This comprehensive guide sheds light on the latest science behind food allergies and intolerances as well as practical suggestions for their management.
Features:
"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.