NON-CELIAC GLUTEN SENSITIVITY: KEY BENEFITS FROM GLUTEN ELIMINATION
The gluten-free market is booming however only about 1% of the population have celiac disease. Celiac disease is the inherited autoimmune disease where when ingested, gluten causes damage to the small intestine. So why are so many people avoiding gluten? In this webinar we will evaluate the research on non-celiac gluten sensitivity and intolerance. We will evaluate when it is prudent for individuals to avoid gluten and practical applications for optimal nutrition to use with patients who choose to avoid gluten.
Upon successful completion of this one-hour course, the participant should be able to:
Understand the difference between celiac disease and non-celiac gluten sensitivity and intolerance.
Determine when it might be prudent for a patient to avoid gluten.
Understand the potential clinical responses to avoiding gluten.
Know how to coach patients with non-celiac gluten sensitivity on a healthy gluten-free diet.
Tami Best MS, RDN, CDN earned a Bachelor of Science in Nutrition and Dietetics
from Kent State University; a Master of Science in Nutrition and Dietetics from East Carolina University; is a
graduate of The Cleveland Clinic Foundation Dietetic Internship and has completed advanced training and certification
programs in Functional Nutrition from the Institute of Functional Medicine and the Academy of Nutrition and Dietetics.
She is an avid runner, having qualified for and completed the 2016 Boston Marathon. Tami has more than 25 years of
healthcare-related experience, specializes in Functional Nutrition, and is the owner of Promise of Vitality. Her company helps to
build a world free of chronic disease caused by intake of highly processed foods, overexposure to environmental
toxins and uncontrolled stress.