Introduction,

Both consumers and suppliers of health foods, if their approach is genuine,

are on the look-out for foods which contain as many of the enzymes and
minerals and vital-minerals (vitamins) and other nutritional substances as
possible. Are produced in as natural a way as possible, and undergo an
absolute minimum of the processing which usually tends to detract from the
basic nutritional value. In our creators wisdom he has provided a fine balance
of vital nutritional substances in our food and it is all too easy to upset and
destroy them.

In the hurley-burly of modern living we rely on a complicated supply chain

for the supply of our food and this in turn means that the longer than chain,
the greater becomes the need for preservatives and ensuring the food
capable of maintaining a long shelf life.

For example, a particular commodity may well have to endure being picked,
plucked or dug up well before it reaches full ripeness and full nutritional
value. From the looks point of view the timing is carefully worked out so it
looks like it is ripe by the time it is on the shelf. It may well have to endure
transportation in adverse conditions in the country of origin, then to be
warehoused at the point of departure whilst awaiting a ship, survive several
weeks in the cargo hold, and then further storage at the point of importation.
After this it has to be moved to a distribution warehouse or direct to the retail
shop.Then you have to allow time in the shop as a sales period and a time in
the housewife's fridge or larder before final consumption. There are many
permutations of this problem depending on whether the food has to undergo
any form of manufacturing process or not, and if the product is seasonally
grown but is required by the consumers throughout the year.

The pace of modern life has encouraged manufacturers to produce more and
more convenience foods, ready packaged, quickly prepared, frequently highly
coloured and flavoured with harmful chemicals and certainly with the
nutritional value coming in as a last very unimportant consideration.

In such foods packaging is usually very attractive and readily catches the eye
of the shopper.Indeed not infrequently the actual packaging costs more than

the food itself!

Chapter 1. Frozen.

Frozen vegetables have a few advantages over fresh vegetables when it

comes to nutritional value. For example, you have more choices with frozen
vegetables because seasonality isn't an issue, and they have a longer storage
life. The moisture that forms ice crystals during crystallization doesn't
originate from an outside source; it's the moisture contained within the cell
walls of the vegetables that sublimates during freezing and in storage, and it
serves as a natural way to lock in goodness. Frozen within the magic 2 hrs
after being picked locks in essential goodness that starts to degrade after the
magic 2hrs after it has been picked it starts to die. Flash frozen in that magic
2 hrs is in most cases more goodness packed than the 'fresh' from the market
which was losing goodness ever since it was dug up weeks ago, as long as it
was frozen fast, you can still use frozen fruit and veg for months after it was
plucked and still retain all the goodness. For some reason it is also cheaper, I
suppose its easier and less waste for the producers as well. You can buy 1KG
bags of frozen mixed veg or fruit very good value compared to the less
goodness packed 'fresh' variety on the shelf. Also less work for you in the
kitchen it has already been washed and chopped up. They do not need to
engineer the correct size and shape for the packaging, with frozen veg you
are getting a more natural product.

So the first suggestion is to buy frozen over the so called fresh on the shelf,
this is something anybody can do. The next suggestion is even better
nutritionally and again available to everybody no matter where you live.

Chapter 2. Advantages of buying seeds for sprouting

A lightweight packet of seeds, which with a little planning and even less
effort, can be purchased taken home and spouted, must be an attractive
proposition to anybody young or old, who is genuinely interested in a
convenience food which is not only compact, small and lightweight, but one
of the most highly nutritious foods you could ever eat.

Basically then, the value of sprouts is threefold:

1. The sprouts themselves are easily transported from the shop to your home
in very condensed small lightweight packaging that will expand is size and
nutritional value. A years worth will not take up much room in a few sacks,
and they store for a long time. You do not lose all the nutritional value that
you do with unfrozen fruit and veg.

2. The preparation required to turn the seeds into sprouts is absolutely

minimal. The goodness is locked into the seeds until the time you wish to
sprout them which could be years later.

3. The spouts themselves provide fresh shoots which are extremely rich in
minerals and vital-minerals (vitamins) and other nutritional substances.

As has already been said, they are easily purchase, easily prepared and when
consumed they are very speedily and easily assimilated to provide the vitalminerals (vitamins) and other nutritional substances required for healthy
bodies.

Sprouts prepared at home in this way are eaten as required and do not have
a chance to lose their nutritional value - you just grow them on a scale and a
rate to suit the needs of your family.

Having these thoughts in mind, it is not difficult to understand the fascination

which a new plant shoot could produce for man. Here is a hard little seed,
generally grey or brown in colour, sometimes wrinkled and all too frequently
indistinguishable from its surrounding gravel or sand. Then suddenly with a
drop of rain, a little warmth from the sun, split open and in no time at all
started to produce the first green shoots of an entirely new life. A new plant a
living thing that grows and breathes. Its as if the life force that humans do not
understand is locked away in the seed until that times comes to produce a
new life.

Man soon recognised the life force involved and appreciated that here it was
in its very essence and at its most vital moment. Maybe in millenniums past
man did not understand metabolism or the importance of vital-minerals
(vitamins) and other nutritional substances, but he could recognise that at
this moment when the shoot started to grow, something very very special
was before him, the essence of life.

This is key, to get the full benefit of the nutrition, the seeds should be freshly
sprouted, this is the very essence of life. So that they are eaten at the very
moment when they are at the peak of their nutritional value.

Chapter 3. Seed formation and development.

When a parent plant first sheds its seed, the seed enters into a resting period.
During this time there is little apparent change and it respires at a very very
low rate, but it is alive. Generally, seeds retain there germinating capability
longest in colder, dry conditions.

Seeds have a basic structure, which consists of an embryo which will produce
the new life, the endosperm which is the food store on which the embryo will
have to live when it first becomes active, and the cotyledons which either
store additional nourishments or act as agents in the transfer of nutritional
matter from the endosperm (store) to the new plant. The seed itself is then
surrounded by a series of hard, protective fibrous layers to insulate it. Within
the seed the embryo which will produce the new plant, has two growing
points: the radicle which produces the new shoot and the tenule which
produces the root.

The change from dormant seed to active sprouts is largely dominated by the
water content. The most striking aspect of the physical state of the resting
seed is the extremely low water content. Normally actively metabolising
tissue contains about 90% water, whereas the resting seed has only about
10%. No rapid germination can begin until the water level rises dramatically,
and this absorption of water into the germinating seed takes place in two
stages.

In the first stage water is drawn into the seed and is distributed over the
internal surfaces. This initial intake of water is quite substantial. The seed
then swells, but this must not be taken as a sign of growth; that only comes
in the second stage.

The second stage still requires a good supply of water, but this needs to be
combined with the right temperature if growth and development are to occur.
The temperature needed will vary depending on species. Tropical species will
obviously need higher temperature to germinate.

