Food and illnesses, several decisive practitioners at their time
Whose works are still topical.
From historical point of view, works on capillaries and singles started beginning of 20th century.
In another side, the works regarding the links between food and diseases are quite recent, mostly during the 2nd part of 20th century..
I highlighted hereunder four renowned doctors, whose work fall into oblivion or are no more used today, or almost, but hopefully, for three very important of them, passed on us the legacy of their knowledge through their books. So, we can re-appropriate these knowledge, and on the top of that, make the same legacy to every people. This is our duty.