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Nutrient rich food

 

Help fight nutrient deficit disorder with converted foods

The world is losing the high natural nutrient battle.

Most people have a vague sense that a connection exists between food and health. Many high school graduates can tell you that a person with a low iodine content in their diet will develop goiter, or someone going without vitamin C will contract scurvy. This, however, is the tip of the iceberg. The relationship between soil health, plant vitality and human/animal robustness is so expansive as to boggle the mind.

Creating a new higher value market for farmers: a recent report, based on U.S. agriculture records has found that the nutrient content of fruits and vegetables has been dropping since records were first taken. You would need to eat five apples today just to get the same nutrients from eating one apple in 1965!

Looking beyond organics to the nutrient answer

Nutrient Dense Foods provide excellent nutrition and have exceptional flavor. Nutrient Dense Foods have very high levels of vitamins, carbohydrates, minerals, enzymes, antioxidants, and trace minerals. As a result they have the greatest impact on improving health and providing nutrition against disease. Major minerals are abundantly supplied as are trace elements such as selenium, chromium, iodine, and cobalt.

Converte new life system brings lost nutrients back into the food chain that were not thought possible.

It is the best nutrient adjuvant to improve nutrient transfer to plants and to promote biological soil formation AND attempt to address hidden deficiencies; both for plants and for those who feed on these crops.

Now with a third generation of improvements: an extensive balanced range of phyto-proteins, plant hormones, vitamins and other organics which are known to improve soil health and crop resilience, yields and quality. These components are aimed to promote soil life, in particular zymogenic microorganisms such as lactic acid bacteria and yeasts.

When these microbes can access sufficient raw organic matter containing high nitrogen [and have sufficient moisture to thrive], such soils [Zymogenic Soils] develop an aromatic fermented [“rain-forest floor mulch”] smell. The population of fermentable fungi such as Aspergillus and Rhizopus are increased. The percentage of Fusarium in all fungi is low (less than 5%) in this soil. The water-stable soil aggregate is high, and the soil becomes soft.

Thus the solubility of inorganic nutrients; apart from being increasingly released as rock is microbial transformed to soil, there direct availability is enhanced. Furthermore the presence of amino acid, sugars, vitamins and other bio-active substances increase in this soil, thereby promoting plant growth and nutrient dense food.

Why high Brix levels are the starting point to nutrient rich foods

Centuries of wine making and work with other fruits and vegetables always show direct relations between high Brix and high quality, expressed most simply and directly as superior taste. The process is somewhat altered for the gardener or farmer in that they test the leaf of the growing plant much earlier and are therefore afforded the opportunity to correct soil deficiencies before the crop matures. The gardener or farmer also benefits in that they soon learn that any crop with 12 or better leaf Brix will not be bothered by insect pests.

BRIX measures the percent solids (TSS) in a given weight of plant juice‚ nothing more‚ nothing less.

BRIX is often expressed as the percentage of sucrose. However, the “sucrose” can vary widely.

BRIX is actually a sum of the pounds of sucrose, fructose, vitamins, minerals, amino acids, proteins, hormones, and other solids in one hundred pounds of plant juice.

BRIX varies directly with plant QUALITY. For instance, a poor, sour tasting grape from worn-out land can test 8 or less BRIX. On the other hand, a full flavored, delicious grape, grown on rich, fertile soil can test 24 or better BRIX.

Remember that sugar is only one of the components of brix. Also remember that many other substances can falsely indicate “brix” readings: rubbing alcohol, whiskey, vinegar, or wine (although those readings are valid in their own right). Interestingly, cooking oil, molasses, syrup, and other thick liquids require a refractometer calibrated to read 30-90 brix. Honey is checked with a refractometer calibrated to measure the water in it instead of solids in water.

 

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