Brain Threats From Frying, Broiling And Barbequing Meat – By Author Steve Blake
Steve Blake, ScD is a doctor of science specializing in nutritional biochemistry. He is Director of Nutritional Neuroscience at the Maui Memory Clinic. He is lead advisor and author for the Macmillan Reference, Gale Encyclopedia of Alternative Medicine. He has worked as Faculty Nutritional Biochemist at Hawaii Pacific Neuroscience for years. He is a research scientist who just finished a clinical study at the Hawaii Alzheimer’s Disease Center that he designed and ran with a large team. He is research director at the Neuroscience Nutrition Foundation. He has presented grand rounds at John A. Burns School of Medicine at U.H., Castle Medical Center in Kailua, Hawaii, Hawaii Pacific Neuroscience, St. Francis Liliha, Honolulu, and at Boston University Medical Center.
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