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Recommendations Many diseases now known to be associated with
dietary imbalances or toxic contaminants in food were once
thought to arise from other causes, ranging from 'bad air to
disorders of the bodily humors. Their associations with diet
have tended to be worked out by the same sequence of
discoveries. First, a particular human disease is linked to some
aspect of diet, e.g., a lack of fresh vegetables or the fungal
contamination of grain. Alteration of the diet (by crude
additions or subtractions) is then shown to prevent or alleviate
the disease. Sub- sequently, someone succeeds in produ