, more naturally.
Howdy - I'm Melissa, a certified aromatherapist, holistic life coach and the owner of Scented Balance. Turns out, my gift is knowing how, what and why pure essential oils can help you take control of your well-being. Each person and their situation is unique and I approach aromatherapy and coaching with this in mind. No BS here - you get honest information on taking charge of your health without popping yet another toxic pill with dangerous side effects.
Meg H. Mason 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.
Mark Case teaches 11th Grade science and is a beekeeper. His knowledge of the healthier side of honey is extensive and he is going to enlighten us on the health benefits of bee harvest.
