If you have been feeling lethargic, low on energy and achy, there are chances that your body could be gluten intolerant. And the best thing to do would be to cut out the wheat from your diet. Neha Upadhyay, an expert in macrobiotic and organic cooking, will conduct a special baking workshop centred around gluten intolerance and cooking with an organic macrobiotic approach at Bandra’s Piccoli Tortini.
Gluten, a protein composite found in foods processed from wheat, is known to cause Celiac disease and many people are unaware that they are gluten intolerant. The 27-year-old is a psychologist who studied at Daylesford Cookery School, an organic cooking school in England. “When I was working with children with special needs I realised that the root cause of many disorders such as Attention Deficit Hyperactivity Disorder (ADHD) and Dyslexia is due to bad nutrition and food. India is not a producer of wheat, and the produce we consume is genetically prepared American wheat. We are culturally rice eaters,” explains Upadhayay.
At the class, participants will learn to bake Macrobiotic brown rice bread -- Gluten free, Sourdough-Traditionally European and Gluten free, Protein rich broccoli dip, gluten-free chocolate cake and even a special bullet-free coffee whose ingredients Upadhyay wants to keep a secret till the workshop.