Your assignment this week is to explore and research the most common food allergens that were discussed in class. Common food allergens are cow’s milk, wheat, gluten, eggs, fish/shellfish, peanuts, corn, soy, legumes, and nightshades.
You will be assigned several common food allergens, sensitivities, or intolerances, and/or disease state. The assignment is to research the differences in their etiologies, reactions, food sources, and the nutrition therapy avoidance guidelines and treatment.
Wheat allergy, gluten sensitivity and Celiac disease.
