Instructor ~ Barb Schlitz RN, MS, CN – Biography follows
Saturday ~ May 21
1:00 pm ~ 4 pm
$85.00
Limit 16 people
Includes tastes for sweet and savory foods ~ some made in class.
All of Barbs fees will be donated to Whidbey Island Nourishes
Is gluten free cooking just a fad for those that don’t actually have celiac disease? Barb has consulted with clients for over 35 years on this and other dietary issues.
Many people are unaware of the negative impacts that sugar has on our bodies. Barb has devoted much time, both professionally and personally in developing recipes for optimum taste and wellness.
We will be making a savory appetizer / entree, & fruit crisp, while having bread, muffins and a gluten / sugar free pie already prepared for tasting.
Come get ideas about yummy and healthy GF foods and recipes using healthy sweeteners. Lots of tasting and you will go home with easy recipes.
Barb has so much knowledge you will be able to have your questions answered so come curious!
Biography:
Barb moved out to the Seattle area in 1995 to get her masters in nutrition from Bastyr after practicing as a nurse for 30 years. Since then she has worked in research with Dr Jeffrey Bland, Dr David Perlmutter, and Dr Mark Hyman lecturing and seeing patients with many different health issues, including type 2 diabetes and food allergies, particularly gluten sensitivities.
Barbara Schiltz, RN, MS, CN is a nutrition educator and consultant with over 45 years in the clinical arena. She gained experience in the research world as a research investigator at The Functional Medicine Research Center (FMRC) in Gig Harbor, Washington, where she monitored patients undergoing clinical trials for insulin resistance, Type 2 Diabetes, and obesity. Barb was instrumental in developing the low glycemic index, Modified Mediterranean dietary program for FirstLine Therapy. She has co-authored a book with Scott Rigden, MD, The Ultimate Metabolism Diet, Eat Right for Your Metabolic Type, and many articles, including one with Deanna Minich, PhD, “A science-based, clinically tested dietary approach for the metabolic syndrome”, published in Metabolic Syndrome and Related Disorders.
Barb has also been helping with Whidbey Island Nourishes ( W.I.N. ) since it started 14 years ago. She found a perfect place to volunteer soon after she moved to Whidbey Island with an organization that is devoted to nutritious food for our communities food insecure children. With her knowledge of food and nutrition she has provided valuable guidance to the board.