1. Savour Stir-Fried Kale

Twice a week you should head out to the garden and pick a handful of the lower leaves from your kale plant. If you don’t have a garden, then plant a few kale plants in pots on your veranda. It will only take 3 or 4 plants to feed a family and they last for about twelve months. Chop the Kale into 10 cm wide slices and stir-fry it for a few minutes. Add a little butter and Nutri-Salt before enjoying one of the most nutritious vegetables on the planet. Kale is the highest vegetable source of antioxidants. Most people are familiar with the many benefits of broccoli but Kale is vastly superior. The scientific measurement of antioxidant value is called the ORAC score. Kale has double the ORAC score of broccoli with a score of 1700 vs. 800 for broccoli. It also has six times more vitamin A, seven times more vitamin K, 150% more calcium, seven times more beta-carotene and eleven times more lutein. In fact, it has more of the powerhouse, eye-boosting lutein than any other any plant. Broccoli is best known for its luxury content of the protective phytonutrient, sulforaphane. Kale has similar levels of this medicinal compound.

Hot Kale Tip – Combine chopped leeks with your kale before stir-frying and you will neutralise the mild goitrogenic effect of this vegetable (and they taste sensational together).

2. Guzzle the Good Oils

Saturated fats have been unjustly demonised. They are essential nutrients and some of them are superbly protective. In fact, two of the healthiest oils you can eat are based on this type of fat. Forget all of the Heart Foundation hype when it comes to these particular saturated fats because they have more benefits than I can possibly cover in this brief segment. Coconut oil and red palm oil contain medium chain fatty acids with remarkable attributes. Coconut oil is a saturated fat that can actually help you lose weight because it speeds up your sluggish metabolism, so you can effectively burn more calories each day. This medium chain fatty acid is not stored as fat but is sent directly to your liver where it is converted to energy. Coconut oil is a rare source of lauric acid. The only other significant source is in breast milk. It can also enter cells without insulin so it is of immense benefit to cell starved diabetics. This oil has a very high smoke point so it is one of the healthiest cooking oils.

Red palm oil (Red Gold) is a deep orange-red colour, because it contains the highest levels of carotenes of any plant. It also contains the highest levels of vitamin E. Most people supplement with alpha tocopherol if they are seeking the antioxidant protection of vitamin E. However, it is now understood that there are eight different forms of vitamin E. There are four different tocopherols and four different tocotrienals and they work synergistically like the B group vitamins. We were supposed to take them together. All of them are present in red palm oil. The tocotrienals are now known to be forty times more powerful as antioxidants than the tocopherols. Red palm oil contains the highest levels of tocotrienals of any food.

Hot Red Palm Oil Tip – The antioxidant level of this oil is so high that you virtually can’t oxidise it when cooking, so it becomes the ultimate, healthy choice, cooking oil.

3. Get into Green Powders

Chlorophyll is a blood cleansing defence food and the most concentrated form is found in the green powders that can be sourced in most chemists and health food stores. Chlorella is exceptional for heavy metal removal and it is an excellent blood purifier. Fermented super greens, like those found in Vita-Green Defence, are superior to standard powders because the microbes have rendered the nutrients so much more bio-available. The probiotic organisms involved are still active so you are ensured of rapid delivery of the nutrients found in sprirulina, wheat grass, barley grass, kelp and assorted brassicas. Spirulina is the highest source of plant-based protein but these amino acids are much more active when the microbes have worked on them. Spirulina is also the highest plant form of Vitamin B12, a nutrient that is sadly lacking amongst the many vegetarians I have tested over the years. In fact, this shortage is not limited to vegetarians; a large portion of the population seems to be B12 deficient. This is probably linked to the fact that many hybridised grains have lost their capacity to uptake cobalt, a building block for B12.

Hot Green Powder Tip – Most people need to alkalise and remaining alkaline is one of the most profound health strategies of them all. The green powders are a great way to alkalise.

Vita-Green Defence is a unique, fermented green powder.

4. Cherish your Chia

Imagine a food with 5 times more calcium than milk, twice the potassium of a banana and five times more antioxidants than blueberries. This same food has more iron than liver and unusually high levels of boron to ensure optimum performance of the luxury levels of calcium. Chia contains over 20% protein, including all eight essential amino acids and this is 2 to 3 times higher than levels in other grains. This wonder food also contains 15 times more magnesium than broccoli, 7 times more vitamin C than oranges and 6 times more fibre than bran and this is just the start of the story. This ancient Aztec food is the highest source of Omega 3 fatty acids (eight times more than salmon on a weight to weight basis), it has as much soluble fibre as psyllium husks without the irritation and it can lower the glycemic index of problem foods like potatoes.

Chia seed is at its most nutritious if it is combined with water and left to form a gel overnight. It actually forms a gel instantly but the overnight soak effectively doubles the antioxidant level. These multiple benefits can be further extended if you sprout the seed. The biggest gain from sprouting is a dramatic increase in enzyme content and a further increase in vitamin C.

Sprouting Chia

Unfortunately, you can’t sprout chia in a jar like normal seeds due to its highly gelatinous nature. I like to add a couple of tablespoons of our ChiaTone product to a large jar of water, leave it overnight and then pour it over a square metre patch of soil. The seeds will germinate in a few days. The idea is to leave the seedlings until they are 4 or 5 cm high and then snip them down to 1 cm and add the unbelievably nutritious greens to your salads or sandwiches. The leafless seedlings will sometimes produce a second crop but after that they become bitter so you dig them in. It’s not hard to organise yourself to have a new patch always coming on. If you can remember to spread the gel every couple of weeks you will have a constant supply of this incredible food for yourself and your family. I like to feed the seedlings with our mineral-packed liquid fertiliser, Life-Force Total Cover. This is most effective if you water on the nutrients directly after planting the seed. This provides a more vigorous start and even more nutrition in the harvested greens. Life-Force Total Cover is the only known natural liquid fertiliser on the market with added selenium (specifically added to boost human health).

The above approach is more of a micro green concept rather than a simple sprouting. If you don’t have soil but would like to sprout your chia, then this is how to do it.

• Lay a linen cloth on a dinner plate.
• Spray a fine mist of water onto the cloth.
• Sprinkle a layer of ChiaTone on top of the cloth and mist it lightly.
• Cover the seed plate with a second plate but lift this plate to mist the seeds daily.
• You will have tender chia sprouts in three days.

Hot Chia Tip – Ideally your dinner table could include a salt shaker, a pepper grinder and a chia shaker. Chia can be sprinkled on food like potatoes to neutralise their negatives. Potatoes have a very high GI of 90 (higher than table sugar) and the soluble fibre in chia seed can reduce this down to a GI of 45. In this way you will still get to enjoy potatoes without spiking your blood sugar and gaining weight.

5. Go for Gojis and Dark Chocolate

Berries top the ORAC charts and the dried goji berry from Tibet is the king of the fruits. Dried goji berries have a spectacular ORAC score of 25000 (assuming they are organic and sourced from the cool mountain slopes of Tibet). They contain several times more vitamin C than citrus fruit and phenomenal levels of over twenty carotenes including lycopene. The fruit also contains nineteen amino acids, twenty-one minerals, dozens of phytonutrients and it is a rare source of germanium and selenium. Cocoa has been used therapeutically for hundreds of years, but we now understand why it has proved so beneficial. Dark chocolate, containing a minimum 70% cocoa, is actually amongst the world’s most powerful antioxidants with an ORAC score of 13500. Dark chocolate-coated goji berries offer a guilt-free indulgence and are a delicious functional food.

Hot Chocolate Tip – The band wrote a hit song that became a hit a second time when covered by Australian, Paul Kelly – no seriously, the hot chocolate tip is this; check the ingredients of your dark chocolate to make sure that it is free from milk solids. A thimble full of milk can reduce the ORAC score to zero. That’s why there is zero benefit in eating white chocolate or milk chocolate. It becomes just a destructive lolly! Most of the Australian dark chocolates contain milk solids. The only exception is the Whittakers dark chocolate brand (from NZ but available in most supermarkets).

Hot Goji Tip – It has been determined that we need to include foods equivalent to a 5000 ORAC score, on a daily basis, for adequate protection from free radicals. Just 20 grams of dried goji berries scores 5000!

Cocoji are a guilt-free indulgence combining dark chocolate and organic goji berries

6. Relish your Red Papaya

We often call it papaw in this country but the red version is actually called papaya. Christopher Columbus called it the fruit of the angels and it has been used medicinally for centuries by cultures in sub tropical and tropical zones. All parts of this remarkable plant have medicinal value, including ripe and green fruits, the leaf, the skins, the seed, the bark and the flowers. The ripe fruit contains more vitamin A than carrots and 80% more vitamin C than oranges. It is also an exceptional source of folate, fibre, potassium, and vitamin E. However, it is the enzyme found in the green fruit and the leaves which lifts the papaya into the realms of the superplant. The papaya is a unique source of a powerful protein digester called papain. This vegetable pepsin can digest protein in all conditions. i.e. acid, alkaline or neutral. Many people have compromised protein digestion due to a lack of hydrochloric acid and in these cases papain is invaluable. Papain is also an FDA approved pain reliever. Insufficient protein digestion is a widespread health issue linked to arthritis, high blood pressure, constipation and diabetes. If essential amino acids are not released from protein, the entire system is affected. The immune system, for example is protein dependant.

Intestinal plaque can form a toxic barrier, which reduces nutrient uptake through the intestinal wall (skin health is a good guide to this problem). This plaque is a major cause of lymphatic congestion. This plaque forms as a result of inadequate protein digestion. Papain can dramatically improve protein digestion to avoid future problems, while gradually cleansing the intestinal walls of waste matter. This is the reason that Asian cultures favour green papaya salad and we could all make this delightful dish a regular part of our diet. Here is a recipe:

Green Papaya Salad

Ingredients for two servings:

• I ½ tablespoon of palm sugar
• ¾ of a lime
• 2 cups of shredded green papaya
• 1 clove of garlic
• 6 green beans
• I ½ tablespoons of fish sauce
• 1 tablespoon of dried shrimp
• 2 chilli peppers
• 5 cherry tomatoes
• 2 tablespoons of toasted peanuts

Shred your green papaya with a cheese grater. Crush the clove of garlic and then add the beans and halved cherry tomatoes. Pound them a few times with a pestle to bruise the beans and to release the tomato juice. Now add the chilies and pound them enough with your pestle to release the hotness i.e. only pound once or twice if you like a mild flavour. Now add the green papaya, dried shrimp, toasted peanuts, fish sauce, lime juice and palm sugar and stir together well with a spatula.

Serve with sticky rice, a couple of thin slices of cabbage, green beans (lightly steamed) and Thai basil.

Papaya Seed for Parasites

Papaya seed contains a compound called caricin which kills intestinal worms. In fact, the seeds of this fruit are a highly effective treatment for many intestinal parasites.

Recipe:

• Combine 20 ground papaya seeds with the same weight of honey in a warm glass of water.

• Take on an empty stomach four days in a row.

Note: The leaves of the papaya contain an alkaloid called capain, which also kills or expels worms.

Red vs. Yellow

Red papaya differs from yellow papaw in the type of carotenoids they contain. They contain similar levels of beta-carotene but the red fruit contains a large percentage of the much-hyped, power pigment, lycopene. This is a fat-soluble substance with twice the antioxidant capacity of beta-carotene. One Israeli study found that lycopene is ten times better than beta-carotene at inhibiting the growth of cancer cells (prostate, stomach, cervical and skin cancers).

