Food intolerance (or non-allergic food hypersensitivity) is a detrimental reaction, often delayed, to a food, beverage, food additive, or compound found in foods that produce symptoms in one or more body organs and systems, but it is not a true food allergy. Food intolerances can be classified according to their mechanism. Food intolerance can present with symptoms affecting the skin, respiratory tract, gastrointestinal tract (GIT) either individually or in combination. We shall investigate what underpins a food intolerance, how we manage it and the exact protocol of rehabilitation to allow the client/patient to be able to eat the food(s)again – all of which are commonly missed in today’s nutritional advice.
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