Nutrition Showcase: Common Cancer Food Phobias Demystified
This program is offered virtually and open to non GCGT members.
If I have cancer, should I be avoiding meat, soy, dairy, carbohydrates and sugar?
Cancer nutrition and what to consume for optimal health can seem scary, daunting and unattainable, particularly when hearing conflicting advice or warnings about foods that feed cancer! Join Chef Amy Symington, M.Sc. as she demystifies some of the claims and foods that have been given a bad reputation in regards to cancer nutrition!
Join Chef Amy Symington for a culinary adventure focused on healthy, plant-based, and mindful nutrition for cancer. Chef Amy designs her meals with chronic disease prevention and management in mind and aims to help you navigate your kitchen with ease!
Amy Symington, M.Sc. is a nutrition professor, researcher and nutrition-focused chef at George Brown College (GBC) in Toronto, Canada. She runs the culinary nutrition programming at Gilda’s Club Greater Toronto (GCGT) including the nutrition showcases, webinars and supper club programming. Amy also works with the UHN (University Health Network) and the Canadian Liver Foundation providing culinary nutrition demonstrations for patients, she volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto. Amy believes in the evidence-based health and environmental benefits of whole, plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health – a collaboration between GBC, GCGT, and the Social Sciences and Humanities Research Council (SSHRC).