Hot Papaya Tip – Wash several medium sized papaya leaves before chopping them up and placing them in a large saucepan with 2 litres of water. Bring to the boil and then simmer without a lid until there is 1 litre of concentrate remaining. Strain the solids out and cool before storing in the fridge where it will last for 4 days. The dose rate is 50 mL three times a day. This liquid appears to be a powerful tumour fighter. In 1976, Professor Mc Laughlin, from Purdue University in the US, conducted intensive research work on 3500 plants to evaluate their tumour fighting potential, papaya was found to be the most potent.

Anecdotal reports suggest that pure papaya leaf juice squeezed directly from the leaves may also offer a cure for dengue fever. The suggested daily dose is 1 tablespoon of fresh papaya leaf juice.

7. Gift Yourself Ginger

This is the world’s most popular herb and millions use it every day. It has been revered as “the universal medicine” in India and China for over 2500 years. Ginger contains three active compounds including gingerol, shogaol and zingibain.

Gingerol is a tremendously effective treatment for nausea (travel sickness, morning sickness, post operative illness and the inevitable nausea associated with chemotherapy). Gingerol has also been shown to enhance appetite, improve protein digestion and relieve indigestion. In 2004, US researchers found that gingerol slowed the rates of colon cancer tumours by 50%.

Shogaol kills the cold virus at concentrations of less than 1 ppm. One tablespoon of grated ginger provides the required amount. Shogaol is only released at boiling point and hence the benefit of ginger tea. Just add the tablespoon of grated ginger to a cup and pour over the boiling water. Leave the tea to steep for a minimum of 10 minutes before drinking. Drink four cups a day to counter a cold. Ginger is also a natural antihistamine, a decongestant and an immune supporter, so it is tailor made for the common cold.

Zingibain, the third major ginger compound, dissolves parasites and their eggs. It has been estimated that 15% of us are negatively affected by parasites and almost all of the victims are pet owners. There is no surer recipe for parasites than letting a dog lick you on the mouth. Try to remember that the animal probably had his nose up another dogs rear-end earlier that day or he was savouring the maggot-encrusted bone he had just dug up. Don’t get me wrong. I love dogs, but you don’t let them lick your mouth! Albert Einstein used ginger to control dysentery when he traveled to Asia. Pickled ginger is combined with sashimi (raw fish) in Japan to kill the anisakid worm – a parasite sometimes found in raw fish.

Ginger and Heart Health – Ginger offers a four-fold effect for heart protection:

1. It is a proven anti-inflammatory. Inflammation is a master marker for heart disease. Ginger is also an effective tool to counter arthritis.
2. 1992 research published in the International Journal of Obesity, suggests that ginger can boost weight loss by increasing the burning of calories.
3. Ginger can reduce blood pressure by stimulating circulation and relaxing the muscles surrounding blood vessels.
4. Ginger has been shown to lower LDL cholesterol.

Hot Ginger Tip – Accomplished NZ healer, Kevin McDonald, claims that ginger tea is the most powerful tool to boost liver health. In fact, you can make a ginger-based tea blend with fresh herbs that boosts the two key detox organs, the liver and the kidneys. Here’s how: combine a few slices of fresh ginger with 3 sage leaves, a sprig of rosemary and 2 sprigs of parsley in a cup of boiling water and let steep for 10 minutes. Drink this healing tea 3 times a day for three days each month. Kevin believes that every illness is linked to the liver, the kidneys or the digestive system.

8. Discover the Magic of Mountain Salt

Common table salt is a mere shadow of its former self following the industrial “cleansing” process. In fact, it is actually rendered unfit for human consumption. All of the supporting minerals have been removed and we are left with a totally unbalanced mix of sodium and chloride that can disrupt the critical sodium to potassium ratio (hence the link to table salt and high blood pressure). The average Westerner consumes 5000 mg of this unbalanced sodium chloride a day and this can disrupt cellular fluid balance leading to cellular dehydration and fluid retention. Cellular dehydration has been linked to a host of health issues.

The “body electric” is an amazing phenomenon with thousands of electrical reactions happening every second. Electrolytes are minerals that can dissolve in water and carry electrical charges. Sodium and chloride are the two key electrolytes but their performance is based upon the 81 other minerals found in natural sea salt. Good health involves a delicate balance between the body’s two reservoirs of water – the water inside the cells and the water outside the cells. Natural whole salt is the mediator of this critical balance while industrial table salt can disrupt the balance; the term “the salt of the earth” is recognition of this importance.

Natural salt helps with nutrient absorption, libido, insomnia, respiratory health, vascular health and it works with water to regulate blood pressure. It also is a key alkalising agent.

What is the Best Source of Natural Salt

The ancient Celtics referred to the primal oceans as Solé, which means soul. They understood that life itself began in this mineral rich soup, comprising 3% salt. Salt from 21^st century oceans no longer offers this pristine nutrition and life force. In fact, it is often polluted by oil spills, dioxins, mercury, farm chemicals and industrial waste. Mountain salt, usually sourced from India, is over 200 million years old and offers a pristine, energy packed alternative to sea salt. There is one salt from India that has been used in Ayurvedic medicine for thousands of years. It is remarkably mineralised and has an amazing taste as a condiment.

Mountain salt can be used to supply your daily minerals. The first cell emerged from the primeval ocean and we still need that perfect balance of minerals found in sea water. New research suggests we can increase our longevity with a daily swim in the ocean. Every hour we spend in the water our body absorbs ½ a cup of salt water and those balanced minerals are highly beneficial. Here is the recipe to make Solé, an ancient nutrient supplement that offers inexpensive mineralisation.

The Recipe for Solé (26% mountain salt solution)

• Add natural mountain salt at 3cm depth to a jar.
• Then add 10 cm of spring water and leave standing overnight.
• Add more salt, if necessary, until fully saturated. There should always be some undissolved salt remaining in solution. Keep the lid on the jar to prevent evaporation.
• Upon arising, drink one teaspoon of sole in a glass of spring water to mineralise your body and supply balanced electrolytes.

The Mountain Salt Detox

Mountain salt is used on the skin in ayurvedic medicine to draw toxins from the body and it can serve to boost mineralisation at the same time. A gritty combination of mountain salt and coconut oil can offer the detox equivalent of a 5-day fast. Here’s how you can do it.

The Salt Detox Recipe:

• Take a warm shower to open your pores before coating your body with the salt and oil blend.
• Combine 3 tablespoons of Nutri-Salt with 2 tablespoons of Coco-Shield (coconut oil) and ¼ teaspoon of lavender oil and mix together until smooth.
• Lie down on a large beach towel and cover your entire body with this mixture.
• Then wrap yourself in the towel and cover yourself with a blanket.
• After 30 minutes, rinse off with warm water and pat yourself dry.

You will feel a warm sensation during this detox as circulation is boosted, and you may also feel energised from the absorption of minerals through the skin.

This salt detox can also be conducted in a Far Infra-Red Sauna without the towel or the blanket.

Hot Mountain Salt Tip – Apply a mountain salt poultice to affected areas and wrap with a cloth or Glad Wrap to counter arthritis.

Asthma Aid – Add 120 grams of mountain salt to 4 litres of boiling water and dissolve. Place your towel-covered head over the steaming brine solution and inhale. Fifteen minutes of this protocol, twice a day can be very helpful for asthma and bronchitis.

9. Flourish with Fermenting

All of the cultures that have enjoyed longevity have included a little lacto-fermented food with every meal. Why are these naturally pickled taste treats so beneficial? It is all about repopulating your digestive tract with highly beneficial microorganisms to compensate for the daily attrition rate.

Any food at all can be lacto fermented and it basically involves utilising the Lactobacillus that are present on the surface of all raw foods to pre-digest that food. In the process of this pre-digestion the organisms produce lactic acid, which serves to preserve the food. Captain James Cook traveled to Australia with 60 barrels of sauerkraut. He opened the last of these barrels 27 months later and it was still as good as the first one. Lactic acid inhibits putrefying bacteria and hence the shelf life of the preserved food. This was one of the first voyages of discovery where there was no scurvy and yet cabbage contains much less vitamin C than citrus. How was this possible? We will consider this after looking at the benefits offered by Lactobacillus, the probiotic organism involved in fermentation.

Benefits of Probiotics – These critically important creatures manufacture six of the B group vitamins and produce vitamin A and vitamin K. There is currently a flurry of research surrounding vitamin K2, the form of this vitamin that only comes from gut bacteria. It now appears that vitamin K2 does much more than was previously realised. It is a key blood thinner and artery cleaner and it is critical for the uptake of calcium into our bones. It also seems to have major anti-cancer potential with one study showing a 32% reduction in prostate cancer for those who had adequate vitamin K2.

Probiotic organisms promote the uptake of minerals through the gut wall into the blood, they digest lactose and protein, they promote regular bowel movements and produce antibiotics and anti-fungal compounds to neutralise pathogens. They also have anti- cancer effects and help to cleanse environmental pollutants from our bodies. However, none of these benefits explain the lack of scurvy on Cook’s famous journey down under. The reason that pickled cabbage outperformed citrus was related to the remarkable transformation that occurs following lacto-fermentation. All of the beneficial compounds in those cabbages – the minerals, the vitamins, the antioxidants, the amino acids and the phytonutrients (like sulforaphane) were rendered five times more bio-available following predigestion by the Lactobacillus. This is one of the best arguments for the inclusion of lacto-fermented food into the diet of anyone who seeks a long, happy life. You suddenly have five times more nutritional impact. It is so simple to make fermented food. Here’s how you can make 6 months supply in 10 minutes, for less than $20.

Recipe for Sauerkraut

This recipe is based upon the fastest, cheapest way that you can ferment food but you may choose to use a clay pot with a lid if you would like to be a more elegant.

• Take a red cabbage, 500 grams of carrots, a green capsicum, three red onions, 2 cloves of garlic and two chili peppers and chop them up in a food processor.
• Mix the processed ingredients together thoroughly and place them in a large container.
• Now take a standard 5 litre plastic bucket and add your first layer of the processed vegetable mix. The layer should be about about 4 or 5 cm deep.
• Sprinkle a heaped teaspoon of Nutri-Salt over your first layer and then disperse 50 mL of Bio-Bubble over the layer.
• Now create another layer and repeat the process above. Continue with the addition of layers, each treated with Nutri-Salt and Bio-Bubble, until you run out of vegetables.
• Now half-fill a plastic bag with water and seal the top with a twist tie or knot.
• Place the plastic bag of water into the bucket so that it fully covers the vegetables and forms a loose seal.
• Leave the sealed bucket of goodies for 3 or 4 days at room temperature to ferment.
• Place the fermented contents of the bucket into jars and store in the refrigerator for daily use.

Note: Conventional fermentation involves all of the steps above but you don’t add the Bio-Bubble. If you choose to exclude Bio-Bubble you will need 3 weeks for the fermentation rather than 3 days. The Bio-Bubble also introduces 200 strains of beneficial organisms and this serves to fast track the process while increasing the probiotic potential of the end- product.

Hot Fermentation Tip – If you don’t have the time to make your own fermented, defence food, then you can consider some of the lacto-fermented products offered by NTS. These include Bio-Bubble, a tart bubbly drink, cram-packed with beneficial organisms (40 billion per serve). Alternatively, you could take advantage of our unique slow drying process that retains all of the organisms in a powder form. Digest-Ease and Vita-Green Defence are living, powdered concentrates produced with this technology.

