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!