In 1973 Dr. D. Powles observed: “The major contributing factor toward improved health over the past 200 years has been improved nutrition. Nearly 90% of the total decline in the death rate in children between 1860 and 1965 due to whooping cough, scarlet fever, diphtheria and measles occurred before the introduction of antibiotics and widespread immunization against diphtheria” (Powles, 1973).
Epidemiologist Dr. G.T. Stewart made a similar statement which was reported in Lancet of May 18,1968; and prior to this Sir Robert McCarrison, the great English physician, wrote:
“Obsessed with the invisible microbe, virus, protozoa as all important excitants of disease, subservient to laboratory methods of diagnosis, hidebound by our system of nomenclature, we often forget the most fundamental of all rules for the physician, that the right kind of food (nutrition) is the most important single factor in the promotion of health and the wrong kind of food the most important single factor in the promotion of disease” (McCarrison, 1936).