Love Your Bones 9781781610718

Love your bones

Max Tuck

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Do you think of your skeleton as a rigid, static framework for your muscles to attach to? Max Tuck shows how the skeleton is a living, constantly changing system that needs special care and attention to keep it strong and free from osteoporosis, and other bone conditions that thrive in an acidic environment. Read her book – Love your bones!

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Product Description

Millions of women and increasing numbers of men worldwide are suffering the pain and debility associated with osteoporosis. For the 1 in 3 women over age 65 already affected by the disease, the cost in both financial and personal terms is astronomical. In this thought-provoking book, Max Tuck shows not only how we can prevent bone loss but also how we can rebuild bone density, giving detailed guidance on how to do this, including essential specific exercises. Based on proven science, the latest technological developments, a passion for nutritious food and her long experience as a Health Educator and Veterinary Surgeon, Max’s comprehensive action plan will enable you to slash your fracture risk and improve your health, even into advanced age. With an easy to follow and entertaining writing style, she provides new hope and inspiration for a stronger and more vibrant future.

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Additional Information

Author

Max Tuck

Publication Date

Jun-15

Format(s)

216 x 138 mm Paperback, ebook

About the author

Max Tuck, the ‘Raw Food Scientist’ trained in veterinary medicine and comes to all health issues, both human and animal, with a rigorously scientific approach. Now a Hippocrates Institute-trained health educator as well as a practising vet, Max was originally prompted to investigate the importance of nutrition to health by her own collapse with chronic fatigue and Epstein Barr virus more than 20 years ago. Since her ‘miraculous’ recovery she has run marathons, competed in triathlons and gained her black belt in karate, in addition to managing her punishing dual-role work schedule. Visit her at www.therawfoodscientist.com.

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