Time For Change – Bibliography

We have posted Bibliography and Resources and all the links from “Time For Change Whole Foods For Whole Health”. We noticed some problems with the links on the paper edition and it seems much easier to get to the links from one site. Also, it is such a wealth of information we wanted to make it accessible to everyone.

Bibliography

 

Chapter One

  1. Campbell, T. Colin, Ph.D., Campbell, Thomas M. II, “The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health,” Published by BenBells Books, Inc, 2006
    1. pp. 37- 67
    2. pp. 61- 62
    3. p. 7
    4. p.36

Chapter Two

  1. Ceres C. Romaldini, Hugo Issler, Ary L. Cardoso, Jayme Diament, Neusa Forti, “Risk factors for atherosclerosis in children and adolescents with family history of premature coronary artery disease,”, Jornal de Pediatria – Vol. 80, No2, 2004
  2. Smith, Jeffrey, “Doctors Warn: Avoid Genetically Modified Food,” Institute for Responsible Technology: Dec 20, 2013 http://www.responsibletechnology.org/gmo-dangers/health- risks/articles-about-risks-by-jeffrey-smith/Doctors-Warn- Avoid-Genetically-Modified-Food-May-2009
  3. Channa Jayasumana, Sarath Gunatilake, and Priyantha Senanayake,“Glyphosate, Hard Water and Nephrotoxic Metals: Are They the Culprits Behind the Epidemic of Chronic Kidney Disease of Unknown Etiology in Sri Lanka?” International Journal of Environmental. Research and Public Health 2014, 11
  4. Samsel, Anthony, Seneff, Stephanie, “Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance,” Interdisciplinary Toxicology. December 2013; 6(4): 159–184.
  5. Chavkin, Sasah, “Sri Lanka bans Monsanto herbicide citing potential link to deadly kidney disease,” The Center For Public Integrity, http://www.publicintegrity.org/2014/03/13/14418/sri-lanka-bans-monsanto-herbicide-citing-potential-link-deadly-kidney-disease, March 13, 2014
  6. ColomboPage News Desk, Sri Lanka, “Sri Lanka lifts ban on sale of glyphosate,” http://www.colombopage.com/ archive_14A/May13_1399920230CH.php, May 13, 2014
  7. GM Watch, “Sri Lanka lifts ban on sale of glyphosate,” http://www.gmwatch.org/index.php/news/archive/ 2014/15433-sri-lanka-lifts-ban-on-sale-of-glyphosate, May 13, 2014
  8. Malone, Andrew, “The GM genocide: Thousands of Indian farmers are committing suicide after using genetically modified crops;” The Daily Mail, 2 November 2008, http://www.dailymail.co.uk/news/article-1082559/The-GM-genocide-Thousands-Indian-farmers-committing-suicide-using-genetically-modified-crops.html
  9. Union of Concerned Scientists, “About Us,” www.National Headquarters, Brattle Square, Cambridge, MA 02138-3780. www.ucsusa.org/about/
  10. Union of Concerned Scientists, “Does UCS Have A Position On GE?” http://www.ucsusa.org/food_and_agriculture/our-failing-food-system/genetic-engineering/ November 7, 2012
  11. Grieve’, Carol, “Dr. Don Huber: GMOs and Glyphosate and Their Threat to Humanity,” http://foodintegritynow.org/2014/04/08/dr-don-huber-gmos-glyphosate-threat-humanity/ April 8, 2014
  12. Samsel, Anthony and Seneff, Stephanie, “Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance.” 12 November 2013 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/
  13. Environmental Working Group: http://www.ewg.org/foodnews/, EWG’s 2014 Shopper’s Guide to Pesticides in ProduceTM (April 2014)
  14. Vogel RA, Corretti MC, Plotnick GD, “Effect of a single high-fat meal on endothelial function in healthy subjects,” American Journal of Cardiology. 1997 Feb 1;79(3):350-4. http://www.ncbi.nlm.nih.gov/pubmed/9036757
  15. Vogel RA, Corretti MC, Plotnick GD, “The postprandial effect of components of the Mediterranean diet on endothelial function,” Journal of American College of Cardiology, 2000 Nov 1;36(5):1455-60, http://www.ncbi.nlm.nih.gov/pubmed/11079642
  16. USDA, Agricultural Research Service, Basic Report: 04053, “Oil, olive, salad or cooking,” National Nutrient Database for Standard Reference, Release 26 http://ndb.nal.usda.gov
  17. Esselstyn, Jr., Cauldwell, MD, “Prevent and Reverse Heart Disease, The Revolutionary, Scientifically Proven, Nutrition-based Cure,” Published by the Penguin Group, 2007
    1. p. 115
    2. p. 19
    3. p. 15
    4. p. 90
    5. p. 22
    6. p. 91
  18. Esselstyn Jr, Caldwell B, MD; Gendy, Gina, MD; Doyle, Jonathan, MCS; Golubic, Mladen, MD, PhD; Roizen, Michael F., MD, “A way to reverse CAD? Though current medical and surgical treatments manage coronary artery disease, they do little to prevent or stop it, nutritional intervention, as shown in our study and others, has halted and even reversed CAD.” The Journal of family Practice | July 2014 | Vol 63, no 7

