Not Found
Product Type
On Demand

Total Credits: 1.5 AOA Category 1-A Credit(s)

Average Rating:
   4.6
Faculty:
Kathleen Hopkins, DO |  Heidi Robertson, MD
Price:
$60.00

Not Found
Product Type
On Demand

Total Credits: 1.0 AOA Category 1-A Credit(s)

Average Rating:
   4.6
Faculty:
Kathleen Hopkins, DO
Price:
$40.00

Not Found
Product Type
On Demand

Total Credits: 1.0 AOA Category 1-A Credit(s)

Average Rating:
   4.6
Faculty:
Elisa Mercuro
Short Description:
Goals of this session: 1. Understand the difference between food allergy, food sensitivity and food intolerance and the evaluation using history, clinical presentation and labs. 2. Understand and evaluate the spectrum of gluten related disorders, wheat allergy, Celiac and Non-celiac gluten sensitivity (NCGS). 3. Evaluating and testing food reactions in CHRONIC disease using a functional medicine approach.
Price:
$40.00

Not Found
Product Type
On Demand

Total Credits: .5 AOA Category 2-A Credit

Average Rating:
   4.6
Faculty:
Heidi Robertson, MD
Price:
$20.00

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