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In 1832, the French scientist Michel Eugène Chevreul became the first person to successfully isolate creatine from meat. Since creatine was obtained from meat, Chevreul named his discovery “creatine,” referring to the Latin word kreas , meaning “flesh.” The story of creatine monohydrate—the white powder found today in almost every gym-goer’s bag—did not begin in a laboratory, but rather with a disappointment in a horse stable. If things had gone smoothly that day and the race