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49 – The Starch Solution, John McDougall, MD, Chapter 1, Page 15 (p. 78)

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51 – Federal Food, Drug & Cosmetic Act, http://www.fda.gov/regulatoryinformation/legislation/federalfooddrugandcosmeticactfdcact/ (p. 82)

52 – The New York Times, Marian Burros, https://www.nytimes.com/1994/05/05/us/fda-imposing-stricter-rules-on-food-labels.html (p. 83)

53 – The Protein Myth:  Why You Need Less Protein Than You Think,  http://www.huffingtonpost.com/jessica-jones-ms-rd/protein-diet_b_1882372.html (p. 87)

54 – Nutrition Business Journal, http://www.nutraingredients-usa.com/Markets/NBJ-The-US-supplement-industry-is-37-billion-not-12-billion (p. 87)

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57 – Herbal Supplements Are Often Not What They Seem, http://nyti.ms/1bQ9QbC (p. 89)

58 – DNA Barcoding  http://bmcmedicine.biomedcentral.com/articles/10.1186/1741-7015-11-222 (p. 89)

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60 – TheChalkBoardMag.com, http://thechalkboardmag.com/get-dense-why-you-should-be-eating-foods-with-high-andi-scores (p. 92)

61 – NIDDK Digestive Diseases Statistics for the United States  https://www.niddk.nih.gov/health-information/health-statistics/Pages/digestive-diseases-statistics-for-the-united-states.aspx (p. 93)

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63 – Today.com, Calcium Supplement, Dairy, Do Little to Protect Bones, http://www.today.com/health/calcium-supplements-dairy-do-little-protect-bones-t47021 (p. 102)

64 – Multivamin Researchers Say “Case is Closed After Studies Find No Benefits”, http://www.cbsnews.com/news/multivitamin-researchers-say-case-is-closed-supplements-dont-boost-health/ (p. 104)

65 – The Starch Solution, John McDougall, M.D., page 9 (p. 105)

66 – Dr. Paul Kouchakoff “The Influence of Food Cooking on the Blood Formula of Man”, https://www.conscious-cook.com/dr-paul-kouchakoff-the-influence-of-food-cooking-on-the-blood-formula-of-man/ (p. 110)

67 – VeryWellFit.com, Does Cooking Vegetables Increase Their Nutrient Value?, https://www.verywellfit.com/3-vegetables-made-healthier-when-cooked-4057179 (p. 110)

68 – Huffington Post, The Protein Myth:  Why You Need Less Protein Than You Think, http://www.huffingtonpost.com/jessica-jones-ms-rd/protein-diet_b_1882372.html (p. 115)

69 – The Role of Methionine in Cancer Growth Control, http://www.naturalmedicinejournal.com/journal/2015-12/role-methionine-cancer-growth-and-control   (p. 115)

70 – NutritionFacts.org, A Low Methionine Diet May Help Starve Cancer Cells, Sept. 2014, http://nutritionfacts.org/2014/07/08/a-low-methionine-diet-may-help-starve-cancer-cells/ (p. 116)

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72 – Medscape.com, Does Growth Hormone Cause Cancer, http://www.medscape.com/viewarticle/522728_3 (p. 117)

73 – HT Health, Why doesn’t Europe import U.S. beef?, http://health.heraldtribune.com/2014/07/22/doesnt-europe-import-u-s-beef/ (p. 138)

74 – YouTube.com, Are Humans Designed to Eat Meat?, Milton Mills, MD, https://youtu.be/sXj76A9hI-o (p. 141)

75 – Our World Famous McDonald’s Fries, https://www.mcdonalds.com/gb/en-gb/product/fries-medium.html (p. 149)

76 – USA McDonald’s fries have 14 ingredients. UK McDonald’s fries have 4., https://boingboing.net/2015/01/22/usa-mcdonalds-fries-have-14.html (p. 149)

77 – Fox News, McDonald’s fries in the US have way more ingredients than UK fries, http://www.foxnews.com/food-drink/2015/01/26/mcdonald-s-fries-in-us-have-way-more-ingredients-than-uk-fries.html (p. 149)

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80 – YouTube.com, Processed Food: An Experiment That Failed, Robert Lustig, MD, https://youtu.be/pvgxNDuQ5DI?t=5m39s (p. 162)

81 – Swallow This, Joanna Blythman, p. vii (p. 163)

82 – FoodSafetyNews.com, Processing Aids:  What’s not on the Label and Why, http://www.foodsafetynews.com/2013/06/processing-aids-whats-not-on-the-label-and-why/#.Wr7cOIjwbct (p. 165)

83 – Swallow This, Joanna Blythman, pp. 204-206 (p. 166)

84 – BusinessInsider.com, These 10 companies control everything you buy, http://www.businessinsider.com/10-companies-control-the-food-industry-2016-9/#kelloggs-1 (p. 166)

85 – Is Sitting the New Smoking?, Forbes.com, https://www.forbes.com/sites/davidsturt/2015/01/13/is-sitting-the-new-smoking/#658b9a234fd4 (p. 170)

86 – American Chiropractic Association, Back Pain Facts and Statistics https://www.acatoday.org/Patients/Health-Wellness-Information/Back-Pain-Facts-and-Statistics (p. 170)

87 – National Institute of Health, Fuel Choice During Exercise Is Determined by Intensity and Duration of Activity,  https://www.ncbi.nlm.nih.gov/books/NBK22417/ (p. 173)

88 – Raw Foods and Enzymes, http://www.healingdaily.com/detoxification-diet/enzymes.htm (p. 183)

89 – NEC Health News, Kouchakoff 2.0, https://wholefoodsmagazine.com/sites/default/files/nechealth_0.pdf (p. 183)

90 – The Influence of Food Cooking on the Blood Formula of Man, First International Congress of Microbiology, Paris, 1930 (edited),  https://www.seleneriverpress.com/historical/influence-of-food-cooking-on-the-blood-formula-of-man/ (p. 183)

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92 – PubMed.com, Heterocyclic amines: Mutagens/Carcinogens Produced During Cooking of Meat and Fish,  https://www.ncbi.nlm.nih.gov/pubmed/15072585 (p. 184)

93 – National Cancer Institute, Chemicals in Meat Cooked at High Temperatures and Cancer Risk,  https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet#r1 (p. 184)

94 – Wikipedia, Skatole, https://en.wikipedia.org/wiki/Skatole  (p. 184)

95 – National Institute of Health, Methylglyoxal, the Dark Side of Glycolysis, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4321437/ (p. 184)

96 – EatingforEnergy.com, Nitrates, Nitrites, Nitrosamines, http://www.eatingforenergy.com/nitrates-nitrites-and-nitrosamine/ (p. 184)

97 – Background:  Nitrosamines, http://www.cbc.ca/natureofthings/m_features/background-nitrosamines (p. 184)

98 – National Cancer Institute, Chemicals in Meat Cooked at High Temperatures and Cancer Risk,  https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet#r1 (p. 185)