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About Human Nutrition

“Let your food be your medicine, and your only medicine be your food.”
(Hippocrates: 460 - 360 BC)

Nutrition, is a relatively modern science, regarded as being founded by Lavoisir in the 18th century. It is the study of foods in relation to the living organism.

It had its roots in observation made by the ancient Greeks and later, Egyptians. Whilst some of the principles enunciated at that time were incorrect, others were scientifically verified millennia later. But to the ancients ( as now also increasingly to modern science), food and its role in the promotion and restoration of good health and eradication of disease, was inextricably bound.

Thus in the ancient Egyptian medical text, Eber’s Papyrus, (1550-1570 AD) prescribed squeezing roasted beef liver against the eye for diseases of the eye.

Ancient Chinese writings (1600 BC) prescribed liver dipped in honey, and Galen (129-299 AD) recommended regular consumption of goat liver for night blindness.

Scurvy was described in the Eber’s papyrus and Hippocrates (460 – 360 BC) listed the symptoms.

Goitre is mentioned in ancient medical writings (581 – 682 BC), recommending seaweed (a source of iodine) as a remedy.

The description of rickets was more recent (Daniel Whistler in 1645), but cod liver oil was a traditional remedy, first formally introduced into medical practice in the late 18th century.

Today we describe nutrition as an integrated science, including basic sciences such as chemistry and physics, allied sciences such as medicine, physiology, biochemistry, and microbiology, as well as the social sciences.

The science, constantly evolving through research, is now applied globally to the pressing needs of nutrition-related illness and disease in the developing world and also the rapidly increasing problem of ill-health associated with dietary excess, resulting in obesity and nutritional imbalance induced illness, principally in the developed world.

The UK is a world leader in nutritional science and research aimed at improving health and reducing the burden of nutrition-related illness and diseases throughout the world.

Claudia Louch pursues an integrated approach to the restoration and maintenance of good health in individuals and very early on recognised the crucial importance of sound nutrition in the treatment of obesity (and other illness), given the  wide ranging  effects on the body and its vital organs, many of which only emerge over time.

She is very highly regarded in her treatment of obesity, other food eating disorders and formulating appropriate nutritional strategies for patients with advanced medical conditions. This undertaken through detailed analysis of existing food consumption and lifestyle influences, body composition and metabolism, professional activity and social demands; and overall health status.

For the benefit of her patients Claudia takes a strong interest in all current scientific studies and clinical research into gene expression and genomics, whole body and tissue specific, energy and nutrition requirements (as signalled by the brain and hypothalamus), lipid metabolism. These studies in nutritional advancement equally applicable to a wide range of issues covering obesity, metabolism, cardiovascular systems, bone disease, as well as Hepatitis C and HIV.

She has given generously of her time in the wide field of nutrition and education, providing nutritional guidance for patients, eg. as a volunteer for a Hepatitis C Charity in the UK.