During the second stage the individual cells of the embryo grow in a process
of rapid metabolism which initially provides cell extension then causes the
cells to divide and multiply. Water and oxygen are vital and the embryo plant
contains vital mineral (vitamins) from the endosperm.

When the embryo has developed into a seedling, and when the embryonic
roots, leaves and stem have been transformed into mature organs,
germination is complete and the seedling becomes independent of food
reserves in the endosperm. In the soil of course it will be able to take in inorganic minerals and through alchemy turn them into organic minerals.

So why sprouts rather than seeds?

The seed, before sprouting begins, is a valuable source of protein as well as

being rich in carbs and a small amount of vital minerals. But most seeds are
not particularly digestible, and the body is not able to absorb so much of the
goodness. The sprouted seed however, becomes less fattening as much of
the carbs store has been used up, and becomes more digestible as the fats
and starches are changed into much much more vital minerals and proteins.
So in addition to digestibility, this is certainly good news to weight watchers.
The amount of goodness increase from seed to spout is usually in the 1000%
range. Depending on the species the goodness of nutrients can increase by
about 1600% from seed to sprout. With all this in mind ask yourself - Which
do you want to eat, seeds or sprouts?

Chapter 4 Methods of sprouting.

There are many methods of sprouting, some more complex than others with
sophisticated equipment, other simple with virtually no equipment at all. I
have been trying both the tiered plastic sprouter and the oh so simple jam jar
with a cloth and an elastic band. Sprouting is very elementary and natural
and perhaps it is not unreasonable to express some preference for the more
basic method.

The basic method. All you need is a glass jar, a piece of muslin cloth and an
elastic band. That's it, nothing else required. Having poured the seeds into
the jar and filled with water (use pure H2O not tap or spring water, but more
on that later) leave to soak overnight. during this first stage soaking period
the seeds will increase to at least double or more their original size so bear
this in mind do not more than half fill the jar to begin with. Next drain off the
seeds, do not leave any noticeable water in the jar at this stage even though
humidity will be high due to the muslin cloth. The jar should then be left on
its side in a position that is out of direct sunlight and where there is good
ventilation. Remember the three prime requirements for successful sprouting
are water, good ventilation and warmth. Some 'spouters' advocate darkness
but from my own experience this is generally disadvantageous and tends to
inhibit more rapid sprouting and the natural formation of chlorophyll in the
spout itself.

Every morning and evening the cloth should be removed, the seeds rinsed in
water, the muslin replaced and the water drained off through the cloth.

Chapter 5, Water.

What Is Distilled Water? What is Pure Water? Answer they are the same thing.
Why is it that water (H2O), which is the second simplest substance next to
oxygen (O), seems to be much too complicated for some medical doctors to
figure out? Not only is water number two in importance, it also happens to be
the most important next to oxygen for our survival. For the survival of the
Earth, for that matter. All living things require water to survive and without a
continuous supply, the average human will perish in only a few days.
The hydrological cycle or simply put the water cycle is the process of water

being heated by the sun, evaporating and collecting in the atmosphere in the
form of clouds; cooling, condensing, and falling back to earth as pure
(distilled) water free of pollutants which were left on the earths surface.
This is the design from our loving creator. We were designed to drink new
clean water, soon after it has fallen, before it has again absorbed too many
pollutants (inorganic minerals/chemicals).
The Hunza people for example living in the Himalayan Mountains are known
to live for well over 100 years. They experience few diseases and little or no
sickness, are extremely healthy, vibrant and strong. When Westerners come
to climb mountains, the Hunza carry all their equipment and even carry the
climbers themselves up the hard terrain. It has been determined that, in
addition to eating homegrown fruits and vegetables and hormone-free meat,
their source of drinking water is melted glacier ice (distilled water).
Distilled water is the only water that can be called Water (H2O) a molecule
of 2 parts Hydrogen and 1 part Oxygen, period. Plus nothing more! All other
water is actually H2O plus something. That something could be whatever
the water came into contact with and was able to dissolve, absorb and
retain.In nature, water is heated by the sun causing it to turn to its gaseous
form, evaporating, rising into the upper atmosphere, cooling and condensing
into tiny droplets and gathering to form clouds. As the droplets cool further,
the molecules clump together, becoming heavy, then fall back to earth as
distilled water (this process is called the hydrological cycle).
Unfortunately,our atmosphere is polluted by ozone, particulate matter, sulfur
dioxide, nitrogen oxides and carbon monoxide. So it is better to make your
own distilled water with a machine that copies our creators design.
One of the very first signs of dehydration is fatigue and lack of energy80%
of all Westerners are dehydrated to some degree. Our bodys cry for more
water is usually mistaken for a hunger for food; so we end up at the
refrigerator instead of the water tap. This results in a two-fold problem:
becoming overweight and being dehydrated thus the cycle continues.
So next time you have a craving for some snacks, instead go and drink some
pure water. It will fill your stomach and rid your body of undesirables. Most
people do not drink enough water to satisfy their bodys needs. When their
body is screaming for water to aid in critical body functions, they mistake this
craving for hunger, even if they ate a couple of hours earlier. Consequently,
most people today are dehydrated even if they dont think they are, and when
the body gets dehydrated it goes into survival mode and start storing water.
The problem with that is, fat cells are used to store the water. So instead of
having enough water to metabolize fat, the body stores the fat to store up
the water for possibly worse conditions to come. The body is not getting the

proper amount of water it needs for all the organs to function properly; so the
body takes the supply of water from less important organs to allow enough
water for the major ones such as the heart, lungs and kidneys.
To compound the problem, instead of drinking good, clean, healthy distilled
water which the body craves, they drink Sport drinks, soft drinks,Starbucks,
malts, shakes etc. Just as bad, if not worse, is tap water which contains
fluoride, chlorine, hydrocarbons, fluorocarbons and dozens of other
carcinogenic chemicals and compounds all at safe levels according to the
EPA. Yeah, right,
Not only does the body need to use vital energy to process these tasty
alternative treats in order to end up with the water it needs, the water it
contains is not enough. Since it was not an adequate quantity to meet the
need of the body, dehydration follows, resulting in the body storing more
water in fat cells. Now the vicious cycle begins. The human body cannot
continue to be abused without serious consequences. The simplest way to
lose weight is to drink a gallon of pure new (distilled) water per day,sipping a
little at a time. You wont be as hungry and the body will metabolize the fat
that has been stored instead of storing more. This is why some lose so many
pounds the first week of a fast or crash diet. They are actually losing stored
water. Our bowels need plenty of water to function properly with moving
waste through its 30 foot length.The elimination of undigested food and other
waste products is equally as important as the proper digestion and
assimilation of food.
Pure (distilled) water is nothing but H2O, so consequently it is the most
effective water at meeting the required needs of the body especially with
cleaning toxins and waste materials from the cells of the body. I have a
machine that simulates our loving creator's natural water cycle. Andrew
Norton Webber is an expert on pure water and he recommends to keep
pounding a gallon a day or more if like me at 6' you are a larger person. The
advice is no more than 2 big glasses in one go, then wait a while. Also to help
with digestion do not drink with food, wait at least 20mins after drinking
before a meal. I love to smell the food and look at it which gets your digestive
juices flowing in your stomach and greatly enhances your enjoyment of your
food as well as improves digestion. Then wait a good hour after eating before
another two glasses of pure water. But still try and get at least a gallon a day.
You will experience a detox when you first go over to pure water. Your body
has to get rid of all the toxic waste it has built up over the years. Some
people stop the pure water, mistaking the feeling ill as a bad thing. This is
what is supposed to happen as the toxic waste is expelled from your body.
See it through and keep pounding a gallon a day, you will feel so clean when
you are through the other side of the detox.

