[Terrapreta] Pure Organics Vs. Biological Agriculture

[David Yarrow]

  ----- Original Message ----- 
  From: Jon C. Frank 
  To: Terrapreta 
  Sent: Friday, September 14, 2007 12:53 PM
  Subject: [Terrapreta] Pure Organics Vs. Biological Agriculture
  a question for you.  Do you use salt on food when cooking or at the table?  I am sure most people do.  Why?  It adds electrolytes which are needed both in the human body and in soil.  Too much is bad.  Too little is equally bad.  Commercial fertilizers add electrolytes in the soil.  If the soil runs out of energy (electrolytes and available nutrients) plant growth stops and yields bottom out.
salt is added to food when cooking or eating as a flavor enhancer.  this because the foods themselves are deficient in the full supply of minerals needed to have full flavor.  and this is partly because the soils we grow our foods in are also deficient in the full supply of minerals required, and partly because we have inbred our food plants to have more water and sugar, and survive in weaker soils. 

flavor is imparted to taste bud sensors in our mouth by the minerals -- the electrolytes that carry the electric and magnetic charges that make biology react.  lower mineral content means weaker flavor.  and unbalanced mineral supplies means bad flavor.

adding rock powders and/or full spectrum sea minerals to soils routinely produces foods with more flavor, as rated by blind consumer taste tests.  also yield crops with higher nutrient density, and higher overall crop density (eg. more weight per volume).  also longer storage life.  and enhanced resistance to fungus and bacteria.  also, consumers and animals routinely eat less of these remineralized foods to feel satisfied.

the sea is the ultimate and original seasoning.  for example, MSG -- a classic flavor enhancer -- was originally extracted from seaweed -- kelps, in particular.  later, chemistry figured out how to artificially synthesize it.

adding sodium chloride to food -- refined table salt -- is a bad idea, as it adds only two elements, not the full range of minerals, trace elements and pico-elements that make food truly and fully satisfying.  in fact, table salt makes food toxic by skewing the balance of all minerals.  but you'll seldom read the god's honest truth that sodium chloride is a major contributor to heart disease, kidney disease, liver disease, cancer......

my personal strategy is to soak biochar in a dilute solution of sea water before adding it to soil, or inoculating it wirh micro-organisms.  once the charcoal is saturated with water and full spectrum, balanced minerals and trace elements, it can be added to soil safely without retarding plant growth, and is an enhanced substrate for microbial popultations to grow rapidly.

David Yarrow
"If yer not forest, yer against us."
Turtle EyeLand Sanctuary
44 Gilligan Road, East Greenbush, NY 12061
dyarrow at nycap.rr.com
www.championtrees.org
www.OnondagaLakePeaceFestival.org
www.citizenre.com/dyarrow/
www.farmandfood.org
www.SeaAgri.com
 
"Happiness can be found even in the darkest of times, 
if one only remembers to turn on the light."  
-Albus Dumbledore
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