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Food and Chemistry

Accessory Factors to Adulteration

Food and Chemistry

The French chemist Lavoisier’s work on metabolism and respiration was a first step toward a science of nutrition, proving that foods supply energy to the body.  By the nineteenth century, scientists knew that different foods provide different substances, but did not recognize the role they play in human health.  Many nineteenth-century scientists and physicians thought that food was simply a mixture of carbohydrates, fats, and proteins.