Guest guest Posted August 21, 2001 Report Share Posted August 21, 2001 Dear all, For those who missed Norm's talk about the Brix concept, here an overview of the Brix concept written by Alan Lundin. Helen > ----------------------- > > Brix testing is done almost universally now with a > > refractometer. It is used to determine the 'quality' > > of produce and some (better) farmers use it to test > > the saps and juices in their crops to assess and improve > > the health of their plants. > > > > The whole concept of Brix is based on a remarkable > > 'law' of nature. It seems that as the soil fertility > > and other conditions (light, temperature, etc.) get > > closer and closer to optimal, the Brix go up! For > > instance, if the soil is perfect in every way except > > that it is deficient is say chromium, the Brix will > > go up as chromium is added to the soil! Similarly, > > the Brix will go down as the soil become more deficient > > in one or more plant nutrients. > > > > This is, of course, one reason why the quality of the produce > > keeps dropping. Each crop removes some of the minerals > > from the soil, and if they are not put back, the plants > > get less and less healthy on the increasingly depleted > > soil, and the Brix of the produce, not surprisingly, goes > > down. I've read that about every 25 or 30 years the > > USDA re-does its food database, and every time they > > do it they find that the nutrients levels go down pretty > > significantly. I'm told the British do the same thing > > with the same results. Most conventional farmers add > > PNK fertilizer to the soil but tend to ignore the ~60 > > other important minerals and trace minerals necessary > > for good plant and animal health. > > > > This is a old theme that's been around for over a > > hundred years. People have noticed that if they improve > > the soil by remineralizing it with things like rock dust > > or sea kelp, the plants 'magically' get healthier, > > the produce tastes better, and the animals and people > > that consume it also get healthier. > > > > Sadly, these warnings have been largely ignored. It > > seems that the chemical companies have convinced farmers > > that all they have to do is put down the chemical fertilizers > > and pesticides that these companies produce, and they'll > > do ok. This appears to parallel the efforts of the large > > grain and pharmaceutical companies that similarly have taken > > over the medical and health industries. > > > > The better produce markets use a refractometer to measure > > the brix and therefore the quality of the produce before > > they purchase from the grower or distributor. Even 'walmart', > > I've heard, does this -- though the threshold for purchasing > > is apparently fairly low. While there truely are a > > very small number of growers producing high Brix food, > > I'm told that most of their production is sent directly > > to Japan. > > > > I called all the 'health' stores here in Albuquerque > > one day and asked what the Brix of their peaches was, > > and all but one didn't have a clue what I was talking > > about. The one that did, though they didn't measure > > the Brix of their produce did know about it and was > > curious, so they invited me down to the store to let > > me measure some of what they had. Since they had the > > most expensive organic produce in town, I'm sure they > > expected to turn in high scores. It didn't turn out > > that way though. They had more or less the same low > > brix readings as the other health stores and supermarkets, > > despite the much higher prices they charged (5 to 6 > > times higher!). I asked the produce manager to start > > posting the Brix readings of their produce and even > > volunteered to do the testing myself. After thinking > > about it for a few days, the manager told me that me > > wouldn't do it. He confessed that because virtually > > all of his produce was picked green and 'ripened' in > > transport or storage, his produce would, by the objective > > measure of Brix, not look good, and that he would > > continue to sell more if he kept up his deception > > of high prices and organic labels. > > > > The lesson I learned is that all the produce I have > > access to is of low quality and that the markets, > > even the 'gold-plated' ones, will not make any effort > > to improve it without a significant fraction of their > > customers getting wise to their con-game. From my > > discussions with others doing the same things around > > this country and many others, it appears that the > > situation I have is almost universal -- food quality > > is consistently low virtually everwhere. > > > > So much for the Brix of the produce. On the farming and > > gardening end, people have noticed that if the brix > > readings of the stems and leaves of a plant are fairly > > uniform and high (at least 12 brix), the plant will be > > in good health. They've also noticed that the Brix > > levels will respond to inputs such as foliar sprays > > allowing the farmer or gardener to determine what the > > plant, and hence the soil, is deficent in. Using this > > method the soil can be improved over time to produce > > healthy, fertile soil leading to healthy plants leading > > to healthy livestock leading to healthy people. > > > > Concerning 'organic' produce: > > > > There's some strong evidence to suggest that 'organic' > > is something of a sham. Organic farming was brought > > from Northern Indian (the Hunza's) by Sir Albert Howard > > to England and practiced by a small number of curious > > farmers there. They enjoyed surprising success and > > eventually exported it to America via J. Rodale. That > > part's ok. > > > > The part that is problematic with organic farming is > > that most have forgotten what true organic farming is. > > Today's organic farming is, for the most part, nothing > > more than conventional farming with a few synthetics > > replaced with naturals -- it bares little resemblance > > to the farming practices of the Hunzas. > > > > And indeed the results of organic farming bare little > > resemblance to Hunza produce. Organic produce is > > typically ravaged by insects, but that of the Hunzas > > mysterious