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 is the result of Dr Hauschka's many years of 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.

"What is the nature of matter?"Within conventional science, the reductionist, materialist view asserts that matter is solely physical. Hauschka shows that open-minded study, based on qualitative observation and quantitative research, can overcome this now standardized view. Without denying the laws of matter, he shows the limitations of a science restricted by them, and points to new research that indicates the primal nature of spirit. 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 decades of experimentation he came to radical conclusions that suggested potential new directions for science. This book includes the detailed results of Hauschka's experiments although his approach is not restricted to measurement and outer observation. Based on the work of Goethe and Steiner, he encourages a method of seeing nature that has an artistic quality, and calls for direct experience rather than intellectual theorizing. "The Nature of Substance" is generally accessible. The author deliberately avoids technical terms and academic style in favor of vivid descriptions and lively discussions. His fascinating study takes in many substances, with chapters on plants, animals, oils, proteins, carbohydrates, vitamins, minerals, metals, carbon, oxygen, poisons, high dilutions, and much more. This book is a companion volume to the author s other work, "Nutrition."