This glass offers the optimal possibility to preserve the original freshness and quality of the food over a longer period of time.
The violet glass shields the harmful rays of light. However, it is partially transparent to specific wavelengths of light, such as violet, UVA and infrared. This causes organic molecules to become charged. To illustrate this vividly, the figure shows cut chives that have been kept in violet glass, amber glass and white glass for 3 weeks. It can be seen that the Miron glass increases the bioenergy of the products. Thus, even in the flourishing times of ancient Egypt, valuable essences and healing natural products were stored in gold or violet glass.
Looks like you haven't made a choice yet.