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Suprax (Cefixime)

Throughout all of history man has written about food and its effects on the body. Ancient Egyptian writings on tablets of stone record the use of food for the treatment of numerous diseases. In the Old Testament of the Bible we can learn much about the foods available to the Jewish people, the religious symbolism of food, and the laws governing the use of food. Hippocrates, the famous Greek physician who lived several hundred years before Christ, wrote of the proper foods for treating disease. He observed, “Persons who are naturally very fat are apt to die earlier than those who are slender.” The thinking of Hippocrates, Galen, and other philosophers governed the whole practice of medicine down through the Middle Ages.
People have learned through the ages that some foods were more nourishing than others, and that some plants were, in fact, poisonous and could not be eaten. Along with this experience a great deal of superstition about foods also arose. Some of these false notions are believed even today by many people.
The science of nutrition developed only after the groundwork had been laid for the sciences of chemistry and physiology, and had its beginnings in the late eighteenth century – just about the time of the American Revolution. Most of the understanding of the functions of the nutrients in the body, the nutritive values of foods, the body’s requirements for nutrients, and the role of nutrition in health and disease belongs to the last 60 or 70 years. It must be emphasized that nutrition is indeed one of the youngest of sciences, and that much still remains to be learned.
Scientists learn about nutrition through laboratory studies on experimental animals, using rats, mice, guinea pigs, hamsters, chickens, dogs, cattle, and even microorganisms. Many studies have likewise been conducted on healthy human volunteers, since not all of the results obtained on animals can be applied directly to humans.
Studies conducted on animals and on humans usually measure certain physical changes; for example, growth in height and weight, skin condition, and many other conditions that the researcher can note. The amount of nutrients in the food intake and the amount of specific substances excreted in the urine and feces are measured in balance experiments. Thus, if the intake and excretions are equal, the subject is said to be in balance, or in equilibrium. Many constituents may also be measured in the blood and tissues, for changes in diet will, sooner or later, bring about changes in the level of certain substances in the blood. The techniques of the physician, biologist, physiologist, chemist, and nutritionist are required in nutrition research.

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