{"version":"1.0","provider_name":"Department of Medicine","provider_url":"https:\/\/www.med.unc.edu\/medicine","author_name":"Jay-Ar Foronda","author_url":"https:\/\/www.med.unc.edu\/medicine\/news\/author\/jayar\/","title":"Food Allergy &amp; Sensitivity - with Dr. Edwin Kim | Department of Medicine","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"EqbksVuLMm\"><a href=\"https:\/\/www.med.unc.edu\/medicine\/news\/chairs-corner\/podcast\/food-allergy-sensitivity\/\">Food Allergy &amp; Sensitivity &#8211; with Dr. Edwin Kim<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.med.unc.edu\/medicine\/news\/chairs-corner\/podcast\/food-allergy-sensitivity\/embed\/#?secret=EqbksVuLMm\" width=\"600\" height=\"338\" title=\"&#8220;Food Allergy &amp; Sensitivity &#8211; with Dr. Edwin Kim&#8221; &#8212; Department of Medicine\" data-secret=\"EqbksVuLMm\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.med.unc.edu\/medicine\/wp-content\/uploads\/sites\/945\/2019\/03\/edwin-kim.jpg","thumbnail_width":553,"thumbnail_height":738,"description":"This is the first episode in our Conversations on Food Allergy podcast series, and Dr. Edwin Kim discusses the differences between a food allergy and a food sensitivity, how one can be tested and diagnosed, and the current research in this field. Dr. Kim is an Assistant Professor of Medicine in the Division of Rheumatology, Allergy, and Immunology and the Thurston Arthritis Research Center. Dr. Kim is an allergist who sees patients in the UNC Allergy and Immunology Clinic, and he directs the UNC Allergy and Immunology Fellowship Training Program as well as the UNC Food Allergy Initiative."}