Tag: Nutrition history

The term 'whey protein' originated thousands of years ago when cheesemakers noticed a watery liquid separating from milk solids during the curdling process. What was once considered a waste product from cheese production is now a cornerstone of the health and fitness industry. The modern name directly reflects its dairy origins.

Archaeological evidence suggests that ancient peoples were highly resilient, yet many modern lifestyles lead to electrolyte imbalances. Exploring how did our ancestors get enough electrolytes reveals the inherent wisdom in their nutritional practices, long before the advent of sports drinks and supplements.

During the Age of Sail, scurvy tragically killed millions of sailors and was a major scourge. Today, the disease is extremely rare in developed countries, leading many to ask: why don't people get scurvy anymore? The answer lies in dramatic advancements in modern food systems and public health.

In a 1952 interview with 'Pageant' magazine, Marilyn Monroe detailed an eating routine she herself described as 'absolutely bizarre'. The diet was a high-protein, low-carb regimen that involved skipping lunch and indulging in specific, repetitive meals to maintain her iconic figure.

Developed by Dr. Russell Wilder at the Mayo Clinic around 1921, the original ketogenic diet in the 1920s was not a mainstream weight-loss tool but a highly specialized, medical intervention to treat epilepsy.

The word "vitamin" was officially coined in 1912 by Polish biochemist Casimir Funk, stemming from a belief that these vital substances were all a specific type of chemical called an amine. This name, a combination of 'vital' and 'amine', reflected the perception that these compounds were both essential for life and contained a nitrogen-based amine group.

In 1770, French chemist Antoine Lavoisier made a pivotal discovery, linking food metabolism to respiration, a foundational concept that led to him being hailed as the father of nutrition. However, the title's ownership is not as simple as it seems, as several other pioneers made indispensable contributions to the field's development.

The first commercially available iodized salt was introduced in the United States on May 1, 1924, a pivotal moment in public health history. Before this time, vast regions of the country suffered from a widespread and debilitating health crisis known as the 'goiter belt'. The decision to iodize salt was a targeted, inexpensive, and effective strategy to combat this pervasive problem.

First introduced in the 1950s, the "Basic Four" food guide was still a dominant nutritional concept for Americans throughout the 1970s. Learn what are the 4 food groups in the 1970s and how this foundational advice shaped the dietary habits of a generation with a focus on nutrient adequacy.

The United States Department of Agriculture (USDA) issued its first dietary recommendations in 1894, featuring a bulletin by W.O. Atwater. These early suggestions focused on the fundamental composition of food, emphasizing protein, fat, carbohydrates, and mineral matter. This marked the beginning of a long history of federal food guidance aimed at influencing public health.