About the Event
 

As of October 2015, the World Health Organization classified red meat within ‘Group 2A’, or in other terms, probable of being carcinogenic to humans. The growing concerns about our family’s health keeps us all alert and eager to find correct information about food safety.

As 21^st century citizens, we are also increasingly inquisitive about trends such as the ‘Paleo Diet’, ‘SousVide’, or ‘The world’s healthiest beef’.We ask ourselves questions such as ‘What types of cancers are linked or associated with eating red meat?’ Now is your chance to get all the answers you have been looking for in order to better your lifestyle. Join WellnessPlus a Grass-Fed Beef & Sous Vide Luncheon seminar to learn what kinds of nutrition options you can choose for yourself in order to lead a healthy lifestyle.

About the Speakers

Kim Wan

In 2007, Kim took the role of Executive Director of W+ and Euro Vending Ltd. for WCS group. Prior to this, he was involved in marketing and retail distribution business for Perrier Hong Kong, along with other imported mineral water in the WCS network. His background was in IT and corporate communication, where he was the communications manager for the Better Hong Kong Foundation and the webmaster for an international internet research company. He has a Joint executive MBA from Shanghai Jiaotong University and University of Toronto, The Rotman School of Management. He is currently pursuing Holistic farming and food safety certifications.
 

Cristina Tahoces

Cristina Tahoces is a Canadian-trained holistic nutritionist and owner of Thrive Nutrition Practice, which focuses on digestive health, blood sugar & hormonal balancing & post-natal recovery.
A former corporate banker, Cristina turned to whole foods and nutrition to help her recover from difficult pregnancies which left her depleted & resulted in acute allergies, adrenal fatigue & low immunity.

Cristina graduated with First Class Honours from the Edison Institute of Nutrition in Toronto, where she earned a Diploma in Holistic Nutrition. She is known for her science-over-fad approach to nutrition and in-depth knowledge about how to use food as therapy for the body.