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Fat and Blood
And how to make them.
Authors
108 pages
More about the book
This reprint of the 1877 edition delves into the intricate relationship between nutrition and blood health. It explores the importance of dietary choices in the production of fat and blood, providing insights into historical perspectives on health and wellness. The book combines practical advice with scientific understanding from its time, making it a valuable resource for those interested in the foundations of nutrition and its impact on the body.
Book variant
2017, paperbackBook purchase
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