Bruce Fife's Coconut Cures PDF

By Bruce Fife

Observe the superb healthiness merits of coconut oil, meat, milk, and water. during this publication you'll study why coconut oil is taken into account the healthiest oil on the earth and the way it could possibly shield you opposed to center sickness, diabetes, and infectious health problems resembling influenza, herpes, Candida, or even HIV.

There is extra to the therapeutic energy of coconut than simply the oil. additionally, you will know about the fantastic health and wellbeing advantages of coconut meat, milk, and water. you'll study why coconut water is used as an IV resolution and the way coconut meat can safeguard you from colon melanoma, keep watch over blood sugar, and expel intestinal parasites. includes dozens of attention-grabbing case reports and memorable good fortune tales. you are going to examine one woman’s excellent conflict with breast and mind melanoma and the way she cured herself with coconut. This e-book comprises an intensive A to Z reference with entire info on how you can use coconut to avoid and deal with dozens of universal illnesses.

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3 Carbohydrate The main carbohydrate component of the product consisted of a mixture of dextrose, fructose and maltodextrin. As these ingredients can be produced from maize, the GM status of each had to be determined. The product was also found to contain relatively small amounts of sorbitol, principally as a component of some compounded ingredients. Under European law the definition of carbohydrates for labelling purposes includes the polyols, of which sorbitol is one, but requires the energy calculation for the contribution from sorbitol to be made with a different factor.

The definition encompasses all main features of functional foods identified above; it is aimed at stimulating research and development in the field of nutrition so as to contribute adequately to the scientific knowledge that will be required to define optimum (optimised) nutrition by elaborating new dietary guidelines. 8 From a practical point of view, a functional food can be: 16 Functional foods • • • • • a natural food a food to which a component has been added a food from which a component has been removed a food where the nature of one or more components has been modified a food in which the bioavailability of one or more components has been modified, or • any combination of these possibilities.

The addition of vitamins A and D to foods is prohibited, with only some specific exceptions. Belgium has complex legislation with vitamins A and D at 1 Â RDA, the B vitamins, C and E at 3 Â RDA and most others at 2 Â RDA, and formal notification is required. Spain and Ireland both impose an upper limit of 1 Â RDA on micronutrients in foods. In addition, French law does not permit the addition of micronutrients to foods but permits restoration of vitamins at levels between 80% and 200% and minerals at between 80% and 120% of the natural content of the food before processing, although the addition of micronutrients to foods for particular nutritional uses (PARNUTS products) is allowed in France.

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