Protecting Ingredients using MIRON Violetglass
Hana Naia uses very special packaging from MIRON Violetglass in Bellikon, Switzerland to protect our ingredients from damage caused by exposure to light.
MIRON Violet-Glass offers quality through protection from light and preservation of bio-energy
* Protection in the visible spectrum from blue to red
* Preservation and stimulation of the bioenergy
* Quality protection for long term storage
* 100% recyclable
For more information please visit: http://www.miron-glas.com/en
For technical information please visit: http://www.miron-glas.com/en/What-is-MIRON-Glass
Chives in the Storage Test
In the world of packaging materials, glass still maintains its important position, despite its fragility. Traditional glass colors (clear and amber) allow light of the visible spectrum to pass through and therefore dont offer enough protection against decomposition induced by wavelengths of this spectral range. Dr. Hugo Niggli and Dr. Max Bracher confirmed this scientifically by performing an experimental test on storage stability of various herbs and spices.
Intensity of Chives Tested by Odor
As the analysis of biophotons is unique for an integral and objective evaluation of herbal preparations, ultra-weak photon experiments were made in order to determine the quality level of stability in different herbs and spices. The results of the biophotonic analysis for chives are shown in figure 4: The level of bio-energy (vital force) is significantly higher in the samples stored in violet glass compared to those stored in traditional, clear- and amber glass.
Chives Tested by Biophotonic Analysis
It has to be noted that this observation was found in the samples stored in the room, as well as in those stored in sun-exposed areas. The conclusion made above with chives was confirmed by similar findings after analysis of photographs, odors and biophotons of four additional spices (parsley, dill, paprika and laurel). The results of biophotonic measurements of food stored over a period of 15 months, show that it is very probable that the following statement can be confirmed in case of long-term storage of these investigated products: The significant differences which occurred in the products stored in different colored glass and exposed to the sun will, long term, also occur in the products stored in various colored glass in the room.
Cherry Tomatoes Storage Test
For most users of MIRON violet glass, these scientific experiments to objectively rate bio- energy are difficult to follow. Therefore, a microbiological experiment with cherry tomatoes was done to confirm, more simply, that violet glass better protects the bio- energy of food. As had become clear in the previous study where the herbal samples had been exposed to the sun, the most significant differences were detected when the products were stored in clear- versus violet glass. Therefore, Dr. Hugo Niggli bought cherry tomatoes and bottled them individually in a clear and violet apothecary jar on the 22nd of June 2007. The tomatoes were then stored at room temperature in an apartment.
On the 22nd of December, exactly half a year later, a microbiological change judged as mold was observed in the cherry tomato stored in the clear glass bottle. A month later, on January 21st 2008, the result of this biological experiment was photographed. For this purpose, the cherry tomatoes were taken out of the bottles, as illustrated in figure 5, and the microbiological changes of the tomatoes stored in both bottles were photographed. The cherry tomato stored in violet glass retained its red color and had not dried out, contrary to the tomato stored in clear glass.
Advanced Kirlian Energy Photography
Everything in nature radiates. This radiation, whether from a human
being or biological material, is closely connected to its vital energy.
It is impossible to discern this energy optically with the human eye.
Then the scientist Dr. Dieter Knapp further developed a form
of electrographic photography which was initially discovered by a
Ukrainian couple named Kirlian and which made photography of energy
fields possible.
Using this advanced technique, dried Spirulina algae of the
same quality was packed in different containers, stored for four weeks
and then photographed.
Advanced Kirlian photography by Dr. Dieter Knapp
The sample stored in MIRON violetglass (figure B) displayed an
intense and dynamic energy field. In contrast, the quality of the
energy from Spirulina stored in amber glass (figure A) or plastic had
clearly changed and showed a less valuable emission pattern.
Transmissions Curves of MIRON Violetglass
The shown curve depicts the percentage of light that transmit the
violet glass in the range between 200 and 1500 nm (Ultraviolet to
Infrared). Ultraviolet light is divided in UVC (200-290 nm), UVB
(290-320 nm) and UVA (320-400nm).
MIRON violet-glass has a zero transmittance for the invisible UVC and
UVB radiation (No invisible UVC and UVB radiation penetrate MIRON
violet-glass). A certain amount of the invisible UVA and the visible
violet radiation trespass the MIRON-Glass with a maximum at 390nm.
MIRON violet glass is not permeable in the visible light spectrum from
blue to red.
Light from the 700 nm spectral range into the invisible infrared, shown
until 1500 nm in the above curve, also tranmsit the MIRON violet-glass
with a peak at 950 nm.
(The Fraunhofer Institute in Munich (Germany) believes the process of
decomposition in of, for instance, ripe plants to be due to the
radiation from the visible light. In order to test this observation,
chemical analysis by gaschromatography of rosewater stored for two
months in both violet and brown glass was performed at this institute.
It was clearly shown that the amount of several important aromatic
compounds decreased significantly following storage in brown glass
within 2 months. No change was observed in the sample stored in violet
glass pointing to quality protection against decomposition by visible
light.
Biophotonic research, the study of light particles emitted by cells,
has shown that these wavelengths are very important for communication
between living cells. Recent results from this scientific field by
Professor Popp and Dr. Niggli have also shown that the quality of
nutrition not only depends on chemical composition, but also on the
content of light energy and the potential information that is provided
by UVA and IR frequencies. This fundamental bio-information plays a
crucial role in the control of all vital processes. Biophotonic
measurements show that food (ripe grain, plants and fruits, freshly
squeezed or dried) as well as any extracts from plants ( as example
olive and linseed oil) are perfect suppliers of light energy; a
transfer which is closely connected to optical memorization within the
biological sample.)
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