What is the relationship between food and medicine throughout history?

 The relationship between food and medicine dates back to ancient civilizations, where there were concerns about the quality and proper consumption of food. Based on empirical knowledge, they observed a cause-and-effect relationship between certain foods and well-being or disease. For instance, as early as 300 BC, in India, a law was enacted to prohibit the adulteration of grains, medicines, and perfumes. The ancient Egyptians also demonstrated some attention to their diet, though in a more limited manner. Bread and beer were their main foods, but lack of hygiene and the presence of sand in the desert, which contaminated the bread, led to health issues, such as tooth decay. 

The changes in food production and hygiene measures had a significant impact on public health. The role of veterinarians is vital in ensuring the quality of animal-origin items. "Professionals in this field ensure that animal-origin products comply with quality standards, are safe for human consumption, and meet sanitary regulations," explains specialist Pamela Valquerizo.

In the past, epidemics like malaria, leprosy, and tuberculosis were frequent, reducing life expectancy among the population. However, with an increase in knowledge about safe food practices and the implementation of hygiene measures such as animal inspection and improved sanitary conditions, public health began to strengthen, and life expectancy gradually increased.

These lessons from the past remind us that food safety and public health are ongoing issues that require attention and effective regulations to protect the population. We should value the knowledge acquired over centuries and apply it in our modern society, ensuring a healthy life for everyone. 

An important turning point was the emergence of prepared foods, whether they were industrialized or manipulated. With large-scale production, problems related to foodborne illnesses started to arise due to inadequate preservation methods. This led to the implementation of laws and regulations in the subsequent centuries, such as the "Assize of Bread" in England, which prohibited the addition of peas and beans to bread dough. 

The veterinarian plays an essential role in ensuring the quality and safety of animal-origin products. Their duties encompass overseeing and inspecting production facilities and processes, as well as disease prevention and promoting animal welfare. It is their responsibility to ensure that animal-origin products comply with quality standards, are safe for human consumption, and meet sanitary regulations.

As for the main activities performed by veterinarians, they monitor and inspect production facilities, assess the health of animals, ensure proper breeding and feeding practices, conduct diagnostic tests for diseases, implement sanitary control measures, and ensure the quality of the final products. These professionals play a crucial role in educating producers about best practices.