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Ragnar Berg (September 1, 1873 – March 31, 1956) [1] was a Swedish-born biochemist and nutritionist who worked most of his adult life in Germany. He is best known for his theories on the importance of acid-base balance and inorganic minerals like calcium in the diet; later in life he endorsed vegetarianism and ways to prolong the human life span.
[1] [4] The Harvard Medical School Health Letter suggested the book was fiction and based on quack ideas about food allergies. [2] The diet may cause malnutrition. [6] Berger's claim that 30% of American people have food allergies is not supported by scientific research. [1] [7] The real figure (as of 2017) is less than 4%. [8] [9]
Gayelord Hauser was born Helmut Eugen Benjamin Gellert Hauser on 17 May 1895 in Tübingen, Germany to Christian Hauser, a schoolmaster, and Agate Rothe. [1] At the age of sixteen, young Helmut joined his older brother, the Reverend Otto Hauser, a pastor, in Chicago, Illinois; shortly thereafter they moved to Milwaukee. [1]
Previously, Berg served as director of the National Institute of General Medical Sciences (NIGMS) at the National Institutes of Health (NIH). He was also formerly a professor at Johns Hopkins School of Medicine, Director of the Department of Biophysics and Biophysical Chemistry [4] and author of several books, including the textbook Biochemistry.
Dr. Michael Roizen, the chief wellness officer at Cleveland Clinic who has written books on longevity, is 78 years old but told Business Insider he had a "biological age" of 57.6. (It's important ...
Bates graduated A.B. from Cornell University in 1881 and received his medical degree at Columbia University's College of Physicians and Surgeons in 1885. [3] He formulated a theory about vision health, and published the book Perfect Sight Without Glasses in 1920, and the magazine Better Eyesight from 1919 to 1930.
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Henry G. Bieler (April 2, 1893 – October 11, 1975) was an American physician and germ theory denialist, best known for his book Food is Your Best Medicine, which advocated the treatment of disease with foods.