The Health Professional's Guide to Food Allergies and Intolerances
This comprehensive guide provides an overview of the latest scientific processes related to food allergies and intolerances, as well as practical suggestions for managing these reactions. A thorough explanation of the various differences between food allergies and intolerances is provided, outlined by specific information on elimination diets and challenge protocols to identify sensitivities. Detailed advice regarding symptoms, diagnosis and management strategies is supplied in relation to 24 foods known to cause adverse reactions, with particular focus placed on the most common culprits such as milk, egg, wheat, corn, peanuts, soy, tree nuts, shellfish and fish. This guide is a valuable resource for anyone looking for more understanding about how food can affect the body.