Nutritional biochemistry is the way of the future - and the future has arrived. Nutritional biochemistry is an integrative form of science as it incorporates sciences such as physiology, medicine, microbiology, endocrinology, chemistry and biology and applies these specifically to the study of health, diet, nutrition, disease, and the connections that exist among them. Unfortunately, this science has not yet been embraced in the mainstream *medical field.
The idea of shotgun nutrition - one size fits all nutrition - is not science, it is propaganda and a remnant of the dark ages of nutrition. Much of the debate now in nutrition is confusing - precisely because it is following the old paradigm that nutrition principles or rules apply to everyone equally. The current mudslinging wars on fat, protein, carbohydrates, etc., are all based on the idea that there is one right answer. Most of us are exasperated by this dialectical (oppositional) and simplistic thinking. Some people do very well on diets high in fat, and low in carbohydrates. Others do well with diets high in carbohydrates and low in fat. Some do well eating animal based diets and others do well eating plant based diets.
There are many questions we need to ask to determine what is the best nutrition for us, like what is the best macronutrient ratio for me? What forms of fat, protein, carbohydrates are best for me? What is my level of insulin resistance? To what extent is my metabolic system currently functioning (or not)? There is list of markers or data points that will help each of us determine the best path.
Nutritionism or reductionist nutrition is not helping us. Food is more than the sum of its parts. Nutritional Biochemistry is a complex system of thinking encompassing multiple sciences and is similar to other forms of advanced (integrative) science that are not always about providing yes/no answers, but also applying "fuzzy logic." a form of many-valued logic that delivers a range of possible solutions on a spectrum - all of which may be correct, depending on the subject, inputs, conditions, etc.
If the metabolic system is dysfunctional, then the ability to process the key elements of food will be severely compromised - especially if we are subsisting on processed food loaded with sugar, salt, fat, processed starches, and many other non-food additives. More than 50% of the U.S. population is new suffering from preventable metabolic disease, primarily due to the food we consume. Sadly, many "food scientists" and food industry chemists have been working hard to adulterate food, making it difficult to differentiate real food from food additives, and applying processes that rob food of it's life-giving properties.
As nutrition sciences and medicine evolve, we will see diets being selected based on actual, individualized data sets. An excellent way to get to a healthier state of nutrition, with a minimum of tests and data, is to eliminate or drastically reduce processed foods and additives (there are over 10,000 now in our food supply). Many, if not most of these additives are not even recognizable as food. The cellular dysfunction these chemical constituents cause begins at the level of our mitochondria and gut microbiome - and the consequences debilitate our metabolic system and cause chronic disease.
The unadulterated diet is called Real Food - and you don't have to be a scientist to know what that is.
*Out of the 116 medical schools in America, 68 have no requirement for nutrition classes. The remaining schools require just an average of two credits, basically one course, about nutrition, according to John LaPuma, MD.