Optimal Nutrition ^Optimal
Health
| Chapter 3 | |
| REFINED SUGAR: THE TOXIC TREAT | 43 |
| Overview | 43 |
| Sugar and Blood Chemistry | 44 |
| Sugar and Birth Defects | 46 |
| The Formation of Fat and the Glycemic Index | 49 |
| A Negative Side to Some Natural Foods | 54 |
| Hunger | 56 |
| Further Sugar Damage | 58 |
| Sugar Substitutes | 61 |
| Caffeine | 66 |
| Parting Thoughts | 69 |
| Chapter 4 | |
| MILK: A GOOD FOOD MADE TOXIC | 71 |
| Advertising Versus Science | 71 |
| Milk and Heart Disease | 72 |
| Pasteurization | 73 |
| Bovine Growth Hormone | 76 |
| HOMOGENIZATION AND XANTHINE OXIDASE | 81 |
| Other Dairy Products | 82 |
| Final Comments | 83 |
| Chapter 5 | |
| CHOLESTEROL: THE GREAT MYTH | 85 |
| Cholesterol and Heart Disease | 85 |
| Cholesterol and Toxins | 90 |
| The Importance of Cholesterol in the Diet | 94 |
| Butter Versus Margarine | 98 |
| Oils, Fats, and Nuts | 100 |
| Closing Notes | 102 |
| Chapter 6 | |
| SEAFOOD: ANOTHER SOURCE OF TOXINS | 103 |
| Methylmercury | 103 |
| Contents be | |
| PCBs | 107 |
| What to Do | 107 |
| Chapter 7 | |
| THE NEED FOR WATER | 111 |
| Overview | 111 |
| Thirst | 112 |
| Basic Functions | 113 |
| When to Drink | 114 |
| Deciding What to Drink | 116 |
| The Best Drinking Water | 120 |
| Conclusion | 121 |
| Chapter 8 | |
| THE IMPORTANCE OF PROPER SUPPLEMENTATION 123 | |
| Overview | 123 |
| Basic Concepts | 124 |
| Minerals: A Maze of Confusion | 125 |
| Basic Supplement Forms | 133 |
| Minerals | 136 |
| Vitamins | 140 |
| Other Sources of Nutrients | 147 |
| Understanding Labels | 149 |
| Special Supplements | 150 |
| Monitoring Supplementation | 154 |
| Conclusion | 159 |
| Chapter 9 |
TOXIC BLOCKS TO GOOD HEALTH AND
OPTIMAL WEIGHT 161
Overview 161
Dental Toxicity 162
Cumulative Immune System Suppression 169
Electromagnetic Toxicity 170
Magnetic Therapies 173
x Contents
Chapter 10
PRACTICAL SUGGESTIONS 175
Factors That Support Good Digestion 176
Caloric Consumption 181
Additional Suggestions 181
Minimize Exposure to Toxins 186
A FINAL NOTE FROM THE AUTHOR 187
APPENDIX I 191
The Glycemic Index 191
APPENDIX II 201
Resources 201
NOTES 205
BIBLIOGRAPHY 219
INDEX 225
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