The Bionutrient Food Association is a non-profit organization whose strategic objective is to increase quality in the food supply. We are based in and do most of our work currently in the Northeast US.
The work of the organization is based on three objectives:
Our first objective is to educate growers on the principles and practices necessary to produce high quality crops.
Our second objective is to educate consumers about the relative disparities in the nutritional value of food currently available in the food supply, and to explain the deep physiological reasons why high quality food is important.
Our third objective is to survey current levels of nutrition in crops and to devise and provide a simple hand held tool that consumers can use to determine crop quality before purchase.
To learn more, visit: bionutrient.org/
To become a member, visit: www.bionutrient.org/members
To make a donation, visit: www.bionutrient.org/donate
Очень интересная тема этого видео. Кстати, гость имеет собственный канал: Dietmar Näser Grüne Brücke. Там много интересных видео и пока мало подписчиков. Субтитры позволяют хорошо понять смысл сказанного и без знания немецкого языка.
Congrats to Erwin for providing the translation to English for those like me that are limited to only one language. Find the topic so interesting that I made it through the full 2 hrs. Wish there was more time to handle more questions. Thanks to all three of you . I will be looking forward to the next webinar of the series.....can't get enough.
They only touched on it briefly but what is the general affect on health from omega-9 fatty acids? Part of my feed for my chickens is crushed hazelnut which is generally higher in monounsaturated fat in the form of oleic acid 75-80%. Where do these fats fit in the 1:1 for omega 3 and 6? 1:1:?
Great video and information! Thanks for sharing this with us. I'm also curious as to the omega 6:3 ratio of milk from grain fed cows. We buy raw milk from a local friend and now I'm rethinking this strategy, as we grass feed our cows, but don't milk them (too much work).
Dan if you find your life puts you in a position of rushing Mr Hamilton beware, before you know it you may be using a heat mat and paper towel to start your seeds. Might be time for you to sit down and take stock of where your life is heading. All kidding aside, much appreciation and inspiration from the work you are doing.
In case anyone is checking out these Comments: There has been rececent worldwide studies of A NEW ESSENTIAL NUTRIENT.... Namely, C15:0 Saturated Fat. It is essential for BUILDING cell membranes that have ENOUGH LIFESPAN & STRUCTURAL INTEGRITY for normal function. C15:0 deficiency causes disease....therefore it's ESSENTIAL. The main sources are Ruminant Animal Milk products. Multi Species Forage Creates more C15 Fat than just orchard grass pastures.
I did not know about Ken Hamilton and his work before this interview. Thank you to all for coming together to offer this free information! I'll be looking at Ken's research as much as I can noe that I have this new "discovery."
Sprouted Grain Omega-6 to Omega-3 ratio is STILL OVER 6:1. Does fermentation OF SPROUTED GRAIN produce any EPA/DHA... AND reduce the Omega-6:Omega-3 Ratio?
Does..... the "SPROUTING - then - FERMENTING".... Process.... produce the EPA & DHA fats that we NOW only get from Marine Sources? I awaited that CRUCIAL information...and it never came.
A friend asked me the same thing, so here is a relevant portion of my response to him: '...the guy in the video mentioned fermentation under anaerobic conditions. There are only two readily culturable microorganisms known to produce DHA or EPA in such conditions: a filamentous fungus, Mortierella alpina and Yarrowia lipolytica (a genetically modified yeast). In Korean Natural Farming, all grain for chicken and pig feed is sprouted and then briefly lactofermented - a practice known to improve feed conversion rates by up to 25%, but no reports indicate that it can affect Omega 6:3 ratios. He mentioned lactobacilli and bifidobacteria, but no species of these bacteria are able to produce omega-3 fatty acids (unless there is a genetically modified strain that has not been reported the yet). However, they may be able to enhance the bioavailability of DHA and EPA from flax and chia seeds and hay, but without predominantly fresh grass diet I can't see how the announced Omega 6:3 ratios can be achieved in meat. Moreover, in ruminants lactic and propionic acids ( produced during lactobacilli and bifidobacteria mediated fermentation of sprouted grain, silage and haylage) may contribute to acidosis unless balanced with fiber rich forages...''
USING Multi-Species Forage for "Grass Fed" Beef, Chicken, Pork etc.... makes for much better tasting Meats.... COMPARED TO MONOCULTURE PASTURES for Grass Feeding (like All "Orchard Grass" pastures). Cooking meats using a Sous Vide System (vacuum packed meat cooked under water @ 130° to 150° for ~ an hour - unattended)... makes the meat very tender. Requires a minute or 2 searing to make it "charred" looking. If the animal is properly "Grass Finished" & the right Breed was selected (not bred for Grain Feeding - like most Black Angus).... the taste is WONDERFUL.
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.
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".
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!
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.
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.
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!
Forgive me if this was asked: Is there a correlation between how well foods hold onto their nutrients over time and specific mineral or secondary metabolites? Ie higher calcium perhaps meaning the maintenance of more vitamin A after two weeks, etc.?
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
