"The reason Miracle Gro is thought to be bad for the soil is that it is not food for soil microbes." This isnÂt true. Microbes might not use the elements specifically for fuel, but they use them to carry out biological functions just like every other plant or animal. "The salty chemicals in Miracle Gro are not in any of the food groups (protein, vitamins, minerals, or carbohydrates)." This isnÂt true either. The minerals in fertilizers are minerals and are used by plants to make proteins, vitamins, and carbohydrates. As I said above, microbes use them as well. The deleterious effects of chemical fertilizers are way way overblown. Yes, if you inject anhydrous ammonia into the plow layer of your soil you are going to wipe out the microbe population and essentially sterilize the soil for a couple of weeks. If on the other hand you spray your yard with miracle grow in solution you are only going to stimulate microbes that will use the available nitrogen to burn carbon (organic matter) for fuel. " "Salts" defined in simplest terms, simply means that it dissolves in water." That is not a good definition. Many salts are considered insoluble such as phosphate rocks. A better definition is that a salt is a cation (positive charge because it is missing an electron) and an anion (negative charge because it has an extra electron) joined together (the positive and negative charges being drawn together). Table salt for example is a sodium cation bound with a chloride anion. Potassium sulfate, ammonium nitrate, etc are soluble salts that are used for fertilizers because they are composed of elements that plants use as nutrients.

There are a number of good ones. I find in a moderate temperature kitchen with middling humity, they last in the box just about as well as white. At least a year. I like Deboles whole wheat with Jerusalem artichoke flour for flavor, especially the spaghetti. Jovial Enkorn is great. Vita Reale is excellent. DeLallo makes a thin, flat lasagna that I prefer to Bionaturae, which is the heavier kind with the tiny ruffle. Trader Joe's is good too, and I wouldn't be surprised if DeLallo makes it. They all have different pros and cons. I haven't liked the whole wheat from the giants who have product in every big chain supermarket. I think they may be trying to make it more like white but then lose what's delicious about whole wheat. As for what else to serve with your chicken and sauce, this would be an excellent use for zoodles or other spiralized vegetables. If you want it to have more carbs, try rutabaga or other roots. Also caulflower "rice", roasted first. You can go way old fashioned and serve it on dense, whole grain peasant bread, letting the sauce soak in. Or you can use any kind of whole grain, from common rice, to wheat, to buckwheat. Or a small seed like quinoa.

Daconil/chlorothalonil is also used for spraying peach trees to prevent peach leaf curl. I now date my bottle when I buy it as it seems to last for 7 years but when I tried some that was 8 years old I had very poor results. I always hate using this stuff as so thick it is hard to even rinse it off my measuring spoons.

I just found this quote on line, so I think I’m good. “Most low-sugar pectins have preservatives in the box (except for Pomona’s). For Sure Jell Less or No Sugar it is the sodium citrate. But every brand uses something different”