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<\/span><\/div><\/div><\/div><\/div><\/div>FOOD AS MEDICINE<\/h2><\/span><\/div><\/div><\/div><\/div><\/div><\/span>Orthomolecular nutrition and medicine<\/p><\/h1><\/span><\/div><\/div><\/div><\/div><\/div><\/div>\nWhat is Orthomolecular nutrition and medicine?<\/h2>\n
In 1968 the term ‘orthomolecular’<\/em> first used by Professor Linus Pauling. Orthos<\/strong> comes from the Greek and means: correct, straight or healthy, and orthomolecular stands for: concerning the molecules. The goal of orthomolecular nutritional medicine is to work with substances that the body can process and use without damage.\n<\/div>\n<\/div><\/div><\/div><\/div>The role of nutrition<\/h2>\n<\/div><\/div><\/div>Centuries ago people used the knowledge that food can have a medicinal effect. Hippocrates (460-377 BC), for example, mentions several times the medicinal properties of food and Maimonides (1135-1204) uses the proposition that: ‘no disease that can be cured by diet should be treated by other means’. This idea lost interest when, from about 1850 onwards, surgery started to achieve ever greater results and after the Second World War antibiotics were developed as a powerful agent against infectious diseases. The influence of nutrition was seen as minor in addition to these very effective treatment methods.<\/p>\n
More and more deficiency diseases were discovered at the beginning of the 20th century that could be cured by administering one vitamin. To give an example: it turned out that with vitamin C scurvy could be prevented and cured. From about 1960 it became increasingly clear that nutrition has more influence than just the occurrence of the typical deficiency diseases. A growing number of scientific studies show that there is indeed a non-negligible relationship between nutrition and diseases. It has now become clear that poor dietary habits and stress play a role in the development of cancer, cardiovascular disease and adult diabetes, for example.<\/p>\n<\/div>
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Orthomolecular nutrition and medicine<\/p><\/h1><\/span> In 1968 the term ‘orthomolecular’<\/em> first used by Professor Linus Pauling. Orthos<\/strong> comes from the Greek and means: correct, straight or healthy, and orthomolecular stands for: concerning the molecules. The goal of orthomolecular nutritional medicine is to work with substances that the body can process and use without damage.\n<\/div>\n<\/div> Centuries ago people used the knowledge that food can have a medicinal effect. Hippocrates (460-377 BC), for example, mentions several times the medicinal properties of food and Maimonides (1135-1204) uses the proposition that: ‘no disease that can be cured by diet should be treated by other means’. This idea lost interest when, from about 1850 onwards, surgery started to achieve ever greater results and after the Second World War antibiotics were developed as a powerful agent against infectious diseases. The influence of nutrition was seen as minor in addition to these very effective treatment methods.<\/p>\n More and more deficiency diseases were discovered at the beginning of the 20th century that could be cured by administering one vitamin. To give an example: it turned out that with vitamin C scurvy could be prevented and cured. From about 1960 it became increasingly clear that nutrition has more influence than just the occurrence of the typical deficiency diseases. A growing number of scientific studies show that there is indeed a non-negligible relationship between nutrition and diseases. It has now become clear that poor dietary habits and stress play a role in the development of cancer, cardiovascular disease and adult diabetes, for example.<\/p>\n<\/div>What is Orthomolecular nutrition and medicine?<\/h2>\n
The role of nutrition<\/h2>\n<\/div><\/div><\/div>
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