Trigger Foods and Enzyme Therapy in Clinical Practice

Foods that trigger reactions such as digestive, skin or hormonal are frequently met with avoidance or restrictive dietary adjustment, which for some can make their reactivity stronger. The re-introduction phase of restrictive diets can be a stressful time for both client and practitioner. FODMAPs, food sensitivities, histamine, and other triggers can be mitigated and sometimes eliminated with effective enzyme support.  

In this lecture, you will learn which enzymes will target the food group your client is being triggered by and how to use enzymes to support dietary expansion.