Whole Grains vs. Refined Grains: A Virtual Talk with Jeanne Schumacher.
Whole grains are grains that haven't had their bran and germ removed by milling; therefore, all of the nutrients remain intact. They are excellent sources of fiber and other important nutrients, such as selenium, potassium and magnesium. Refined grains are milled, a process that strips out both the bran and germ to give them a finer texture and longer shelf life. Learn more about the differences, the impact on your health, and why so many people suddenly have a gluten intolerance.
Jeanne Schumacher, M.Ed., Ed.D., earned her doctorate in science and education, has taught for more than 35 years, and earned her nutrition certificate through eCornell - Center for Nutritional Studies. Being passionate about making a difference in the lives of others, she teaches practical ways to improve your health. She believes that food is our best medicine and helps us get our bodies back to a state of health when faced with “dis”-ease. She has been sharing her knowledge through motivational and educational lectures as well as on her website www.SimplyPlantBased.net.
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Free. Sponsored by the Friends of the Chilmark Library. 508-645-3360
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Thursday, January 26 at 5:00pmVirtual Event