A Comprehensive Course for

Diagnosis and Treatment of Food Sensitivities

 

March 1 – 3, 2008

 

Overview

v     To provide a complete, scientifically validated program on the effective diagnosis and treatment of food sensitivity, so that the participants can immediately use the provided insights and modalities to achieve effective long-term, cost-effective medical outcomes for their patients.

v     To provide concepts and tools that will enhance the success of your practice now.

 

 

Objectives

v     Discuss an overview of the Model of Environmental Medicine and the dynamic nature of biological systems interactions and dysfunctions that cause many common chronic diseases;

v     Discuss the multiple mechanisms involved with foods contributing to illness;

v     Review food patterns in illnesses, and the various mechanisms behind them;

v     Appreciate the rationale of the Paleolithic Diet concepts;

v     Discuss the pluses and minuses of the different types of food elimination/challenge diets used for diagnosis of food sensitivity;

v     Discuss the use of in vitro testing in the diagnosis of food-related problems: pluses and minuses;

v     Discuss the rotary diversified diet, stressing its benefits for both diagnosis and treatment, with practical information on how to teach it to patients;

v     Benefit from a practicum and immediately begin to use in the office quantitative skin and sublingual testing for foods: drugs and other substances/situations like infections that may affect testing; how long to be off of them before testing; buying extract concentrates, making testing dilutions, and making treatment vaccines for subcutaneous or sublingual treatment; skill requirements for testing personnel; how and when to administer vaccines; record keeping for whole protocol;

v     Perform insurance coding for allergy testing and treatment vaccines;

v     Benefit from illustrative case study examples for foods, with interactive discussions between faculty and attendees.

 

 

March 1, 2008

 

 

1:30 – 2:00 p.m.                     Introduction and Review of Goals and Objectives

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Discuss the importance of understanding food sensitivity and nutrition in our diet.

 

2:00 – 2:30 p.m.                     The Paleolithic Diet (What We Should Be Eating)

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Discuss the nature of the diet of our human ancestors.

2.                    Describe how to formulate recommendations for the diet best suited to the human digestive tract and metabolism

 

2:30 – 3:00 p.m.                     Taking the History in the Food Sensitive Patient

                                                Jennifer Armstrong, M.D., FAAEM

1.        Effectively perform that part of  a comprehensive chronological history that will identify the presences of food sensitivity as a cause of the patient’s symptoms.

 

3:00 – 3:30 p.m.                     The Physical Examination And Laboratory Tests

                                                Robert E. Taylor, M.D.

1.                    Explain which findings on a physical examination may suggest the presence of food sensitivity in a patient.

2.                    Discuss which laboratory tests will help sort out food sensitivity versus other causes in a patients differential diagnosis.

 

3:30 – 4:00 p.m.                     The Immunology Of Food Sensitivity

                                                Richard G. Jaeckle, M.D., FAAEM

1.                    Discuss the overview of the complex immunological mechanisms involved with food sensitivity.

2.                    Explain how these mechanisms contribute to the timing and nature of the manifestations of food sensitivity.

3.                    Describe how understanding the nature of the mechanisms provides insights into planning how to treat food sensitivity problems.

 

4:00 – 4:45 p.m.                     Break with Exhibitors

 

4:45 – 5:15 p.m.                     Natural History Of Food Sensitivity

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Discuss the chronological evolution of the manifestations of food sensitivity; i.e., its cyclical nature and manifestations based upon the patient’s level of adaptation and total load.

2.                    Apply these insights to better understanding and interpreting the chronological history of the patient’s food sensitivity related symptoms.

 

5:15 – 5:45 p.m.                     The Unexpected Diversity Of Symptoms From Food Sensitivity

                                                Wallace Rubin, M.D.

1.                    Discuss the system by system listing of the surprisingly diverse symptoms that may be caused by food sensitivity.

