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Secaucus, NJ   October 13-14, 2018

Class Scheduleseparator


10:30-11:30 AM
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

Jenna Drew
12:00-1:00 PM
Detoxing the Gut Naturally - A Safe and Effective Way to Cleanse the Gut with Essential Oils

Learn how to naturally detox and cleanse the gut to improve digestion, ditch toxins, and improve your focus and energy levels.

Anne R. Lee, EdD, RDN, LD
1:30-2:30 PM
Beyond Gluten Free: Other Foods May Be Affecting Your Health

coming soon


Elizabeth Gavino
10:30-11:30 AM
Foundations to Better Health

Learn how to eat a properly prepared, nutrient-dense, whole foods diet • How poor digestion can leave you nutrient deficient • How to balance blood sugar and increase energy • Why fats and cholesterol are important to your diet The critical roles of minerals and how to get more in your diet •Water’s important role in the body and the best way to hydrate.

Chef Tim Minefee, Anna Rosales, RD
12:00-1:00 PM
Gluten Free around the World - Open up a world of flavor and learn how to adapt traditional Mediterranean, Nordic and Latin American diets to be gluten free.

Join Chef Tim Minefee and Registered Dietitian Anna Rosales as the best flavors of the international food truck world meet sound nutritional advice.

Vanessa Weisbrod
1:30-2:30 PM
Evaluating and Overcoming the Nutritional Deficits and Added Costs of Gluten-Free Products

When talking about living with celiac disease, we most often discuss gluten as being toxic. But, what we don’t often look at is why gluten is beneficial in food and what happens nutritionally and economically when we take it away to make gluten-free products. During this presentation, I’ll look at research from around the world that evaluates the nutritional properties and cost of gluten-free specialty products and compares it to their gluten-containing counterparts. Then, most importantly, discuss ways to overcome these challenges to live a nutritionally balanced and cost effective gluten-free lifestyle.