Vitamin K2 and the Calcium Paradox PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Vitamin K2 and the Calcium Paradox PDF full book. Access full book title Vitamin K2 and the Calcium Paradox by Kate Rheaume-Bleue. Download full books in PDF and EPUB format.
Author: Kate Rheaume-Bleue
Publisher: John Wiley & Sons
ISBN: 1118065727
Category : Family & Relationships
Languages : en
Pages : 290
Get Book Here
Book Description
Learn the secret to avoiding osteoporosis and heart disease. Rheaume-Bleue shows that vitamin D and calcium supplements actually increase the risk of heart attack and stroke, and teaches you about vitamin K2, a little-known supernutrient that humans once thrived on-- and that has been ignored by scientists.
Author: Kate Rheaume-Bleue
Publisher: John Wiley & Sons
ISBN: 1118065727
Category : Family & Relationships
Languages : en
Pages : 290
Get Book Here
Book Description
Learn the secret to avoiding osteoporosis and heart disease. Rheaume-Bleue shows that vitamin D and calcium supplements actually increase the risk of heart attack and stroke, and teaches you about vitamin K2, a little-known supernutrient that humans once thrived on-- and that has been ignored by scientists.
Author:
Publisher:
ISBN:
Category : Union catalogs
Languages : en
Pages : 1034
Get Book Here
Book Description
Includes entries for maps and atlases.
Author:
Publisher:
ISBN:
Category : Aerosols
Languages : en
Pages : 528
Get Book Here
Book Description
Vol. 25, no. 3-v. 26, Mar. 1962-1963, includes the section Aerosol news, v. 1-2, no. 10.
Author: Elizabeth Tilley
Publisher:
ISBN: 9783906484570
Category :
Languages : en
Pages : 176
Get Book Here
Book Description
Author: Carlos de Blas
Publisher: Oxford University Press, USA
ISBN: 9780851992792
Category : Feeds
Languages : en
Pages : 0
Get Book Here
Book Description
Rabbit production systems are important providers of meat in many parts of the world. The species has many advantages, including rapid growth rate and good reproductive performance. It is adaptable in that it may be reared under intensive conditions, but is also successful under small scale production systems, which are of considerable value in the economics of emerging countries. Although not a ruminant, its digestive system allows it to thrive on high fiber raw materials. The meat has a comparatively healthy low fat image, which is increasingly important to consumers and there appear to be few impediments, such as religious considerations, to rabbit meat consumption. However, the science of rabbit production has received relatively little attention, although there are recognized rabbit research groups worldwide and a wealth of data exists in a scattered form in the literature. This book brings together that expertise under one cover. It covers a range of topics, from digestive physiology and nutrient/energy allowances to feed formulation and production. The information provided will be an invaluable asset to those involved in rabbit rearing, whether as companion animals or for meat production, and will also provide data of considerable interest to animal nutritionists and zoologists working on rabbits and related mammals.
Author: Benson Latin American Collection
Publisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 936
Get Book Here
Book Description
Author: The Getty Conservation Institute
Publisher: Getty Publications
ISBN: 0892361816
Category : Art
Languages : en
Pages : 492
Get Book Here
Book Description
On October 14-19, 1990, the 6th International Conference on the Conservation of Earthen Architecture was held in Las Cruces, New Mexico. Sponsored by the GCI, the Museum of New Mexico State Monuments, ICCROM, CRATerre-EAG, and the National Park Service, under the aegis of US/ICOMOS, the event was organized to promote the exchange of ideas, techniques, and research findings on the conservation of earthen architecture. Presentations at the conference covered a diversity of subjects, including the historic traditions of earthen architecture, conservation and restoration, site preservation, studies in consolidation and seismic mitigation, and examinations of moisture problems, clay chemistry, and microstructures. In discussions that focused on the future, the application of modern technologies and materials to site conservation was urged, as was using scientific knowledge of existing structures in the creation of new, low-cost, earthen architecture housing.
Author: Ruth A. Bryant
Publisher: Elsevier Health Sciences
ISBN: 0323069436
Category : Medical
Languages : en
Pages : 671
Get Book Here
Book Description
Rev. ed. of: Acute and chronic wounds / [edited by] Ruth A. Bryant, Denise P. Nix. 3rd ed. c2007.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 2422
Get Book Here
Book Description
Author: D. Simatos
Publisher: Springer Science & Business Media
ISBN: 9400951035
Category : Technology & Engineering
Languages : en
Pages : 692
Get Book Here
Book Description
Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.