Bio-Bubble is a Probiotic Superfood from NTS Health

10. Learn To Love Lemons

This one is dear to my heart as I am currently three days into the 10-day, Lemon Detox Diet (or The Master Cleanse, as it is also termed). The humble lemon is the most alkalising of all fruits. People are often skeptical about an acidic fruit having an alkalizing effect but the acid or alkalising nature of a food is based upon the end product of the digestion and utilisation of that food. The lemon is a rich source of the alkaline mineral, potassium and this mineral is delivered in the form of potassium citrate – the single most alkalising compound in the human body.

Why Do We Need to Alkalise? – Acidity breeds disease in the soil, in plants, in animals and in the human body. Most of the degenerative diseases have a direct link to acidity. Cancer is profoundly linked. Professor Otto Warburg won his Nobel Prize by determining that an acidic body limits the blood’s capacity to carry oxygen, which in turn creates the anaerobic conditions conducive to cancer. The vast majority of cancer patients are acidic, so the proactive approach to avoiding this disease is to alkalise as a first priority. This typically involves increasing your intake of alkalising foods and minerals and reducing those that form acid. That usually means more fruit and vegetables and less meat and refined carbohydrates (comprehensive lists of alkalising and acid-forming foods are freely available on the internet). It may also involve supplementing magnesium, an alkaline mineral that is lacking in most people.

The Lemon Options – It could be as simple as starting each day with a lemon squeezed into a cup of hot water. If you want to get more serious you might try a lemon cleanse, where you mix 100 mL of freshly squeezed lemon juice with 900 mL of distilled water (the Pureau brand is available at most supermarkets). This solution is consumed at 120 mL per hour and it is washed down with a similar amount of distilled water. It usually takes at least a week of this protocol to reduce systemic acidity. You can monitor your progress using inexpensive pH strips sourced from NTS. You should monitor both saliva and urine pH each day and always aim to try and maintain urine pH at 5.8 and saliva pH at 6.8. You are chasing an average pH of 6.4 as this is where everything works best. Interestingly, a soil pH of 6.4 delivers that best response and a plant sap pH of 6.4 will produce the healthiest, most disease resistant plant. A cell is a cell is a cell!

You work out your average pH by multiplying your saliva pH by two, adding your urine pH and dividing the total by 3. i.e. if your saliva pH was 6.8 and your urine pH was 5.8 then you multiply 6.8 times 2, which equals 13.6.  Then add 5.8 and the total is 19.4. Now you divide 19.4 by 3 and you get 6.4. This is the healing range that we should all try to maintain.

This is based upon the work of Dr Carey Reams who was a founding father of biological agriculture and a physician. He used a variety of soil and plant monitoring tools to monitor bodily fluids (a pH meter, a conductivity meter and a refractometer) and he apparently achieved amazing diagnostic and treatment outcomes with his system. It is rumoured that his failure rate at his cancer clinic was less than 1%!

The other use of the mighty lemon involves a diet that has become the world’s most popular detox and weight loss tool – the Master Cleanse.

The Master Cleanse

Part of the popularity of this juice fast is that, after day three, you really don’t feel that hungry. For some reason the combination of sweet, sour and hot relieves the hunger pangs. In recent incarnations this cleansing protocol is often called the lemon detox diet, or the lemonade diet. However, it was Hawaiian therapist, Stanley Burroughs, who developed the original “Master Cleanse”, right back in 1941. This diet (or juice fast) involves just three key ingredients, lemons, maple syrup and cayenne pepper. It offers detox, weight loss and healing of the digestive system but there are several other benefits linked to the components.

The lemon juice component supplies almost 600 mg of potassium in a rapidly absorbed form. The maple syrup offers another 600 mg of this mineral and together this represents a significant alkalising impact and improvement in the sodium to potassium ratio. This is probably why the Master Cleanse is renowned for normalising high blood pressure. Potassium is considered to be the single most important mineral in the Gerson cancer protocol and this is arguably the most successful cancer protocol in Europe.

There are other nutrients involved. The maple syrup delivers 12 mg per day of readily absorbed zinc and twice the RDI of manganese. Manganese is critical for cellular energy and deficiencies have been linked to chronic fatigue.

Zinc deficiency is widespread and this is a serious issue as it is so important for the production of killer T cells in the immune system and for the protection of prostates and breasts. The lemon detox diet is now widely used as a prostate cancer protocol and has been shown to reduce PSA levels by up to 50% in repeat tests following the ten day diet.

Canadian Researcher, Nairinda Seeram, has recently identified 20 different antioxidants in maple syrup including powerful flavonoids and a stilbene from the same family as resveratrol. Seeram hypothesizes that the tree releases phenolic compounds in response to invasive shock when the tapping process begins. The maple syrup and lemon juice together also offer 500 mg of fast food calcium each day.

Cayenne pepper is a wonder herb that was favored by the long living Hunzas. Recent research has shown that this extract from chili peppers can remove arterial plaque, lower cholesterol, emulsify triglycerides, remove blood toxins, improve circulation and lower blood pressure. It has also been shown to kill prostate cancer cells, heal stomach ulcers and boost heart health.

Then there are the other benefits of lemon juice. It has twice the vitamin C of oranges and offers major enzyme support. The liver can make more enzymes from fresh lemon juice than from any other food item and lemon improves enzyme performance when the liver is underperforming. Lemon juice also helps to lower uric acid levels.

So, as you can see, there are a multitude of gains associated with the Master Cleanse and that is why I will be braving 10 days with no solid food. There is also the potential of substantial weight loss. Research suggests that most people lose between 5 kg and 7 kg during the ten day diet and it seems to be a sustained weight loss. I have already lost 3 kg in the first three days so I hope it slows down or I will be an emaciated monkey skeleton in another week’s time! Here are the details of the Master Cleanse:

The Master Cleanse Protocol

• Make a days supply of the liquid with the juice of 5 lemons, 200 mL of maple syrup (pure form) and a level teaspoon of cayenne mixed with 2 litres of distilled water.

• Begin each day with a mountain salt flush to cleanse and condition the digestive tract and bowel. This involves the addition of 2 level teaspoons of Nutri-Salt to a litre of non-chilled, distilled water. This brine solution should then be consumed as quickly as possible.

• At the end of each evening drink a cup of Hilde Hemmes “Laxative” Tea to assist with the bowel cleanse next morning.

• Continue this protocol for 10 days and then slowly return to solids with fruit juices and soups for the first two days and then a day of salads.

Hot Lemon Tip – Lemon juice is not just a therapeutic marvel on the inside, it can also be used externally. It is an excellent treatment for acne, age spots, sunburn, athlete’s foot, ringworm and warts.

In Conclusion

I am prepared to wager that if you were to adopt these ten suggestions in your life, you would experience some profound changes. If you were to build kale, dark chocolate, ginger tea, goji berries, green powder drinks, red papaya, chia seeds and sprouts, fermented foods, mountain salt and lemon juice into your diet (and the detoxes associated with them), it would be virtually impossible not to experience remarkable benefits. Let me know how you go.

Australian farmers have the opportunity to find out what all the fuss is about and the privilege comes free of charge*. The NTS Certificate in Sustainable Agriculture is fully supported by The Federal Government FarmReady scheme, which covers course costs and a percentage of travel and accommodation. Throughout the country, farmers associations and Landcare groups are organising  opportunities for members and local farmers to discover cutting-edge strategies for increasing productivity profitability and sustainably.

The upcoming Certificate Courses are set for :

Booubyjan QLD, 8^th – 10^th September 2010 which features a 3 day version of the course

Four Day NTS Certificate in Sustainable Agriculture Seminar, Norfolk Island, 27^th – 30^th September

Four Day NTS Certificate in Sustainable Agriculture Seminar Coonabarabran – 11^th – 14^th October

A four day course is also set for October 19^th to 22^nd at Henley Brook near Perth, in Western Australia

Four Day NTS Certificate in Sustainable Agriculture Seminar, Yandina 8^th – 11^th November 2010

This unique course has a management focus that includes minerals, microbes, crops, pests and animal health. There is also a substantial focus upon personal health as part of an holistic emphasis that is aimed at increasing both soil and human health. Seminars are interspersed with practical workshops, over four days of intensive but highly entertaining training. Participants will learn all aspects of soil, leaf and microbial analysis and nutrition programming along with multiple tricks to magnify fertiliser response and reduce chemical use. Visit www.nutri-tech.com.au for more information or call Suzi on (07)5472 9900 or suzi@nutri-tech.com.au

*FarmReady Approved – reimbursements for eligible participants.

I will endeavor to deliver something practical and worthwhile with each of these tips and, as is my way, you can be assured that every suggestion is based upon research and hard science. There may be a few exceptions when I stray into the less scientific arena of mind/ body medicine and universal laws but I am sure that even the most hard nosed cynic will still find something of value in the esoteric postings. Here is an example of ten of the tweets that are now available on Facebook and will expand by the week.

Ten Second Health Tips

1. The obesity plague is more closely linked to sugar packed food and drinks than fat but the synthetic sugar substitutes are worse than sucrose. Stevia is the solution!
2. If you can’t beat smoking here’s how to minimise the damage and impact.  Take 2000mg of vitamin C, twice a day, and selenium at 300mcg and glutathione at 600 mg each morning.
3. Beer has the highest known GI of 110. That’s why it makes you fat. Apple cider has a GI of 15 and features phenolic antioxidants linked to cancer protection and stroke protection.
4. Here’s a hangover cure that really works. Drink 3 glasses of water, then take 5 grams of glutamine. Take 1000mg of vitamin C powder every 2 hours mixed with fresh juices.
5. Research reveals that 8am and 3pm are prime times for your 2 cups of coffee. More than 2 cups can lead to anxiety, depression, stress and lower academic performance.
6. Here’s how to chill with Buddhist 477 breathing. Breathe in through nose for 4 secs, hold for 7 secs, breathe out for 7 secs through mouth with tongue behind front teeth.
7. Science has now proven that dreams can contain messages. Boost your dream recall with one B group vitamin with 15 mg of zinc morn & night & 50mgs B6 3 times a day.
8. If you feel guilty doing nothing, don’t take breaks; you talk; move and eat rapidly; don’t take long holidays and live to work rather than work to live; you are a workaholic!
9. Avoid grain fed beef because it has 5 times more saturated fat, antibiotics, no omega 3, no CLA and the grain causes indigestion which sponsors more methane emissions.
10. The ideal exercise regime involves burning 2000 calories per week with flexibility, aerobic & stretching. 5×40 mins aerobic, 3x25mins resistance & 10 mins stretching each time.

Just click the ‘Like’ button below and start learning!

2) Maximise Your Nutrition Investment – Fertilisers, natural and conventional, are destined to rise in price as non-renewable resources become depleted. Some of the experts suggest that we have already reached Peak Phosphate and the prices are set to increase. The key strategy here is to magnify and stabilise all inputs with humic and fulvic acid. These certified inputs increase nutrient absorption by over 30% and they bond with leachable minerals like sulfur, nitrogen and boron to retain them in your soil. They also form phosphate humates to stabilise this most unstable mineral.

3) Practice Proactive Disease Management – You don’t have many crutches in organics so it is critically important to create a disease resistant soil and a plant that can fight its own battles. You can learn all of the cutting-edge techniques to achieve this at the four-day, NTS Certificate in Sustainable Agriculture course. This is an internationally acclaimed course that has been attended by more than 4000 farmers over ten years in four continents. The former head of the USDA organic division has called this course, “Essential training for all biological farmers”.

4) Develop Your Market – The missing link in most business plans is the marketing of the end product. You can produce the best organic product ever, but there is a limited market and you need to actively expand your outlets. Exporting to Asia, for example, is not difficult but you may need some guidelines. NTS can suggest where to get advice. One of our highly successful growers has a degree in marketing and he is unable to keep up with the export demand for his product. He is happy to share his knowledge.