isn't despite the lack of insectacide, > > natural or synthetic. Organic produce left out often > > rots and molds, but not that of the Hunza. Hunza > > produce was described by visitors as being uniquely > > delicious, unlike anything they'd every had before, > > while typical organic produce tastes pretty much the > > same as conventional food (despite what some people > > say). > > > > People have discovered that produce with high Brix > > are also not attacked by insects, nor do they rot > > or mold. Also people sometimes describe high Brix > > food as out-of-this-world tasty -- as 'transcendent.' > > In other words, high Brix and Hunza produce have > > similar attributes that are not shared, in general, with > > organic produce. If you use these as measures, > > organic is almost indistinquishable from conventional. > > > > If you want something simpler, start noting the Universal > > numbers that is attached the produce. Keep a file of > > these numbers and where you purchased the produce. > > It didn't take me long to learn the the same California > > peaches I was buying at the expensive organic health > > food store at $3.50 a pound, were available at the > > local supermarket for $2.00 a pound, or at a local > > produce market for $.79 a pound. The grower, I > > discovered, had a variety of labels all with the same > > universal code, but some had the word 'organic' above > > the number which was used on the produce I found in > > the expensive health store, while the produce at the > > supermarket and produce market had the same number > > but didn't have the word 'organic' on it. When I > > measure the Brix of a sample set from each location, > > they all fell into the same ranges. > > > > I used to buy organic whenever possible figuring that > > it was more likely that an organic grower would do it > > the right way (remineralize the soil, etc.) than a > > conventional farmer, but I don't now. The Brix > > measurements on the stuff with the 'organic' label > > is in the same range as that of conventional. While > > there well may be organic growers that do it properly > > (the Hunza way), it has become painfully clear to me > > that organic growing is just another big business looking > > for, and taking advantage of, ill-informed customers. > > > > If I'm ever able to find an organic grower that > > produces *objectively* high quality produce, I'll be > > the first in line, but I'm not going to spend those > > high prices for the same trash I can get elsewhere > > for *much* less cost. But frankly, I don't plan on > > even paying attention to whether something is organic > > (or biodynamic) or not any more, as I can simply > > measure the Brix. If it is high Brix, it came from > > a plant that had everthing it needed for it to be > > healthy. > > > > --alan > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2001 Report Share Posted August 22, 2001 Thank you very much Helen. --- Helen Sun <helensy wrote: > Dear all, > > For those who missed Norm's talk about the Brix concept, here an overview of > the Brix concept written by Alan Lundin. > > Helen > > > ----------------------- > > > Brix testing is done almost universally now with a > > > refractometer. It is used to determine the 'quality' > > > of produce and some (better) farmers use it to test > > > the saps and juices in their crops to assess and improve > > > the health of their plants. > > > > > > The whole concept of Brix is based on a remarkable > > > 'law' of nature. It seems that as the soil fertility > > > and other conditions (light, temperature, etc.) get > > > closer and closer to optimal, the Brix go up! For > > > instance, if the soil is perfect in every way except > > > that it is deficient is say chromium, the Brix will > > > go up as chromium is added to the soil! Similarly, > > > the Brix will go down as the soil become more deficient > > > in one or more plant nutrients. > > > > > > This is, of course, one reason why the quality of the produce > > > keeps dropping. Each crop removes some of the minerals > > > from the soil, and if they are not put back, the plants > > > get less and less healthy on the increasingly depleted > > > soil, and the Brix of the produce, not surprisingly, goes > > > down. I've read that about every 25 or 30 years the > > > USDA re-does its food database, and every time they > > > do it they find that the nutrients levels go down pretty > > > significantly. I'm told the British do the same thing > > > with the same results. Most conventional farmers add > > > PNK fertilizer to the soil but tend to ignore the ~60 > > > other important minerals and trace minerals necessary > > > for good plant and animal health. > > > > > > This is a old theme that's been around for over a > > > hundred years. People have noticed that if they improve > > > the soil by remineralizing it with things like rock dust > > > or sea kelp, the plants 'magically' get healthier, > > > the produce tastes better, and the animals and people > > > that consume it also get healthier. > > > > > > Sadly, these warnings have been largely ignored. It > > > seems that the chemical companies have convinced farmers > > > that all they have to do is put down the chemical fertilizers > > > and pesticides that these companies produce, and they'll > > > do ok. This appears to parallel the efforts of the large > > > grain and pharmaceutical companies that similarly have taken > > > over the medical and health industries. > > > > > > The better produce markets use a refractometer to measure > > > the brix and therefore the quality of the produce before > > > they purchase from the grower or distributor. Even 'walmart', > > > I've heard, does this -- though the threshold for purchasing > > > is apparently fairly low. While there truely are a > > > very small number of growers producing high Brix food, > > > I'm told that most of their production is sent directly > > > to Japan. > > > > > > I called all the 'health' stores here in Albuquerque > > > one day and asked what the Brix of their peaches was, > > > and all but one didn't have a clue what I was talking > > > about. The one that did, though they didn't measure > > > the Brix of their