The goal of this course is to provide an examination of the role of herbs and herbalists, herb processing, how herbalists are trained, and issues facing the use of herbs.
The goal of this course is to provide an overview of the types of toxins found in food and the effects of irradiation, genetically altered foods, and food allergies on our health.
The goal of this course is to provide an overview of the role of food and health in human history.
The goal of this course is to examine what probiotics are (and are not), how they affect our health, the various categories of probiotics, the risks and benefits of their use, how to select a probiotic, pertinent regulatory considerations, and the current research on their use.
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