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RES: [compost_tea] Vegetable quality



With the knowledge we have nowadays we can pretty much assume
that high brix ( nice tasting) would go along with with protein
and high minerals. Again, like Dr Ingham have said, we need to
study those correlations to their fully extent and then money will
be needed.
US Government could be spending a little more money on analising all
sort of fruits and vegetables instead of assuming that nutritional
quality is
immutable. USDA Handbook No. 6 which was written in the 60´s.
Still this is the book every "scientist" and nutritionist uses today.
It list composition of all foods. Do you think that in 4 decades
situation is still
the same ? I don´t think so. Composition can vary with a number of
variables
like time of year, region, type of soil, climate, tillage, soil food web
and soil fertility.  
When I said " US Gov" I should have said all the governments in the
world in fact.
All nutritionists assume food composition to be immutable and all of
them
have their tables which are at least 20 years old.
If you don´t believe me try a little search on "Food Composition" and
take a look
at the year USDA Handbook No. 6 was published 

jose

From: Jose Luiz M Garcia
What is used to attract insects when you want to trap them ?
Exactly. Hydrolized protein. What is hydrolized protein ?
That´s another name for amino acids.

I agree that Brix as a measure of soluble solids and specially
long chain sugars ( as small chain sugars will also attract insects)
is an indication of high quality but not amino acids.
Protein is a measure of quality.
Insects will be attracted by amino acids. Do a small experiment.
Use a protein sorce and then hydrolize it and see the difference.
Nutrient deficient plants ( specially those deficient in micronutrients)
are known to be attacked by insects. What is the role of micronutrients
in the plants , like Zn, Cu, B, Mo. Co, Fe, Mn, etc ?
They are enzyme co-factors for several protein synthesis reactions.
No minerals, no protein synthesis which leads to insect attack.

Thanks for a good post Jose -
Do you think its safe to assume that if we have really nice tasting
sweet
produce that shows high brix that the other quality factors will be at
high
levels too ??
I guess to reverse  that question - how likely is it that great tasting
high
brix fruit and vegies will suffer from poor levels of vitamins, minerals
and
enzymes?? I think not very likely - but I dont know!
Cheers
Lloyd Charles

ps.  I am a bit addicted to my refractometer, and puzzled that such a
simple
easy to use tool is not put to much more effective use (including by
many on
this list)





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