Wine's Nutritional Power: Vitamins - Minerals - Enzymes - Acids

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9781631356735: Wine's Nutritional Power: Vitamins - Minerals - Enzymes - Acids

Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substance to blood. Hebrew history records that wine was used for covenants and daily as a water purifier. Wine was the sustaining nutrition hidden in cellars when enemy armies stole the food. Florence Nightingale saved the British Army during the Crimean War when they were losing hundreds of soldiers a day from cholera, typhus, and Brucellosis plagues. Desperate generals finally agreed to let her fifty nurses help. The power of her wine remedy in the water buckets will astound you. In 1938, USDA researcher Agnes Fay Morgan discovered fermentation caused grape juice to create new vitamins, acids, and other nutritional substances; but USDA research was stopped by regulatory agencies claiming wine was "alcoholic liquor," and it was not classified as a food. This careless, mislabeled, comingled, confusing, and interchangeable use of the terms "wine" and "liquor" has caused the ignorance and rejection of wine as a fermented food product. In the author's next book, Wine's Medicinal Power, he investigates the medicinal elements of disease-destroying acids and will present shocking university discoveries that confirm the food-chain power of wine. A J Morris, Jr., PhD, of Bella Vista, Arkansas, holds an MBA from Dallas Baptist University and his doctorate in higher education administration from the University of North Texas. Publisher's website: http://sbprabooks.com/AJMorrisJr

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Book Description Strategic Book Publishing Rights Agency, LLC, United States, 2015. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substance to blood. Hebrew history records that wine was used for covenants and daily as a water purifier. Wine was the sustaining nutrition hidden in cellars when enemy armies stole the food. Florence Nightingale saved the British Army during the Crimean War when they were losing hundreds of soldiers a day from cholera, typhus, and Brucellosis plagues. Desperate generals finally agreed to let her fifty nurses help. The power of her wine remedy in the water buckets will astound you. In 1938, USDA researcher Agnes Fay Morgan discovered fermentation caused grape juice to create new vitamins, acids, and other nutritional substances; but USDA research was stopped by regulatory agencies claiming wine was alcoholic liquor, and it was not classified as a food. This careless, mislabeled, comingled, confusing, and interchangeable use of the terms wine and liquor has caused the ignorance and rejection of wine as a fermented food product. In the author s next book, Wine s Medicinal Power, he investigates the medicinal elements of disease-destroying acids and will present shocking university discoveries that confirm the food-chain power of wine. A J Morris, Jr., PhD, of Bella Vista, Arkansas, holds an MBA from Dallas Baptist University and his doctorate in higher education administration from the University of North Texas. Publisher s website: //sbprabooks.com/AJMorrisJr. Bookseller Inventory # AAV9781631356735

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Book Description Strategic Book Publishing Rights Agency, LLC, 2015. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****. Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substance to blood. Hebrew history records that wine was used for covenants and daily as a water purifier. Wine was the sustaining nutrition hidden in cellars when enemy armies stole the food. Florence Nightingale saved the British Army during the Crimean War when they were losing hundreds of soldiers a day from cholera, typhus, and Brucellosis plagues. Desperate generals finally agreed to let her fifty nurses help. The power of her wine remedy in the water buckets will astound you. In 1938, USDA researcher Agnes Fay Morgan discovered fermentation caused grape juice to create new vitamins, acids, and other nutritional substances; but USDA research was stopped by regulatory agencies claiming wine was alcoholic liquor, and it was not classified as a food. This careless, mislabeled, comingled, confusing, and interchangeable use of the terms wine and liquor has caused the ignorance and rejection of wine as a fermented food product. In the author s next book, Wine s Medicinal Power, he investigates the medicinal elements of disease-destroying acids and will present shocking university discoveries that confirm the food-chain power of wine. A J Morris, Jr., PhD, of Bella Vista, Arkansas, holds an MBA from Dallas Baptist University and his doctorate in higher education administration from the University of North Texas. Publisher s website: //sbprabooks.com/AJMorrisJr. Bookseller Inventory # AAV9781631356735

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Book Description Strategic Book Publishing & Rights Agency, LL 4/9/2015, 2015. Paperback or Softback. Book Condition: New. Wine's Nutritional Power: Vitamins - Minerals - Enzymes - Acids. Book. Bookseller Inventory # BBS-9781631356735

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Book Description Strategic Book Publishing and Rights Agency, LLC, 2015. PAP. Book Condition: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # IQ-9781631356735

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Book Description Strategic Book Publishing & Rights Agency, LLC. Paperback. Book Condition: New. 90 pages. Dimensions: 9.0in. x 6.0in. x 0.2in.Wine is the most perfect of all foods, according to Louis Pasteur, and is the closest known substance to blood. Hebrew history records that wine was used for covenants and daily as a water purifier. Wine was the sustaining nutrition hidden in cellars when enemy armies stole the food. Florence Nightingale saved the British Army during the Crimean War when they were losing hundreds of soldiers a day from cholera, typhus, and Brucellosis plagues. Desperate generals finally agreed to let her fifty nurses help. The power of her wine remedy in the water buckets will astound you. In 1938, USDA researcher Agnes Fay Morgan discovered fermentation caused grape juice to create new vitamins, acids, and other nutritional substances; but USDA research was stopped by regulatory agencies claiming wine was alcoholic liquor, and it was not classified as a food. This careless, mislabeled, comingled, confusing, and interchangeable use of the terms wine and liquor has caused the ignorance and rejection of wine as a fermented food product. In the authors next book, Wines Medicinal Power, he investigates the medicinal elements of disease-destroying acids and will present shocking university discoveries that confirm the food-chain power of wine. A J Morris, Jr. , PhD, of Bella Vista, Arkansas, holds an MBA from Dallas Baptist University and his doctorate in higher education administration from the University of North Texas. Publishers website: http: sbprabooks. comAJMorrisJr This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Bookseller Inventory # 9781631356735

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Book Description Strategic Book Publishing & Rights Agency, LLC, 2016. Paperback. Book Condition: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Bookseller Inventory # ria9781631356735_lsuk

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Book Description Strategic Book Publishing & Rights Agency, LLC. PAPERBACK. Book Condition: New. 1631356739 Special order direct from the distributor. Bookseller Inventory # ING9781631356735

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Book Description Strategic Book Publishing and Rights Agency, LLC, 2015. PAP. Book Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bookseller Inventory # LQ-9781631356735

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