Health Professional's Guide to Food Allergies and Intolerances

This comprehensive guide sheds light on the latest science behind food allergies and intolerances and offers practical suggestions for their management.

Topics include:

• 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.

Free sample pages include Table of Contents, Introduction and a free chapter.

Softbound (8.5 x 11)

Educator Resources

Are you an educator? Request a complimentary review copy for this publication.

Licensing and Permissions

Would you like permission to reprint a portion of this copyrighted publication for a book, presentation or course? Complete and return this form for permissions, licensing and commercial rights.