When you think about the water cycle designed by our creator, we have a
constant supply of 'new' water every time it rains. Collecting water running
down a mountain or even from your roof and down the gutter is 'new' and
hasn't been able to absorb too many in-organic minerals yet. Today there are
problems with acid rain and chem trails, so to run the rain water through a
carbon filter is prudent.
I feel this is how humans were designed to get our water, as pure as possible.
I was just coming back from the city on the tube, there was a big advert from
some charity trying to get you to send currency to help Africa have what they
call 'pure water' there was a picture of a little girl filling up her cans from dirty
water. The caption was asking please help these children have clean water,
by sending money to the charity. They said txt 'PURE' to this number etc etc.
Far better to get every family one of the new generation dehumidifiers. Every
family in Africa and other similar places (maybe California soon) should have
at least two of the latest generation silver membrane dehumidifiers.
I am hearing more and more that water is the worlds most precious resource
and that there will be water shortages in the future. But one only needs to
consider the advancement in dehumidifier technology. The latest generation
in 2014 are very efficient at pulling pure water out of the air. The technology
will likely progress even more efficiently. They can be made very cheaply
while silver is priced so low. Yes the new generation do use more silver than
the older generations but they are much more efficient and can easily run off
a small solar panel or even a wind up or wind turbine. Each unit can provide
enough drinking water for a small family every day. So the water shortages in
the future will turn into silver shortages as countries need to buy millions of
these machines to create pure water with silver purifiers out of the air. I talk a
lot more about how I am a pure water perfectionist later in the book.
I would take the water from the dehumidifier and try structuring it. The
cheapest way to do this is to make your own vortex device with two soda pop
bottles joined together. Vortex the water 3 - 6 times before drinking it. Better
methods would be using the Dan Winters water imploder or the Clayton Nolte
water structurizer. This page contains different water structurizers and
information on them: scribd.com/doc/236369080/Water-Structurizers You can
also download the cad file of a "lilly impeller," 3D print it and make your own
mixing vessel. grabcad.com/library/impeller-2nd-go-1 Or
paxwater.com/biomimicry/ This is a brilliant use of cheap little 3D printers. I'm
sure all these structurizers have positive effects on water. .senihcam xetrov
ycnaf deen t'nod uoY .retaw erup derutcurts reve tseb eht tuo semoc enirU It
will take more research to determine how to optimally restructure water to
bring it back to it's "primary" pristine state as good as new rain water the

way our creator intended. If you dont want extra harmful, cancer-causing
grossness added to your foods, prepare them with distilled water, baking and
cooking. You can actually expect the food to taste more like it is supposed
to.Preparing food, baking and cooking using distilled water improves the
foods flavor, and will even enhance the appearance of the food. With the
purity of distilled water, and being a natural solvent, nitrates or pesticide
residue will be effortlessly rinsed from vegetables and fruits. When you use
tap water to reconstitute vegetable or fruit juice, the chlorine and other
chemicals affect the flavor. So, too, with coffee and tea. Distilled water is
pure, odorless, and tasteless; so whatever you add to it that is the only taste
you experience. Therefore, for better tasting juices, coffee and tea, you will
find the taste to be greatly enhanced using distilled water. Distilled water is
what was originally removed from the fruit to concentrate it, and there is
nothing in distilled water to compromise the taste. You can actually use extra
water, get the same flavor, and make it go further.The best tasting coffee in
the world comes when using pure, clean, healthy, tasteless distilled water.
Less tea and coffee are required when using distilled water because the pure
water extracts more of the coffee and tea from the product, thus requiring
less to get the same flavor. Distilled water reduces the drinks cost by as
much as 25 percent. Even though it will be lighter, the richness of flavor will
be prevalent, with much less of a bitter taste.Better Ice Cubes There is a very
noticeable difference in distilled water ice cubes. Theyre not only crystal
clear, but they are also harder and last longer since there is no inorganic
matter to cause it to melt faster. Reconstituting Vegetable & Fruit Juices.
When concentrated fruit and vegetable juices are reconstituted by using
distilled water, they not only taste fresh squeezed, but you can add 20-25%
more distilled water and make it stretch farther and still retain the natural
flavor. Because distilled is so pure, whatever you put in it, that is the only
flavor you will get out of it. This is because there are no contaminants to alter
the flavor or chemistry as there is in tap water. It tastes much closer to the
original fresh product. It is also possible to stretch the volume of your finished
drink by using distilled water to reconstitute it. Cooking Vegetables. Distilled
water will not subject the vegetables to contaminants, as opposed to tap
water. Vegetables like potatoes, broccoli, asparagus and cauliflower.
Sprouting Seeds with Distilled Water? When sprouting various grains, seeds,
and all types of beans, distilled water will be much more effective than tap
water at germinating. It will take place much more quickly, with no
contamination, and stay crisper and fresher longer.Distilled Water for Baking.
The texture of baked goods made with distilled water is smoother. Since
distilled water is so pure, more is absorbed by the flour than with tap water.
The finished product will also have better flavor and be free of impurities.
Various pastries, breads, pancakes, and pizza are all dramatically affected by
the distilled water. Canning with distilled water results in better tasting
vegetables and fruits and their original color and texture will be retained.

Also, because the water is pure and sterile, jars seal better resulting in a
lower spoiling rate.

Chapter 6. Fermented Foods: One Step Better Than Raw for health and a
preservative as a bonus.

