The Ethics of Food as Medicine: Navigating Nutritional Pharmacology

By Kunyu (Kimi) Du

Imagine a doctor handing you a prescription, not for pills or injections, but for a grocery list: leafy greens, salmon, quinoa, and turmeric. "Your health," they say, "is waiting in the produce aisle." It might feel like a scene from a futuristic novel, yet it's increasingly becoming a reality as the concept of "food as medicine" gains traction. In a world overwhelmed by chronic illnesses like diabetes, heart disease, and autoimmune disorders—conditions often poorly managed by traditional treatments with harsh side effects—could the key to better health be as simple as what we eat?