Bob and Collin St.Clair are chemists. They met, in fact, in a chemistry laboratory at the George Washington University over 55 years ago. Both have been teachers, research scientists and owners of a chemical company. They both see cooking as chemistry in action and use their kitchen as their laboratory. When Collin discovered that she was gluten intolerant their “laboratory” experiments moved into high gear and resulted in this book. They are life long health and exercise enthusiasts and try to eat and live in as healthy a way as they can. They live in Arvada, Colorado.