5) Feed Your Soil and Your Plant – Some branches of organics frown upon foliar fertilising and it is actually discouraged. This is patently absurd! There is copious research quantifying the multiple benefits of an approach that is 12 times more efficient than soil feeding. Nutrient uptake is about mineral balance and an excess of one mineral can limit the uptake of another. Foliar fertilising bypasses these soil-based lockups and takes the direct route into the plant. It is common to see copper and phosphate excesses in organics that limit uptake of zinc and molybdenum. Feed the plant and solve that problem. NTS has the largest number of certified foliar inputs in the world (76 BFA Registered Inputs).

Graeme:  Thanks for meeting with me. I enjoyed your book, “Seeds of Deception”, and felt your research and insight into the GMO story would be valuable to share with the Australian public and agricultural sector. The transnationals seem to succeed in pushing their agenda regardless of the will of the people. Even our own research organisation, the CSIRO, has bought into biotech, using taxpayer’s money without any indication that we were comfortable with this direction. It appears they have squandered millions on a GMO pea that has had to be abandoned due to negative effects upon lab rats. It was a little reminiscent of the Arpad Pusztai story in the UK, where the prematurity of the push into food crops was revealed. He was a confirmed believer in the potential of GMO to the extent that he admitted to me that there was almost an element of a God complex involved, in that science could now manipulate the blueprint. He was shocked at his findings and became a whistleblower who paid the price. You have had significant dealings with Arpad. Perhaps you could share the inside story.

Jeffrey:  Yes certainly. Arpad was the subject of one of the chapters in my first book. Arpad was an esteemed researcher at the Rowett Institute in the UK. He had created a protocol for testing the safety of GM foods which involved three different institutes and a 20-member research team that included his wife. He had a budget of 1.6 million pounds to check out the potato in question and they completely expected it to be harmless.

Graeme:  Was the potato already on the market?

Jeffrey:  No it was not, but the Rowett Institute had already signed contracts related to the percentage of sales for which they would qualify. Arpad was a world expert on lectins and it was the DNA lectin from the snowdrop plant that had been built into the potato as an insecticide. He had administered the snowdrop lectin to rats at up to 800 times the rate that would theoretically come from the potatoes and there had been no negative effect. He was looking for something that would be harmless to mammals and after six and a half years they really thought that the snowdrop plant was the answer. He conducted the study only on the bequest of his wife, who was in charge of the research team, as he never ever anticipated any problems. He was horrified to find that every system in the rats was affected by the GM potatoes. There was reduced organ growth rate for brains, livers and testicles and proliferative cell growth throughout the digestive system. There was increased size in the pancreas and partial atrophy of the liver, and the immune system was seriously compromised. Initially, Arpad was permitted to comment upon this unpublished research on television and for a few days he was a hero of the institute, as there was expectation of international recognition for the Institute on the basis of the findings. However, there was enormous press coverage and it was raising all sorts of questions about the safety of genetically engineered food.

At that point it was reported that there was a phone call from Tony Blair’s office directly to the institute and one source reports phone calls from Monsanto to President Clinton’s office and to Tony Blair. Monsanto then contended that a different lectin had been used in the research to try to confuse the issue and this is a common strategy that has worked for them in the past. Misinformation invariably serves as a distraction. The institute Director initially issued a press release that included this misinformation, largely based on his lack of understanding about the project. Arpad’s wife submitted a two-page letter of clarification and they expected to arrive at work the following week with everything sorted. However, this was not to be the case. Upon arrival he was called into a meeting with all of the brass, where he was told that they were not going to renew his contract, that they were going to audit his work and find it was flawed and he was issued a letter saying that if he spoke out about it they would sue him for any financial damages associated with the scandal. They took away his data, disbanded the research team and he even had his house burgled and data stolen. His office at the institute was also burgled. There was a set of statements issued claiming Arpad had made a mistake, that his research was shoddy and the wrong materials had been used. Arpad was unable to respond. He was an extremely conservative scientist and aside from the threats of reprisals he was not prepared to say anything when he no longer had access to supporting data. There was a massive, concerted effort to discredit him that even involved the Royal Society who mounted a review for the first time in their 350-year history.

Graeme:  I guess the promise of biotech billions represented a gravy train that vested interests did not want to see derailed?

Jeffrey:  You got it! The hatchet job on Arpad was unrelenting. The pro GM government ministers bought into the spin and there were a group of pro GM scientists lined up to further discredit Arpad. I know Arpad really well and he has turned out to be one of the greatest assets to the world in relation to exposing the truth about GMs.

Graeme:  Perhaps that was his destiny. There is very little that happens by accident.

Jeffrey:  That may be so. He is still commissioned to write reports about published, GM research. He was commissioned by the German Government recently to review one of Monsanto’s studies. He can tear apart a study with a level of expertise that very few humans have. He can point out how the industry is rigging studies so that problems won’t be identified.

Graeme:  I met him a couple of years ago when we were both presenting at a large organic conference in India. He pointed out that he had never secured another position within the industry, as promised. I didn’t realise that he was still contributing on this level. It’s great to hear that they were not successful, that he continues to throw spanners into their dirty works. Moving on with my questions, can you tell me a little about your current book?

Jeffrey:   Yes, certainly. This one is all about research into the health risks associated with consumption of genetically engineered foods. Over 20 scientists have contributed to this book and I’m afraid that the indisputable evidence is overwhelming. It is bullet proof and indefensible. Part one identifies the issues, Part 2 of the book describes the incompetency of the regulatory agencies to evaluate and identify the risks. Part 3 describes how the biotech industry actually rigs their studies to avoid finding problems. How they over cook samples, dilute their crops, use faulty controls, use too much protein in the feed etc. All of these things are very specifically designed to minimise any potential impact of the GM crop on an animal during a feeding study or to show up any significant difference in a comparison of nutrients or toxins.

Graeme:  In “Seeds of Change” you mentioned that the next book was to cover “GMOs, Agriculture and the Environment”, what happened to that book?

Jeffrey:   I have been gathering thousands of documents for that book and it is coming. It was just that I saw an urgent need to address the health issues, as this suspect food has now infiltrated much of our food chain in the US. In the “Agriculture” book I will be looking at how GMOs are part of a system that was designed to force agriculture into a corporate model, thereby ignoring and violating laws of nature and systems-understanding, to support a reductionist, high profit, high input model. They are now questioning the sustainability of large-scale monoculture as an excuse to promote GMOs when in fact they should be looking at the beyond organic, biological, nutrient density programs. There are so many successful farmers who have shown that they can produce healthier food, tastier food and more biomass per acre. This is demonstrably more profitable for the farmer rather than the biotech company and much better for the health of the world.

Graeme:  Returning to this book. What are some of the health issues you have identified in relation to GMOs? This is still relevant in our country as it was recently discovered that most of the supermarket bread in Australia contains genetically modified soy flour.

Jeffrey:  Well the industry says this food is safe but if you look at the laboratory animals that have been fed this food you find pre-cancerous cell growth in their digestive tracts, smaller brains, livers and testicles (as Arpad reported), immune damage, lesions on the stomach, kidneys and livers, inflamed livers, damaged liver cells, smaller and larger than normal livers, altered gene expression within the livers, changes in metabolic activity suggesting toxic insult and altered enzyme activity. In some mice eating GM soy there was up to a 73% reduction in digestive enzymes. There are unexplained deaths in a number of studies and high death rates among offspring were common.

Graeme:  The offspring thing mirrors the work of Dr Irina Ermakova in Russia. She is a senior scientist with the Russian Academy of Sciences who found that female rats supplemented with Roundup Ready soybeans gave birth to many severely stunted pups. Over half the litter was dead within three weeks and the survivors were sterile. Dr Ermakova had her funding cut and was “strongly discouraged” from further research. This was the first ever 90 day feed trial (the EU standard) to determine the effect on this food on reproductive function and neonatal development. It’s a bit crazy because GM soy has been commercialised for well over a decade.

Jeffrey:   Yes. It’s common to see increases of 5 or 6 fold in the number of deaths among offspring. There are numerous significant and undeniable examples of the negative effects of GM food in animals. There are incredibly non-scientific explanations by the industry as to why these things are not biologically significant.

Graeme:  It is a lot harder to monitor the effects on humans as there is no requirement for GM labeling and zero follow-ups. It was amazing in Australia because we had a referendum where 93% of the population voted for GM labeling. The PM at the time traveled to NZ and signed an agreement with his NZ counterpart to initiate labeling within 6 months. That was 5 years ago and nothing further has happened. The truly troubling thing was that there was not a whimper of discontent from the populace. Unfortunately, apathy rules at a time when there is no place for apathy. Have you chronicled any negatives for humans?

Jeffrey:   Well, workers who harvest genetically engineered BT cotton are describing symptoms identical to those experienced by workers who were accidentally sprayed with BT spray in the Pacific North West in the US. These include swelling, skin rash and allergic reactions. Philipino people living next door to a BT cornfield describe allergic reactions and fever during the time of pollination and villagers experienced these two years in a row. In India, large numbers of sheep died after eating residues of BT cotton. A German farmer lost 15 animals after feeding BT corn and there have been numerous reports in the US of induced sterility in livestock after feeding BT corn.

Graeme:  I guess there was some indication of problems right back in the 1980s when genetically modified L-tryptophan caused a health crisis which led to the banning of all L-tryptophan. This amino acid is an amazing, natural anti-depressant but it is still inexplicably banned in Australia 25 years later.

Jeffrey:  Yes it took the lives of over 100 Americans at the time and caused 5000 to 10,000 to fall sick, but there was no problem with the natural form. It was completely linked to the GM version but the FDA withheld that information from congress at the time. When GM soy flour was introduced into the UK soy allergies increased by over 50%.

Graeme: Allergic reactions are always linked to a protein and we will now have alien proteins, coming into our food chain, the potential allergenicity of which are completely unknown.

Jeffrey:  In the book, I identify several factors that may be contributing to the negative reactions. The first of these is related to collateral damage to the DNA during the gene transfer process. Secondly, the proteins that they insert are dangerous in themselves, as is the case with BT. The proteins may also differ from what was intended. There is also the issue of an increase in pesticide use, with several inherent problems, including increased residues.

Graeme:  I understand that Monsanto claimed that they would treble their sales of Roundup following the introduction of Round Ready crops and it appears that they may have been right. The big question though relates to the increased levels of glyphosate residues on food crops and in soy hulls, which are a major animal food. You would wonder how they could bypass existing regulations regarding maximum residue levels. It seems that the relevant authorities were heavily lobbied to change the rules. The EU raised the legal daily limit of glyphosate residues to 20 mg per kg of food. This is sixty times greater than the acceptable limits previously recommended by the World Health Organisation. The EPA in the US raised the legally acceptable limits to 100 mg per kg of food. Absurdly, this is ten times the level at which anomalies have been observed in nature.

Jeffrey:  Yes and meat eaters are ingesting record levels, as the herbicides accumulate in animal feeds like soybean hulls. I think that we must acknowledge that it is the corporations who hold the power in Washington and, of all of the corporate driven agendas, the biotech industry has some of the greatest influence. They have become remarkably adept at getting their own way. The Bovine Growth Hormone travesty is a good example. In that case, they needed to increase the allowable levels of antibiotics in milk because cows are much more prone to mastitis when they are injected with this modified hormone. FDA whistleblowers have stated that Margaret Miller was the one that increased the allowable limits of antibiotics, one hundred fold. She had formerly been a Monsanto researcher working on GM.  Incidentally there has only been one human feeding study and in that research it was shown that the modified gene could transfer into organisms living in the gut. In fact, it might even transfer to the DNA of human cells. When you look at all of the potential problems, when you look at all of the assumptions that were made as the basis of safety claims by the industry and find out that they turn out to be wrong and when you look at the mounting body of evidence of adverse reactions, there really is only one sane response.  We must stop introducing the product of this infant science to millions of people and to ban its release outdoors where it can never be recalled. That is my mission!

