Secaucus, NJ – Oct. 14-15, 2017
When & Where
October 14 & 15, 2017
10:00 am – 4:00 pm on Saturday the 14th
10:00 am – 3:00 pm on Sunday the 15th
Concessions will be open for beverage purchases only.
Parking is free.
Safety is Our First Priority
By entering the exhibit hall, you are accepting the following:
The show is not 100% free from any potential allergen, as it is hosted in a multi-use venue. All visitors must be aware of their health situation, take appropriate precautions and carry necessary medication.
The show is meant to meet the needs of people with a diverse array of health conditions. All products are gluten free however, many booths do contain other allergens.
Not all items at the show are certified gluten-free. Also, some items are made in shared facilities but meet certification and government requirements. It is up to each individual to read labels before using, consuming or purchasing products.
You know your health situation better than anyone else. If you are not able to tolerate a product, do not sample.
The products and advice of exhibitors are not endorsed in any way by the show organizers. Show organizers take no responsibility for discussions between visitors and exhibitors, nor for any situation that may occur as a result of those conversations.
Class:"3 Steps to Gluten-Free Living" This presentation answers the question “Where do I start to be gluten-free?" Have you recently chosen to eat gluten free or been medically diagnosed with celiac disease or gluten intolerance? Do you stand in your food pantry and not know what you can eat? Are you gluten free and still not sure you’ve eliminated the right food? Then this workshop is for you! Melinda Arcara (a.k.a. Gluten-Free Bebe) is a certified health coach who focuses solely on gluten-free health coaching. Her positive attitude and three-step approach will help you save time and money and stay 100% gluten-free compliant.
Class:"Gluten, Gluten-Free... What's it All About?" What is all the fuss about going gluten-free? Anne Roland Lee is breaking down the basics of a gluten-free diet in this informative presentation.
Class:“Tips, Tricks and Techniques with the Gluten Free Chef” Gluten free cooking and baking does not have to be stressful and tasteless. Learn the art of blending gluten-free ingredients properly for breads, pie crusts and creative coatings. This class will have you enjoying your gluten-free voyage back to health and happiness.
Class:"All You Wanted To Know About Gluten and Your Digestive Health" This presentation will discuss the history of celiac disease, current management and future therapies.
Class:"Green Your Diet: The Fundamentals of Eating Well & Staying Healthy on a Gluten-free Diet" Whether you're bound by a gluten-free diet or choose to eat gluten free, it's important to focus on what you can eat, not what you can't. The most nutritious foods are naturally gluten free! This session will focus on how to keep gluten-free eating simple and real-food based. Participants will learn: tips for eating a more nutrient-dense diet; simple tips to upgrade every meal; easy guidelines to make healthy eating fun and deprivation-free; the sneaky ways sugar can derail your healthiest habits; shopping advice; and meal-planning tips that will change the way you grocery shop forever.
Class:"Quit Gluten and Still Have Symptoms? How to Get Rid of Brain, Gut & Thyroid Problems." We know gluten can cause problems in your brain such as depression, fatigue, brain fog, balance problems, headaches, dizziness, seizures, fibromyalgia, dementia and anxiety. We also know that the thyroid (Hashimoto's), the gut (IBS, Ulcerative Colitis, Leaky Gut, Crohn's) and the skin (excema, rash) can also be affected by gluten. However, what do you do when you quit gluten and still have some of these symptoms? Learn from Dr. Kaplan how Functional Neurology and Functional Medicine can help with these conditions using the latest technology and most up to date research. Get your life back today!
Anne R. Lee, EdD, RDN, LDRead More
Eric Kaplan, DC, DACNB, FACFN
Dr. Eric Kaplan, DC, DACNB, FACFN, FABVR, FABCDD, is a Board Certified Functional Neurologist and Functional Medicine Practitioner. After being in practice for over 12 years and studying the most recent gluten research, he has discovered the best ways to get off gluten without causing cross reactivities and abnormal autoimmunity. Always updated on the latest neuroscience and gluten studies, Dr. Kaplan has learned the most advanced techniques to help with the many gluten health problems that may continue to occur even after quitting gluten.
“Marissa Vicario, AADP, is an award-winning, board-certified Integrative Health and Nutrition Coach and Author of the best-selling book, Your Holistically Hot Transformation: Embrace a Healthy Lifestyle Free of Dieting, Confusion and Self-Judgment. As a Women’s Health & Lifestyle Expert/Blogger, she teaches women how to trust themselves to make slimming, nutritious, energizing choices without fad diets.