Before refrigeration, we humans dug holes. The body is able to access more
of the precious nutrients available in plants when they are fermented. We
would gather clay pots that were full of muddled cabbage and bury those
pots. Then we would wait.
After one week or several, we would dig up our clay pots and find perfectly
vibrant and crisp cabbage leaves. Submerged in a bubbly brine, the leaves
had lost their sweetness, and they were a touch sour.
This process, otherwise known as fermentation, is one of the oldest ways to
preserve food.
Long before high-fructose corn syrup and synthetic chemicals ever existed,
we used bacteria and yeast to extend the shelf life of foods that would
otherwise perish. The friendly lactic acid bacteria and yeast that are naturally
involved in the fermentation process are our original food preservatives.
And while we no longer dig holes in order to ferment food, many stores still
sell supermarket versions of time-tested fermented favorites. Examples
include sauerkraut, dill pickles, and yogurt.
But are these supermarket versions really as good as their lacto-fermented
forerunners?
A Raw, Plant-Based Diet Is Difficult to Stomach. Your picky little eater children
may be picky for a reason. Raw and sometimes even cooked vegetables can
be tough to digest. Often, children appreciate fermented foods more than
their parents. This is because the digestive tract of a child is not yet mature.
Fermented foods naturally boost a childs digestive system and assist in the
breakdown of a meal.
Traditional fermented foods like sauerkraut are full of friendly bacteria that
can prevent bacterial overgrowth in the gut to ease symptoms of gas,
constipation, diarrhea, and heartburn.

For similar reasons, adults often avoid hard-to-digest plants because they
lack the force necessary to break these plant fibers down. This invites the
normally friendly bacteria in the gut to overgrow and cause irritating
symptoms. Signs of bacterial overgrowth include:
Cramping pain and bloating, Gas, Constipation, Heartburn, Diarrhea and what
we are talking about poor digestion.
Although plenty of us eat a plant-based diet, raw vegetables are harder to
digest than fermented veggies. As it turns out, the body is able to access
more of the precious nutrients available in plants when they are fermented.
We simply digest foods with more ease when they are fermented!
Fermented Foods Build a Strong and Resilient Inner Ecosystem
Unfortunately, many people around the world now eat the standard American
diet (SAD). This means refined seed oils, lots of sugar, and worst of all - no
fermented foods.
Fermented foods help with the digestion of a meal. This is because the
enzymes in fermented food are still intact. These enzymes help the body to
break down food into usable parts.
Fermented foods also help to replenish and maintain a healthy inner
ecosystem.
The digestive tract is not just a hollow pathway that breaks down food. All
along the digestive tract are unique communities of bacteria and yeast that
interact with our immune system.
The bacteria found in the mouth are different than the bacteria you will find
in the small intestine. These are both different than the bacteria found in the
large intestine. These unique communities make up what we call our inner
ecosystem.
Every time we eat fermented foods, we nourish our inner ecosystem.
Choose Foods That Nourish Your Inner Ecosystem
Another term used to describe the beneficial bacteria and yeast found in
fermented foods is probiotics.
Examples of traditionally fermented foods that naturally contain probiotics
include:
Fermented dairy: Like kefir, yogurt, cheese, buttermilk, and sour cream.
Fermented vegetables: Like sauerkraut, kimchee, and dill pickles.

Fermented soy: Like miso, tempeh, and natto.

There is a lot of confusion around soy. But there should not be. Some say this
is part of the reason why the Japanese are the healthiest people with the
longest average lifespan. We regularly eat Japanese food like miso soup,
tempeh, and every day natto, the kids love natto from almost from birth. Soy
is both a superfood and a perfect protein. BUT Soy is also one of the most
genetically modified crops on the planet! You can find soy in just about every
processed food that you encounter. So it has to be organic Soy.
However, fermentation not only enhances the nutrient density of soy - it also
gets rid of anti-nutrients that can interfere with digestion and absorption.
Like most foods, soy becomes more valuable when fermented.
Just because a food is fermented, it does not mean that we need to eat it in
its raw state. Cooked fermented foods may not have good bacteria or active
enzymes, but they are still valuable. But as a family we prefer raw fermented
food.
The most important benefit that we receive when eating cooked fermented
soy is that it is less irritating to the lining of the gut. With fermentation, we
also have access to all of the wonderful cancer-fighting phytonutrients in soy.
Miso is one example of fermented soy that we cook with. For centuries, miso
has been highly prized for its healing qualities, which include anti-cancer,
anti-inflammatory, and anti-aging benefits! Another reason why Japanese
women don't get old or fat, (so much).

Miso makes a wonderful addition to soup, giving it that umami flair. It is

fermented for three months to produce a mild, light-colored miso, up to two
years. The longer miso ferments, the deeper its color and the richer its flavor.
We have miso soup almost every day.
What To Remember Most About This Chapter:
Fermentation is an ancient food preservation method that has been around
for centuries. Bacteria and yeast were used to extend the shelf life of foods
that would spoil otherwise.
Today, kids are more likely to appreciate fermented foods than their parents.
Few people realize that raw and some cooked vegetables can be difficult to
digest. Since a childs digestive tract is not yet fully mature, fermented foods
can help to improve digestive health and efficiently break down a meal.

For both adults and children, fermented foods are simply easier to digest.
On top of that, fermented foods help to support a healthy inner ecosystem
with friendly bacteria and yeast called probiotics. Probiotic-rich fermented
foods like Natto, kefir, yogurt, sauerkraut, and miso can improve nutrient
density, as well as the digestion and absorption of foods.
It may seem strange to us that, in earlier times, people knew how to preserve
vegetables for long periods without the use of freezers or canning machines.
This was done through the process of lacto-fermentation. Lactic acid is a
natural preservative that inhibits putrefying bacteria. Starches and sugars in
vegetables and fruits are converted into lactic acid by the many species of
lactic-acid-producing bacteria. These lactobacilli are ubiquitous, present on
the surface of all living things and especially numerous on leaves and roots of
plants growing in or near the ground. Man needs only to learn the techniques
for controlling and encouraging their proliferation to put them to his own use,
just as he has learned to put certain yeasts to use in converting the sugars in
grape juice to alcohol in wine.
The ancient Greeks understood that important chemical changes took place
during this type of fermentation. Their name for this change was "alchemy."
To be able to artificially make elements like gold and silver has been the holy
grail for millenniums but this type of alchemy is still far off.
Like the fermentation of dairy products, preservation of vegetables and fruits
by the process of lacto-fermentation has numerous advantages beyond those
of simple preservation. The proliferation of lactobacilli in fermented
vegetables enhances their digestibility and increases vitamin levels. These
beneficial organisms produce numerous helpful enzymes as well as antibiotic
and anticarcinogenic substances. Their main by-product, lactic acid, not only
keeps vegetables and fruits in a state of perfect preservation but also
promotes the growth of healthy flora throughout the intestine. Other
alchemical by-products include hydrogen peroxide and small amounts of
benzoic acid.
A partial list of lacto-fermented vegetables from around the world is sufficient
to prove the universality of this practice. In Europe the principle lactofermented food is sauerkraut. Described in Roman texts, it was prized for
both for its delicious taste as well as its medicinal properties. Cucumbers,
beets and turnips are also traditional foods for lacto-fermentation. Less well
known are ancient recipes for pickled herbs, sorrel leaves and grape leaves.
In Russia and Poland one finds pickled green tomatoes, peppers and lettuces.
Lacto-fermented foods form part of Asian cuisines as well, especially Japan.
The peoples of Japan, China and Korea make pickled preparations of cabbage,
turnip, eggplant, cucumber, onion, squash and carrot. Korean kimchi, for

