Introduction – Above the Water

When I started in this area thirty years ago, little was known about food hypersensitivities. This module would have been short back then! Thankfully, our knowledge has grown substantially in the last few decades.

Even though we have a reasonable understanding of the “above the water” conditions, there is still a lot to learn (i.e., most of the knowledge is still below the surface). New research is constantly expanding our understanding of these conditions.