Five Factors of Health

We all have a medical superstition that just with some medicines we will be cured of a disease. It is true for a simple fever, headace or a indigestion issue. It is not the case with many chronic and acute diseases. 

If you need to start 

Finally, One Research showing many causes and not one cause of disease - in body-level-----

-In the United States and most Western countries, diet-related chronic diseases represent the single largest cause of morbidity
and mortality. These diseases are epidemic in contemporary Westernized populations and typically afflict 50 – 65% of the
adult population, yet they are rare or nonexistent in huntergatherers and other less Westernized people. Although both scientists and lay people alike may frequently identify a single dietary element as the cause of chronic disease (eg, saturated fat causes heart disease and salt causes high blood pressure), evidence gleaned overthe past 3 decades nowindicatesthat virtually all so-called diseases of civilization have multifactorial dietary  elements that underlie their etiology, along with other environmental
agents and genetic susceptibility. Coronary heart disease, for instance, does not arise simply from excessive saturated fat in
the diet but rather from a complex interaction of multiple nutritional factors directly linked to the excessive consumption of
novel Neolithic and Industrial era foods (dairy products, cereals, refined cereals, refined sugars, refined vegetable oils, fatty
meats, salt, and combinations of these foods). These foods, in turn, adversely influence proximate nutritional factors, which
universally underlie or exacerbate virtually all chronic diseases of civilization:

1) glycemic load,

2) fatty acid composition,

3)macronutrient composition,

4) micronutrient density,

5) acidbase balance,

6) sodium-potassium ratio, and

7) fiber content.
However, the ultimate factor underlying diseases of civilization is the collision of our ancient genome with the new conditions of
life in affluent nations, including the nutritional qualities of recently introduced foods.

source- Loren Cordain, S Boyd Eaton, Anthony Sebastian, Neil Mann, Staffan Lindeberg, Bruce A Watkins, James H O’Keefe, and Janette Brand-Miller Origins and evolution of the Western diet: health implications for the
21st century1,2 Am J Clin Nutr 2005;81:341–54. Printed in USA. :copyright: 2005