Today's understanding of nutrition is based largely on physical,
chemical considerations and analysis. Hauschka 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.
his classic work is the result of Dr Hauschka's many years' research at
the Ita Wegman Clinic in Arlesheim, Switzerland. Through active
experimentation, Hauschka found fresh insight into the principles of
digestion, which enabled him to evolve a system of nutrition suitable
for the present day.
In an age of mass food production, Hauschka considers one of the most
neglected aspects of nutrition--food quality. He discusses aspects of
food that can be measured by conventional scientific means, as well as
aspects that defy quantification by the usual methods. He relates these
findings to a historical survey of food cultivation, preparation, and
preservation, as well as to the question of today's chemically treated
foods.
In the present climate of food scares and concerns--BSE, foot and mouth
disease, genetic modification, chemical poisoning, etc--Hauschka's book
takes on a new relevance, adding a significant contribution to the
current debate. Also included are concise dietary suggestions by Dr
Margarethe Hauschka for healthy as well as sick people.
This book is a companion volume to the author's other work, The Nature
of Substance.
