Instructor: Sarica Cernohous
3 CEUs (NCCAOM and CAB approved)
CAB Category #1
Pacific Center for Lifelong Learning: CEP 100
Examine considerations around diet and food preparation that are having a direct impact on your patients' health, and your treatment outcomes. This discussion goes beyond the standard direction of eating organic, gluten-free, etc. We will be looking at the role of modern agriculture and food production methods, and how simple, often overlooked techniques of ancestral food preparation such as soaking, culturing and making broths can help to overcome many common concerns in the clinic by way of predigestion.