Graeme: That’s a pretty good sort of mission in my eyes. One of the things that fascinated me in your presentation was the fact that in a recent US poll, people were asked “who had ever consumed GM food?” and 60% of the people believed they had not. This seemed crazy in a country where you are, in effect, one of 300 million guinea pigs for this technology. All of the bread contains GM soy, corn oil, sugars and other corn derivatives are everywhere and much of the dairy produce is linked to Bovine Growth Hormone. How could anyone think that they had missed out?  Can you explain how so many of your people could be so ill informed?

Jeffrey:  I have been comparing the EU press coverage of GMOs, in comparison to US coverage, for the past decade. The European reporters are skeptical as they evaluate risk but there is none of this in the US. The reports, if they exist at all, read like a biotech brochure. This is the result of a number of things including the corporate concentration and ownership of the media, which has an enormous bias in favour of the biotech industry. Secondly, those that do report anything negative often come under fire. I cover this in my book in a chapter called “Muscling the Media”. A great example of this was when Fox TV in Florida had prepared a five-part exposé of Bovine Growth Hormone. Letters of threat from Monsanto’s lawyers to Rupert Murdoch were ultimately successful in having the series canned. People who are researching GM often lose funding or standing or jobs or tenure.

Graeme:  So much for the “home of free speech”.

Jeffrey:  That’s the reason I decided to write a book. Studies have shown that the more people learn about this technology, the more they distrust it, so the obvious strategy is to withhold and suppress information. I am hopeful that the internet will fast track the spread of information and we will see a European style retreat by the American food industry in which they will publicly commit to remove GM ingredients from American brands. It happened so quickly in Europe once it started. In fact, it took just one week!

Graeme:  I hope that you are right but I think that vested interests and cronyism in the US are more advanced than elsewhere in the world. I also wanted to ask you about the frenetic push into the third world by the biotech companies. I understand that it has been quite disastrous in some areas of India.

Jeffrey:    There has been an unprecedented marketing push to introduce BT cotton into India. Bollywood actors have been hired to sing the praises, they employed a religious leader to talk positively about the technology and they paid prominent farmers to talk it up, in a marketing assault that convinced farmers that this was something special. They even provided yield assurances that prompted many to embrace the technology and to go into debt on the promise of great returns. Unfortunately, the modified cotton did not deliver. In fact, in one State, the yields were over 50% lower than conventional cotton. The result has been a disaster, where protesting farmers have burnt seed offices, taken seed salesmen as hostages and, tragically, the financial losses have driven tens of thousand of Indian farmers to suicide.

Graeme:  Ironically, they often choose the pesticides provided by the same company as the tool to inflict their painful suicide.

Jeffrey:  Yes. In one State the local Government had extracted a performance guarantee from Monsanto but they reneged on the deal when presented with the bill for the poor performance. They were subsequently thrown out of that state.

Graeme:  These crops certainly don’t seem to live up to the constant promises of yield increases, anywhere in the world. There are huge areas of GM soy grown in the US. How has it performed from a yield perspective?

Jeffrey:  There have been thousands of studies on GM soy and there is generally a 5% to 10% reduction in yield with these crops. They really have not been performing and there seems to be a real question about their resilience in dry conditions, as we have seen in India and elsewhere. This resilience issue extends to insect resistance. In one large Chinese study, it was found that any cost benefits from inherent protection from heliothis were nullified by the fact that the GM crops seemed to become less resistant to other insect pests. In fact, it became revenue negative because it cost more for the seed.

Graeme:  The other resistance issue relates to the simple fact that insect pests are infinitely adaptable. The BT spray was traditionally used when insect pressure was present and the applied bacteria released their toxin for a couple of weeks before they died out on the leaf surface. The BT crops release their toxin 24/7, from the time the seed germinates until the time the crop dies and the toxin is 1000 times more potent than that produced by the bacteria. It is inevitable that the insect will eventually develop resistance and they are already increasing the strength to counter this. The increased toxicity also means that there will be collateral damage and we are already seeing this. Lacewings (a valuable natural predator) are being killed and monarch butterflies are also being compromised.

Jeffrey:  These BT toxins are present in our food at these much higher rates and they have really not been researched from a human health perspective. Similarly the endocrine disrupting potential of the extra herbicide residues in our food has not been studied. There is also the issue of breakdown products. Monsanto claimed that there was no issue with breakdown products accumulating in their Roundup Ready crops. However, one study showed that the presence of AMPA, a breakdown product of glyphosate, was much higher in the plant than the residues of glyphosate on the plant. Ampa has yet to be tested adequately for safety even though it has become part of our diet. There is also the issue of the effect of the Roundup and BT toxins on soil microorganisms when they are present at these levels. There is evidence that there is a marked increase in Fusarium in the BT crops.

Graeme:  Well, we are hearing reports that Mycorrhizal fungi are suffering due to exposure to the BT toxin. This is particularly relevant to BT cotton because cotton is dependant upon Mycorrhizal fungi for delivery of phosphate and zinc. However, Professor Don Huber’s new finding is probably more alarming. Don has found that glyphosate kills a group of organisms in the soil called manganese-reducing organisms who are responsible for the delivery of manganese to the plant. He was researching the cause of a disorder called “yellow flash” in GM soya beans. It turned out to be a manganese deficiency induced by killing the creatures that deliver this mineral.  He also found that this herbicide has a similar effect upon iron-reducing organisms. In theory, food produced with this technology will now deliver significantly less manganese and iron. Manganese deficiency has been linked to the plague of chronic fatigue and iron deficiency is already the world’s largest mineral deficiency, particularly in the third world.

Jeffrey:  There are so many issues with the premature introduction of these crops. BT is normally not stable in the soil as it breaks down on the leaf with UV light. However, these new BT toxins can bind with the soil and remain active for up to 200 days. There are so many serious things that have not been investigated. For example, there is the potential for BT genes to turn our intestinal flora into living pesticide factories. German research has revealed the potential for interspecies gene flow or horizontal gene transfer with the GM crops. When you take genes from bacteria and put it into a plant, then the gene sequence is similar to the gene sequence within the gut bacteria. That similarity of gene sequence is one of the prerequisites for certain types of gene transfer. You have broken the barrier related to different genetics in plant-based food. Then there is the promoter, the on-switch that is always attached to the gene during genetic modification. If it transfers to gut organisms it potentially continues to produce it’s gene product like a BT or a Roundup Ready. In the only human feeding study ever conducted they found that part of the Roundup Ready trans gene was now incorporated into the DNA of gut bacteria. They took that bacteria and filtered it through glyphosate and it survived. This indicates that the gut bacteria were producing the Roundup resistant enzyme inside our gut. We could end up with very different gut flora.

Graeme:  That’s a huge issue considering that we should ideally have 100 trillion of these creatures lining our 30 ft digestive tract. They offer so many benefits and are so protective and who knows which of their multiple functions may be affected?

Jeffrey:  Those with compromised digestive systems and immune systems will be most at risk. Imagine the famine victims in Africa where 90% of their calories are coming from imported BT corn. Aside from the issue of gene transfer, it appears that the BT itself can have a negative response. It has been linked to abnormal cell growth in the intestines of mice and an immune response equal to that of cholera toxin in mice. The US strongly condemned Zambia’s refusal of GM corn but I spoke out and praised them for securing alternative food sources and protecting their population.

Graeme:  I can imagine how the refusal of this gift horse would gave been condemned but they were wise not to allow this potential Trojan nightmare into their midst. What about allergy increases? One would assume that there would be a measurable increase in allergies with all of these foreign proteins coming into the food chain.

Geoffrey:  There is a huge increase in allergies in the US. There has been no systemised surveillance but a number of key studies have revealed the scale of the problem. Allergy doctors and pediatricians, when interviewed, report sky rocketing rates of food allergies. We also saw that between 1994 and 2001 there was a doubling of food related illnesses in the US.

Graeme:  Again, this is no small issue. Food sensitivity and allergy is a major source of systemic inflammation and it is now understood that inflammation is directly linked to most of the degenerative diseases that seem to be on the rise.

Jeffrey:  Obesity, heart disease, diabetes and lymphoma have all been increasing substantially since the introduction of this technology, as have Attention Deficit Disorder and ADHD. The underlying sensitivity and inflammation can be a result of an introduced protein that was never part of the human food supply or there could be other proteins that are created or those whose levels are changed as a result of the process of gene transformation. I was talking with a former Monsanto employee and he had found out that the GM cotton that was being trialed for the Californian market contained proteins that had never been tested. They were unexpected proteins as a byproduct of the gene transfer. He was studying prion disease independently at the time, so he was concerned that these proteins may be prions. This was prior to the awarding of the Nobel Prize for prion research. The cotton had not yet been approved for the Californian market and yet they were feeding it to local dairy cows. If prions were involved this could have been a serious issue. He spoke to some of his superiors informing them that the product of trials should not be introduced into the food system. He was told that “we’ve always done this and we will do it now”. He tried to push the issue to others at Monsanto about the ethical issues involved but he was not only ignored, he was ostracized. Then he decided to blow the whistle so he went to the Ag Commissioners in California and to various University Professors in that State. He said that their eyes just glazed over. They had no concept that there could be untoward effects of these proteins in the food supply.

I asked him if he considered himself a whistleblower and he said, “I tried to be, but no one would listen!” He had originally entered the Monsanto organisation thinking that he could effect some positive changes with this exciting new technology, based upon the writings of Robert Shapiro who introduced the technology. However, his idealism was soon addressed by a vice president who pulled him aside and said, “What Robert Shapiro says is one thing but what we do is something else!  We are here to make money. We don’t even understand what Robert is talking about”.

Graeme:  It seems a little naive to expect anything but the profit motive from these faceless corporations. I also wanted to ask you about the ARM (Antibiotic Resistance Marker) gene that is part of many transfers. It is an antibiotic marker gene that can be used to check the success of a transfer. If the GM end product is antibiotic-resistant, then the transfer worked. Surely this provides the potential for the development of antibiotic resistant superbugs at some point. What do you think?

Jeffrey:  Every medical organisation that has looked at this has concluded that the use of ARM genes is a potential catastrophe. There was a compromise though, where it was accepted that it would be acceptable to involve less popular antibiotics like canomycin, which had supposedly been largely phased out. It turns out that canomycin is not phased out. It is used in certain types of surgery and it is used extensively in veterinarian medicine. It is also part of a family of popular antibiotics and there is the possibility for cross reactivity. If the use of ARM genes using canomycin backfires, they will have to stop using canomycin in animal medicine, which reduces the limited options for treatments. This potentially fast tracks resistance issues with the few products remaining. Check out the secret FDA memos (at biointegrity.org) that were recently made public in a law suit.  You will see that the Division of Anti Infective Drugs wrote in capital letters that “It would be a serious health hazard to introduce the genome codes for antibiotic resistance into the intestinal flora of the general population”.

The reason that this food made it on to your plates in Australia and in many other countries around the world is directly related to claims by the FDA that the agency “was not aware of any information showing that these foods were different in any meaningful or uniform way”. In fact, documents recently made public have shown that it was the overwhelming consensus of the FDA scientists that they were different, that they could lead to different risks. They felt that hard-to-detect, new allergies, toxins and diseases might be created and they urged their superiors to demand long term safety studies. It was a political rather than a scientific decision to run with this technology. In fact, as it got further and further up the political ladder, the crops got safer and safer! (laughs!)

