Do you feel unsure of what to say when counselling food sensitivity clients? Do you wonder if you are making a difference? Or maybe you worry that you are doing more harm than good. 

Perhaps you are looking for a new practice where you can make a meaningful difference in your clients’ lives?

Food sensitivity is challenging. There are very few evidence-based resources to guide assessments or interventions. Without black-and-white answers, this is a grey-zone of clinical practice. Health professionals often feel unsure how to help food sensitivity clients, and as a result, clients are passed from one professional to another without getting any real help.

Help Food Sensitive Clients Through the Grey-Zone will give you the knowledge, skills, and confidence to support this under-served client population.

You Get

  • 9 Comprehensive Modules (see Module Outline): The content is provided through written format, video, and audio to suit different learning styles. It is engaging and practical. I use stories/case studies and conversational language to keep it interesting. 
  • Self-reflection questions: The questions help you think deeply about your current approach, so you can make meaningful changes and transform your practice.
  • Private mentoring with Wendy: You can book two thirty-minute phone calls with Wendy to discuss challenging cases or get advice on starting or changing your practice.  
  • Unlimited email questions: I encourage participants to email as often as needed, and I respond within twenty-four business hours.

Course Objectives

The course will help health care professionals:

  1. Understand the “big picture” of food allergy and intolerance pathology and how the different conditions fit together.
  2. Appreciate the challenges and suffering that FS clients encounter.
  3. Feel comfortable supporting clients through a self-reflection journey.
  4. Reduce clients’ body and food mistrust.
  5. Plan effective elimination diets and food challenges.
  6. Provide clients with tools to make meaningful, life-long changes in their approach to food and their health.
  7. Strengthen their food sensitivity practice or establish a practice to support this under-served client population.



I would suggest planning for about twenty hours. The modules are quick to read, but to make meaningful changes to your practice, it is essential to take time for the self-reflection questions.

The FAST Freedom Resources are separate. If you are a registered dietitian and would like to integrate the resources into your practice, please consider a professional membership.