Sheffield Café Scientifique

We meet on the first Monday of each month in the cafe-bar area of the Showroom Cinema in Sheffield - except when it's a bank holiday or if there's another event at the Showroom, in which case we meet the following Monday.
We start at 7.00 pm and are usually finished before 9.00 pm. We hope to see you there for interesting debate and discussion on all aspects of science and technology.

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Tuesday, 26 May 2015

Next Cafe





Café Scientifique Sheffield

Monday 6 Feb 2016 7.00 Showroom


Professor David S Sanders is the Professor of Gastroenterology at the Royal Hallamshire Hospital and University of Sheffield, UK. He is an international researcher in the field of coeliac disease and gluten related disorders. He has published more than 300 scientific papers in this field. His research has been recognised by being awarded one of the European Rising star awards and the Cuthbertson Medal in 2010. He provides a clinical service for patients across the UK for these conditions and this service has been highlighted by patients resulting in him receiving the Coeliac UK health care award (2010) and the Complete Nutrition Health Care award 2013. Professor Sanders is the Chair of the Coeliac UK Health Advisory Committee.

Abstract

13% of the population report symptoms related to
eating gluten
60% of people purchase or consume gluten free
products
10% of households have someone who reports or
believes that gluten is bad for them

Gluten is regularly lambasted in the press, demonised by wellbeing experts and banned from more diets every day. But do we know why? Where does the hype end and science begin? And will bread forever be off the menu? 
‘Gluten free diet’ on Google receives 39,400,000 hits a year and ‘gluten intolerance’ 2,190,000 hits. The gluten free market is currently outselling all other diet options, above no carbs and fat-free diets. Cutting through the sensationalism, myths and confusion surrounding all things gluten, Professor David Sanders is here to bring us the very latest evidence and ground-breaking research findings from his very personal journey into the heartland of Gluten.