Graeme:  I guess the potential kudos and rewards associated with the US being first in with this technology overrode the safety issues. We will have to see a disaster and associated enquiry before there is legislation introduced to counter the potential for the profit motive to overrule science.  I would like to know about the Canadian case involving Percy Schmeiser. He is the canola farmer who was sued by Monsanto because some of their GM crop had contaminated his crop and they accused him of stealing their technology. He initially lost the case and then appealed, but I never knew the final outcome.

Jeffrey:  I should mention that The Centre For Food Safety came out with a booklet called “Monsanto vs. Farmers” and they documented 189 incidents where Monsanto has sued famers or small farming businesses for similar things. Percy is one of many. He actually won his appeal. There was subsequently further contamination of his crop. When he contacted Monsanto to address the estimated $50,000 in crop damage and to remove the contaminated crop they arrived with some paperwork for him to sign. He had to agree to never sue Monsanto in the future and never talk to the media about any issues in the past, present or future. Percy refused to be gagged and the Monsanto people left without removing the contaminated crop. Percy was considering suing Monsanto last time I spoke with him.

Graeme:  Well that’s great to hear that he seems to have won his David and Goliath confrontation. What about the Terminator gene technology (GM plants that can’t reproduce) that was originally sidelined due to public outcry, but seems to be scheduled for an insidious return?

Jeffrey:  Well it does seem to be back on the agenda. Monsanto have recently bought Delta Seed and Pine, the company responsible for this technology, so they have consolidated this technology in their hands. The Canadian government have been pushing to have it reintroduced, based on evaluation on a case-by-case basis. When it originally came out, the marketing materials were clearly focused upon developing countries. The intent was to tap into the 1.4 billion people who save their seed for their own survival and to turn them into customers.

Graeme:  Yes, these farmers then become dependant upon the patent holder for their own survival. There is an obvious power game involved here.

Jeffrey:  Their latest spin is to argue for the use of the Terminator gene to prevent cross contamination. It’s a handy distraction so we won’t talk about turning third world countries into bio serfdoms.

Graeme:  Yes, environmental containment certainly sounds more appealing than enslavement. Another thing I wanted to ask you relates to oils produced from GM crops. The industry has suggested that there is no issue here as there are no proteins involved, but I suspect that the contamination involves more than proteins.

Jeffrey:  There can be massive collateral damage within the DNA of the host crop during the process of gene transfer. The changes can involve allergens, toxins and carcinogens, some of which may appear in the final product, even if it contains no DNA or protein. There can be fat-soluble toxins created through the process of genetic engineering that were never tested. The current Australian model of approvals completely dismisses the well-known, unpredicted effects linked to gene transfer. There is no testing for GM related toxins in canola oil, for example, and there most definitely should be since it is the basis for most of the margarine on the market.

Graeme:  I’m not a big fan of margarine at the best of times. It is the ultimate garbage food and that’s another nail in the coffin! In your presentation last night you mentioned the issues in relation to Liberty Link corn. Can you please reiterate for the benefit of my readers?

Jeffrey:  Liberty Link corn was involved in the biggest food recall in American history. This GM corn was only approved for animal consumption but it made its way into the human food chain on a large scale. This corn involved genes from bacteria that break down the herbicide, glufosinate, and convert it into a compound called NAG. The herbicide can be freely sprayed over the GM corn without killing it. The problem is that NAG tends to accumulate in the plant and when researchers fed NAG into mice and goats, some of it converted back into herbicide. They noticed it in the poo, but they have also found it in the liver and the kidneys and even a little bit in the milk. It means that if we eat Liberty Link corn or the newly contaminated Liberty Link rice, it could theoretically convert the NAG back into herbicide inside our intestines. The quantities are quite low but it must be kept in mind that very low levels of certain chemicals can be endocrine disrupters and although glufosinate has not been tested at low levels for these negative effects, it has been known to disrupt fetal development.

Graeme:  I was also interested in some of the negatives associated with soy products. This is particularly relevant in light of recent findings that have confirmed the presence of GM soy flour in many of our commercial bread products in Australia. I think that unfermented soy products should generally be avoided due to the high content of enzyme inhibitors and phytic acid. Are there any nutritional differences in the GM soy flour?

Jeffrey:  The original 1996 study by Monsanto on the nutritional equality of their GM soy was later found to be seriously flawed. They had compared different samples from different areas so there were no valid nutritional comparisons. The study was simply rigged to avoid finding problems. There were also significant differences hidden inside the tables in relation to carbohydrate and ash component. The only side-by-side comparison was in a field in Puerto Rico but for obvious reasons that study was not included in the data. There were many differences in that only side-by-side study including essential amino acids and proteins. They also failed to include information about the changes in cooked soy. In the raw soy there is an enzyme called trypsin inhibitor and it was 27% higher in the GM soy. However, in one case this inhibitor was seven times higher when the soy was cooked.  These potentially dangerous proteins do not seem to be denatured during the cooking process with the GM soy. GM soy is potentially much more allergenic and we know that soy allergies skyrocketed by 50% following the introduction of GM soy flour into the UK. There was also a soy lectin found in the suppressed comparison study that was many times higher than non GM soy and this could potentially block the absorption of nutrients. So, yes, there are important differences and Australians should avoid eating bread that contains GM soy flour.

Graeme:  The EC has been remarkably proactive in keeping the GMOs out of Europe to this point. I thought that the Japanese Government was the only one that offered this level of protective support to their people.

Jeffrey:  In all honesty it is not the Government that is driving this resistance but rather the people. In some areas of the US, the biotech companies have stitched up the whole deal. They supply the seed and chemicals to grow a crop. They finance the Ag colleges and control the rural newspapers. These farmers have only heard the propaganda. The newspapers cannot afford to run an article that is negative towards GMOs because they are biting the hand that feeds them. In Europe the people have received much more information and we now know that the more information about GMs that a consumer receives, the less likely they are to want GM contamination of their food. The “contains GMOs” label becomes a skull and crossbones that does not sell product.

Graeme:  What advice do you have for those of us who do not want our food polluted and are not happy with this premature, greed-based farce?

Jeffrey:  You can’t be apathetic about something as serious as this issue. If you are not prepared to fight for the health of your children and future generations than what on earth is worth fighting for? You need to demand the labeling you voted for, you need to avoid any foods containing GMs. You need to write to offending food producers and shout your outrage. We need some common sense in terms of recognizing the insufficiency of the man-made barriers designed to prevent cross contamination. I mean the tiny distance required between GM and other crops is simply ridiculous. How did Mexican corn become so widely contaminated when GM corn is prohibited in that country? How did Hawaii which was pure lava rock, 2000 miles away from the nearest mainland, become a tropical paradise. Bees are the biggest carriers and they travel a couple of miles, not the absurd five-meter buffer zone that is currently required for these crops. You guys only have cotton, and some canola trials happening at present. Stand up and stop the GMs in your country while you still can!

Graeme:  I couldn’t agree more strongly. Thank you so much for your time and your passion.

Natural defense systems

Graeme Sait explains that plants, like humans, have immune systems that respond to external cues.  These external cues prompt a plethora of biochemical responses that trigger the expression of hundreds of genes.  The genes stimulate the production of biochemicals called phyto-chemicals that, amongst other things, actively inhibit, deter or kill invading diseases and pests.  The response takes only minutes.

“When humans use chemical pesticides to control pests and diseases, however, the rich suite of biological compounds that the plant would have naturally synthesized in order to protect itself, are not produced,” says Sait, “Consequently, flavor, nutritional and medicinal qualities in the plant are reduced.  The beneficial phyto-chemicals are replaced by potentially toxic man-made chemicals. By throwing chemicals such as synthetic pesticides at plants we are essentially restricting the full expression of potential in those plants.”

Biochemical Weapons

Some of the biochemicals that plants synthesize when they are systemically induced:

Flavonoids, produced to deter pathogens.  Flavonoids have anti-oxidant qualities, e.g. resveratrol in grapes is highly beneficial to the human immune system.

Tannins, produced for UV protection and to deter feeding by insects and herbivores.

Phytoalexins are produced with strong anti-microbial activity and accumulate around sites of infection. Phytoalexins are highly fungicidal.

Jasmonates signal and stimulate the production enzymes that inhibit insect digestion. They are also known to be fungicidal and highly unpalatable to insects.

Inducing systemic resistance

Sait says activating the plant’s natural resistance through a process called ISR (Induced Systemic Resistance) provides one alternative to chemical use.  This alternative offers an effective method of achieving quality without reducing yield.

Sait cites an example of Induced Systemic Resistance in tomatoes. Fusarium wilt in tomatoes, caused by the soil-inhabiting fungus Fusarium oxysporum, often infects and damages mature tomato plants. However, research has shown that treating the tomato plants with Bacillus subtilis can induce systemic resistance.  Bacillus subtilis is part of a group of microbes known as plant growth-promoting rhizobacter or PGPR.  Bacillus subtilis produces probiotic substances that induce systemic resistance in the tomato.  When the inoculated plant is planted in soil infected with Fusarium oxysporum, the plant synthesizes biochemicals that discourage the fungus.

Bacillus subtilis is not the only non-pathogenic organism or biochemical stimulus that can trick a plant into believing it is under attack.  Kelp, for example, contains cytokinins that are involved in ISR. The soil can also be inoculated with resistance-inducing microbes such as Trichoderma harzianum.  Trichoderma species are hyperparasites.  They produce enzymes that collapse, shrink and digest host hyphaes – the threadlike cells of fungi. Trichoderma also produce water-soluble, diffusible antibiotics as another measure to counter fungal parasites and pathogens. Recent research has shown Trichoderma can help to control the egg and larval stages of root-knot nematodes. Some farmers in South Africa use Trichoderma very effectively for nematode control in potato crops.

Compost teas, which are packed with a variety of resistance-inducing substances, offer another sustainable way to fight a variety of diseases. Depending on the specific recipe, compost teas have been used to combat Phytophthora, Fusarium, Botrytis, mildew, mold and scabs.

Entomopathogenics

Entomopathogenic (insect-killing) fungi provide an additional arrow in the farmer’s Integrated Pest Management quiver. These fungi are insect-fighting superheroes.  Metarhizium anisopliae, Verticillium lecanii and Beauveria bassiana, for example, enter the insect’s orifices and feed off the insect’s internal organs, killing it within 4 to 7 days. Graeme Sait says trials done by the Australian CSIRO with Metarhizium proved very effective against locusts. 93% control was achieved at a cost of less than AUD$10 per hectare.

Another species of Metarhizium has been registered for cane grub control in Australia.  Insects that have been reported to be susceptible to this species are all soft-bodied bugs, beetles, grasshoppers, soil grubs and thrips.  Sait points out, though, that this specific form of control is climate dependent and is only effective between 16 and 30˚ Celsius at humidity levels above 70%.

Sait’s company, Nutri-tech Solutions, has developed a product called Myco-Force^TM, which contains bio-balancing entomopathogenic fungi and which can be used on cotton, sugarcane, oil seeds, legumes, vegetables, orchard crops, grapes and cereals. “The product is odourless and non-toxic to humans, animals and plants. It can be used up to harvest and is based upon naturally occurring fungi,” he explains.

Pheromones

Sait says an ever-increasing range of pheromones is being commercialized as part of sustainable pest management solutions. Pheromones are chemical substances secreted by some animals (especially insects) that influence the physiology or behaviour of other animals of the same species. Sexual behaviour, for example, is often triggered by pheromones.

