The roles that nutrition and proper food preparation play in our health are topics of which Sandy Clubb has firsthand knowledge. In 2007, Sandy was diagnosed with non-Hodgkin’s lymphoma, and while treating her cancer with traditional therapy, she focused heavily on biofeedback and an intensive nutritional program.
Sandy’s success promoted her to redirect her company, Cookware Health Clubb Inc., toward the astonishing benefits that whole plant nutrition, in conjunction with proper food preparation techniques, can have on one’s health and attitude.
Now working in partnership with Heart Niagara’s Healthy Heart School Program and as a certified Food for Life Instructor (through the Education Partner Alliance between Physicians Committee for Responsible Medicine & Saladmaster), Sandy has taken her personal experience and knowledge to those seeking information about how to enjoy a healthier, easier and more delicious lifestyle by changing (or enhancing) what we eat, the way we cook and what we cook in.
Lectures and Private Consultations for the 2017 Cruise
Lecture: What’s Cookware Got to Do with It?
What is the last, most important step in the food preparation process that is often overlooked? Where do the nutrients go during the cooking process? Preserving nutrition means preserving your health, and how we prepare our foods is almost as important as the food choices themselves. Join this class to discover the most common enemies of nutrition that will rob your foods of essential natural nutrients and flavor as well as too often destroy pleasurable colors and textures. Sandy will expound on the different types of cooking surfaces and methods currently available and help you assess whether or not the type of cookware and techniques you use match your health and wellness objectives.