Based in NYC, Marissa shares her own health secrets, get-fit tips and the cooking expertise that has inspired countless women to end their love/hate relationship with food and turbocharge their health in a way that’s fun and fearless. No crazy diets or all-juice cleanses required.
Marissa is a sought-after speaker on health and wellness. She has been featured as a wellness expert on Dr. Oz, Glamour, Entrepreneur, amNY,Fab Fit Fun, Vital Juice, eHow, Shape.com, Yahoo Health and more. She regularly publishes on her own blog, WhereINeedtoBe.com.
Marissa received her nutrition training from the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners (AADP). She has a BS in journalism from Northwestern University and an MA in Marketing from New York University. She has taken cooking classes at the Natural Gourmet Institute and holds a certification in Nutrition for Health Promotion and Disease Prevention from the University of California San Francisco. “
As the baby or, as her dad nicknamed her, “the Bebe” of ten children, Melinda got through the first forty years of life with lots of family support and love, but she never felt healthy. Suffering from unexplained symptoms (stomach pains, anemia, anxiety, weight fluctuations, gas, joint pain, migraines, infertility, etc.) most of her life, she now sees her gluten intolerance as a “blessing, not a curse.” Bebe learned how to be gluten-free by buying and trying different gluten-free products and figuring out what worked. Now she wants to save you time and money through her 3 Steps to Gluten-Free Living.
Myron H. Brand, MD
Dr. Brand is currently on the teaching staff at Yale University School of Medicine where he is a Clinical Professor of Medicine. He is the Medical Director of the Yale-Shoreline Endoscopy Center in Guilford, Connecticut. He attended medical school at the University of North Carolina School of Medicine where he graduated in 1972 as a member of Alpha Omega Alpha honor medical society. He completed his postdoctoral training in Internal Medicine and Gastroenterology at Yale in 1977.
Dr. Brand has received the Best Teacher Award by the Yale Gastroenterology section on three occasions. He is a Fellow of the American College of Gastroenterology and served three terms as Governor of the college representing Connecticut’s gastroenterologists on state and national issues. While governor, he received the Freshman Governors Award for service to the college. He has been awarded mention in “The Best Doctors in America” database and voted by his peers to Connecticut Magazine’s “Best Doctors” annual award every year from 2011 to date.
Robert Landolphi is a 1991 graduate of Johnson & Wales University with a Bachelor of Arts Degree in Culinary Arts and Food Service Management. He also completed a Certified Culinary Arts Instructor program at Central Connecticut State University. Rob has enjoyed a variety of food related occupations including several years as a Wedding Coordinator/Banquet Manager at Glastonbury Hills Country Club, and owner and operator of the Sugar Shack Bakery in Storrs, Connecticut. He currently serves as a Certified Culinary Arts Instructor and Manager of Culinary Development with the University of Connecticut. Rob is a member of The National Association of College and University Food Services, the American Culinary Federation, Slow Food International and the National Restaurant Association. Rob has entertained audiences all the country with his unique cooking style, personality, and down to earth, yet informative demonstrations.
Rob’s media credits include producing and hosting the “Mangia Radio” show, 91.7 FM-WHUS, and writing and hosting the cooking show “Food for the Journey.” He appeared on Food Network’s “How Do You Iron Chef?” promotion program while hosting the University of Connecticut’s Annual Culinary Olympics, and on the new cable food program “Boy Meets Still.” Rob has appeared on CBS “The Early Show” to demonstrate the intricacies of gluten free cooking during their “allergy free cooking” week. Local appearances have also been made on WTNH “Connecticut Style” News, NBC 30 News and the “Better Connecticut” talk show program. He has also been interviewed on numerous “Food Talk” radio programs, including “Everyday Food” on the Martha Stewart Living Satellite Channel, and has shared recipes and industry food trend information with many magazines and newspapers nationally.
Rob is married and has three young sons. He was introduced to the gluten free lifestyle in the year 2000, when after a lengthy illness, his wife was finally diagnosed with celiac disease. Since that time he has made it a personal mission to create and perfect gluten free recipes which will satisfy even the harshest of critics, including those who do not NEED to be wheat and gluten free. He is the author of “Gluten Free Everyday Cookbook”, “Quick Fix Gluten Free Cookbook”, and “Cooking Light” Gluten Free Baking.