Food Without Fear

One in five people in the U.S. has a health condition related to food—from disruptive sensitivities and intolerances to serious allergic reactions that can send them to the ER. These food-related problems are on a historic rise across all ages. And the spectrum of these ailments is wide and deep, with many tricky “masqueraders” in the mix to create a lot of confusion, potential misdiagnoses, and faulty or poor treatment—and immeasurable suffering for millions. Discover this misunderstood spectrum and exercise a new approach to managing adverse reactions to food with a practical plan to end the misery and enjoy eating with ease.

Offer your clients evidence-based research to debunk common myths (an allergy vs intolerance), to identifying masqueraders, understanding triggers (including environmental factors), and the microbiome’s role in adverse food reactions. Using a framework of Identify and Empower, Treat, Manage and Prevent, and Thrive, and offer help—and food freedom—to your clients.