The Secrets of Food Reactions

Understanding, Detecting & Addressing The Many Types of Food Reactions

A detailed overview of the (often misunderstood) mechanisms that drive each of the key types of food reactions, to help categorise various clinical symptoms and risks more appropriately.

A thorough review of the many laboratory testing methods available, along with an assessment of their suitability for each type of reaction (including an explanation of the challenges that face certain methods and their clinical validity).

Based on the underlying mechanisms, and valid laboratory analyses, conclusions can then be dawn on the health implications of each type of reaction, and the primary therapeutic treatment strategies and goals that may best assist with addressing them.



  1. What’s The Difference Between Allergy, Sensitivity & Intolerance?
    Because they are not the same.
  2. What Are The Implications Of Each To Health?
    What they mean about your past, present & future.
  3. Why Is Their Prevalence Increasing?
    More is clearly needed to stem the tide.
  4. How Best To Test For Each?
    Getting accurate and valid information is key.
  5. Why Is There So Much Confusion?
    Avoid pitfalls, misunderstandings & missed opportunities.
  6. What Can We Do About Them?
    Know functional strategies to address them.
Course By

Warren Maginn

BHSc. Nutr. Med. GradCert. Hum. Nutr. —Practitioner and Educator Warren Maginn is a Clinical Nutritionist, College Lecturer and Public Educator specialising in the optimisation of health through the principles of Functional Medicine and a highly individualised approach to personal care. As a contributing National Association member and Scientific Advisor to practitioner resource companies, Warren is passionate about assisting practitioners and students to gain greater technical insights from laboratory testing and how to apply this knowledge in clinical practice.