Recipes to improve your health, boost your energy and lift your spirits

Once again, I am returning to the mental health charity Stuart Low Trust with a selection of recipes and information on how cooking can save your life.

I believe that a good physician is half a cook. Of course, science and experience are important. I will bring all these elements into my presentation trying to persuade you that your efforts to improve your health start in your kitchen.

I hope to see you there:

Friday 27 Sept 2013 6:30 – 9.00 pm. Refreshments provided at 6:30, presentation begins at 7:30

St Mary’s Community Centre, Upper Str, Islington N1 2TX. FREE EVENT

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The Therapeutic Power of Food – From Hippocrates to Modern Science

The Greek Society of Ethnopharmacology is organising a conference dedicated to ‘Hippocratic Medicine’, on Saturday the 28th of April, at the island of Kos, Greece

I will present some of my research findings on the Hippocratic approach to food and diet and how modern science can help us understand further its therapeutic value.

More details (in Greek) here:

http://bit.ly/Iw3m5r 

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‘Food and Exercise as Medicine’ – From Hippocrates to Modern Times

This was the title of my poster presented earlier this year at the biannual conference of the International Hippocratic Foundation of Kos, in Kos, Greece

In researching the Hippocratic writings, my aim was to add an objective argument to the authority of Hippocrates and collect and systematise evidence from the written body of Hippocratic tradition which was used by later doctors and scientists, including Galen and upon which much of modern medicine has been built.

The Hippocratic doctors weren’t aware of the human genome, but they understood that each person is different and should be treated as such. They therefore advocated the use of a meticulous medical history, which included the individual’s previous state of being, health and illness, their environment and their previous known reaction to foods.

Could it then be argued that they were practicing the equivalent of modern nutrigenomics?

More research may bring to light the scientific background behind the lifestyle modification  treatments used by the ancient doctors. 

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A Good Physician Is Half a Cook (and vice versa)

A Good Physician Is Half A Cook. This is a paraphrase from Andrew Boorde’s 1547 medical book ‘Breviary of Health’ in which he writes: “a good cook is halfe a physycyon”.

 2000 years earlier, Hippocrates wrote in The Art (of Medicine) that highly skilled physicians treat their patients, using not only drugs, but also the right diet and lifestyle, to assist the human body in the healing process: ‘The physicians of greatest repute obviously cure by regimen and other substances…’  

 

In my thesis for an MSc in Nutritional Medicine I wrote about ‘Food asMedicine: Exploring Nutritional Knowledge in the Hippocratic Corpus’. I examined a number of books in the Corpus, in which Hippocrates emphasises the importance of physicians’  knowledge of nutrition and dietetics.

In Ancient Medicine, he talks about the required fields of study for physicians. A good physician, he says, should have knowledge of the properties of each food, of their differences according to variety, conditions of growth and processing and of their uses for restoration of health and healing of the sick. He, however, should learn much more than a list of foods and their effect on the body. He must also have an understanding of the particular characteristics of individuals and, of the mechanisms by which each food affects different people:

 

Required Fields of Study for a Physician,  according to Hippocrates

·      Anatomy and Physiology of the Human Body

·      Properties of foods and drinks, in their natural form and after processing and cooking

·      Natural and artificial exercises

·      Laws of the Universe – Astronomy

 

As more and more evidence emerges on the importance of food and lifestyle for our health, many modern doctors choose to get more knowledge and education on Nutrition. At the same time, the best medical journals around the world, increasingly publish studies that research dietary influences on health and disease.

A shift in the focus of healthcare is apparent. Food is becoming again an essential therapeutic tool, a medicine!

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