Genius Foods

(John Hannent) #1

  1. Janet R. Hunt, “Bioavailability of Iron, Zinc, and Other
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  2. Felice N. Jacka et al., “Red Meat Consumption and
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  3. Charlotte G. Neumann et al., “Meat Supplementation
    Improves Growth, Cognitive, and Behavioral Outcomes
    in Kenyan Children,” Journal of Nutrition 137, no. 4
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  4. Shannon P. McPherron et al., “Evidence for Stone-Tool-
    Assisted Consumption of Animal Tissues before 3.39
    Million Years Ago at Dikika, Ethiopia,” Nature 466, no.
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  5. M. Gibis, “Effect of Oil Marinades with Garlic, Onion,
    and Lemon Juice on the Formation of Heterocyclic
    Aromatic Amines in Fried Beef Patties,” Journal of
    Agricultural Food Chemistry 55, no. 25 (2007): 10240–



  6. Wataru Yamadera et al., “Glycine Ingestion Improves
    Subjective Sleep Quality in Human Volunteers,
    Correlating with Polysomnographic Changes,” Sleep
    and Biological Rhythms 5, no. 2 (2007): 126–31;
    Makoto Bannai et al., “Oral Administration of Glycine
    Increases Extracellular Serotonin but Not Dopamine in
    the Prefrontal Cortex of Rats,” Psychiatry and Clinical
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CHAPTER 7: GO WITH YOUR GUT

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