Various cultures have long used violet glass containers for their preservative qualities. Furthering this knowledge using the modern science of biophotonics, Miron violet glass was created.
Findings have shown that the effects of the sun’s rays accelerate the molecular decaying process. Miron violet glass works as a natural filter to let in only those rays that lengthen durability and potency.
How Does It Work?
Miron violet glass blocks the complete spectrum of visible light with the exception of the violet range. At the same time, it allows a certain segment to be permeable for radiation in the spectral range of UV-A and infra-red light. This unique combination offers optimal protection against the aging and deterioration process typically accelerated by visible light.
Our Miron bottles are not just colored glass but an ancient technology in food preservation that was developed in Germany/Austria 200 years ago. Miron glass has special qualities, one of which is the very darkness of the glass, which helps to protect from UV damage. These bottles look almost black unless held up to light, when you can see that they are actually a very deep purple. For the record, Miron glass is much more than UV protective … which is why it’s not just black glass.
Regular colored glass, such as the often-used blue or violet, creates a cooling effect but doesn’t protect as Miron does.
As part of biophotonic studies done by the German Federal Government in 2001, several tests were run using Miron violet glass. In one, it was concluded that honey stored in Miron violet glass doesn’t break down its ingredients, but actually conserves the taste, smell, color, structure and enzymes considerably better than any other receptacle currently known.
In a similar study, they stored chives in comparable containers made of white, brown, and violet glass. The containers were then exposed to sunlight for several hours each day. After 2 months, the chives stored in the brown and white glass containers were bleached and dried. The samples stored in the violet glass, however, showed no color change and the aroma of the chives was clearly stronger and fresher.