Part 2

This workshop covered nutritional information as it relates to inflammation issues with lupus. Also included food preparation demonstration using ingredients that can help reduce inflammation and increase bone density, including recipes and shopping tips to take home.

Presenter: Charlie Reid, Chef & Amorette Hinely-Reid, Nutrition and Labeling Specialist, Compass Group

The Lupus Foundation of America, Piedmont Chapter is proud to be a source of information about lupus. Our comments are based on professional advice, published experience and expert opinion, but do not represent individual therapeutic recommendation or prescription. For specific information and advice, please consult your physician.