Nutrition Index: (Forward) FWD I-V, (Preface) PFC, Consensus III, IV; Points 15-38

[michael edward badolato jr]

           Nutrition Index: Fwd I-V, Pref, Consensus III, IV Points 15-38

acid base: 33,37b

added fats & oils: Fwd V,Pref,15,19,38   

adipose tissue: Pref,16,36

aging: 18

alcohol: Pref,17

alkaline: Fwd V,33,37b

American Cancer Society: 16,37i

American Heart Association: 20,38

amino acids: Fwd II,24

angina: 20

anemia: 23

aneurism: 38

anoxia: 20

aortic stiffness: Pref

apple: Fwd V,22,26,27,31

arterial: blockage 20,38; plaque 20,38; 

    stiffness 37c

arthritis: 20

atherosclerosis: 15,20,37,38

avocados (too oily): Fwd V,19,38

bacterial flora: bloom 22; enzymes 23, 

    25; fermentation Fwd,26,32,33

bagels: 17

banana: Fwd V,22,31

barley: Fwd II,25

beans: Fwd V,32

beef: Fwd II,III,23

bicarbonate: 33,34

bisquick: Pref

black tea: Pref

blockage: arterial 20, 38

bleeding time: 28

blood sugar: 22

bok choy: Fwd V,34

bone health - density, mass, loss,

   fracture: and caffeine Pref; exercise

   20,37g; calcium 34; salt 35; vitamin D 

   36; dietary fat 37f

boron: 34

brain damage: Pref,38

bran: Pref,37

brassica vegetables: Fwd I,27,28

bread: Pref,20,24

breakfast cereals: 17

breast cancer: 16,37i

broccoli florets: Fwd V,27,31,32,34

brown rice: Fwd I,II,Pref,23-27,30,37i

brussels sprouts: Fwd V,27,31,32,34

buffer,bicarbonate: