Description

The fact that fast food is bad for us has finally burrowed its way into our collective consciousness - nobody needs convincing on this one. But, were you aware that conventional wheat products have been genetically modified to increase their gluten content, causing an auto-immune response creating inflammation in the body? Neither did we. Your non-organic wheat toast in the morning is not as benign as you might think, nor is the occasional corn on the cob at your summer bbq. And as hard as we may try, as practitioners we know that unless dietary sources of inflammation are addressed, acupuncture and herbs will always be palliative treatments. This course will teach you the markers of inflammation like prostaglandins and C-Reactive Protein, and which foods trigger these markers. Most importantly, you will learn which foods reduce inflammation, so get reading! This course is available for continuing education credit for California, Florida, and NCCAOM.