Behavioral Health

FAACT's Roundtable Podcast

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Ep. 62: Eating Baked, Roasted, or Raw - Food Allergen Must-Knows (Part 1) (4/21/21)

This is Part 1 of a two-part series exploring when it is time to consume allergens from the perspectives of registered dieticians and board-certified allergists. Have you heard of the egg or milk ladder? Do you know the difference between the amount of milk allergen baked in a muffin versus a cup of milk? Listen and learn today with FAACT!

We kick off this fascinating series with two experts in the area of diet and food allergies - Marion Groetch, MS, RDN, Director of Nutrition Services at the Elliot and Roslyn Jaffe Food Allergy Institute, and Assistant Professor of Pediatrics Division of Allergy & Immunology at the Icahn School of Medicine at Mount Sinai and Carina Venter Ph.D., RD, Associate Professor of Pediatrics, Section of Allergy & Immunology at the University of Colorado Denver School of Medicine, Children’s Hospital Colorado.

To keep you in the know, here are a few links to topics mentioned in the podcast:

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Sponsored by: DBV Technologies 

Please note that today's guests were not sponsored by DBV Technologies or compensated in any way by the sponsor to participate in this specific podcast.