We are back for another incredible webcast before the next event which will be held in Columbia, South Carolina on April 29 at Holiday Inn Express on Garner's Ferry Rd from 10 am - 3 pm. This first time event in the capitol city of the Palmetto state is highly anticipated as there has never been a large allergen friendly event held here. Columbia is not only a college town, but also a fast growing city with fantastic support groups helping the city's population.
The speaker roster for this event is well planned and encompasses many helpful areas of expertise including some areas that may not be as familiar. So, join us on April 17 at 7:30 pm EST for the webcast to learn a little more from these experts on things like Aromatic Wellness, Importance of Nutrition, Nickel Allergies, Gluten-Free Baking, Integrative Functional Medicine & more.
Dr. Tom Stetson received his Doctorate of Chiropractic degree, with high honors, from Palmer College of Chiropractic in Davenport, IA and he also holds a Bachelor of Science degree from the University of Pittsburgh in Pittsburgh, PA. He is the owner and founder of Columbia Family Chiropractic. Dr. Stetson has received advanced training in spinal correction, toxicity, exercise and nutrition from some of the largest and most respected health clinics. He spends countless hours training and traveling all over the country to get the most cutting edge information on health to bring to his patient base in Columbia, SC. Due to his training and expertise he has been a chiropractor for Olympic Team USA Wrestling, Judo, Weightlifting and Martial Arts. Dr. Stetson hosted “Maximize Your Health” radio show on WIS 1320AM for more than a year in the Columbia, SC. Dr. Stetson is a sought after speaker in the community. He is regularly asked to speak at churches, corporations, community groups, and the military. His goal is to see our Columbia, SC community become as healthy as possible using effective approaches.
Beth Mincher is a Certified Holistic Health Coach, board certified by the American Association of Drugless Practitioners, and received her training through the Institute for Integrative Nutrition. She focuses on helping people achieve optimal wellness through a whole body approach; emphasizing the importance of not only diet, but other factors such as: physical activity, personal relationships, career, emotional wellness, positive lifestyle and mindset and the use of natural therapies.
Beth’s goal is to educate and empower people to make positive lifestyle choices that will lead to more energy, less stress and a stronger, happier body, mind and spirit.
Tiffany Brown-Bush MS, LPC, FDN is committed to the Integration of Mental Health, Natural health and Functional Diagnostic Nutrition & Interventions. Tiffany treats Eating Disorders, Food Addiction, Mood Disorders, Adult ADD and Resistant Weight Loss, using Food as Medicine in the Charlotte region. This integrated interest in food as medicine is how she became the Co-Creator of the F4L Diva Protein bar line. Tiffany is a NC Licensed Professional Counselor, NC Dietetic Board Approved Nutrition Counselor, Certified Functional Diagnostic Nutritionist,Certified Brain Health Coach, Fitness Trainer, and completing training as a Naturopathic Doctor (Traditional). Currently, she devotes her practice to treating Eating Disorders, Mood Disorders, Digestive health and Weight Loss.
Mary Herrington has been featured in Gluten Free Delights, has 2 internationally published gluten free cookbooks (with a third GF How To book being revealed at the GFAF Wellness event), won numerous awards for her gluten free baked goods, and is a keynote speaker on living well with several life threatening allergies. She works with area doctor's in Charlotte assisting their patients adjustment to their new diet through menu and recipe creation.
Mary suffers from two rare disorders: Systemic Nickel Allergy Syndrome and Mastocytosis making eating anything gluten a life threatening activity.
Meg Huebner is an independent food scientist and researcher with a background in organic chemistry, nutrition, and food history, and has been living gluten-free since 2007. She started the blog Gluten-Free Boulangerie in 2010 to create and share GF breads delicious enough for everyone to enjoy. However, she soon began to wonder whether aiming to replicate wheat through the use of gums, highly-processed ingredients, eggs, and other common substitutes might actually be hindering, rather than helping, the quality of GF foods. On a more philosophical level, she also felt these ingredients were still standing in the way of truly “real bread.”
