Diabetes Through a Plant-Based Lens
Next session: Thursday, February 15, 2024 | 9:30am-11:30am
February 1-29 Thursdays, 9:30-11:30 am
Aging does not have to include all the chronic illnesses we have grown accustomed to. Those who eat plant-based meals are statistically less likely to develop diabetes and for those who have diabetes a whole food, plant based meals can help improve blood sugar levels and prevent complications. Metabolic Syndrome, Prediabetes, Type 2 Diabetes, and additional diagnoses can benefit from a whole food, plant based diet. In this educational series led by Mary Sherrill, RN, enjoy cooking discussions and demonstrations, as well as handouts and recipes bringing you the critical information about how a whole food, plant based diet supports healthy aging and be introduced to the community support for those looking to hear the science (not the fads) of using nutrition as medicine. Material fee is $10 due to the instructor at the start of first class.
Registration required and free below.
Mary Sherrill has been a Registered Nurse for the past 41 years. She is also a Registered Food For Life Instructor, Graduate of T. Colin Campbell’s Center for Nutritional Studies.
Open to all.
Sorry, this event has sold out!