This comprehensive guide sheds light on the latest science behind food allergies and intolerances and offers practical suggestions for their management.
- The science behind food allergies and food intolerances and how these two types of reactions differ.
- The role of elimination diets and challenge protocols in identifying food sensitivities.
- Symptoms, diagnosis and management of allergies and intolerances related to 24 foods and food components known to cause adverse reactions, including the “top ten” food allergens: Milk, egg, wheat, corn, peanut, soy, seeds, tree nuts, shellfish, and fish.
Softbound (8.5 x 11)