About the course
In this course, you will learn:
- The importance of sulfur and hydrogen sulfide gas including metabolism and functions
- Dietary and supplemental sources of sulfur
- How to identify and manage sulfur intolerance including dietary and supplemental strategies
- How to help the client rebuild their diet back (and even reduce other dietary intolerances!)
- Underlying drivers that might lead to sulfur intolerance
- Testing considerations
- Case studies that help you to learn thought processes that can help with your own assessment and plan
- Resources and references to support your practice
Welcome!
Introduction to the course from Dr. Altman
Example Curriculum
- Disclaimer: Please read prior to starting course
- Introduction to the Course (1:52)
- Sulfur Intolerance Part 1: Metabolism and Biochemistry (14:52)
- Sulfur Intolerance Part II: Assessment and Management (27:41)
- Sulfur Intolerance Part III: Case Studies (14:46)
- Sulfur Intolerance: References (0:26)
- Sulfur Intolerance: Resources
- Quiz
Author Bio for Heidi Turner, MS, RDN
Heidi is an Integrative Registered Dietitian Nutritionist at her telehealth-based private practice, FoodLogic (foodlogic.org) located in Tacoma, WA. She specializes in complex health issues including SIBO, autoimmune conditions, histamine intolerance, Mast Cell Activation Syndrome and food chemical sensitivities.
She spent 12 years at The Seattle Arthritis Clinic at Northwest Hospital-University of Washington where she counseled thousands of rheumatology patients on ways to reduce inflammation through dietary change and manipulation of the microbiome. She is the co-creator of the “Low Histamine Biphasic Diet” with Dr. Nirala Jacobi, sits on the medical advisory board for the Ruscio Institute, and is a faculty member for the Integrative and Functional Nutrition Academy. She has guested on multiple podcasts and professional conferences discussing histamine and chemical food intolerances. Heidi earned her Master’s degree from Bastyr University in Kenmore, Washington and completed her dietetic internship at Virginia Mason Medical Center. She lives happily in the Puget Sound area of Washington State with her husband, son and devoted cats.
Continuing Education Credit
This course is currently accredited for continuing education by the Oregon Board of Naturopathic Medicine. It is worth 1 credit hour. If you are interested in getting CE for this course please complete the quiz at the end of the course (80% score or higher required with 5 attempts) and you should automatically receive a CE certificate.