At Bare Roots Natural Health Centre, we provide functional medicine, clinical nutrition and lifestyle coaching for individuals, families and groups of all ages. We offer these services in Parksville, Qualicum Beach and Nanaimo as well as all outlying areas via phone or Skype.
Our Professionals are certified and registered providing expertise in:
In 1747, Dr. James Lind, a British physician, discovered the cause of scurvy, a disease suffered by many sailors , to be a lack of vitamin C. When adding foods high in ascorbic acid to their diet, the sailors recovered and future sailors had no problem. This was the beginning of a recognition that a food (fruit) deficiency can cause a disease.
During the early 1800′s scientists discovered that organic substances contained nitrogen, hydrogen, and carbon. One scientist, Justus von Liebig, determined that nitrogen was an important element which directly effected a foods nutrient value. Antoine Laurent Lavoisier, studied how food was used for energy and became known as the father of nutrition.
In 1912, Casimir Funk theorized that pellagra, beriberi, scurvy, and rickets were all “vitamine” deficiencies and not caused by viruses or bacteria. The word vitamine was invented by Funk from the Latin word vita, which means “essential to life” and amine, meaning a nitrogen containing compound. Later when it was found that not all “vitamines” contained the biochemical nitrogen group, the “e” was dropped and we called these substances vitamins.
Medical nutrition as a field of study began with the emergence of the American Institute of Nutrition in 1934. When we look at nutrition as medicine, we are looking at the ingestion, digestion, absorption, transport, utilization, and excretion of food substances which are necessary for life. A nutrient is a chemical substance that provides energy, is used to build body components, or assists in the body’s many processes. An essential nutrient is one that the body can not synthesize in sufficient quantities or fast enough to meet the body’s needs and therefore must be ingested.
Today we have some big controversies in the nutrition field. The reasons for this begin with how food is grown. Most food is grown on depleted soils. Processing and refining further deplete nutrients. Cooking is yet another way to loose vital nutrients. And now we have to worry about genetically modified (GM) foods.
Scientists are genetically altering our foods and farmers are growing genetically modified foods right next to organically grown foods. Cross pollination is a problem. Bees do not know the difference between GM and organic crops and can easily cross pollinate the two. The seeds from GM crops can also be found in the soil years after a farmer switches back to organic. This is threatening our natural/organic food supply.