 

Chapter Three

  1. Tuso, Philip J., MD; Ismail, Mohamed H., MD; Ha, Benjamin P, MD; Bartolotto, Carole, Ma, RD, Excerpt from abstract: “Nutritional Update for Physicians: Plant- Based Diets,” Permanente Journal 2013 Spring;17(2): 61-66
  2. Australian Dietary Guidelines; “Australian Dietary Guidelines — providing the scientific evidence for healthier Australian diets,” (2013) (PDF 2MB) NHMRC Ref N55, http://www.eatforhealth.gov.au/guidelines
  3. Gregor, Michael, MD; “Do Vegetarians Get Enough Protein? Nutritional quality indices show plant-based diets are the healthiest, but do vegetarians and vegans reach the recommended daily intake of protein?” NutritionFacts.org, Jun 6, 2014, Volume 19

 

Chapter Five

  1. Gregor, Michael, MD; “Beans, Beans, They’re Good For Your Heart: Legumes such as lentils, chickpeas, beans and split peas may reduce cholesterol so much that consumers may be able to get off their cholesterol-lowering statin drugs, but to profoundly alter heart disease risk we may have to more profoundly alter our diet.” NurtritionFacts.org, August 29, 2014/Volume 20 http://nutritionfacts.org/video/beans-beans-theyre-good-for-your-heart/
  2. Teas J, Pino S, Critchley A, Braverman LE., “Variability of iodine content in common commercially available edible seaweeds”, NutritionFacts.org, Sep 9, 2011/volume 5, http://nutritionfacts.org/video/too-much-iodine-can-be-as-bad-as-too-little/
  3. US Food and Drug Administration; “Bad Bug Book Foodborne Pathogenic Microorganisms and Natural Toxins Handbook, Phytohaemagglutinin” http://www.fda.gov/food/foodborneillnesscontaminants/causesofillnessbadbugbook/ucm071092.htm, Page Last Updated: 08/05/2013

 

Chapter Six

  1. https://www.youtube.com/watch?v=npP8maVti7o Morey eel – Ron & Valerie Taylor.mpg

 

Chapter Seven

  1. Lisle, Doug, Ph.D, co-author, “The Pleasure Trap,” excerpt from lecture for VSH, Vegetarian Society of Hawaii, http://www.youtube.com/watch?v=nxf4kj8Rb6Y)
  2. Campbell, T. Colin, Ph.D., Campbell, Thomas M. II, “The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health,” Published by BenBells Books, Inc, 2006, pp 228-229
  3. Gregor, Michael, “Vitamin B-12 Necessary For Arterial Health: The cardiovascular benefits of plant-based diets may be severely undermined by vitamin B-12 deficiency.” NutritionFacts.org, December 20, 2013/Volume 16, http://nutritionfacts.org/video/vitamin-b12-necessary-for-arterial-health/

 

