The immune system does not have one way it reacts to foods, but many. As we examine IgE, IgG4, total IgG and complement together we get a better idea of which reactions are blunted and which are augmented. Some of the dissatisfaction with food allergy and sensitivity testing is that no one method is complete on its own. As we look at these immune complexes together as well as how they interact, we can get a more clinically accurate picture that helps us to determine what dietary intervention has the greatest therapeutic value for that patient and condition.
In this 60-minute webinar, Dr Cheryl Burdette focuses on the research around food sensitivities and allergies and why these are viable and critical parts in the management of inflammatory and oxidative pathologies. Understanding these supports effective treatment using diet therapy while following the principle of ‘first do no harm’.
(Presented 2023)
Length: 60 minutes
Presenter: Dr Cheryl Burdette
Terms: This course is subject to future edits and alterations.
Notes: Notes are not available for this presentation.
CPE Points: This course is valid for CPE points. Please click here for more information.
