A collection of T.C. Fry course lessons - The Life Science Health System. Second volume of 20 lessons from 101 lessons all together, presented in 5 volumes. Lessons 21-40 of 101 Lesson 21: Symptoms During Dietary Transition Lesson 22: The Principles of Digestive Physiology Which Decree Correct Food Combining Lesson 23: Application of Food Combining Principles Lesson 24: Selection and Storage of Most Wholesome Foods, Part I Lesson 25: Selection and Storage of Most Wholesome Foods, Part II Lesson 26: Preparing and Serving Foods for Best Nourishment, Part I Lesson 27: Preparing and Serving Foods for Best Nourishment, Part II Lesson 28: The Elixir of Life: An Exploration of Food Conditions, Body Conditions, and Eating Conditions That Beget Euphoric Health and Long Life Lesson 29: Why Condiments Should Not Be Included in the Diet Lesson 30: Sugars and Other Sweeteners May Be Worse Than Bad Lesson 31: Refined and Processed Foods are Hazardous to Your Health Lesson 32: Why We Should Not Eat Meat Lesson 33: Why We Should Not Eat Animal Products in Any Form Lesson 34: The Harmfulness of Beverages in the Diet Lesson 35: Junk Foods: A Case Study on Molasses Lesson 36: Junk Foods: A Case Study of Garlic and Onions Lesson 37: Fermented and Putrefied Foods in the Diet; Studies of Other Junk Foods Lesson 38: Sociological Benefits and Economic Ramifications of the Avoidance of Junk Foods Lesson 39: Food Supplements Lesson 40: The Dangers of Drug Medication: Over-the Counter and Prescription Drugs