Do you know the bio-crystallization method as a new indicator for organic food-quality?
These research studies lead by Paul Doesburg provide and enhance knowledge on wholeness and resilience relating to nutritional quality. It also provides a clearer picture of which farming method is associated with food quality.
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What You Will Learn
Course outcomes
The workshop takes you to look beyond the realm of nutrients and see the reason in choosing the type of farming where your food comes from
- People are able to practice on conscious buying
- Enhance knowledge on wholeness and resilience relating to nutritional quality related research.
Meet our tutor:
PAUL DOESBURG has been working with the copper chloride crystallisation method in a scientific context since 2001. As part of his doctoral thesis, he is researching the fundamentals of homeopathy using the crystallisation method.
Since 2020, He has been involved in establishing a center of excellence for crystallization at the Society for Cancer Research (CH). He is co-author of the book ‘Barstensvol leven; een pleidooi voor vitale voeding’ (German edition: ‘Vom Acker auf den Teller’ by Jasmin Peschke).