Chapter Nine

  1. Chen, Rosalind Chia-Yu 1, Lee, Meei-Shyuan 2,3, Chang, Yu-Hung 4 and Wahlqvist, Mark L, Cambridge, “Cooking frequency may enhance survival in Taiwanese elderly,” Journals Online-Public Health Nutrition / Volume 15 / Issue 07 / July 2012, pp 1142 – 1149 May 2012

 

Chapter Eleven

  1. Gregor, Michael, “Waistline Slimming Food: A biological understanding of why soy may result in less abdominal fat.” NutritionFacts.org, October 15, 2009/Volume 3,  http://nutritionfacts.org/video/waistline-slimming-food/  & http://nutritionfacts.org/video/best-cooking-method/
  2. Physicians Committee For Responsible Medicine, Food For Life of Cancer Project. http://pcrm.org/health/cancer-resources/ask/ask-the-expert-soy
  3. Gregor, Michael, “Is Kimchi Good For You? Epidemiological evidence that kimchi consumption may significantly increase cancer risk.” NutritionFacts.org, December 16, 2010/Volume 4,  http://nutritionfacts.org/video/is-kimchi-good-for-you/
  4. H. Yu, J. Y. Hwang, J. Ro, J. Kim, and N. Chang. “Vegetables, but not pickled vegetables, are negatively associated with the risk of breast cancer.” Nutr Cancer, July 2010,62(4):443-453,  http://www.ncbi.nlm.nih.gov/pubmed/20432165
  5. L. Jian, D. H. Zhang, A. H. Lee, and C. W. Binns. Do preserved foods increase prostate cancer risk? British Journal. Cancer, May 4, 2004, 90(9):1792-1795,  http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2409746/#!po=5.55556
  6. Gregor, Michael, Breast Cancer Prevention: “Which Mushroom Is Best?” NutrionFacts.org, September 21, 2011/Volume 5, http://nutritionfacts.org/video/breast-cancer-prevention-which-mushroom-is-best/
  7. Cornicopia Institute, “Carrageenan: How a “Natural” Food Is Making Us Sick,” http://www.cornucopia.org/carrageenan-2013/ March 2013

 

Chapter Twelve

  1. Gregor, Michael, MD,” How can I preserve the anti-cancer effects of cooked garlic?” http://nutritionfacts.org/questions/what-are-the-anti-cancer-effects-of-garlic/, NutritionFacts.org, November 8, 2012

 

Chapter Thirteen

  1. Gregor, Michael, MD, “Nuts May Help Prevent Death: Just a few small servings of nuts a week may increase our lifespan and lower cancer risk.” NutritionFacts.org, March 19, 2014/Volume 17,  http://nutritionfacts.org/video/nuts-may-help-prevent-death/ )
  2. Gregor, Michael, MD, “Nuts and Obesity: The Weight of Evidence Nut consumption does not appear to lead to the expected weight gain.” NutritionFacts.org, August 17, 2012/Volume 10,  http://nutritionfacts.org/video/nuts-and-obesity-the-weight-of-evidence/
  3. Gregor, Michael, MD, “Boosting the Bioavailability of Curcumin,” NutritionFacts.org, January 20, 2014/Volume 15,  http://nutritionfacts.org/video/boosting-the-bioavailability-of-curcumin/
  4. Shoba G1, Joy D, Joseph T, Majeed M, Rajendran R, Srinivas PS. “Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers.” Planta Med. 1998 May; 64 (4): 353-6
  5. M. Rose, J. Lewis, N. Langford, M. Baxter, S. Origgi, M. Barber, H. MacBain, and K. Thomas. “Arsenic in seaweed: forms, concentration and dietary exposure.” Food Chem.Toxicol, 45(7):1263-1267, 2007. NutritionFacts.org, September 24, 2007/Volume 1,  http://nutritionfacts.org/video/avoiding-iodine-deficiency-2/

 

Chapter Fifteen

  1. Gregor, Micahel, MD, “Best Cooking Method: Which are the gentlest cooking methods for preserving nutrients and which vegetables have more antioxidants cooked than raw.” NutritionFacts.org, September 10, 2010, http://nutritionfacts.org/video/best-cooking-method/

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