“Pheromones can be considered a chemical control option, but unlike insecticides that rely on chemicals making contact with the insects and killing them, pheromones are gaseous insect stimulants,” Sait explains. A fruit fly bait called Fly-Bye^TM, for example, attracts and drowns male fruit flies, who hatch a week before the females.  When the females hatch, there are very few males left and the reproductive cycle is interrupted.

“Most pheromones tend to be species-specific, even genus-specific, which is ideal in an IPM system,” says Sait.

Beneficial insects

Farmers should not underestimate the influence of beneficial insects. They come in all shapes and sizes, ranging from large assassin bugs and lacewings to microscopic wasps. “Beneficials are often not readily detected because they do not tend to leave physical symptoms of their presence and they are often very mobile,” Sait explains.

There is wisdom in stimulating the numbers of naturally occurring beneficial insects. Planting refuge crops as inter-row cover creates a natural hiding and breeding place for the beneficials. Fennel, for example, attracts large populations of beneficial ladybirds.  Planting them between and at the end of vineyard rows attracts the ladybirds, who eventually move into the vines themselves and help to control pests. In the citrus industry inter-row covers of natural grasses and weeds reduces dust, which would normally inhibit beneficial insects from controlling scale insects.

Cultural strategies

Cultural strategies can also contribute to pest management. “There is an ever-evolving range of cultural strategies that can be used to manage insect pests. Many are based on transferring observations from nature to targeted uses,” says Sait.  In Cuba, for example, farmers started using yellow paint tins filled with axle grease to trap insects. The insects are naturally attracted to yellow.

Wrapping cardboard around tree trunks during tree dormancy provides an imitation of the rough bark where insects hide when they overwinter.  When the insects have colonised the cardboard, it can be removed and burnt and the pest along with it. Weevils that invade apple trees and that often hide in protected places near or in the orchard can be removed in this way, for instance.

The benefits of IPM

Sait concludes, “The benefits of pest management solutions that cut down on dangerous chemicals are legion: slower development of resistance to pesticides, reduced health risk to spray operators, reduced chemical contamination of food and the environment and reduced dependence on expensive chemicals.”

Sonja Burger is an award-winning freelance writer whose first love is education. She writes about topics that fire her passion or spark her imagination and advocates for issues that are close to her heart. She has written for a wide variety of magazines and newspapers in South Africa about topics as diverse as sustainable farming, biodynamic winemaking, the carbon market, French culinary traditions and the role of mitochondrial DNA in tracing maternal lines. Sonja is also a co-author of two of South Africa’s most popular English textbook series – English in Context and Spot On.

Balancing the soil

Graeme Sait, an Australian expert on high-production sustainable agriculture and the CEO of Nutri-Tech Solutions in Australia, recently spoke to 130 farmers in Paarl and Bloemfontein about integrated weed management. In the group were several Woolworths producers who participate in the chain’s Farming for the Future initiative.

Graeme quotes Dr Arden Anderson, a soil scientist and agricultural consultant who is also a physician and an expert on the link between soil and human health, “According to Anderson each weed species is genetically keyed to replace a specific deficiency. If the function of weeds is to correct the imbalance of minerals, the greater the imbalance, the better the weed growth.  Rather than accusing weeds of being the problems, think of them as the symptom of problem soil.”

Graeme explains that many weeds will only germinate in very poor soil conditions and that flocculated, well-drained soils with a good crumb structure will generally promote the growth of crops, not weeds.

How do you know the soil is out of balance?

Nutrient balance in the soil is vital if one wants to discourage weed growth. Farmers can use the identity of the weeds that grow on their land to evaluate what is wrong with their soils. Broadleaf weeds, for example, generally present to correct an imbalanced ratio between phosphorous (P) and potassium (K). They are also a symptom of calcium deficiency. Succulents frequently point to soils deficient in the appropriate type of biologically active carbon. Weeds from the Crucifaerae family thrive in soils that have been subjected to the overuse of salty fertilizers such as potassium chloride. “Sandy, alkaline and badly drained soils all produce different kinds of weeds,” Graeme explains.

One way of determining whether the soil is imbalanced is to use the refactometer to test brix levels in weeds.  If the brix of the weed is high, then the relative imbalance is extreme and should be corrected.  The aim is to have much higher brix levels in the crop than in the weeds.

Deposition of nutrients

Weeds have the ability to improve the balance in soils because they contribute to the deposition of nutrients in the soil. “Many people find it difficult to understand that plants can deposit nutrients.  Most people think of plants as extracting nutrients from the soil.  What they don’t take into account is that 95% of the entire weight of the crop is determined by photosynthesis and only 5% is derived from soil nutrients.  Therefore, as weeds die and decompose, there is net nutrient gain,” Sait explains.

Mineral balance case study

Sait cites the example of Klaas and Mary Howell-Marten, who are large organic farmers in New York State in America. They have achieved exceptional weed control using a combination of mineral balance, crop rotation and timely cultivation. They have found, for example, that high magnesium soils encourage summer annuals that become resistant to herbicide, so they use gypsum to neutralize the magnesium and improve the soil structure.  “They have had almost miraculous results,” Graeme says, “Where the fertilizer spreader stopped, it looked almost as though the spray rig had missed a row because the foxtail (setaria) grew so abundantly.”

Crop rotation

Informed crop rotation plays an important role in integrated weed management strategies.  Graeme advises that soil-building crops such as legumes or fine-rooted grasses should be alternated with soil-depleting crops such as corn.

Allelopathy can also be used to discourage weeds.  There are many allelopathic plants – plants that secrete toxins to dissuade other plants from growing in their territories. All plants use biochemical tricks to establish their own control zone by producing auxin hormones 24 – 48 hours after germination. This can serve as a weed management strategy in itself if the first flush of weeds is removed from the surface immediately before germination of the crop.

However, allelopathy, can be more specific and potent than this initial discouragement. The absence of plants beneath pine and gum trees is one example. In fact, the only effective natural herbicide is based upon pine oil. Allelopathy involves the release of secondary metabolites by one plant that either inhibits or stimulates the growth of another. The concept of companion planting is based upon allelopathy. There is exciting research involving the isolation of the biochemical’s involved and this may provide a viable alternative to chemical herbicides in the future. Rye is a well known example of a crop that provides excellent weed suppression but other allelopathic crops include barley, oats, wheat, corn, sorghum, soybeans, alfalfa, red clover, peas, field beans and sun flowers.

Howell-Martens case study

Rotations play an important role in the weed management of the Howell-Martens.  A typical crop rotation schedule on their organic farm might look like this: They plant a heavy cover crop of red clover in winter.  They rotavate the clover in spring and then plant corn. Soy beans follow corn and the soy plant residues are then worked into the soil prior to planting winter wheat or spelt, which is interplanted with red clover. Red clover is always interplanted with cereals.  After the second red clover crop a vegetable crop like snap beans or cabbages is planted for diversity.

Tillage

Tillage plays a major role in weed determination. Working wet soil, for example, can lead to compaction as well as major losses of humus as CO₂. Humus oxidises, clods accumulate CO₂ and this process triggers the hormonal reactions that awaken specific weed seeds such as foxtail. Light-sensitive weeds can also be triggered by tillage.

However, certain minimal-interference techniques such as blind cultivation can play an important role in effective weed management. Blind cultivation is an early form of cultivation that is done immediately after planting and before emergence. The entire surface of the soil is stirred lightly introducing air, which causes germinating weed seeds to dry out. “The goal of this type of control is to get as much as possible differential size between crops and weeds, “Graeme explains, “You are taking advantage of the difference in seed size between weeds and crop and also the difference in depth of emergence to take out the first flush of weeds.”

The Howell-Martens use this type of cultivation very successfully, followed by two more sessions of cultivation, the timing of which is crucial.  The second flush of weeds is attacked with a finger weeder after the crop is up. This finger process can cause minor crop losses, but the removal of the second flush of weeds gives the crop a substantial head start against the third flush of weeds. The third flush is eradicated very aggressively and rapidly with mechanical cultivation at full throttle. The Howell-Martens have always contended that their weed management strategy was as cost effective as chemical management and last year they won a National competition called “the tightwad of weeds”, which proved their point.

Overcoming weed management barriers

“Often the greatest barrier preventing organic growers from switching to organics is weed management,” says Graeme.  Farmers often feel they are shackled to the spray rig, because they think mechanical or manual weed control is not economically viable. “The reality is there is a great number of organic growers who have mastered the art of non-toxic weed management so there is no doubt it is possible.  It could be argued these growers are masters of their trade because they have jumped this final barrier by working with nature instead of against her,” Graeme concludes.

Getting rid of herbicide residues

A removal of herbicide residues can often sponsor substantial yield increases,” says Graeme, “The best technique is to dilute and apply 2.5 kg – 3 kg of soluble fulvic acid powder per hectare.” Fulvic acid is the most powerful stimulant of bacteria – the organisms that are chiefly responsible for the biodegradation of glyphosate, the world’s most widely used herbicide.  Glyphosate has a very negative effect on the soil organisms that are responsible for making manganese and iron available to plants. This technique can remove accumulated residues but there is another strategy that can minimise ongoing damage from glyphosate. This involves the inclusion of an NTS product called Herbi-Safe with contact herbicides. This input stimulates rapid biodegradation of herbicide residues and increases the sustainability of weed management.

Sonja Burger is an award-winning freelance writer whose first love is education.  She writes about topics that fire her passion or spark her imagination and advocates for issues that are close to her heart.  She has written for a wide variety of magazines and newspapers in South Africa about topics as diverse as sustainable farming, biodynamic winemaking, the carbon market, French culinary traditions and the role of mitochondrial DNA in tracing maternal lines. Sonja is also a co-author of two of South Africa’s most popular English textbook series – English in Context and Spot On.

I have become so enamoured with this beautiful place and loving community that I recently purchased a farm on the island. I  am currently renovating the two storey house and have commissioned a large dam with the intention of growing the highest quality medicinal herbs ever produced.

We have scheduled a second, 4 day Certificate in Sustainable Agriculture course on the Island from the 27^th September to the 1^st of October 2010 (including the optional field day). I am obviously looking at any excuse to get over there myself, but it really is a special opportunity for you as well. Here’s ten reasons that you might consider this opportunity.

Ten Reasons to Learn in Paradise

1) The NTS Certificate In Sustainable Agriculture is regarded throughout the world as the pre-eminent learning experience for those wishing to increase profitability and production, while reducing their reliance upon farm chemicals. Over 3000 people have now completed this course in 4 continents and the feedback has always been exceptional. This course also features a significant human health component. In fact, there are a battery of tests and recommendations, as part of a human health workshop on the last day, that will have you leaving the event with an exciting, proactive game plan to improve your health, happiness and longevity.

2) The optional field day on the fifth day offers an opportunity to visit food producers with a broad range of enterprises who have discovered the benefits of both the biological approach and diversity in their businesses. You will see some glorious countryside, eat some spectacular local meals and taste superb chemical free, nutrient dense food, directly out of the paddock.

3) It is always more conducive to learning, to be removed from your normal routine. You don’t get much more removed than attending a seminar in a luxury resort, in a lush tropical setting, surrounded by descendants of the Bounty mutiny, on an island 1000 kms from anywhere!

4) If you have ever contemplated attending this course but couldn’t find the time, then now is that time. Bring your partner so you can learn together. You may both be covered by the Farm Ready subsidy. We find that there is a great benefit in partners sharing this experience. There is more likelihood that a new approach will be embraced when partners are sparked together. This can also serve as a Government sponsored second honeymoon if you choose the 8 day package deal! The same thing applies to farm staff, business partners or other family members that may be involved on the farm. You will be more likely to move forward if you all understand this approach and have shared the stimulation of this unique course.