produce did know about it and was > > > curious, so they invited me down to the store to let > > > me measure some of what they had. Since they had the > > > most expensive organic produce in town, I'm sure they > > > expected to turn in high scores. It didn't turn out > > > that way though. They had more or less the same low > > > brix readings as the other health stores and supermarkets, > > > despite the much higher prices they charged (5 to 6 > > > times higher!). I asked the produce manager to start > > > posting the Brix readings of their produce and even > > > volunteered to do the testing myself. After thinking > > > about it for a few days, the manager told me that me > > > wouldn't do it. He confessed that because virtually > > > all of his produce was picked green and 'ripened' in > > > transport or storage, his produce would, by the objective > > > measure of Brix, not look good, and that he would > > > continue to sell more if he kept up his deception > > > of high prices and organic labels. > > > > > > The lesson I learned is that all the produce I have > > > access to is of low quality and that the markets, > > > even the 'gold-plated' ones, will not make any effort > > > to improve it without a significant fraction of their > > > customers getting wise to their con-game. From my > > > discussions with others doing the same things around > > > this country and many others, it appears that the > > > situation I have is almost universal -- food quality > > > is consistently low virtually everwhere. > > > > > > So much for the Brix of the produce. On the farming and > > > gardening end, people have noticed that if the brix > > > readings of the stems and leaves of a plant are fairly > > > uniform and high (at least 12 brix), the plant will be > > > in good health. They've also noticed that the Brix > > > levels will respond to inputs such as foliar sprays > > > allowing the farmer or gardener to determine what the > > > plant, and hence the soil, is deficent in. Using this > > > method the soil can be improved over time to produce > > > healthy, fertile soil leading to healthy plants leading > > > to healthy livestock leading to healthy people. > > > > > > Concerning 'organic' produce: > > > > > > There's some strong evidence to suggest that 'organic' > > > is something of a sham. Organic farming was brought > > > from Northern Indian (the Hunza's) by Sir Albert Howard > > > to England and practiced by a small number of curious > > > farmers there. They enjoyed surprising success and > > > eventually exported it to America via J. Rodale. That > > > part's ok. > > > > > > The part that is problematic with organic farming is > > > that most have forgotten what true organic farming is. > > > Today's organic farming is, for the most part, nothing > > > more than conventional farming with a few synthetics > > > replaced with naturals -- it bares little resemblance > > > to the farming practices of the Hunzas. > > > > > > And indeed the results of organic farming bare little > > > resemblance to Hunza produce. Organic produce is > > > typically ravaged by insects, but that of the Hunzas > > > mysterious isn't despite the lack of insectacide, > > > natural or synthetic. Organic produce left out often > > > rots and molds, but not that of the Hunza. Hunza > > > produce was described by visitors as being uniquely > > > delicious, unlike anything they'd every had before, > > > while typical organic produce tastes pretty much the > > > same as conventional food (despite what some people > > > say). > > > > > > People have discovered that produce with high Brix > > > are also not attacked by insects, nor do they rot > > > or mold. Also people sometimes describe high Brix > > > food as out-of-this-world tasty -- as 'transcendent.' > > > In other words, high Brix and Hunza produce have > > > similar attributes that are not shared, in general, with > > > organic produce. If you use these as measures, > > > organic is almost indistinquishable from conventional. > > > > > > If you want something simpler, start noting the Universal > > > numbers that is attached the produce. Keep a file of > > > these numbers and where you purchased the produce. > > > It didn't take me long to learn the the same California > > > peaches I was buying at the expensive organic health > > > food store at $3.50 a pound, were available at the > > > local supermarket for $2.00 a pound, or at a local > > > produce market for $.79 a pound. The grower, I > > > discovered, had a variety of labels all with the same > > > universal code, but some had the word 'organic' above > > > the number which was used on the produce I found in > > > the expensive health store, while the produce at the > > > supermarket and produce market had the same number > > > but didn't have the word 'organic' on it. When I > > > measure the Brix of a sample set from each location, > > > they all fell into the same ranges. > > > > > > I used to buy organic whenever possible figuring that > > > it was more likely that an organic grower would do it > > > the right way (remineralize the soil, etc.) than a > > > conventional farmer, but I don't now. The Brix > > > measurements on the stuff with the 'organic' label > > > is in the same range as that of conventional. While > > > there well may be organic growers that do it properly > > > (the Hunza way), it has become painfully clear to me > > > that organic growing is just another big business looking > > > for, and taking advantage of, ill-informed customers. > > > > > > If I'm ever able to find an organic grower that > > > produces *objectively* high quality produce, I'll be > > > the first in line, but I'm not going to spend those > > > high prices for the same trash I can get elsewhere > > > for *much* less cost. But frankly, I don't plan on > > > even paying attention to whether something is organic > > > (or biodynamic) or not any more, as I can simply > > > measure the Brix. If it is high Brix, it came from > > > a plant that had everthing it needed for it to be > > > healthy. > > > > > > --alan > > > > Quote Link to comment Share on other sites More sharing options...
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