example, is alacto-fermented condiment of cabbage with other vegetables

and seasonings that is eaten on a daily basis and no Japanese meal is
complete without a portion of pickled vegetable. Its probably true to say that
almost every Japanese meal will have something fermented even if its just
Soy sauce.
American tradition includes many types of relishes--corn relish, cucumber
relish, watermelon rind--all of which were no doubt originally lacto-fermented
products. The pickling of fruit is less well known but, nevertheless, found in
many traditional cultures. The Japanese prize pickled umeboshi plums, and
the peoples of India traditionally fermented fruit with spices to make
chutneys.
Lacto-fermented condiments are easy to make. Fruits and vegetables are first
washed and cut up, mixed with salt and herbs or spices and then pounded
briefly to release juices. They are then pressed into an air tight container. Salt
inhibits putrefying bacteria for several days until enough lactic acid is
produced to preserve the vegetables for many months. The amount of salt
can be reduced or even eliminated if whey is added to the pickling solution.
Rich in lactic acid and lactic-acid-producing bacteria, whey acts as an
inoculant, reducing the time needed for sufficient lactic acid to be produced
to ensure preservation. Use of whey will result in consistently successful
pickling; it is essential for pickling fruits. During the first few days of
fermentation, the vegetables are kept at room temperature; afterwards, they
must be placed in a cool, dark place for long-term preservation.
It is important to use the best quality organic vegetables, sea salt and filtered
or pure water for lacto-fermentation. Lactobacilli need plenty of nutrients to
do their work; and, if the vegetables are deficient, the process of
fermentation will not proceed. Likewise if your salt or water contains
impurities, the quality of the final product will be jeopardized.
We recommend adding a small amount of homemade whey (instead of salt)
to each jar of vegetables or fruit to ensure consistently satisfactory results.
Whey supplies lactobacilli and acts as an inoculant. Do not use commercial
concentrated whey or dried whey. You may omit whey and use more salt in
the vegetable recipes, but whey is essential in the recipes calling for fruit.
About one inch of space should be left between the top of your vegetables
with their liquid and the top of the jar, as the vegetables and their juices
expand slightly during fermentation.
Be sure to close the jars very tightly. Lacto-fermentation is an anaerobic
process and the presence of oxygen, once fermentation has begun, will ruin
the final product. So you do not want any air getting in. But you do need to
let gasses escape or it may explode.

Like all the other fermenting experts in the blogging world, I am not a
scientist. Like them, I don't have a degree in fermentation. What you're
reading comes from my thorough research and my personal experience
during my extensive sauerkraut experiments. These are the most common
mistakes when making homemade kraut.
Mistake #1: You refrigerate your ferment 3-10 days after you pack your jar
This is the biggest mistake I see people making not leaving their ferment
on their counter longer before transferring to cold storage. If you want
maximum probiotics in your sauerkraut (and I think we all do!), you'll want to
let your ferment go through the three stages of fermentation. This is
particularly important if you are trying to heal your gut.
In a temperature of 65 72 degrees the first stage bacteria, Leuconostoc
mesenteroides, are happiest. This is the average temperature in your home,
which works out well. At this temp, the first stage bacteria kick in around day
3 and lasts until day 7.
Refrigeration slows down food spoilage; I think we all know this. In the case of
fermenting, you are also slowing down the bacterial action. The LABs (lacticacid producing bacteria) dislike cold, and they cannot truly thrive in it (read:
prolifically reproduce). So, you want to leave your sauerkraut out at this temp
for a minimum of four weeks to give time for your sauerkraut to go through
all three bacteria stages.
Remember, fermentation is a method of preserving food. Leaving it on your
counter gives it more time for the LAB activity to increase which, in turn,
lowers pH and prevents spoilage. As long as your jar can keep out the
oxygen, you shouldnt be worried.
Which leads me to
Mistake #2: Not using a jar that keeps out the oxygen
Oxygen is the enemy when it comes to ferments. LABs prefer an anaerobic
(oxygen-less) environment, and our goal is to keep those little guys happy,
right?
Aerobically (with oxygen) the yeasts in your ferment can be oxidized to form
acetic acid (vinegar), which is not what we're making here. Yes, you want
some tang, but you can achieve tang without vinegar.
The candida-preventing yeast Saccharomyces cerevisiae has the ability to

shift from fermentative to oxidative depending on the level of oxygen

available. Keep the oxygen out, and this friendly yeast can help your guts
heal.
So how do you know if your jar is keeping out enough oxygen? There are a
few red flags that can tell us: browned cabbage, yeasty odor, pink cabbage,
slime, and mold (we'll come back to mold in a bit).
troubleshooting-sauekraut
Now you don't need a fancy jar to achieve a healthy, probiotic-filled
sauerkraut. There are many inexpensive set-ups that you can use. In my
experience, there are a lot that fit the bill with jars ranging from recycled
salsa jars to Fidos, and all manner of airlock systems from a number of
different popular suppliers.
You may be surprised about the salsa jar. I was blown away when we
performed our pressure and vacuum tests and found it to be airtight.
I just want to caution you about airtight jars. Due to the CO2 activity
happening in the gaseous stage of your ferment, you must allow for an outlet
for those CO2 gasses to escape. You want a jar with a combination of airtight
seal with the ability to off-gas.
For example, the CO2 can push out through the olive oil, and yet the oxygen
can not penetrate. The jars with airlocks provide a tight seal around the lid,
yet the airlock allows for off-gassing. The Fido has a vulcanized rubber
gasket, which acts as an airlock, allowing CO2 to be released at a certain
pressure, but not allowing oxygen to come in.
So there are several options when it comes to jars, and the prices range from
pennies to tens of dollars. The least expensive jars performed just as well as
the most expensive ones. I personally experienced no difference, and the test
results were virtually the same.
Mistake #3: Scraping away mold and thinking it cant harm you
I know, I know. Its normal to get mold. Its normal to scrape it away and
eat it and not die on the spot.
But is it safe?
Before you remind me that mold on cheese is safe, let me remind you that
moldy cheese is created in purpose. Certain cheeses, such as gorgonzola or
blue cheese, have been cultured to create a safe mold. Moldy cheddar cheese
isnt even acceptable, and certainly mold is unacceptable in your ferment.
Mold can make you sick, very sick. Some people show symptoms right away;

