This comprehensive guide sheds light on the latest science behind food allergies and intolerances as well as practical suggestions for their management.
"This will be useful to any practitioner who has a patient with a food sensitivity. It is a quick reference that explains the particular condition very thoroughly. There are not many comprehensive books that focus on this particular topic in such a comprehensive and concise manner."
-- Julia Socke, RD, LDN, CDE (University of Chicago Medical Center) Doody's Review
This title is written for dietitians and other healthcare professionals. The author is a registered dietitian and a professor in medical microbiology.