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A condensed version of Dr. Howell’s lifelong research, this book provides the biochemical basis for why all foods, to be properly utilized as nutrients, must be consumed in an unheated state. When we are young, says Dr. Howell, our normal ability to produce enzymes internally promotes rapid growth, and in most cases prevents serious illness. But as we age, our internal enzymes become depleted. Unless we do something to stop their one-way flow out of the body, our digestive and eliminative capacities weaken. This can lead to acute health complaints, obesity, and chronic illness. If an individual chooses to consume cooked food, this book is a must to understand why enzymatic supplementation is required.
This is one in a series of books written by Nancy Appleton, author of Lick the Sugar Habit. This book presents overwhelming data of how soft drinks, that are full of refined sugar, are present in schools and our daily life. A must-read for anyone who consumes sugar on a regular basis.
This books is designed to give the patient a breakdown of the daily things we put into our bodies that end us getting toxic and sick. This book discusses well researched subjects, like fluoride and additives. Sections of this book make great pamphlet handouts for patient education.
Written by Melvin E. Page, DDS and H. Leon Abrams, Jr., this is a clear presentation of the variables affecting health. Although an older manuscript, it still provides a thorough background of the basics of body chemistry. Almost all of the information provided is still applicable and practical. Like many classic works, it stands out despite the passage of time and further knowledge gained with modern research.