I have a new agent, but have not finished the book (too many other things to do).  I did give a few talks about it and was pleased, and surprised, to see how positive the reaction was.  As I note on the web page, I also did a panelist appearance on a PBS television show--"Closer to Truth" --that is now playing around the country.

All I can say about the book is that I have recast it to make it a bit simpler and shorter and have promoted metabolic fitness to a central role.

Glucosamine is a sugar, so use it with some restraint.  There is some evidence that cartilage in the diet may alter the focus on one's immune system from your own connective tissue to the cartilage in the food.  Of course, our ancestors ate large amounts of cartilage; it is only we who meticulously remove all cartilage from our food.  Do eat some of it in your meat and chicken.  Also, collagen turns over very slowly and is among the "oldest" tissues in one's body.  It is highly susceptible, therefore, to sugar-mediated oxidation---the browning of protein similar to what one sees in toast.  There is a prescription substance that breaks the cross linkages formed by this glycosylation process.  Eating a bit more pineapple and guava might help too, as they contain enzymes that dissolve cross links.

Art De Vany
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Arthur De Vany
Professor
Economics and Mathematical Behavioral Sciences
University of California
Irvine, CA 92697-5100
Tel: 949-824-5269
Fax: 949-824-3733