Nothing is more satisfying than food you have grown, in a soil you have been building up for a few years, knowing that no herbicide or pesticides have been on any of it! Yes the flavor is so much better! Thanks for the information!
I use taste, hearing, and sight to determine the success of my farming methods. I taste the produce and listen to my customers hoping to hear their response to the taste of my vegetables and fruit. Invariably I hear good news. I also hear good news about the storage life of my produce. I use my eyes to determine soil function (health). Are there rhizosheaths? Yes, indicates healthy soil function. No gadget will ever replace the human brain assuming a person hasn't been completely dumbed down. One important piece of advice I give when asked is to leave volunteers in place as long as economically viable before redefining them as weeds and chopping them down or if necessary removing them.
Hi Dan. WoW! is all I could say. I want to request information how to access these papers or the source of these studies where these graphs come from. Thanks!
I love seeing the tests! I also love hearing your take aways. I thought there was a chat with John Kemlf posted recently. Did that get taken down? Katherine
It would also be awesome if you can test and present information on how anti-nutrients affect our health (anti-nutrients - residue chemicals used to grow plants), as they kill bacteria in our gut microbiome, hence causing us more harm than good, when we eat such "food".
IDK, what if that rice is in the milk stage, containing all those bacilli and their pqq etc, getting squeezed through some cheese cloth into a mason jar 🤔 lol 😅 Never had raw phytonutrient dense rice milk myself though... Hope there's still a good chance 👍 I should mention, I think the pub med study pertaining to pqq of fresh fruits compared to natto was poorly designed; furthermore for the plants to have the correct count they'd have to be picked fresh(or grown there in the lab, similarly to how the natto was cultured), my theory is that even phosphatases would make it from the soil level up through the high percentage of water weight each plant is comprised of, to the leaves and fruits from the roots, carrying bacilli too, both of which could possibly effect bone matrix malleability and thusly growth possibilities.
Does the relative "health'" of a particular soil sample correlate directly with the respiration rate of that soil? Aren't "unfavourable" microbes also contributing to the CO2 being measured during those respiration rate tests?
Anaerobes "unfavorables" only start to give off CO2 at >65% water content(Fairbairn et al) I don't think they use that much in the respiration test, the test involves drying, measuring, re-hydrating to a set water cotent, then measuring the CO2 it gives off at a given temp over 24hrs.
Wow very comprehensive in scope! Thanks for all of this great information and work to bring this to us!
Fascinating information.....can't wait to see/hear more in the coming weeks.
Nothing is more satisfying than food you have grown, in a soil you have been building up for a few years, knowing that no herbicide or pesticides have been on any of it!
Yes the flavor is so much better!
Thanks for the information!
really great to see the first results, in the end it always comes back to biodiversity. thanks!
Enlightening! Thank you.
Great work, thanks! Maybe give the company "Fairphone" a shout and see wether they would consider implement your optical reading technology.
❤️🔥
I use taste, hearing, and sight to determine the success of my farming methods. I taste the produce and listen to my customers hoping to hear their response to the taste of my vegetables and fruit. Invariably I hear good news. I also hear good news about the storage life of my produce. I use my eyes to determine soil function (health). Are there rhizosheaths? Yes, indicates healthy soil function. No gadget will ever replace the human brain assuming a person hasn't been completely dumbed down. One important piece of advice I give when asked is to leave volunteers in place as long as economically viable before redefining them as weeds and chopping them down or if necessary removing them.
Hi Dan. WoW! is all I could say. I want to request information how to access these papers or the source of these studies where these graphs come from. Thanks!
I think he said they were on the BioNutrient website either BioNutrient academy or?
I love seeing the tests! I also love hearing your take aways.
I thought there was a chat with John Kemlf posted recently. Did that get taken down?
Katherine
It would also be awesome if you can test and present information on how anti-nutrients affect our health (anti-nutrients - residue chemicals used to grow plants), as they kill bacteria in our gut microbiome, hence causing us more harm than good, when we eat such "food".
IDK, what if that rice is in the milk stage, containing all those bacilli and their pqq etc, getting squeezed through some cheese cloth into a mason jar 🤔 lol 😅
Never had raw phytonutrient dense rice milk myself though... Hope there's still a good chance 👍
I should mention, I think the pub med study pertaining to pqq of fresh fruits compared to natto was poorly designed; furthermore for the plants to have the correct count they'd have to be picked fresh(or grown there in the lab, similarly to how the natto was cultured), my theory is that even phosphatases would make it from the soil level up through the high percentage of water weight each plant is comprised of, to the leaves and fruits from the roots, carrying bacilli too, both of which could possibly effect bone matrix malleability and thusly growth possibilities.
Does the relative "health'" of a particular soil sample correlate directly with the respiration rate of that soil? Aren't "unfavourable" microbes also contributing to the CO2 being measured during those respiration rate tests?
Anaerobes "unfavorables" only start to give off CO2 at >65% water content(Fairbairn et al) I don't think they use that much in the respiration test, the test involves drying, measuring, re-hydrating to a set water cotent, then measuring the CO2 it gives off at a given temp over 24hrs.
@@glassbackdiy3949 that makes sense. thanks