Violet Glass: The best protection for the best products.
For our exclusive products of the highest quality we choose for the best packaging.
In ancient civilizations, people were already familiar with the special protective quality of violet glass and valuable perfumes, medicines and food products were stored in containers of this type of glass.
The industrialization brought new packaging materials, making violet glass packaging into oblivion.
Fortunately, violet glass has been completely back since a few years now. We would like to explain you the advantages of storing products in a violet glass container.
WHY IS VIOLET GLASS BETTER?
Violet glass is a glass with special properties. For example, violet glass has the unique property that the vitalizing and protective part of the light is transmitted, while the harmful part is blocked.
Violet glass offers:
- Extension of the shelf life of products;
- Preserving and stimulating the operation of products;
- Reduction of preservatives;
- 100% recyclable (green glass container).
A number of prominent institutes endorse the special properties of violet glass, including:
- Interstaatlichen Ingenieurschule Neu Technikum, Buchs, St. Gallen;
- Fraunhofer Instituut voor Levensmiddelentechnologie en Verpakkingen, München;
- Internationaal Instituut voor Biofysica, Kaiserslauteren.
These institutes conclude that violet glass for fragile substances (inter alia nutritional supplements) offers the best conservation and optimal Bio-protection by far.
OUR PRODUCTS AND PACKAGING AT ANTI-AGING LABS
All our products are of the highest quality and therefore a high quality packaging is needed. Through a unique “bio-life enhancing” violet glass, our products are optimally conditioned in a natural way and keep their high-quality operation for a long time.
The special glass was developed by the Swiss scientist Yves Kraushaar and is the result of 14 years of research. In addition to optimal protection against harmful light and radiation, the glass contributes to the vitalization of the contents by means of “violet life radiation”.
The glass we use is unrivaled in terms of natural protection and preservation of the quality of nutrients and drinks, while preserving and stimulating the natural bio-energy in food and water (alkalinity and ORP).
THE TESTS DO NOT LIE
We would like to show you what difference violet glass can make. A microbiological experiment was carried out in a violet glass. A cherry tomato was stored in a white glass package for seven months. Another cherry tomato was stored for seven months in a violet glass package. Both packaging were put in a place with room temperature and where sunlight could enter. The result was photographed after seven months. The cherry tomato that came out of the white glass would never be put in your mouth again. While the cherry tomato that had been kept in the violet glass showed no signs of aging.
THE DIFFERENCE BETWEEN VIOLET GLASS AND OTHER PACKAGING
Most products are packaged in traditional glass and plastic containers. Measurements show that brown glass transmits the visible light and does not offer sufficient protection against outside penetration. We see the same with green and blue glass. These packages also offer none or very minimal protection against penetration from outside.
Plastic containers are porous! So oxygen can come to the product, which can cause oxidation. This has a negative effect on the substances because oxidation results in loss of effect and strength. At high temperatures, vapors may also be released with certain plastic packaging.
HOW DOES VIOLET GLASS FUNCTION?
Sunlight is the source for growth of all plants. If the plants are also exposed to the sun after ripening, the decomposition process will accelerate. Bananas that have been in the fruit bowl for a week or longer will turn brown and mushy and will eventually no longer be edible.
The light that the sun emits consists of a visible and an invisible part. When white light is led through a glass prism, we see the visible part in the form of the colors of the rainbow. The violet part of the visible light protects and improves the quality of high-quality and light-sensitive substances.
The invisible light part lies in the area of ??electromagnetic wavelengths of infrared and UV-A which have a positive influence on organic material.
Different types of glass allow different light rays. With green, black and brown glass, the light parts vary. Green glass transmits the entire spectrum of visible and invisible light, including UV-A and infrared light. Brown glass does not let the UV-A rays through and black glass shields everything except the infrared light.
Violet glass, on the other hand, transmits both UV-A, infrared light and the violet light of the visible light. This light combination ensures that the products are perfectly protected against the aging process, making them longer shelf life and effective.
HOW DO WE KNOW VIOLET GLASS WORKS?
Several tests have been carried out in Switzerland to show how violet glass functions and what benefits it has. Among others, almond oil, spirulina, rose water, drinking water, olive oil, grain, honey and various fruits have been tested.
In a study in collaboration with German beekeepers, it was shown that the taste, smell, color, structure and enzymes of honey preserved in violet glass were preserved much better than in the usual glass jars.
In a similar study in which chives and garlic were stored in different glasses, the results were clear. During this storage test, the herbs in various glass jars were exposed to direct sunlight for a number of hours per day for three months. The rest of the day they were just saved. The chives in the violet glass showed hardly any difference. While the chives in white and brown glass had changed dramatically.
The conclusion from all studies is that violet glass can make a big difference when storing products, both nutrients and pharmaceutical products.
The violet glass is based on the principle that the molecular structure of a substance is permanently stimulated and recharged. This is done by the permeability in the UV range (stimulating) and in the Infrared range (charging). UV light acts as a bacterial inhibitor and dissolving.
Violet glass allows the invisible ultraviolet light and visible violet light (ca.380-420 h m 25%) to be admitted into the glass together with the infrared light (approx. 730-1050 h m 45%). At the same time, the visible light from the sun (red, blue, yellow and green) is blocked.
The Swiss biologist Dr. H. Niggli says about this:
‘The experiments with violet glass have a significantly better storage quality. It provides a significantly quieter fluctuation, and has a more favorable energy loss. The violet glass (translucent in ca.380-420 hm and the ca.730-1020 hm spectrum) offers optimal protection for: medicines, essences, tinctures, (natural) cosmetics, food supplements, wine, essential oils etc . ”
In order to investigate how photons (light) enriched products in violet glass, brown glass and plastic containers are preserved, a comparison test has been carried out. Interesting is the comparison with brown glass, because this kind of glass is often prescribed for pharmaceutical products.
The following results have emerged during comparison tests:
Image left. In violet glass, (measured by the Fraunhofer Institute) in food technology and packaging (Munich), the radiation in photosensible, visible range (approx. 450-720 hm) does not penetrate the glass.
Image middle. Brown glass, however, leaves the entire visible range. Experts even speak of a potential “quality gap”. This resulted in a dramatic energy loss of sun loaded globuli with a storage time of only four weeks.
Image on the right. Due to the porous composition of a plastic container, this oxygen is permeable, resulting in oxidation of products. This, together with vapors released from plastic, gives a greater loss of energy.