Shedding new light on light
Research and Studies
Light has biological effects on living organisms. We at Light-questions, advocate assessing all types of lighting, not only in respect to their technical and optical properties, but also their influence on our lives and environment. Far more attention must be paid to the impact of artificial lighting.
The future of light research must be inclusive, encompass all aspects of human existence and studies must be cross faculty, combining fields such as medicine, chronobiology and psychology. Such investigations my may entail finding more new factors to study and document so as to understand more aspects of light.
In our studies, we try to expand research to look at how different types of light impact day-to-day life, particularly from a biological perspective.
The studies are all in German, for an English version please contact us
Results from the food study are available upon request. Another study on the subject is currently in progress.
The results of the studies on the effects of lighting on students in various grades described in the page ‘Schools’ will be published in the summer of 2018.
RESEARCH METHODS
Formative Forces
Formative forces research is a method by which comprehensive, finer areas of personal experiences can be observed and documented. With these methods, man becomes an instrument, which is similar to research in sensory analysis. This approach provides possibilities, for example, to more clearly perceive and differentiate the relationships between quality of a food and human health, than analytical or sensory techniques.
Formative forces research into the impact of different approaches to food cultivation and processing offer more precise results than what is possible with other recognized methods (e.g. sensory analysis, ingredient analysis or picture-forming methods). Many of these methods are used in combination with the formative forces research, however, formative forces research is far more precise than these approaches, therefore a valuable contribution to the assessment of food quality.1
Wirksensorik and EmpathicFoodTest®
Uwe Geier (www.wirksensorik.de/en) has developed a similar method to measure the emotional and physical impacts of food on the body, which he calls the EmpathicFoodTest®. This scientifically proven research method makes it possible to collect statistically measurable data to assess the combination of psychological and physical effects of food. Either a group of trained examiners (expert test) or laypeople (consumer test) can use this approach.
Picture Forming
The third method used for our studies is the picture forming method2, for example copper chloride crystallization or biocrystallization2. This methods were developed by Eherenfried Pfeiffer and Lili Kolisko in the 1920s, following Rudolf Steiner’s suggestions. It is primarily used in complimentary and alternative medical research, and in quality testing in biodynamic agriculture.
1 Basic information on methodology, fields of work and training opportunities for picture forming research can be found in German www.bildekraefte.de
2 www.forschungsring.de/service/untersuchungen/bildschaffende-methoden
3 German: www.kristallisationslabor.ch/pflanzenkristallisation, www.wikipedia.org/Kupferchloridkristallisation, www.wikipedia.org/Steigbildmethode
English: www.biodynamic-research.net/ras/rm/pfm/pfme/view?set_language=en
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