The evolution of food

FOOS AS FUEL
1. Evolution of civilizations and food for human health.
2. Hildegard of Bingen "Eat cooked food instead of raw".
3. Antoine Lavoisier emphasized the importance of food composition.
4. Jean Baptiste conducted equilibrium tests to determine the composition of foodstuffs based on feces.
  1. Experimentation
MACRONUTRIENT EXPLORATION
1. Scientists discovered the primary elements in food (carbon, hydrogen, oxygen, nitrogen) and divided the constituents of food (carbohydrates, fats, proteins and water).
2. Justus Von Liebing invented the kaliapparat to analyze carbon in organic compounds.
3. The physiologist Carl Von Voit and the chemist Max Joseph Van Pettenkofer invented the chamber that could measure carbon and nitrogen levels in order to require protection of the body.
4. Atwater built the calorimeter in a larger size and adopted for the first time the word calorie as the unit of energy of food.
5. Solutions
SMALLER AND SMALLER
1. Karsuhiko Yokoi demonstrated that beriberi arises from malnutrition.
2. The Polish biochemist Casimir Funk isolated the thiamine that protects against beriberi and called it Anima Vital, which was later transformed into a vitamin.
3. Scottish physician James Lind discovered that scurvy could be prevented by eating citrus fruits.
4. Mc Colum's experiments with albino rats led him to identify the first fat-soluble vitamin, vitamin A, and later demonstrated that it was Vitamin D (prevents rickets).
5. Joseph Goldberger theorized that pellagra had to do with nutrition.
6. Biochemist Cornard Elvehjem realized that pellagra was caused by a deficiency of niacin (Vitamin B3).

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The evolution of food

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