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Eat More Produce: 50+ Ways to Say Goodbye to Lupus

De (autor): Eva Norman

Eat More Produce: 50+ Ways to Say Goodbye to Lupus - Eva Norman

Eat More Produce: 50+ Ways to Say Goodbye to Lupus

De (autor): Eva Norman

Eva Norman studied Biomedical Engineering at University of Southern California. Other pursuits in health include certifications in massage therapy, personal training, health coaching, detoxification, and Plant Nutrition through Cornell University. Currently, Eva is studying for her Ph.D. in Holistic Nutrition. Her personal experiences with Lupus like conditions for over 15 years fueled her desire to understand how the body worked and what was going wrong. Toxic overload was the true cause of her condition and detoxing and allowing the body to heal through lifestyle changes and herbal protocols was the solution. Today she lives free of inflammation symptoms, feels great and wants to help remove suffering from others experiencing the same debilitating symptoms. Her focus is on health education through writing and social media, and providing consultation to large institutions so they may provide more meals based in fresh produce to their patrons.
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PRP: 151.51 Lei

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121.21Lei

121.21Lei

151.51 Lei

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Descrierea produsului

Eva Norman studied Biomedical Engineering at University of Southern California. Other pursuits in health include certifications in massage therapy, personal training, health coaching, detoxification, and Plant Nutrition through Cornell University. Currently, Eva is studying for her Ph.D. in Holistic Nutrition. Her personal experiences with Lupus like conditions for over 15 years fueled her desire to understand how the body worked and what was going wrong. Toxic overload was the true cause of her condition and detoxing and allowing the body to heal through lifestyle changes and herbal protocols was the solution. Today she lives free of inflammation symptoms, feels great and wants to help remove suffering from others experiencing the same debilitating symptoms. Her focus is on health education through writing and social media, and providing consultation to large institutions so they may provide more meals based in fresh produce to their patrons.
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