A book of special relevance given our current climate of food scares and concerns, Dr. Hauschka’s work adds a significant contribution to the debate. In an age of mass food production, Rudolf Hauschka considers one of the most neglected aspects of nutrition: the quality of the food. He discusses aspects of food that can be measured by conventional scientific means, as well as those that defy quantification by the usual methods. Dr. Hauschka relates these findings to a historical survey of food cultivation, preparation and preservation, and to the question of the chemically treated foods of today. Also included are concise dietary suggestions for healthy, as well as sick, people.

This classic work, reprinted in its original form, is the result of Dr. Hauscka’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.

Related Literature: This book is a companion volume to the author’s other work, The Nature of Substance.

Author: Rudolf Hauschka
Translators: Marjorie Spock and Mary T. Richards
Paperback: 213 pages
Illustrations: Black and white photos
Publisher: Sophia Books (1988)
Dimensions: 8.5 x 5.5 inches