others end up with mold sensitivities or other gut issues that evolve over
time. Its just not a risk I am willing to take.
If youre saying, But, Dr Author, I am not eating it, I am scraping it off!
People say to me. I have to respond with this: mold has roots. Far before you
can see the mold on the top of your kraut, the spoilage has begun. I have
experienced this myself spoilage in the brine samples before I saw them
with my eyes. In fact, Jar #3, Water Baggy, had just a couple of decaying
cabbage pieces on the top of the jar, trapped between the baggy and the
glass. At the end of my sauerkraut experiment I removed the baggy and the
decaying cabbage (which just had a little bit of white fuzz) and I took a
sample of the brine from the very bottom of the 1/2 gallon jar. Guess what?
There was mold. Now visually, it looked great. The cabbage was beautifullooking, and even smelled fine. So my point is, once you get to the point of
seeing mold with your eyes, its already too late.
We try to keep these recipes as simple as possible without undue stress on
ideal temperatures or precise durations. In general, a room temperature of
about 72 degrees will be sufficient to ensure a lactic-acid fermentation. More
time will be needed if your kitchen is colder and less if it is very warm. The
jars should be placed in a dark, cool spot, ideally no light getting to them. So
if you use a clear jar like we do cover with cloth or something. In days gone
by, crocks of lacto-fermented vegetables were stored in root cellars or caves.
A wine cellar or kept on a "warm" setting is ideal. Lacto-fermented fruit
chutneys need about two days at room temperature and should always be
stored in a refrigerator.
Lacto-fermented vegetables increase in flavor with time--according to the
experts, sauerkraut needs at least six months to fully mature. But they also
can be eaten immediately after the initial fermentation at room temperature.
Lacto-fermented vegetable condiments will keep for many months in cold
storage but lacto-fermented fruits and preserves should be eaten within two
months of preparation.
Some lacto-fermented products may get bubbly, particularly the chutneys.
This is natural and no cause for concern. And do not be dismayed if little
spots of white foam appear at the top of the pickling liquid. They are
completely harmless and can be lifted off with a spoon. The occasional batch
that goes bad presents no danger--the smell will be so awful that nothing
could persuade you to eat it. The sign of successful lacto-fermentation is that
the vegetables and fruits remained preserved over several weeks or months
of cold storage.
Lactic-acid fermented vegetables and fruit chutneys are not meant to be
eaten in large quantities but as condiments. They go beautifully with meats

and fish of all sorts, as well as with pulses and grains. They are easy to
prepare, and they confer health benefits that cannot be underestimated.
Scientists and doctors today are mystified by the proliferation of new
viruses--not only the deadly AIDS virus but the whole gamut of human viruses
that seem to be associated with everything from chronic fatigue to cancer
and arthritis. They are equally mystified by recent increases in the incidence
of intestinal parasites and pathogenic yeasts, even among those whose
sanitary practices are faultless. Could it be that in abandoning the ancient
practice oflacto-fermentation and in our insistence on a diet in which
everything has been pasteurized, we have compromised the health of our
intestinal flora and made ourselves vulnerable to legions of pathogenic
microorganisms? If so, the cure for these diseases will be found not in
vaccinations, drugs or antibiotics but in a restored partnership with the many
varieties of lactobacilli, our symbionts of the microscopic world.
Organic Minerals the truth. I feel this is one of the nutritional worlds greatest
secrets. A secret that is so simple and free that it is not easy to comprehend
just how simple this truth actually is. The original cleaning and maintenance
of the body but first it is key to understand the difference between organic
and inorganic minerals.
Organic And Inorganic Minerals. The Differences in Mineral Forms. Most
knowledgeable people today recognize that the body must have certain
minerals to accomplish its work and preserve its health. However, only a few
realize that these minerals must be in their organic state to do us any good at
all. Inorganic are harmful to the body. Please understand these facts:
Minerals are inorganic as they exist naturally in the soil and water. Minerals
are organic as they exist in plants and animals Only plants can transform
inorganic minerals into organic minerals. Animals must eat plants or planteating animals to obtain their organic minerals. Inorganic minerals are
useless and injurious to the animal organism. How the Confusion Began?
Because inorganic minerals and organic minerals have the same chemical
compositions, they were confused by the early nutritionists. The mineral, iron,
in the bloodstream has the same chemical composition as the mineral, iron,
in a nailiron is iron, after all. However, these nutritionists incorrectly
reasoned that there were no other differences between these two forms of
iron. As a consequence, there actually were iron mineral supplements that
consisted of surplus powdered nails.
Our doctor almost forced my wife to take these iron tablets which upset her
stomach the only time she took one, now I know it was big pharma's iron
mineral supplements that consisted of surplus powdered nails. So many
pregnant women trust the doc, and go against what their body is telling

them.
Perhaps you have heard the expression, mad enough to chew nails. In this
case, mad or unbalanced is certainly the correct word in the context of this
book.
These nutritionists made an error in reasoning by assuming that a chemical
similarity in minerals also meant there was a nutritive similarity between
organic and inorganic minerals. While it is true that the same minerals found
in the human body are also found in the soil and water it is wrong to assume
that the minerals in the soil are food for man. We are not soil eaterswe are
plant eaters.
It is necessary that the minerals in the soil be elaborated into organic
compounds by the plant before they can be |assimilated by the body. The
various mineral compounds produced by the chemist differ in their structure
and in the relative positions of their component molecules than those
produced in the plant.
Over sixty years ago a German scientist named Abderhalden conducted a
series of experiments comparing how several species absorbed different
forms of iron. He found that animals fed with food poor in iron, plus in
addition of inorganic iron, were unable in the long run to produce as much
hemoglobin as those, receiving a natural iron-sufficient diet.
While the inorganic iron may be absorbed into the body, it is not utilized in
the formation of hemoglobin, but remains unused within the tissues.
Abderhalden also concluded that any apparent benefit of the inorganic iron
resulted from its stimulating effect.
Chemically, it is true that iron in the bloodstream and iron in nails are the
same and that calcium in rocks (known as dolomite) is identical to calcium in
the bones. However, it is a grave error to believe that the body can digest
and assimilate and utilize powdered nails and crushed rocks. So Chemically, it
is true that iron in the bloodstream and iron in nails are the same, but yet
they are very different if consumed into your body, one is bad for you one is
good for you, needed and essential for good health. Yet on a molecular level
they are the same.
Just shows how little we humans actually know. Science comes up with new
theories every year, but you can be sure in the future someone will be saying
back in 2014 people believed this and were doing this, now we know that is
very bad for you. Just trust nature, then you cant go far wrong.
Mineral Supplements? The idea of administering inorganic minerals as foods
and remedies for man started with the German scientist Hensel in the early

