Sunday May 5th, 2024 – 12:00 PM to 3:00PM – FSP Module 8 – Allergy and Intolerance – Synchronous Virtual Programming

Module 8 Allergy & Intolerance This overview focuses on techniques for cooking for food allergies or intolerances. In this class we will explore the roles of local and organic foods, common plant phytochemicals, genetically modified foods, and common preservatives in immune and metabolic health, environmental impressions, and economic impact. We will also cover hidden and little-known sources of allergens, and in the kitchen we will prepare lactose- and gluten-free recipes.