Dr. Ehrenfreied Pfeiffer writes: "Research carried on since 1925 has shown that the formation and arrangement of crystals during the process of crystallization can, under certain conditions, be greatly influenced by the admixture of various substances.... Hence, from these alterations (in form) apriori conclusions can be drawn about the qualities and characteristics of the admixture itself." This is an essential element in his work of analyzing the health and qualities of human blood as an aid in the process of diagnoses.
Ehrenfried Pfeiffer, who introduced biodynamics into North America, developed a method in the 1930s to demonstrate visually the presence of formative forces--those forces acting on living organisms that emanate from the Earth, the Sun, and other planets. He arrived at the sensitive crystallization method, using copper chloride crystals mixed with samples of the particular plant. Sensitive crystallization is of great consequence to winemaking and winemakers. The vibrant, beautiful images startlingly illustrate the different qualities of a wine--its tasting qualities, its grape variety, the nature of the terroir from which it originates, and its aging potential. Sensitive crystallization also reveals the influence of environmental factors and cultivation, whether intensive, organic, or biodynamic. Sensitive crystallization is a valuable tool that can portray the characteristics of a wine objectively, complementing the subjective assessments of experienced wine tasters.
The prevailing attitude in modern medicine is that illness should not exist. Consequently, millions of research dollars pour each year into medical science and technology in the hope of eradicating various sicknesses and diseases. Patients and doctors alike suffer the terrible consequences of this impossible quest for material perfection. Yet, there is an alternate view--that human beings and human evolution are great enough to include "illness" as an essential part of existence. In the first part of Blessed by Illness, the author traces the history of our changing concept of healing, from the so-called temple sleep of ancient Egypt--when spiritual science tells us that human beings still had a living connection with the spiritual hierarchies--through the herbal lore of ancient Greece and the healings of Christ, to the rise of modern medicine, based primarily on treating symptoms. The practice of modern medicine focuses merely on removing discernable symptoms and ailments. The author, however, asserts that this does not really heal at all. Rather, true healing considers the whole human being. And, to do this, doctors must learn the language of our natural, healing life forces, which affect not only the body, but also nature and the greater cosmos. From this perspective, illness is actually a gift, a blessing that urges both patient and doctor to work together with our illnesses for the sake of something infinitely greater--true healing. Blessed by Illness is a powerful introduction to "alternative" methods of healing.
This book is a pioneering work on one of the least understood aspects of ecology--the curious phenomenon by which particular plants thrive in the presence of certain species and do poorly in the company of others. The observation of these relationships stimulates imagination and sensitiveness of observation to other living relationships and thereby opens new doors to further understanding of the world of nature. Every gardener and farmer could benefit from having Companion Plants as a reference guide. This publication represents the work done by Richard Gregg, who used the garden of Evelyn Speiden to conduct certain experiments. A pamphlet resulted, which was published by the Biodynamic Farming and Gardening Association. This book, originally published in 1966, includes that material. It also includes the work of the late Dr. Ehrenfried Pfeiffer, one of the pioneers of biodynamic agriculture, in the fields of sensitive crystallization and chromatography.
The definitive guide to the hazardous properties of chemical compounds Correlating chemical structure with toxicity to humans and the environment, and the chemical structure of compounds to their hazardous properties, A Comprehensive Guide to the Hazardous Properties of Chemical Substances, Third Edition allows users to assess the toxicity of a substance even when no experimental data exists. Thus, it bridges the gap between hazardous materials and chemistry. Extensively updated and expanded, this reference: Examines organics, metals and inorganics, industrial solvents, common gases, particulates, explosives, and radioactive substances, covering everything from toxicity and carcinogenicity to flammability and explosive reactivity to handling and disposal practices Arranges hazardous chemical substances according to their chemical structures and functional groups for easy reference Includes updated information on the toxic, flammable, and explosive properties of chemical substances Covers additional metals in the chapters on toxic and reactive metals Updates the threshold exposure limits in the workplace air for a number of substances Features the latest information on industrial solvents and toxic and flammable gases Includes numerous tables, formulas, and a glossary for quick reference Because it provides information that enables those with a chemistry background to perform assessments without prior data, this comprehensive reference appeals to chemists, chemical engineers, toxicologists, and forensic scientists, as well as industrial hygienists, occupational physicians, Hazmat professionals, and others in related fields.