twentieth century. Later the homeopaths expanded upon his idea and made
numerous artificial mineral preparations called cell salts, which are still sold
today as popular cures for mineral deficiencies. Today mineral supplements
exist in many forms and come from many sources. They are all useless, even
harmful.
Mineral supplements are of no benefit to the body because they are: 1)
inorganic and 2) fragmented.
Because mineral supplements are inorganic, the body cannot assimilate or
use them. In fact, the body must work harder to compensate for the
inbalance created by ingesting these supplements. The body accelerates its
eliminative activities and works hard to expel these foreign substances. This
stimulation is often mistaken for the beneficial action of the supplement.
Actually, the supplements are not beneficialthey are harmfuland they are
inanimate and therefore incapable of acting (except chemically).
As health consumers have grown more aware of the differences between
organic and inorganic minerals, so have producers of these supplements.
Consequently, there are now mineral supplements which are advertised as
coming from organic sources. These are equally useless because they exist
in a fragmented state, extracted from the sources within which they naturally
occur. I always remember Dr Vogel saying avoid derivatives and stick to
whole foods, because you are getting all the nutrients in the right
combinations with each other. Science cant explain why certain things NEED
to go together, perhaps we will never understand this, but we do not need to.
Just trust nature.
Minerals like all micro nutients do not work in isolation. When they are
extracted from their natural sources, the other co-existing vitamins, minerals,
enzymes, etc., are not also extracted. Even if they were, the process of
laboratory extraction destroys any vital benefits that may have been
associated with the minerals. Yes all supplements are never as good as real
whole food, most are actually doing more harm than good.
Minerals must be consumed in their natural, unfragmented and organic state
to be of any use to the body. The best mineral supplements are those
naturally occurring in mineral-rich foods in their unprocessed statefresh
fruits, vegetables, nuts, seeds and sprouts.
Mineral Waters?
Like mineral supplements, mineral waters cannot provide any beneficial
minerals to the body. Any minerals contained in such waters are inorganic
and must be expelled by the body. Should an excess of these inorganic
minerals be consumed in the water, the body cannot rid itself of them fast

enough and they are deposited within the body.

These inorganic mineral deposits lead to kidney and gallstone formation,
hardening of the arteries, arthritis, heart trouble, ossification of the brain and
other serious diseases. The unexpelled mineral matter from mineralcontaining waters combines with cholesterol to form plaques. These plaques
lead to cardiovascular problems, and they join with uric acid to cause arthritic
and rheumatic complaints.
The body cells can use only pure (distilled quality) watersuch as that found
in fruits and plants or pure rain, mist or dewand they reject all inorganic
minerals consumed in mineral-laden waters. think of all the people who buy
mineral water thinking it is good for them? It is time they learn the truth.
When mineralized waters are drunk, a condition known as leukocytosis occurs
within the body in thirty minutes to three hours after drinking. Leukocytosis is
the proliferation of white blood cells which are the bodys first line of defense
against foreign and harmful body substancesin this case, the inorganic
minerals in the water.
Mineral waters cannot furnish the body with any needed elements other than
the water itself. The remaining inorganic minerals are either eliminated
through the skin, kidneys, etc., or they are deposited within the body where
they may cause eventual harm. These toxic inorganic minerals need to be
detoxed from the body.
Sea water is our richest mineral water, yet it is poisonous. Similarly, all
other mineralized waters are simply dirty waters, contaminated with
inorganic matter which is pathogenic to the body. How Inorganic Minerals Are
Transformed?
Even plants, when in their embryonic state, cannot use inorganic minerals in
the soil, but instead feed on the organic compounds contained within its
seed. Not until its roots and leaves are grown can a plant utilize the inorganic
minerals of the soil.
The changing of inorganic matter into organic matter takes place principally
in the green leaves of the plant by means of photosynthesis. Only by the
presence of chlorophyll is the plant able to utilize the inorganic carbon
molecule and convert it with hydrogen and oxygen into the organic
combinations of starch and sugar. And, ultimately, the plant combines
nitrogen and other mineral elements from the soil into more complex organic
combinations. Only the chlorophyll-bearing plants have the ability to
assimilate iron, calcium and other minerals from the soil and to use the
resulting combinations to construct nucleo-proteins.

Vital changes occur in all minerals as they pass into the structure of plants.
These changes cannot be isolated by normal chemical laboratory processes
which destroy living plant tissues to analyze them. Such crude methods of
studying the role of organic minerals in an organism is somewhat akin to the
old medical practice of dissecting cadavers to look for evidence of the human
soul. We still do not know all the minerals that are present and utilized within
the body. We do, however, recognize twenty-eight minerals that have definite
uses in the body, and twelve other minerals whose uses are not fully
understood.
No mineral is used in isolation within the body. All minerals interact with other
minerals, vitamins, enzymes and so on. It is overly simplistic to say that iron
builds rich blood or calcium makes strong bones. For instance, copper
must also be present for the iron to be used in blood-building. Likewise, a
certain amount of phosphorus must also be present along with the calcium to
build bones. However, it is also a fact that certain minerals are utilized by the
body as nutrients for specific organs moreso than other organs. Also, the
body uses certain minerals in performing certain body functions.
Nonetheless, in studying an individual mineral, keep in mind that it is only a
part of a whole complex process.
A mineral deficiency rarely exists in a vacuum and is seldom the only cause
for a condition exhibited by the body. Often, a mineral deficiency occurs even
when there is an abundance of the needed mineral in the diet, but the body
cannot digest nor assimilate the mineral.
My wife was often told by the medical industry that she was iron deficient.
They all tried to get her to take inorganic powdered nails in a big pharma pill.
I asked why? Every single doctor who repeated this, I asked why do we keep
being presured to take this non-organic iron tabs? They said its standard
practice now every mother who is expecting. I tried to explain to one doctor
that taking pills of this iron will not do any good and will actually do harm, but
it didn't go down well. From now on my wife and I will not waste any time
trying to reason with big pharma controlled medical industry.
The recommended allowance of minerals is hogwash. This can be almost
meaningless. Mineral requirements depend upon individual constitution,
climate, type of work, personality, age, sex, body weight, level of health and
hundreds of other factors. There can never be one recommended allowance
of a mineral that applies to everyone. All given Recommended Allowances
may vary considerably and they should not be considered at all IMO.
Food Sources of a mineral: Minerals are abundantly supplied in all foods
natural to mans diet (fruit, vegetables, seeds, nuts and sprouts). There are
certain mineral-rich foods such as calf liver, clams, milk, etc. that are not

suitable for the human organism, and any mineral content they may have is
negated by the harmful effects they have on the body. Good mineral rich
foods such as dried fruits, seaweed, nuts, seeds, etc have no negative effects
and all the minerals can be absorbed by the body. When choosing such foods
keep in mind that the body can only absorb a certain amount of goodness at
one time. The excess is sometimes stored for later use or ends up in the
kidneys where the excess goodness then goes into your bladder and gets
excreted when you pee.
The functions and daily allowances of all the minerals in the body have not
yet been fully understood. Maybe humans will never fully understand. All are
important to the health of the human organism, however, and should not be
disregarded. Take home points? Drink pure water, eat real whole foods. Avoid
mineral water and derivatives.

