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    A Holistic Approach

    Rudolf Hauschka


    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 - the quality of food. He discusses aspects of food which can be measured by conventional scientific means, as well as aspects which defy quantification by the usual methods. He relates these findings to a historical survey of food cultivation, preparation and preservation, and to the question of the chemically treated foods of today.

    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 is reprinted simultaneously.

    May 2002; Trans. M. Spock & M.T. Richards;; RSP; 248pp; pb;

    £12.95  ISBN 9781855841178