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by Edward Howell, M.D.
A pioneering work on the role of food enzymes in diet and health, reveals the dangers of diets composed entirely of cooked foods and problems posed by the pasteurization of dairy products. Dr. Howell's important work in the 1940s and 50s led to a renewed interest in lacto-fermented foods. This book is very readable and also gives specific dietary suggestions. 175 pages, softcover
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