A molecular nutritionist is a specialist who develops a unique diet for each person, studying the genetic structure of his patient's cells and all the individual characteristics of his body. Such a doctor helps people to maintain longevity, health and beauty, and most importantly, is able to prevent dangerous diseases or help in their treatment with the help of various dietary schemes.
Нow did this profession come about
At the beginning of the 21st century, biotechnology plays an increasing role in human life. Scientists have figured out how to work with atoms and molecules - the smallest particles that make up everything in the world. Nanoengineers work with inanimate matter, while biologists and physicians work with living matter. Gradually, nutritional science appeared in biology - the new science of nutrition. You probably know the famous saying “We are what we eat”. Nutritionists and diet specialists have proven that food is not just satiety, which can often even harm health, but it is the interaction of food molecules and molecules in our body.
Any food enters our body in the form of molecules, our cells are saturated with water, and in this water, into which food ultimately turns, everything that is necessary for the cell to survive and function is dissolved. Therefore, it is very important what substances the cells of our body are saturated with - this can be studied under a microscope and then the most favorable food environment for our body can be formed. Gradually, the combination of the professions of biotechnologist and nutritionist led to the emergence of the specialty "molecular nutrition".
What does a molecular nutritionist do?
Examines the patient
We know that there is more or less harmful (flour, sweet, fast food) and definitely healthy (fruits, vegetables, cereals) food for any organism. But, from the point of view of molecular nutrition, some substances may be more harmful or more beneficial for a particular person. A molecular nutritionist conducts a thorough examination of the patient's body, including analyzing his genes - that is, the "inheritance" that he received from his parents and the genus in general. And if he sees the incompatibility of some types of food with the genetics of the ward, he does not recommend him to use them.
Examines the composition of products
A molecular nutritionist also analyzes food - certain types of foods, varieties of vegetables and fruits, meat and fish and much more, compares quality and manufacturers, adding food produced in special or necessary conditions to the patient's diet.
Selects a diet or therapeutic diet
The result of the work of a molecular nutritionist is a diet selected with the highest degree of accuracy and with maximum benefit for a specific, only one patient. Such a specialist will calculate how much his ward needs, for example, folic acid - in what quantities it will benefit, and in what - harm.
Also, having established, for example, the patient's genetic (hereditary) predisposition to a particular disease, the nutritionist will exclude from the diet foods that, at the cellular level, can provoke the development of this disease in him.The result of the work of a molecular nutritionist will be the ideal ecology of the intestinal and stomach microflora - and in general the entire human body, which will ensure its beauty and health for many years.
Biohacking
A molecular nutritionist is a popular direction in the development of a new biohacking industry, when medicine and nutrition are aimed at preserving the quality of life for as long as possible - for example, not to walk with a stick at the age of 70–80, but to windsurf. In this regard, the importance of proper nutrition from an early age is increasing. Therefore, research in molecular dietetics helps people to grow and strengthen their immunity from childhood.