 

5:45 – 6:45 p.m.                     Panel – Questions and Answers

 

 

March 2, 2008

 

8:00 – 8:30 a.m.                      Brief Overview Of Diagnostic Approaches To Food Sensitivity

                                                Wallace Rubin, M.D.

1.                    Explain the various diagnostic procedures (in vivo and in vitro) that have evolved to identify the presence of food allergy.

2.                    Discuss from the medical literature the plusses and minuses of each of these procedures.

3.                    Describe how to use the results of these procedures in treating a patient.

4.                    Articulate the cost effectiveness of each approach.

 

8:30 – 9:00  a.m.                     The Potential Dangers Of Genetic And Chemical Alterations Of Our Food

                                                Wallace Rubin, M.D.

1.                    Discuss the positive effects of genetic and chemical alterations of our foods.

2.                    Appreciate the very significant and deleterious effects.

 

9:00 – 9:30 a.m.                      Role Of Oral Challenge Feeding Tests In Diagnosis Of Food Sensitivity

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Describe the different forms of oral challenge feeding tests, i.e., single food, multiple food, cave man diet, oligoantigenic diets, the rotary diversified diet, and fasting.

2.                    Explain how to chose the best tests for each patient, and provide detailed instruction on how to carry them out correctly.

3.                    Use the information derived from these tests to help plan customized treatment diets for each patient.

 

9:30 – 10:00 a.m.                    The Difference Between Serial Dilution Endpoint Titration (SDET) And Provocation/Neutralization

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Explain the differences between SDET and P/N testing techniques.

2.                    Discuss the possible immunological mechanisms that may be involved with each technique.

 

10:00 – 10:45 a.m.                  Break with exhibitors

 

10:45 – 11:45 a.m.                  Intradermal And Sublingual Provocation/Neutralization Food Testing                                                                                    

John H. Boyles, Jr., M.D., FAAEM

1.                    Describe the different forms of intradermal P/N techniques, and the sublingual P/N techniques.

2.                    Discuss the advantages and disadvantages of each form.

3.                    Articulate the factors that may influence the accuracy of testing, such as active infections or various drugs.

4.                    Perform appropriate charting for these procedures.

5.                    Know how to bill insurance and Medicare correctly for these procedures.

 

11:45 – 12:15 p.m.                 Dealing With Glycerin And Phenol Sensitivity In Provocation/Neutralization Testing

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Discuss when phenol and glycerin sensitivity should be suspected and how to diagnosis it.

2.                    Describe controlling glycerin sensitivity  through neutralization therapy, so the SDET immunotherapy can be continued, and food testing with neutralization therapy can be done safely.

 

12:15 – 1:45 p.m.                   Lunch

 

 

1:45 – 2:30 p.m.                     The Provocation/Neutralization Food Test: Which Foods To Test And How To Make Up The Testing Trays

                                                Joann Haley, AT

1.                    Articulate which foods to carry as testing antigens and how to obtain the testing materials.

2.                    Describe how to make and maintain the testing trays for intradermal and sublingual testing.

 

2:30 – 3:45 p.m.                     Demonstration Of The  Intradermal And Sublingual  Provocation/Neutralization Testing Techniques

                                                Joann Haley, AT / John H. Boyles, Jr., M.D., FAAEM

1.             Articulate the intradermal and sublingual P/N testing techniques by giving a live demonstration.

 

3:45 – 4:30 p.m.                     Break with exhibitors

 

4:30 – 6:30 p.m.                     “Hands On” Practicum In Provocation/Neutralization Techniques

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Perform intradermal and sublingual P/N testing after a practicum of testing with a partner.

 

 

March 3, 2008

 

8:00 – 9:00 a.m.                      The Impact Of Basic Nutrition On Food Sensitivity

                                                Robert E. Taylor, M.D.

1.                    Articulate an overview of the body’s nutritional requirements for optimal health.

2.                    Discuss how nutritional deficiencies or excesses can impact on food sensitivities: its diagnosis and response to treatment.

