preparation before, 205
types of
all fruit, 204
all raw-food, 204
juice, 205 , 207
water, 188 , 205
when to “break,” 205 – 6fatigue, 196 – 97
fats (lipids), 13 , 14 , 68 , 150 , 151
composition, 68
digestive and metabolic by-products, 71
metabolism, 69 – 71
sources, 69 – 70
types of, 68 – 69fatty acids, 68
essential, 69 , 70fennel oil, 295
fenugreek, 242
fevers, 166 , 194 , 202
fiber, 224
Fisher, Barbara Loe, 122
flavones, 97
flax seed oil, 70
flora, intestinal, 112
flower essences, 301 , 306
flu vaccine, 121
fluorine/fluoride (F), 87 , 131
of lime, 93folic acid, 76