Todays science has a huge knowledge about the compounds in our foods - minerals, proteins, vitamins, antioxidants etc. - but we must include also their vitality properties to fully understand food quality. Vitality here means the ability of living organisms to keep up their life processes and life cycle while being under heavy pressure from the surroundings. So living organisms are not understood based on componds alone, and we must look at their more or less vulnerable organs and life processes. In the same way we need to re-define our concept of health, from absence of single diseases towards the ability of the organism to maintain a complex balance in the organs and the life processes during the major changes taking place recurringly during our life cycle. The book presents in a popular way a spectrum of vitality examples, taken from research and everyday life.

Landmandsuddannet og agronom med Ph.D. grad fra Landbohøjskolen. Har siden 1997 arbejdet i Biodynamisk Forskningsforening (www.biodynamiskforskning.dk), med udvikling af biokrystallisations-metoden i samarbejde med tyske og hollandske forskere, så metoden idag er videnskabeligt anerkendt. Har siden 2014 arbejdet med vitalitets-forskning, og udgav i 2016 bogen "Vitalitet - fra muld til mave". Denne udkom i begyndelsen af 2019 i redigeret form på engelsk med titlen "Vitality - from soil to stomach". Har holdt oplæg i diverse sammenhænge om sammenhængen mellem dyrkning, fødevarekvalitet og sundhed.