 What’s the difference between an allergy, a sensitivity, and an intolerance? Why do some schools have peanut-free zones? Can people have adverse reactions to artificial dyes? In this program, an expert presents information on the most common food allergens, covering their symptoms, tests used to diagnose them, and the range of treatments available. People with celiac disease discuss good alternatives to gluten, and a young man who is lactose-intolerant explains why it isn’t so hard to avoid pizza and ice cream when sticking to a special diet. A viewable/printable worksheet is available online. (26 minutes)
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