Nutrition

Today's understanding of nutrition is based largely on physical and chemical considerations and analysis. The author takes a radically different approach, viewing matter - and food in particular - as having a spiritual aspect. From this holistic perspective, he presents a new, practical approach to nutrition.

This work is the result of Dr Hauschka's many years of research at the Ita Wegman Clinic in Arlesheim, Switzerland. Through active research, Hauschka found fresh insight into the principles of digestion, which enabled him to develop a holistic system of nutrition.

In an age of mass food production, Hauschka considers one of the most neglected aspects of nutrition to be the quality of food. He discusses aspects of food that can be measured by conventional scientific means, as well as aspects that defy quantification by ordinary methods. He relates these findings to a historical survey of food cultivation, preparation and, preservation, and to the question of modern chemically-treated foods.

In the present climate of food scares and concerns - BSE, foot-and-mouth disease, genetic modification, chemical poisoning - Hauschka's book takes on a new relevance, adding a significant contribution to the current debate. Also included are concise dietary suggestions from Dr Margarethe Hauschka for both health and illness.

This book is a companion volume to the author's other work, The Nature of Substance.

Author Biography: Rudolf Hauschka (1891-1969) was a doctor of chemistry, who created a rhythmic watery extraction process that helps to preserve and strengthen the living essence of the processed plants and herbs. He founded WALA, a company that specializes in plant-based remedies and natural skin care products.