Identify, Prevent, and Treat Food Allergies, Intolerances, and Sensitivities | 20 CPEU
One in five people in the U.S. has a health condition related to food—from disruptive sensitivities and intolerances to serious allergic reactions that can send them to the ER. These food-related problems are on a historic rise across all ages. And the spectrum of these ailments is wide and deep, with many tricky “masqueraders” in the mix to create a lot of confusion, potential misdiagnoses, and faulty or poor treatment—and immeasurable suffering for millions. Discover this misunderstood spectrum and exercise a new approach to managing adverse reactions to food with a practical plan to end the misery and enjoy eating with ease.
Offer your clients evidence-based research to debunk common myths (an allergy vs intolerance), to identifying masqueraders, understanding triggers (including environmental factors), and the microbiome’s role in adverse food reactions. Using a framework of Identify and Empower, Treat, Manage and Prevent, and Thrive, and offer help—and food freedom—to your clients.
Describe the differences between an allergy and an intolerance or sensitivity.
Explain which health conditions are mistaken for food allergies—or can be triggered by them.
Explain the potential connections between genetics, environmental exposures, and risk for developing food-related conditions.
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Book: Paperback, 352pp. Aug 2022. ISBN-13: 978-0306846519