Part,  Chapter, Paragraph

1   II,     5.  2.  3|           saturated and trans-unsaturated fatty acids – changing from butter
2  III,    10.  2.  1|             elements, minerals, essential fatty acids and essential amino
3  III,    10.  2.  1|               also of cholesterol-raising fatty acids and trans fatty acids;~·
4  III,    10.  2.  1| cholesterol-raising fatty acids and trans fatty acids;~· to increase the
5  III,    10.  2.  1|                    amino acids, essential fatty acids, fibre, and various
6  III,    10.  2.  1|                   saturated fat and trans fatty acids; ensure that the commercial
7  III,    10.  4.  2|                the~marked accumulation in~fatty tissue; neurotoxic,~immunotoxic
8   IV,    13.  2.  3|                   100,000~Excess of trans fatty acids, too little fruit,
9   IV,    13.  2.  3|                   000~Excess of saturated fatty acids~ ~ ~ ~Particulate