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UV-A and far-infrared wavelengths have an energizing or preservative effect On food

Discussion in 'Biohacking 101' started by kyrakitty, Oct 19, 2016.

  1. kyrakitty

    kyrakitty New Member

    The 7 Month Long Cherry Tomato Storage Test:

    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 glass versus violet glass. Therefore, Dr. Hugo Niggli bought cherry tomatoes and bottled them individually in a clear-glass and violet glass 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, after 7 months, on January 21st 2008, the result of this biological experiment was photographed. For this purpose, the cherry tomatoes were taken out of the bottles 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.



    From Dr. Cowan: I heard about Miron (or purple jars) years ago but never tried them, mostly because they are very expensive. More recently, I revisited the issue as a way to properly store many of the common foods I use (oils, water, crispy nuts) and found that there are some interesting things about these jars. Normal sunlight consists of three "types" of light, which scientists call UV-A, UV-B and UV-C. UV-B and UV-C stimulate plants to grow, but they also cause decomposition of the plants after they die. UV-A does not provoke the same decomposition, or, at least, it affects decomposition to a much lesser extent. Early research also suggests that UV-A and far-infrared wavelengths have an energizing or preservative effect on whatever it encounters, although this is a very complicated subject. The color and thickness of the Miron jars are intended to screen out as much of the UV-B and UV-C wavelengths as possible, while admitting as much of the UV-A and far-infrared wavelengths as possible. These properties allow for prolonged storage and, possibly, an "energetic" enhancement of the contents of the jar.

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