Nutrition Department

New diets are constantly under discussion.What should we eat? Vegan, paleo, as little carbohydrate as possible and a smoothie every morning, or a freshly prepared wholegrain muesli after all.We need to enhance our power of judgement and inner orientation so that we can plan our nutrition independently of dietary rules and advertising messages.In addition, we have all begun to notice climate change and periods of heat and drought.Bees are dying, drinking water contains too much nitrate and the landscape has become monotonous due to the widespread growing of rapeseed and maize.It has been apparent for some time that there is a connection between this and our eating habits and the low price of food.

So on the one hand there is the question of which type of food human beings need for the healthy development of body, soul and spirit, and on the other hand, through their choice of food, human beings are co-producers and therefore co-creators of the world where they live.

The production of healthy food from a healthy soil for healthy nutrition does not stop when the food is harvested. Processing (how many additives are allowed, what technology is used), trade (fair or as cheap as possible), preparation (cooking with love is more than a saying, it can be tasted) and the way we eat (a nicely laid table, in company) create a food culture and are part of the picture. Nor does the value-added chain end with the product on the shelf. What is needed is to raise awareness of the connections. Because our eating behaviour determines how plants and animals are bred and cultivated or kept.

The work in the Nutrition Department promotes individual expertise and covers the entire spectrum from cultivation to food culture, including the social dimension: from the soil – for the people – to share.

Rudolf Steiner explained his approach to creating a personal nutrition as long ago as 1923: I never tell anyone whether or not he should abstain from alcohol, or whether he should eat vegetables or meat. Instead, I explain how alcohol works. I simply describe how it works; then the person may decide to drink or not as he pleases. I do the same regarding vegetarian or meat diets. I simply say, this is how meat works and this is how plants work. The result is that a person can then decide for himself." (08.01.1923).

An additional insight into the work of Jasmin Peschke can be found in the activity reports of the last years:
Activity report 2017/2018
Activity report 2018/2019

Contact

Dr. Jasmin Peschke

Phone. +41 61 706 4132
nutrition@goetheanum.ch

Events

News

Principles

Based on the conviction that all physically perceptible material things are an expression of an (invisible) idea and that these ideas can be cognized, human nutrition is also an interplay of the visible and invisible, of nutrients and forces. It is a matter of learning to perceive what is invisible just like the visible, and of applying this to the questions about nutrition.

Human beings live on foodstuffs which are produced on the earth, because they are earthly beings and therefore have to deal with the earth. During digestion the foodstuffs are digested and broken down depending on the material and its nature: this is the prerequisite for the body's own individual creation of substance, as well as for the stimulation of the forces required for this.

Food supports the human being in developing their creative and intellectual abilities as a basis for being active.

Fundamentals

Human nutrition starts with the production of the foodstuffs, or actually with the matter of the seed. Biodynamic agriculture promotes healthy soil on healthy land in healthy countryside. This gives rise to healthy food from the soil to the plate.

The conscious creation of the value-added chain from the seed via cultivation, processing and trade to preparation, eating culture and eating together creates non-material values such as social relationships and commitment.

The transformation of the foodstuffs during processing and preparation ensures that the nutrients are retained but also takes account of the non-measurable qualities like warmth, light, ripeness and beauty.

Human beings live on the fruits of the earth but also from their sense impressions such as the flavour and smell of the food, and the feeling of well-being after the meal and also, for example, from the experience of a landscape. Human beings develop their body from the inner reaction to the sense perceptions. Just as the eye can only behold the sun because it is sunlike (Goethe).

As social beings, we are also nourished and formed by eating in company, because we grow through encounters.

Practice

Every person is an individual, which is why there are no generally applicable laws of nutrition. The conscious perception of what we eat, how it looks, tastes and is easy to digest – attentive eating – is the first step to gaining confidence in individual nutrition.

The different types of cereals form the basis for a healthy diet.  On the one hand cereals contain nutrients in balanced proportions (carbohydrate, protein, fat, minerals, etc.) and on the other hand, forces from light and warmth which they stretch towards during growth, overcoming gravity. We need these qualities for being human and for thinking.

The functional threefoldness of the human body in nerves/senses, rhythmical and metabolic/limb systems is related to the root, stem/leaf and flower/fruit of the plant and can always be used to support the corresponding realms.

Seasonal and regionally produced foods help us become aware of the season and the effect of the natural environment in which we live. Because we are also globally connected beings and want to sample the tastes of other countries, this can be done based on commitment to and collaborationwith trading partners.

What feeds us - The meal as a meeting place:

Matter - Activity - Encounter/Genuineness - Warmth and light
Five short articles on the topic from Jasmin Peschke
Link to PDF

Further Training

Dynamic Perspectives  of Nutrition

Themes

  • The dynamic quality of nutrition
  • New food
  • Maturity, quality of light and warmth in food
  • Analyzing food quality

With tasting workshop to experience quality and group exchange to impulse 
everyday life.

Programme according to your needs and wishes.
Inhouse at your location or at the Goetheanum (with guided visit).

Please contact me for dates and costs. Languages: German or English.

Contact: jasmin.peschkenoSpam@goetheanum.ch 

Nutrition circle

In the Nutrition Section, which is organised like a professional group of the Agriculture Section, nutrition experts from Germany, France, Sweden and Switzerland work on the topic of nutrition on the basis of anthroposophical and dynamic aspects and methods. The semi-annual meetings focus on combining anthroposophical content with recent research results and practical experience. The Nutrition Section was founded by the Medical Section, the Section for Agriculture and the Working Group for Nutrition Research in Germany and is coordinated by Dr. Jasmin Peschke.

Eating is meeting

Eating is meeting

A season, a region,

A farm and a farmer

Their soil and their sun.

Feel what they bring you,

Do digest their message

You’ll find being served

To comply to your zeal:

Right here and right now.

 

Jan Diek van Mansvelt, Dr. Sc. Biosophist, october 12th 2018

Links

Arbeitskreis für Ernährungsforschung
http://www.ak-ernaehrung.de/

Forum für zeitgemässe Ernährung
http://www.forum-ernaehrung.ch/

Past Events

Nutrition Circle

Was ernährt uns wirklich?

International Nutrition Conference 2014

Ernährungstagung 2010