Roger Deutsch

CEO of Cell Science Systems

It’s estimated that at least 32 million people (and rising) suffer some form of food sensitivity in this country. Typically missing from the conversation surrounding food sensitivities, however, is the link between them and serious diseases.

“Anybody who has a gastrointestinal (GI) issue has a sensitivity to one or more foods,” says Roger Deutsch, CEO of Cell Science Systems and a pioneer of food sensitivity testing.

What you eat

“The gut is where everything starts,” Deutsch says. “The preponderance of what makes us what we are is what we eat. We can even take that a step further—if you’re eating animals that were fed things that are not normal for them, that impact is transmitted into their physiology, and then when you consume them, you’re consuming something which is already adulterated.”

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