In the year 2600 B.C, in Ancient Egypt, Imhotep - the first physician in history - was healing with food, herbs and spices. He was later divinized by the Egyptians themselves and even known to the Greeks as Asclepius and to the Romans as Aesculapius.

Two thousand and two hundred years later, Hippocrates, the founding father of western medicine will leave us his famous sentence: “Let food be thy medicine, and medicine be thy food”

The very origin of medicine acknowledges the relationship between nutrition, illness and health. Aside from the obvious need to eat in order to stay alive, those first physicians understood, through the simple empirical observation, the existence of a relationship between certain illnesses and the lack (or presence) of certain foods in the diet. They soon discovered how multiple diseases and symptoms improved when certain plants or food were incorporated into the diet of the patient.

Science has progressed constantly since then. Nowadays, we know and comprehend the molecular mechanisms and complex chemical reactions behind the majority of metabolic and biochemical processes like never before. Not only do we understand the relationship between our health and nutrition, but we are able to explain the molecular pathways behind it.

Every day a new scientific paper is published with new findings regarding the relationships between vitamins, amino acids, herbs, botanicals, enzymes, and other nutritional and dietary ingredients, and both the source and treatment of illnesses. This advances in knowledge allow us to deeply understand how each nutrient intervenes in the metabolic processes, even in a cellular level. Now, we can design specific formulas to suit every need.