Książka Wine's Nutritional Power PhD A J Morris Jr.

Wine's Nutritional Power

Vitamins - Minerals - Enzymes - Acids

Język: Angielski
Oprawa: Miękka
Dostępność: Dostępna u dostawcy
Wysyłamy za 14-21 dni
41.78
Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substanc...

Informacje o książce

Język
Angielski
Oprawa
Książka - Miękka
Data wydania
2015
strony
90
EAN
9781631356735
ISBN
1631356739
Enbook ID
12432514
Waga
145
Wymiary
152 x 229 x 6

Pełny opis

Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substance to blood. Hebrew history records that wine was used for covenants and daily as a water purifier. Wine was the sustaining nutrition hidden in cellars when enemy armies stole the food. Florence Nightingale saved the British Army during the Crimean War when they were losing hundreds of soldiers a day from cholera, typhus, and Brucellosis plagues. Desperate generals finally agreed to let her fifty nurses help. The power of her wine remedy in the water buckets will astound you. In 1938, USDA researcher Agnes Fay Morgan discovered fermentation caused grape juice to create new vitamins, acids, and other nutritional substances; but USDA research was stopped by regulatory agencies claiming wine was "alcoholic liquor," and it was not classified as a food. This careless, mislabeled, comingled, confusing, and interchangeable use of the terms "wine" and "liquor" has caused the ignorance and rejection of wine as a fermented food product. In the author's next book, Wine's Medicinal Power, he investigates the medicinal elements of disease-destroying acids and will present shocking university discoveries that confirm the food-chain power of wine. A J Morris, Jr., PhD, of Bella Vista, Arkansas, holds an MBA from Dallas Baptist University and his doctorate in higher education administration from the University of North Texas. Publisher's website: http://sbprabooks.com/AJMorrisJr

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