In recent years there has been an explosion of interest in organic and biodynamic produce. Although once marginal and 'alternative', escalating concerns about the environment, health, food quality and animal welfare have brought organics into mainstream consciousness. Biodynamics, a unique development of the organic approach, does not narrowly focus on agricultural techniques. It was conceived as a new way of thinking about farming, nutrition and the world of nature, allowing for a revitalized relationship with the living soil, the elemental world and the cosmos. Originating from a series of eight lectures given by Dr Rudolf Steiner in 1924, biodynamics broadens the outlook of agriculture and the science behind it, leading to a holistic perspective that incorporates astronomical rhythms and unique preparations for plants and earth. The author describes the foundations on which not only biodynamics but also the wider organic movement is based. He builds bridges between mainstream science and Steiner's insights, making it easier for the wider organic and ecological movement to approach biodynamic concepts and practise. This book has much to offer to the beginner as well as to those already involved with biodynamics. Its broad range of topics - including the ecology of the farm organism, food quality and nutrition, community supported agriculture, planetary influences, seed quality, and the vitality of water - contribute to a deeper understanding of the subject. The author is also concerned to promote innovation so that biodynamics moves with the times. An appendix includes details for contacting various elements of the biodynamic world. DR RICHARD THORNTON SMITH was formerly a geography professor at the University of Leeds, specializing in soil science, environment and conservation. Widely travelled, he has a long-standing interest in indigenous and sustainable farming. He was introduced to the work of Rudolf Steiner at an early age, although his full involvement with biodynamics dates from 1990 when he began to participate in training programmes and workshops at Emerson College, Sussex. In 1996 he began a biodynamic extension programme in Sri Lanka, for which he published a book, most recently updated in 2007. Since 2001 he has been an inspector for the Biodynamic Association's Demeter and Organic Certification in the UK. In 2003 he produced an edited selection of Steiner's work relating to agriculture. He is currently a council member of the Biodynamic Agricultural Association, and lives in Ross-on-Wye, Herefordshire.
Anisotropic Particle Assemblies: Synthesis, Assembly, Modeling, and Applications covers the synthesis, assembly, modeling, and applications of various types of anisotropic particles. Topics such as chemical synthesis and scalable fabrication of colloidal molecules, molecular mimetic self-assembly, directed assembly under external fields, theoretical and numerical multi-scale modeling, anisotropic materials with novel interfacial properties, and the applications of these topics in renewable energy, intelligent micro-machines, and biomedical fields are discussed in depth. Contributors to this book are internationally known experts who have been actively studying each of these subfields for many years.This book is an invaluable reference for researchers and chemical engineers who are working at the intersection of physics, chemistry, chemical engineering, and materials science and engineering. It educates students, trains the next generation of researchers, and stimulates continuous development in this rapidly emerging area for new materials and innovative technologies. - Provides comprehensive coverage on new developments in anisotropic particles - Features chapters written by emerging and leading experts in each of the subfields - Contains information that will appeal to a broad spectrum of professionals, including but not limited to chemical engineers, chemists, physicists, and materials scientists and engineers - Serves as both a reference book for researchers and a textbook for graduate students
Is organic and biodynamic food worth the higher price consumers often pay? Which aspects of us are nourished by the food we eat? How can different methods of growing and cooking food best preserve the life energies in our food? In recent years there has been a growing awareness of the quality of the food we eat, allied to a mistrust of many aspects of large-scale 'agri-industry'. In response to these concerns, many consumers turned towards buying organic or biodynamic produce. Our current financial climate makes those buying decisions difficult for many people. Organic food is often more expensive, and tests by conventional scientists claim to show that is has no extra nutritional value. This book questions whether these claims have any basis. Gill Bacchus concludes that modern scientific methods simply cannot reveal or measure the true life processes that give quality to our food. Exploring ideas from organics and Rudolf Steiner's biodynamics, the author discusses how the Earth's formative energies, especially sunlight, are essential to the healthy life of plants and animals. The living energy in our food is either enhanced or destroyed by our chosen methods of farming, processing and cooking. She argues that the health not only of our bodies, but also of our consciousness, thinking and emotions, depends on nourishing ourselves wisely, and gives advice on how we can learn to find and choose food that is 'full of life and light'.
Wendy Cook’s fascination with nutrition began during her war-time childhood. In the midst of deprivation and food-rationing, the rich abundance of her mother’s organic garden made a profound impression. In her twenties, married to Peter Cook, she discovered the artistic and magical effects that food could have in creating a convivial atmosphere. During this period she cooked for many well-known names, including John Lennon, Paul McCartney, Dudley Moore, Peter Ustinov and Alan Bennett. But it was only later, through her daughter falling ill, that she came to study and understand deeper aspects of nutrition, and in particular the effects of different foods on human health and consciousness. In Foodwise Wendy Cook presents a remarkable cornucopia of challenging ideas, advice and commentary, informed by the seminal work of the scientist Rudolf Steiner. She begins the volume with biographical glimpses relating to her experience of food and how it has influenced her life. She then presents an extraordinary perspective on the journey of human evolution, relating it to changes in consciousness and the consumption of different foods. In the following section she considers the importance of agricultural methods, the nature of the human being, the significance of grasses and grains, the mystery of human digestion, and the question of vegetarianism. In the next section she analyses the ‘building blocks’ of nutrition, looking in some detail at the nutritional (or otherwise) qualities of many foodstuffs, including carbohydrates, minerals, fats and oils, milk and dairy products, herbs and spices, salt and sweeteners, stimulants, legumes, the nightshade family, bread, water, and dietary supplements. She ends with practical tips on cooking, planning menus, children’s food, sharing meals, and some mouth-watering recipes. Foodwise presents a treasure of wisdom and experience for anybody with a concern for the content of the food they eat or a desire to discover more about the physical, soul and spiritual aspects of nutrition.
