Ever since man harnessed fire for his own use, he has discovered the benefits of coal, among many other groundbreaking achievements. Coal is probably the oldest seasoning used by mankind. The use of coal as an ingredient in food meant a revolution for man's metabolism in the past. The supply of minerals strengthened the metabolism and led to improved brain activity. The cleansing effect of charcoal made the consumption of cooked or boiled foods more digestible, since heat denaturation anticipated "digestion" during cooking, especially in the case of proteins.

However, heating creates trans-proteins, trans-carbohydrates (AGEs) and trans-fats, which are more harmful to the body. Charcoal helped to gently bind and more easily eliminate these pollutants that were formed by heating food with fire. The increase in carbohydrates provided the individual with more calories, but in return led to an unbalanced diet and lack of additives from the food. In addition, the residue of the millstone as sand in the flour destroyed the teeth with all its consequences for the health of the individual. Today's diet has intensified this process. With growing exposures to food and environmental stresses, it would have been logical to increase the dose of daily charcoal to minimize the ever-increasing toxin exposures. Unfortunately, on the contrary, coal has almost completely disappeared from our "modern" diet.

Nowadays, coal is used in industry to purify water and air. In some traditional healing methods it is used for diseases of the intestine. High doses of charcoal are also used in emergency medicine, for example in cases of poisoning. However, the daily useful use of coal for individuals has disappeared.