5) The “Big Nite Out” is a delicious, biological, 3 course meal/party that is a legendary component of this course. It is free for course participants and is a “getting to know each other” event held on the second night of the course. On Norfolk we will savour this treat on a large verandah overlooking the ocean, as renowned local chef and horticulturist, Simon Bigg, prepares a delectable 3 course meal accompanied by fine wines. The only caution regarding these memorable events is to avoid a hangover next day, as there is still much learning to be done.

6) One major emphasis in this course is the supreme importance of building humus in your soil. You will learn all of the humus building strategies, that will position you ahead of the pack when the inevitable payment of carbon credits begins in the near future. You will also be able to experience unique volcanic soils that still contain up to 12% organic matter and this will help confirm the profound benefits of carbon building.

7) The cosy island environment facilitates friendship and you are assured of making friendships with like minded people at this course. Often course participants form biological support groups where experiences, tips and successful strategies are shared on the Internet for years so come.

8) This course is not just restricted to farmers. Consultants, golf course superintendents, National Parks staff, council staff and anyone interested in soil health, animal health, human health and planetary health will benefit immensely from these four intense days of learning.

9) When will you ever have the chance to visit Norfolk for this kind of price I have attached some of the package deals and you will see that you can enjoy an eight day working holiday for around $1250 and this includes twin share accommodation, the cost of the air ticket and a hire car. The Government will reimburse $500 of this cost along with the full cost ($699.00) of the NTS course. In effect, if you qualify for the subsidy, you will be paying a total of just $750 (excluding field trip) for 8 days on Norfolk, and a course that could change your life. The only problem is that there is a bit of urgency here because we have no way of pre-booking flights, and when the limited available airline seating is full, we will have to refuse any further bookings for the course. We have no way of knowing when this will occur, so it will have to be a case of first in first served.

10) Finally, you may need to know about some of the charms of this island to help you make a decision. I’ve inserted some of my Norfolk photos at the bottom of this page and attached the package deal info and course registration forms. Norfolk Island has the cleanest air on the planet (measured by the CSIRO) and the cleanest ocean water. The visibility is amazing and you can see turtles, dolphins and sometimes whales and sharks from many cliff top locations. The vegetation features the best of sub tropical Queensland and New Zealand but is dominated by the grandeur of huge Norfolk Pines. There are two volcanoes and two beautiful national parks. The golden beaches and azure waters are fringed by lush pasture and vegetation. There are world heritage listed historical areas. The climate rarely drops below 10 degrees or rises above 28 degrees and hence the sub tropical feel. Cows and geese rule the roads. There is no income tax, seat belt laws or crime. You don’t lock your house or car and children enjoy a genuine safety and freedom that has been long lost in most regions of the world. There is a fascinating history dominated by the Bounty story and the people are amongst the friendliest in the world.

OK I think I’ve done enough raving! If you think that you might want to attend this course than act now, as there are only a few weeks left, and course numbers are governed by the number of seats remaining on the three flights (Brisbane, Sydney and Melbourne) that service the island. I suspect that we will be forced to close bookings within a couple of weeks due to this constraint so don’t miss out!

I look forward to spending time with some of you if you decide to attend the Norfolk course. Stay happy and healthy.

Visit ntshealth.com.au to discover a new experience in wellness management.

1)     Mineral Management – Soil testing is the first step forward but choose a lab that understands mineral balancing. NTS Soil Therapy™ is a comprehensive, analysis and programming service conducted by experienced biological agronomists. Calcium affects soil structure and impacts uptake of all other minerals so it is always first priority. The higher your Soil Therapy™ star rating the more productive and disease resistant your soil. Ratio guidelines: 1) the cal/mag ratio – this ratio governs the delivery of all important oxgen into the soil. The ideal ratio is 3:1 in light soils and 7:1 in heavy soils but it varies depending upon CEC.  2) The phosphorus to zinc ratio – these minerals are either synergistic or antagonistic to each other depending on the ratio. The ideal ratio is 10:1 in favour of phosphorous.  3) The sodium to potassium ratio – there should always be a higher percentage of potassium than sodium according to base saturation. 4) The potassium to magnesium ratio – try to achieve equal ppm of these two. 5) The iron to manganese ratio – a little more iron than manganese is required.

2)     Building Biodiversity – High production fertility is about minerals and microbes. A healthy soil should contain over a billion organisms in a teaspoon, involving tens of thousands of different species. Unfortunately, chemical agriculture has compromised soil life and most of us are paying the price. The path back to productive biodiversity involves compost tea and biostimulants. This is not expensive. You can source the brewing equipment from NTS or make your own. After multiplying out your new workforce you need to send them off to work with a lunch box to encourage colonisation. We have found that the most popular lunchbox item is Nutri-Sea Liquid Fish™. This fertiliser has the highest known mineral analysis of any fish fertiliser in Australia and it has a rich oil component. Fish oil is an essential part of the potent biostimulation achieved with this input. Fungi and Protozoa thrive in the presence of this mineralised mix of protein and fatty acids and the earthworms return.

3)     Kick Starting the Seed – A well formulated, seed treatment can offer the best cost to benefit ratio in your program. This nutrient package surrounding the germinating seed can improve germination and provide a mother’s milk-like kick start to the young plant which invariably translates to significant yield gains. The NTS product, Seed Start™, has proven a resounding success in over 40 countries and we believe that it is the best seed treatment product available. Mr Mohammad Hussein Yavari, the dynamic NTS Distributor from Iran, has recently reported yield increases of up to 40% following treatment of wheat and corn seeds with Seed Start™. The cost of treatment with this remarkable formulation is around AU$40 per tonne of seed which equates to just AU$2 per hectare. Treatment simply involves spraying the Seed Start™ formulation on the seed as it enters the planter or it can be pre treated in a concrete mixer.

4)     Magnifying and Stabilising Fertilisers – Conventional fertilisers are destined to sky rocket in price as we reach Peak Oil. Any strategy that can increase the efficiency of these inputs is important. The best tool to magnify the benefit of your fertiliser investment is NTS Soluble Humate Granules™. At a cost of just $15 per hectare you can increase fertiliser performance by more than 30% (based on published research regarding cell sensitisation, where humic acid increases cell permeability to sponsor a 34% increase in nutrient absorption). The humates can also stabilise unstable inputs like DAP/MAP or urea through the root zone formation of a stable phosphate humate or a urea humate. Currently you are getting around 27% of your phosphate before it locks up. Urea is rapidly nitrified and exits the soil, or enters the plant, in the undesirable nitrate form. Humates can dramatically enhance urea performance. Humates are also powerful chelating agents to further magnify fertiliser performance.

5)     Promoting Precision Nutrition – There is no place for guesswork in biological farming. Feed the plant what it needs, when it needs it and you will reap the rewards. Leaf testing provides a valuable insight into these requirements. NTS Plant Therapy™ is an excellent tissue testing and analysis service offering advice for a more productive precision approach. The unique Shuttle™ nutrient delivery system can be used to address specific deficiencies or if broader coverage is required you might consider NTS Triple Ten™, an all-inclusive foliar fertiliser that is the biggest selling NTS product around the globe. Triple Ten™ involves a hot mix 10-10-10 base with Shuttle™ chelates and a host of natural plant growth promoters including humates, kelp, fish, vitamins, saponins and triacontanol. Shuttle Seven™ is the most popular Shuttle™ blend but all trace minerals are available separately with the amazing Shuttle™ chelation.

6)     Increasing Cell Strength – The biological approach is proactive in that we strive to create conditions that reduces the attractiveness to pests. An important strategy involves building the strength of the cell wall to create an impenetrable barrier. The tools for this task are calcium and silica. The trace mineral boron is also important as it improves the uptake of both of the other minerals. Calcium and boron can be delivered to the plant with the NTS product; Cal-Tech™, which includes amino chelated calcium and boron. Silica can be supplied as Dia-Life™ (which also contains boron) or Photo-Finish™, which involves potassium silicate and a suite of synergists. Silica also serves to increase stress resilience, stem strength and photosynthetic response. There is also new research linking soluble silica to significant yield increases. Dia-Life™ is based upon micronised diatomaceous earth in a liquid suspension. It can be fertigated or foliar sprayed to build silica levels and associated cell strength.

7)     Microbe Management – There can be tremendous gain in introducing specific microbes, in very high numbers, to your soil. You may be seeking access to the 5000 truckloads of nitrogen that hovers as a gas above every hectare or you may be wishing to reclaim some of your frozen reserves of phosphate. Nutri-life 4/20™ is Australia’s largest known selling microbe blend for a reason. It can be brewed and applied for as little as AU$12 per hectare and it is a proven performer. You can reclaim locked up phosphate with these microbes and fix substantial amounts of nitrogen from the atmosphere. This blend also includes cellulose-digesting fungi to build your humus levels and co-factor species to stimulate your native soil life. It is now recognised that microorganisms are responsible for the delivery of all minerals. Microbes are the bridge between soil and plant and you will always profit from bridge building exercises.

8)     Building Bio-Balance – A fungal disease does not represent a deficiency of a fungicide and root knot nematodes didn’t show up because you neglected to gas your soil. These pathogens are symptoms of a biological imbalance and the secret is to reclaim that balance. Building humus and introducing inoculums of beneficial organisms, offers the fastest road back to bio-balance. Nutri-Store 180® is a unique carbon fertiliser based upon composted black coal. Root Guard™ is an inoculum that fills niches that may otherwise occupied by undesirable nematodes. Tri-Kelp™ is a soluble seaweed powder that stimulates beneficial soil life in the ongoing, beneath ground battle between good and bad. VAM-Tech™ introduces Mychorrizal fungi back into the equation and Trichoderma can be replaced with the best selling, Tricho-Shield™. The missing link in the soil foodweb is often Protozoa and these creatures are best sourced via lucerne tea but you need to source and brew organic lucerne.

9)     Root Zone Revival – The area immediately around the roots is where everything happens. The most important considerations are adequate oxygen and protection from dehydrating salts in this action zone. Gypsum is often called the clay breaker because it can neutralise the two minerals that tighten up the soil and stress both the roots and the surrounding microbes. Gyp-Life™ is a liquid micronised form of gypsum that can be delivered directly into the root zone for positive impact. The sulfur component can bond with magnesium and sodium so they can be leached out and this product also contains fulvic acid to buffer salt negatives. The other tool for management of saline soils is Huma-Life™, a breakthrough, micronised, liquid humic acid concentrate (24%) that can be combined with Gyp-Life™ to provide a double whammy. This duo can buffer the roots and organisms from salt damage while immobilising the salt to reduce plant damage. The humates also stimulate soil life.

10)In-Field Monitoring – Fingertip control is the essence of informed nutrition and this is best achieved with a select group of in-field monitoring tools. These include the refractometer, which measures dissolved solids (nutrient density), photosynthetic potential and your associated skills as a chlorophyll manager. The ideal brix level is 12 degrees brix for most crops, although root crops need a minimum brix of 8. The second essential tool is a sap pH meter. American consultant, Bruce Tainio, has shown that a healthy disease resistant plant should have a sap pH of 6.4 and I have yet to see a plant with this ideal ph ever succumb to disease. A low sap pH signals a lack of alkalising minerals (calcium, magnesium or potassium) and increased fungal problems while a high pH increases the likelihood of insect pressure (often linked to excess nitrates). Nitrate and potassium meters are also invaluable plant monitoring tools.

Contact NTS on +61 7 5472 9900 for more information.