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Could it be food? Exploring The Spectrum of Food Reactions Using a Functional Medicine Approach

Total Credits: 1.0 including 1.0 AOA Category 1-A Credit(s)

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State Associations:
MOA - Maine
Elisa Mercuro, DO
52 Minutes
Never expires.


Goals of this session:
1. Understand the difference between food allergy, food sensitivity and food intolerance and the evaluation using history, clinical presentation and labs. 2. Understand and evaluate the spectrum of gluten related disorders, wheat allergy, Celiac and Non-celiac gluten sensitivity (NCGS). 3. Evaluating and testing food reactions in CHRONIC disease using a functional medicine approach.


The Maine Osteopathic Association is accredited by the American Osteopathic Association to provide osteopathic continuing medical education for physicians.The Maine Osteopathic Association designates this program for a maximum of 1.0 AOA Category 1-A credits and will report CME and specialty credits commensurate with the extent of the physician’s participation in this activity.



Elisa Mercuro, DO's Profile

Elisa Mercuro, DO Related seminars and products

Dr. Elisa Mercuro was drawn to functional medicine after recognizing she was managing chronic disease and decline in a busy conventional family practice.  For the past 5 years she has been studying and practicing functional medicine and works to empower her patients to find health and balance.  She now uses lifestyle first and believes that nutrition, sleep, exercise, stress management, relationships and connection are the foundations of health.  To restore balance in her patients she uses an eclectic mix of functional, integrative and osteopathic medicine as well as conventional modalities when required.

Dr. Mercuro has no financial interest, arrangement or affiliation that could be perceived as a real or apparent conflict of interest in the contact or subject of this presentation.

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