Healthy Gluten-Free Cooking

A NEW Kushi Institute Weekend Workshop! 

The Macrobiotic Approach to Gluten Sensitivity

HEALTHY GLUTEN-FREE COOKING

 no gluten

 With Alex Jack, Edward Esko, and Sachi Kato
Friday April 18 to Sunday, April 20, 2014

In the United States, an estimated 3 million people have celiac disease, an autoimmune disorder that affects the small intestine. Another 18 million people have gluten sensitivities that can manifest as bloating, pain, gas, constipation, diarrhea, joint pain, and headaches. Bread, cakes, pies, pastries, soy sauce, beer, and many other foods can provoke these symptoms. Unfortunately, most of the gluten-free foods on the market are themselves unhealthy and contribute to other health problems.

The Kushi Institute has been offering healthy, gluten-free meal options for many years. In this practical, hands-on workshop, you will learn how to make delicious, satisfying soups, entrées, side dishes, snacks, and desserts, using organic gluten-free whole grains, grain products, and seasonings.

But beyond learning how to observe a vibrant, healthful gluten-free way of eating, you will also learn why gluten intolerance emerged as a major epidemic in the late 20th and early 21st centuries. In many countries, gluten intolerance is rare. For example, in Japan, gluten sensitivity is about one-fifth as common as in America or Europe. For millions of years, our ancestors have been eating wild or domesticated grains, and many of them are high in gluten.

The underlying dietary factors behind the gluten-free trend will be discussed, including the origin and cause of celiac disease, the modern food pattern and digestive disorders, the decline of modern wheat and the rise of new hybrid varieties. You will also learn about individuals who completely overcome severe gluten intolerances with macrobiotics and today enjoy wheat and barley and a full range of high quality glutinous foods.

The instructors will also be available for personal macrobiotic health consultations and menu planning.

Alex JackAlex Jack
Alex is the executive director of the Kushi Institute and a senior macrobiotic teacher and counselor. He has also served as editor-in-chief of East West Journal, director of the One Peaceful World Society, and president of Amberwaves, a network devoted to preserving the natural food supply. He is co-author with Michio Kushi of The Cancer Prevention Diet, Diet for a Strong Heart, One Peaceful World, The Macrobiotic Path to Total Health, and The Gospel of Peace, and with Aveline Kushi of The Complete Guide to Macrobiotic Cooking. He helped introduce macrobiotics to China and Russia and lectures and counsels around the world.

 

  Ed EskoEdward Esko
The Director of Education at the Kushi Institute, Edward has lectured on macrobiotic philosophy and healing around the world since 1973. He studied energy healing with Michio Kushi, Lima Ohsawa, Shizuko Yamamoto and other leading teachers and is the co-author, with Michio Kushi, of Basic Shiatsu, along with over a dozen other books including Natural Healing through Macrobiotics and Holistic Health through Macrobiotics. Edward currently teaches macrobiotic healthcare and healing at the Kushi Institute and brings a wealth of knowledge and experience to the field.

 

 SachiSachi Kato
Sachi Kato is a macrobiotic chef and teacher based in Los Angeles. She is a certified macrobiotic instructor for Kushi Institute Japan, and she has taken the Leadership Program at the Kushi Institutes of Europe and America. She teaches macrobiotic health care and cooking and offers private cooking, menu planning, and counseling services for gluten sensitivity, diabetes, and related conditions. She is also a photographer, and her work has been exhibited in California and Japan.

 

 Program Schedule*

 

Friday, Sept 12
2:00 to 4:00 p.m.                Arrival and On-Campus Registration
4:30 to 5:00 p.m.                Orientation
6:00 to 7:00 p.m.               Macrobiotic Gourmet Dinner
7:00 to 8:30 p.m.               The Truth About Gluten with Alex Jack and Sachi Kato

Saturday, Sept 13
7:00 to 8:00 a.m.                Morning Exercise with Alex Jack
8:00 to 9:00 a.m.                Macrobiotic Breakfast
9:00 a.m. to 12:30 p.m.    Healthy Gluten-Free Soups, Entrées, and Sauces with Sachi Kato
12:30 to 1:30 p.m.              Macrobiotic Lunch
3:00 to 5:30 p.m.                Diagnosis: Signs of Digestive Health and Sickness with Edward Esko
6:00 to 7:00 p.m.                Macrobiotic Dinner
7:00 to 8:30 p.m.                The Origin and Cause of Celiac Disease with Alex Jack

Sunday, Sept 14
7:00 to 8:00 a.m.                Morning Exercise with Sachi Kato
9:00 to 10:30 a.m.              Delicious Gluten-Free Snacks and Desserts with Sachi Kato
10:30 to 11:30 a.m.            Macrobiotic Brunch
11:30 a.m.                               Departure

*Subject to change

Program Fee
$325
includes full program and gourmet macrobiotic meals

Airport shuttle to and from Bradley International Airport (serves Hartford, CT)
Only on program arrival and departure days at specific times. $75 each way. Contact us for details.

To register or for more information call 1-800-975-8744 or international 1-413-623-6457 or visit www.kushiinstitute.org

Email: programs@kushiinstitute.org

Join Our Mailing List
Email:
For Email Marketing you can trust
Join Our Mailing List
Email:
For Email Marketing you can trust