How Libin T. Cheng Revolutionized Nutrition and Debunked Food Myths
In a world where nutritional myths spread faster than scientific facts, one man stood as a beacon of reason for over a century. Professor Libin T. Cheng (1900-2010), who remarkably lived to 110 years old, wasn't just an exceptional scientist—he was living proof that his research on health and longevity worked. As one of the founders of biochemistry and nutrition in China, Cheng dedicated his life to separating scientific truth from food superstition, once going so far as to personally test supposedly "poisonous" food combinations to prove their safety. His extraordinary journey spanned continents, revolutions, and scientific paradigms, leaving behind a legacy that continues to influence how we understand nutrition, aging, and the biochemistry of life itself 1 .
Founded China's first biochemistry research institute
Debunked food combination myths through rigorous testing
Wrote foundational textbooks that educated generations
Proposed metabolic imbalance theory of aging
Libin T. Cheng was born in 1900 in Nanxi County, Sichuan Province, during a period of tremendous change in China. His intellectual journey began at National Central University where he earned his bachelor's degree in 1928 before venturing to the United States for advanced study—a rare opportunity for Chinese students at the time 1 9 .
In America, Cheng's academic brilliance flourished. He earned his master's degree from Ohio State University in 1931 and his doctorate from Indiana University in 1934, where he studied under prominent biochemists including L. B. Mendel and H. B. Vickery 1 .
His doctoral research focused on a topic that would demonstrate his lifelong commitment to addressing practical nutritional problems: the extraction and physicochemical properties of soybean protein. Cheng specifically chose this subject because soybeans were a primary protein source for the Chinese population 1 .
Returning to China in 1934, Cheng faced the formidable challenge of establishing biochemistry as a recognized scientific discipline in his homeland. He was invited by Professor Bing Zhi, a pioneer of modern biology in China, to establish the Department of Physiological Chemistry in the Biological Laboratory of the Science Society of China 1 .
Appointed professor and director of the Department of Biochemistry in the Central Medical School of National Central University 1 .
Established China's first formal biochemistry research institute, creating the nation's premier program for biochemistry postgraduates 1 .
Established biochemistry as a major at Nanjing University 1 .
Helped found both the Chinese Nutrition Society and the Chinese Biochemistry Society, serving as the first council chair of the former 9 .
Throughout this period, Cheng maintained a research focus deeply connected to practical nutritional challenges. He conducted systematic surveys of Chinese diets, including a "Survey on the winter diet in Nanjing" in 1935, and investigated the nutritional value of whole wheat and whole rice—addressing the fundamental food sources of the Chinese population 1 .
Cheng's work consistently demonstrated his commitment to science that served people's daily lives. His research addressed the most pressing nutritional concerns of the Chinese population, from basic dietary staples to debunking harmful food myths that caused unnecessary fear and restricted dietary diversity.
In the summer of 1935, a rumor swept through Nanjing that eating bananas and yams together caused dangerous poisoning. The panic grew so widespread that Cheng decided to address it through rigorous scientific experimentation 1 .
This incident prompted Cheng to investigate the broader phenomenon of "food-combination poisoning," a superstition deeply entrenched in Chinese culture. He discovered an astonishing 184 pairs of supposedly poisonous food combinations recorded in ancient Chinese texts 1 . Rather than dismissing these claims outright, he subjected them to systematic scientific testing—an approach remarkably ahead of its time in bridging traditional beliefs with modern science.
Cheng selected 14 common food pairs from the historical lists, including frequently consumed items like crab and persimmon, and peanut and cucumber. His experimental methodology was comprehensive and innovative for its time 1 :
| Food Combination Pairs | Cultural Belief | Experimental Subjects | Results |
|---|---|---|---|
| Crab + Persimmon | Highly poisonous | Rats, monkeys, dogs, humans | No symptoms |
| Banana + Yam | Poisonous | Rats, monkeys, dogs, humans | No symptoms |
| Peanut + Cucumber | Poisonous | Rats, monkeys, dogs | No symptoms |
| 11 other common pairs | Varying toxicity | Animal subjects | All normal |
In every single case, across all animal species and human volunteers, no noticeable symptoms of poisoning were observed. All results remained within normal parameters, effectively demonstrating that these long-held beliefs were unfounded 1 .
| Research Element | Function in Cheng's Experiments | Significance |
|---|---|---|
| Albino Rats | Primary animal models for initial food safety tests | Mammalian response models |
| Monkeys & Dogs | Higher animal models confirming rat study results | Closer physiological similarity to humans |
| Food Combinations | Testing culturally believed "poisonous" pairs | Addressing public health concerns directly |
| Human Volunteers | Final proof of safety through self-experimentation | Ultimate validation of findings |
At an age when most scientists have long retired, Cheng embarked on an entirely new research direction. At 74 years old, he initiated the study of biochemical mechanisms of aging in China—a field previously unexplored in his country 1 .
His approach characteristically combined thorough investigation with practical application:
Based on these comprehensive studies at cellular and molecular levels, Cheng creatively proposed a "metabolic imbalance theory" of the aging mechanism, laying the foundation for aging chemistry research in China 1 . He personally verified this theory through his own outstanding practice of anti-aging, remaining healthy and quick-thinking at 100 years old, still frequently working from his office 1 .
| Age | Milestone Achievement | Significance |
|---|---|---|
| 34 | Earned PhD from Indiana University | International research training |
| 36 | Published food combination poisoning results | Debunked harmful nutritional myths |
| 74 | Initiated aging research in China | Pioneered new scientific field |
| 100 | Still healthy and mentally sharp | Living validation of his theories |
| 110 | Died after extraordinary lifespan | Outlived nearly all contemporaries |
Libin T. Cheng's contributions extended far beyond the laboratory through his extensive writings. He authored numerous books that educated generations of Chinese scientists and citizens about biochemistry and nutrition 1 :
The first self-compiled biochemistry reference book in China 1 .
One of China's two earliest officially published nutrition monographs 1 .
Awarded second prize for outstanding textbooks in Chinese higher education 1 .
A popular science book series published just before his death, creating a final footnote to his legendary life 1 .
Cheng received numerous honors throughout his career, including recognition as a First Grade Professor in 1956, selection as a member of the American Association for the Advancement of Science in 1996, and the 21st-Century Award for Achievement from the International Biographical Centre in Cambridge, England in 2003 1 9 .
Libin T. Cheng's extraordinary 110-year life represents more than scientific achievement—it demonstrates the power of living one's research. His debunking of food combination myths relieved countless people of unnecessary fears, while his work on aging provided a biochemical framework for understanding longevity. Perhaps most importantly, Cheng embodied the principle that science should serve people's daily lives—from the food they eat to the years they live.
When Cheng personally consumed the supposedly poisonous combination of crab and persimmon without harm, he demonstrated courage not just as a researcher, but as a communicator determined to bridge the gap between laboratory science and public understanding. This commitment to making science accessible and relevant, combined with his visionary research on aging, cemented his status as both a pioneering scientist and a wise centenarian whose legacy continues to inspire new generations of researchers in China and beyond.