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Nutrition in food represents the healthy cells in food in relation to the maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.
The first recorded dietary advice, carved into a Babylonian stone tablet in about 2500 BC, cautioned those with pain inside to avoid eating onions for three days. Later vitamin C deficiency, was first described in 1500 BC as a health remedy. That was probably the first study of nutrition and (although with limitations) there were attempts to classify diseases as well as prescribed diets, while addressing imbalance in nutritional diet as one of the means that would result in disease marked by obesity or emaciation.
One of the most interesting beginnings of nutrition was the first recorded and documented nutritional experiment with human subjects is found in the Bible’s Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel. Selected as court servants, they were to share in the king’s fine foods and wine. But they objected, preferring vegetables (pulses) and water in accordance with their Jewish dietary restrictions. The king’s chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for ten days and were then compared to the king’s men. Appearing healthier, they were allowed to continue with their diet.
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