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The Health Professional’s Guide to Food Allergies and Intolerances

Janice Vickerstaff Joneja Ph.D, RD

This comprehensive guide sheds light on the latest science behind food allergies and intolerances as well as 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 24 foods and food components known to cause adverse reactions, including the “top ten” :
    • Milk
    • Egg
    • Wheat
    • Corn
    • Peanuts
    • Soy
    • Tree Nuts
    • Shellfish
    • Fish

Table of Contents
Sample Chapter

  • SKU: 453X

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