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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.
This classic work, reprinted in its original form, 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, which was reprinted simultaneously.
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Subjects
Miscellanea, Nutrition, AnthroposophyShowing 3 featured editions. View all 3 editions?
Edition | Availability |
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1
Nutrition: A Holistic Approach
December 1, 2002, Rudolf Steiner Press
Paperback
in English
1855841177 9781855841178
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3
Nutrition
June 1983, Rudolf Steiner Press, Steiner Press, Rudolf
Paperback
- 2nd Ed edition
0854404228 9780854404223
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Feedback?July 19, 2010 | Edited by 81.141.172.125 | Edited without comment. |
April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
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