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 don’t 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 analyses 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 (figure 1), 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.