Mastering Nutrition with Blood Chemistry

This in-depth manual is an invaluable resource for all health practitioners. From the albumin/globulin ratio (AG) to the white blood count (WBC), Mastering Nutrition with Blood Chemistry will help you understand your blood work reports. This reference includes a discussion of each component of a typical blood analysis: what is being measured, what body systems or functions are associated with high or low levels of the component, and what Standard Process supplements would be helpful in restoring balance of that component. The book lists not only the “normal” range as defined by conventional medicine but also “optimal” and “ideal” ranges, as determined by clinical consensus among nutrition-minded health practitioners.