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Author: Otto Carque
Publisher: Health Research Books
ISBN: 9780787301507
Category : Medical
Languages : en
Pages : 584
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Book Description
1923 This is one of the basic texts of all time on the diet and food question. Covers: Chemistry of Foods with Special Reference to the Organic Salts, the Constituents of Food; Proteins; Fats; Carbohydrates; Organic Acids; Acid Binding (alkaline).
Author:
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ISBN:
Category :
Languages : en
Pages : 400
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Book Description
Author:
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Category : Electronic journals
Languages : en
Pages : 614
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Book Description
Author: Sarah Tyson Rorer
Publisher: Applewood Books
ISBN: 1429010924
Category : Cooking
Languages : en
Pages : 562
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Book Description
This 1914 work by famed cooking teacher Sarah Rorer is a comprehensive source of information and recipes for using diet to treat and prevent diseases and preserve health.
Author: Herbert Swift Carter
Publisher:
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Category :
Languages : en
Pages : 714
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Book Description
Author: James Somerville McLester
Publisher:
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Category : Diet
Languages : en
Pages : 794
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Book Description
Author: Otto Carqué
Publisher:
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Category : Cooking (Natural foods)
Languages : en
Pages : 410
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Book Description
Author:
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Category : Chemistry
Languages : en
Pages : 1278
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Book Description
Author: Earl Bishop Downer
Publisher:
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Category : Typhus fever
Languages : en
Pages : 292
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Book Description
Author: Arnold Ehret
Publisher: Book Publishing Company
ISBN: 1570679290
Category : Health & Fitness
Languages : en
Pages : 233
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Book Description
This scientific method of eating, developed by Ehret in 1922, presents a complete, workable program for cleansing, repairing, rebuilding, and maintaining a healthy body. This book lays out Professor Ehret’s simple and logical plan in plain, understandable language so that anyone can apply the Ehret method.
Author: Harry Wardwell Carey
Publisher:
ISBN:
Category : Bacteriology
Languages : en
Pages : 218
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Book Description