The secret of health lies in internal cleanliness! To be 100% healthy, a body

must be free from deposits of inorganic minerals that come from drinking city
tap water and waters from lakes, rivers, wells and springs. The body is
contaminated by inorganic minerals from these sources. Encrustations form
that clog and obstruct

If all babies were to live The Bragg Healthy Lifestyle they would enjoy Longer
Lives in Painless, Tireless and Ageless Bodies!

the bodys pipes and impair the vital organs.

We drink pure water, eat real whole foods. Avoid mineral water and
derivatives of whole foods. Minerals need to be taken in the natural way that
nature presents them. The water cycle has been very well designed, when
water gets too old it gets full of dirt (inorganic minerals) and the superb
design in nature is the earth's water cycle. Precipitation means clean water is
made new again, and falls in a new clean pure state which is the best
possible state for consumption. It washes off all the dirt (dust or inorganic
minerals) from leaves and plants. This is why you want to avoid mineral
water, it only contains in-organic minerals.
The trouble is nowadays with chem trails and acid rain, humans have ruined
the earth. But we can still make water new again by creating the earth's
natural water cycle in our kitchens. I just spent 200 on friends's

recommendation on the same machine he bought. It basically recreates the

earth natural water cycle, and it is the best water I ever tasted.
It measure 000 PPM, my tap water is over 200 PPM inorganic minerals. you
need to take the dirt out of the water before you drink it, or take the water
out of the dirt.
Foods that are usually regarded as wholesome and mineral-rich can be
rendered minerally unbalanced by processing them. For example, the potato,
while not an optimum food, is an acceptable addition to the diet in its whole
state. It is somewhat sodium deficient, but its skin is a storehouse of many
other minerals and unknow nutrients. When peeled, boiled or fried, the
potato loses much of its mineral content and becomes an unfit food. There is
nothing wrong with raw spuds chopped in in your salad bowl. The goodness in
potatoes diminish rapidly when it is cooked in water. This applies to all plant
food. According to Iowa State University's "Journal of Food Science," boiled
vegetables may lose up to 1/3 of their vitamin C content, while steaming
depletes it by about 1/5. Researchers from the University of Sydney note that
faster cooking methods improve nutrient retention. Food that is kept warm or
heated for long periods can lose up to 10 percent more nutrients than food
that is cooked quickly. For this reason, if you have to cook, then as quick as
possible and as low temp as possible. But far better raw.
According to the University of Hawaii, sweet potato leaves contain only 32
calories per 5/8-cup serving, but provide you with more than 30 percent of
your recommended daily intake of vitamin and minerals. That is a very small
serving for a lot of goodness. This is just one example of how usually either
the leaves of a plant is consumed and the roots ignored (think green leafy
veg) or the roots are eaten and the the top is ignored (think spuds etc). In
almost every case, if you can eat one, then you can eat the other. Plus, the
design of our lovingly created edible plants means the nutrients underground
complement the nutrients above ground. So I for one will be chopping up my
raw potatoes as well as the rest of the whole plant to add to my raw food
salad. Boiling potatoes is better than any other method if you have to not
have it raw, but only a little, no need to cook the goodness out of it.
The last cause of a mineral deficiency should be notednot because it is a
common cause, but because it may be an important consideration for those
people who are attempting to grow all their food for self-sufficiency. That
cause is: The exclusive consumption of foods which are grown on minerally
poor soils.
If the soil itself is minerally deficient, it will be difficult to obtain the minerals
we need from the plants grown on that soil. The mineral content of soils in
certain locales may be deficient in one or two important minerals. As a result,

there can be a wide range of mineral contents in the same variety of food,
depending upon the soil in which it was grown. Proper mineral nutrition
begins with proper agriculture, and the commercial fertilizing methods of
adding chemical nitrogen, potash and phosphoric acid ignore the many other
mineral elements required to grow healthy plants.
People who eat fruits, vegetables, nuts and seeds grown n a wide variety of
soils rarely have to worry about developing a mineral deficiency because of a
single soil deficiency. Those people who do grow and eat all their foods from a
single soil source should make compost to insure that their soil contains all
the essential minerals needed for good health. Crop rotation helps along with
quality manure or humanure. We use pigeon manure mixed with rotted
leaves which is one of the best manures in the world. Even then it is good to
eat other plant food from other areas. My family tries to buy mixed frozen veg
from different shops and different places, so even though they may be
deficient in some minerals, between them all hopefully all bases are covered.
We love to buy bags of mixed frozen veg from different shops. Each bag has
slightly different veg and comes from different places.

Chapter 7 Grow your own in a Pit greenhouse.

The Earth-Sheltered Solar Greenhouse idea is the best to promote the

benefits of both passive solar energy and earth sheltering in greenhouse
design. This combination results in greenhouses which need no additional
heating. The captured sun's energy and that which is stored in the earth is
enough for successful year round harvest. Gone are costly heating bills. Gone
is the squander of non-renewable energy resources. This is because aboveground greenhouses get natural heat at night from only one side, the floor.
They lose heat from the other five sides. The properly designed earthsheltered greenhouse is naturally warmed at night -- and in the winter -- from
five sides and loses heat from only one. The ratio is exactly reversed. This
idea has it all. The construction of an inexpensive greenhouse which may be
built with either newly purchased or salvaged building materials for pennies
on the pound. Countryside Magazine called the idea of a pit greenhouse
Revolutionary... innovative and ingenious...a totally different concept. In its
way it is both as simple and as amazingly ingenious as a paperclip. You may
custom build your own greenhouse perfect for your particular climate and
needs. You can use gravity to warm your winter plants. The Earth-Sheltered

Solar Greenhouse idea has all the information you need to free you from the
pesticide, herbicide, fungicide, waxed, and E-coli laden, genetically modified
and irradiated supermarket produce.

As you dig, save your upper most topsoil (for the new bottom) and use the
deeper soil as the new berm on the north side (or south side if you're south of
the equator). Angling your window 90 degrees to the sun on the winter
solstice will allow the pit to store the most heat during those days when the
sun shines the fewest hours. Benson Institute Building a Walipini:

Earthbag pit greenhouse. During the day, the earth walls store heat, the walls
are the battery that release their heat at night. A properly designed pit
greenhouse is naturally warmed at night from five sides, in an above ground
greenhouse, only one side, the floor is heated during the day. A waterproof
barrier extending along the periphery and down the berms are necessary