Describes preventative nutrition and explains how to use or avoid foods from eight groups to improve health
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Dr. J. Robert Hatherill is on the faculty of the University of California at Santa Barbara. He received his post-doctoral fellowship in molecular toxicology at Stanford University and doctoral degree in environmental toxicology from the University of Michigan. He is board certified in clinical chemistry by the American Society of Clinical Pathologists. He has been involved with research in environmental toxicology for 20 years and has published over 80 articles, abstracts and chapters in the field of toxicology. He is a member of the Sigma Xi and Gamma Alpha honorary societies.
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