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The Josephine Porter Institute

Nutrition: A Holistic Approach by Rudolf Hauschka

Nutrition: A Holistic Approach by Rudolf Hauschka

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Translated by Marjorie Spock. February 2002.

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.

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.

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


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