Ancient grains presented by Catherine Saxelby, APD
Catherine is an Accredited Practising Dietitian and author of over 10 books including a soon to be published ebook. She has almost 30 years’ experience as a dietitian, including five years at the Bread Research Institute. Catherine’s website foodwatch is a rich source of information around food products and nutrition hot topics both for the general public and dietitians.
Catherine spent hundreds of hours researching her book "Ancient grains" and we were delighted to have her share her grain expertise in her webinar with us.
Grains are the most widely cultivated crop on earth and have been a staple of human diets for centuries. However, over the last few decades we have seen the mass production of grains resulting in bland and nutrient poor food products.
Ancient grains are now being rediscovered for their delicious chewy texture, eco-friendly cultivation, cultural importance and often gluten-free status.
As dietitians, the recent trend toward ancient grains is good news, but keeping up with popular trends, can take hours of research. Catherine’s presentation give’s us confidence in our knowledge about ancient grains and how to practically suggest encorporating these grains into delicious meals.
Ancient Grains Discount book offer for Education in nutrition members. Pay $30 (rrp $35) including postage
Go to Arbon publishing: http://arbonpublishing.com/product/ancient-grains/
Purchase via the shopping cart
Enter FOODWATCH when asked for a coupon code. You’ll receive $5 off and free postage