Qi-board boosts your hygiene
up to 3 to 5 times
More ‘Qi’. Wood symbolizes Spring, rising energy and fresh, Spring greenery. The positive rising energy / ions of the Qi-board are absorbed by the food and the person preparing it. Both get, as it were, a higher energy value.
Bovis value of the Amanprana Qi-board: 17,000! Dr. Robert H. Steelooper has tested the Qi-board’s Bovis value in comparison with a plastic and a glass chopping board. His conclusions leave no room for doubt. The plastic board (bovis 0) drains energy. The negative ions of the plastic are transmitted. Glass board (Bovis 6,500) is neutral. Amanprana Qi-boards (Bovis 17,000) reinforce energy and strengthen the bond with the food.
Qi-board’s extraordinary characteristics. All Qi-boards are individually handmade and have a unique timber structure and shape. No glued or pressed waste wood is used in their fabrication. Each Qi-board is made from one solid piece of wood. No more blunt knives. A relatively soft wood, Camphor laurel helps your knives stay sharp. On the other hand it is hard enough to prevent the knife from cutting through the wood fibres. Qi-board is part of the slow-food mantra: putting more awareness and love in the preparation of your dishes and enjoying your food.
University research has demonstrated that the gro&wth of bacteria and fungi is slowed down up to 3 to 5 times on the Amanprana Qi-board than on three other types of chopping board. Therefore the Qi-board may play a useful role in ensuring foodstuff and kitchen hygiene. Because the natural camphor in the Qi-board prevents growth of germs, fungi and bacteria. This property is better known as “anti-microbial”.
| The lower the growth factor, the more hygienic |
Growth factor |
True Camphor Qi-board |
Cedar board |
Plastic board |
Glas board |
Fungi |
3,3 |
8,9 |
9,7 |
5,7 |
Bacteria |
0,07 |
1,7 |
7,3 |
3,8 |
|
Slow Food
 Bart Maes and Chantal Voets, the founders of Amanprana, joined the “Slow Food” organisation on 31 August 2009. They first encountered Slow Food ten years ago; visiting the “Salon del Gusto” and Terra Madre in Turin in 2006 intensified their fascination for the Slow Food vision. An ‘eco-gastronomic’ (wine and food) organisation, Slow Food was founded in 1986 by food activist Carlo Petrini, in the small North-Italian town of Bra. It embodied the sustenance of good food, a relaxed lifestyle, a high quality of life and conservation of our threatened planet.
Today, 100,000 Slow Food members share their vision in 132 countries. Slow Food is about protection of traditional and sustainable high-quality food, conservation of original cultivation methods and processing and about defending the biodiversity of cultivated and wild varieties. It stands for protection of the knowledge of locals in harmony with the ecosystems surrounding them.
Vandana Shiva, Slow Food’s vice-president, is a well-known environmentalist who tries to protect the world against Monsanto’s GMOs. She also aims to educate small farmers in India to work with organic products. She founded Navdanya in India, a movement fighting for conservation of biodiversity and for farmer’s rights.
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