Join Me for the First Gluten-Free/Non-GMO Education Event in Tucson July 23

Would you like to learn more about both healthy gluten-free eating and why and how to avoid genetically modified (GM) foods? Would you like to have lunch at a restaurant with clearly labeled gluten-free options that also doesn’t use genetically modified crops such as corn, soy, or canola in its salads, appetizers and entrees?

Both things are possible when you join me at “Going Against the Grain for Health,” a Gluten-Free/Non-GMO Education and Lunch Event at Opa! Restaurant, 2990 N. Campbell Ave., Suite #130, on Saturday, July 23rd. Early seating starts at 10:40 a.m. and my talk begins at 11 a.m. The talk will be followed by a question and answer period and a book signing of both my gluten-free books, Gluten Free Throughout the Year and Going Against the Grain. Lunch will start around noon.

It might seem strange to have a combination “gluten-free” and “non-GMO” event, but for people interested in health, they go together in many ways. For one thing, you have to go against the grain, figuratively speaking, to follow both types of eating. Both types of eating can dramatically improve or protect health. People who eat gluten free are increasingly realizing they want a higher-quality gluten-free diet that is less refined for improved health. Most have not heard about genetically modified (GM) foods or have sketchy information about genetically modified organisms (GMOs), but when they learn about the health risks associated with eating them, and how prevalent they are in both conventional and gluten-free foods, they realize they want to avoid GMOs as another way to go against the grain for better health. This year I have received an increasing number of requests for an education event where people could learn more about these topics. I held off scheduling an event because I couldn’t find the right venue for it.

That changed after I had dinner at Opa! in Tucson. I know that Greek restaurants usually don’t use the most common genetically modified crops in their cooking and found that Opa! is no exception to that general rule. I was pleased to see that the Opa! menu clearly lists Gluten-Free Platters and Low-Carb Platters and even has organic mixed greens – healthy choices for me and many of my clients that you don’t see often at restaurants. I was even more impressed when I talked with the chef and owner Andreas Andoniadis. I discovered he doesn’t use any genetically modified crops (even in the oils he uses) in the appetizers, salads and entrees he makes, and he is willing and able to accommodate other dietary restrictions and requests, such as dairy-free. He was thrilled with the idea of holding an event to help educate people about these food topics and I was pleased with the healthy lunch options people could choose.

So, join me Saturday, July 23, at Opa! in Tucson. The event will include:

  • An introduction to healthy gluten-free eating with special focus on how and why to avoid GMOs (also known as genetically modified foods)
  • A short Q&A session following speech
  • A complimentary “Say No to GMOs” magazine feature article and “Gluten Free Pasta-bilities” article to all who attend (while supplies last)
  • Copies of my new book Gluten Free Throughout the Year and my revolutionary book Going Against the Grain with my autograph available for sale
  • Lunch: Purchase your own meal, choosing from many delicious gluten-free options with non-GMO ingredients. (Other dietary restrictions also can be accommodated.)
  • Chat and network with other people who eat gluten free and non-GMO

Members of the Southern Arizona Living Gluten Free Meetup group, members of the Tucson Non-GMO Tipping Point Network, readers of my blog and newsletter, and clients and fans of my work from Tucson may be attending. But anybody who wants to learn more about these topics, regardless of his or her dietary preferences, is welcome to attend. Be sure to get there at 10:40 a.m. to get a good seat.

Copyright © 2011 Melissa Diane Smith

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