 

 

9:00 – 10:00 a.m.                    The Multitude Of Contaminants In Our Foods

                                                Richard G. Jaeckle, M.D., FAAEM

1.                    Discuss the nature of the diverse number of natural and man-made contaminants found in our food and water supplies.

2.                    Describe how to apply this information when helping patients formulate appropriate diets.

 

10:00 – 10:30 a.m.                  Break

 

10:30 – 11:30 a.m.                  Fatty Acids – The Good And The Bad

                                                Richard G. Jaeckle, M.D., FAAEM

1.                    Discuss the role of fatty acids in our system

2.                    Differentiate between good and bad fatty acids and their role in disease

 

 

11:30 – 12:00 p.m.                 An Overview Of Treatment Approaches To Food Sensitivity

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Articulate an overview of the different strategies for treating food sensitivity; e.g., elimination, rotation, immunotherapy, and symptomatic drugs.

2.                    Describe how to apply these strategies in a customized fashion for each patient’s needs.

 

12:00 – 1:30 p.m.                   Lunch

 

1:30 – 2:00  p.m.                    The Rotary Diversified Diet: Diagnostic, Therapeutic, And Preventive

                                                Jennifer Armstrong, M.D., FAAEM

1.                    Discuss the importance of the Rotary Diversified Diet as a diagnostic, therapeutic and preventative modality.

2.                    Describe how to provide the patient with all of the details required to successfully implement the Rotary Diversified Diet.

 

2:00 – 3:00 p.m.                     Active Treatment Of Food Sensitivity – Subcutaneous And Sublingual Immunotherapy

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Describe subcutaneous and sublingual P/N immunotherapy for the treatment of food sensitivity.

2.                    Articulate how to combine these therapies with various diets such as elimination or rotation of foods.

3.                    Define what factors may effect the stability or efficacy of immunotherapy, such as infections or drugs.

4.                    Explain how and when to retest and adjust the treatments as needed over time.

                               

3:00 – 3:30  p.m.                    Endocrine Diseases And  Food Sensitivity

                                                John H. Boyles, Jr., M.D., FAAEM

1.                    Explain how various endocrine dysfunctions may be either a cause or a result of food sensitivity.

2.                    Discuss these insights to the comprehensive management of patients.

 

3:30 – 4:00 p.m.                     Break with exhibitors

 

4:00 – 4:30  p.m.                    Fungal Related Diseases And Their Relationship To Food Sensitivities

                                                Richard G. Jaeckle, M.D., FAAEM

1.                    Discuss the complex nature of illnesses caused by various members of the fungal kingdom.

2.                    Describe how these illnesses can interact with food sensitivity as part of the patient’s overall total load.

 

 

4:30 – 5:00  p.m.                    Wrapping It All Up

 

 

 

 

Faculty:

 

Jennifer Armstrong, M.D., FAAEM

3364 Carling Ave.

Ottawa, Ontario  K2H 5A8

Canada

 

John H. Boyles, Jr., M.D., FAAEM

Dayton Ear, Nose & Throat Surgeons, Inc

7076 Corporate Way

Centerville, OH  45459

 

Richard G. Jaeckle, M.D., FAAEM

8220 Walnut Hill Ln.  Ste 404

Dallas, TX  75231

 

Wallace Rubin, M.D.

3434 Houma Blvd.

Suite 201

Metairie, LA  70006

 

Robert E. Taylor, M.D.

2609 N Duke St  Ste 304

Durham, NC  27704

 

Principal Audience:

Practicing MD’s and DO’s, and other health professionals interested in enhancing the outcomes of common complex illnesses contributed by food sensitivities, using new cause-oriented, patient-centered concepts and modalities.  This CME activity will be especially helpful for allergists, occupational medicine physicians, toxicologists, and primary care physicians who must triage or treat these patients.

 

 

Primary Methods of Teaching:

v      Plenary Sessions

v      Roundtables

v      Case Presentations

v      Question and Answer Sessions

v      Hands-On Practicum

v      Comprehensive Syllabus