Elderly/Nutrition/High Nutrition/Snacks/Small Meals
5 years ago
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Brix, flavour, nutrition
Comments (36)Gee justaguy, I don't consider professor Leifert a monkey typing words and this is what he says as a result of his 10 yr study. "Professor Carlo Leifert, co-ordinator of the study said: "We have shown there are more of certain less nutritionally desirable compounds and less of the baddies in organic foods, or improved amounts of the fatty acids you want and less of those you don't want"." I didn't say this professor was a monkey, greengrass1. I said I preferred peer reviewed material to random whateverness on the web. The quote from the prof you posted is from a yet to be reviewed/published study. Neither you nor I know what that study will end up saying about anything, right? My point was that you choose to grow org in your garden. Why do you do that? Why don't you just feed the plants with the inorg fert that you use in container plants? Because in my garden I have soil. I consider using homemade compost and locally grown/purchased soybean meal to be closer to a sustainable approach than store bought fertilizers (synthetic or organic). That is the high minded reason, but a more practical reason is that 'it works' and it is easy (and cheap) and I like it. I honestly don't know how to explain why I prefer organics when I grow in the soil as I know it can be done just as well with synthetic nutrient sources. It is what it is, I guess. I suppose I could get similar results with a bag of ammonium sulfate instead of soybean meal, but I dunno, I simply like using the soybean meal better. I am not sure what this has to do with flavor or nutrition though. As I noted, I can't tell the difference in flavor between veggies I grow in the garden organically and those I grow in containers with a soilless mix and synthetic fertilizers. Curiously, Al (Tapla) recently sent me a link to the summary of a study that showed flavor (no idea how they defined flavor) in tomatos was best when the nitrogen used in the soil was urea (ammonium based) rather than nitrate. Since I generally use nitrate based sources of N in containers I found this interesting. How does this relate to the present discussion? Organic sources of N tend to start out as ammoniacal forms and then convert in the soil (or in the plant) to nitrates. This study seemed to say tomatos taste best when their N isn't given as nitrates. Who knows, maybe years of cheap beer have killed my taste buds :) LOL...See MoreWhy corn meal is a better fertilizer than bone meal?
Comments (21)Hi Seaweed: So glad to hear from an experienced rose-grower with 160+ roses like you. Thank you for reminding to be gentle & diluted with new-band ... tiny roots are sensitive to fertilizer damage. The bone meal I used for that Gallica-rose-band was Encap brand, with NPK 6-9-0. I checked their website, and the instruction was, "For Potted Plants: Apply 1 to 1 1/2 tbsp. per pot." I used more than that .. thus the phosphorus burn. The advantage of organics like horse manure NPK 0.44 - 0.17 - 0.35 , and corn meal NPK of 1.6 - 0.65 - 0.4 are: they are balanced, plus low-dose, won't burn plants. Some info. from the below link: "phosphorus is as fertilizer, but it is also used in weapons, the herbicide glyphosate (aka Round Up), baking powder and detergent among other things. A review of scientific literature reveals that most, as in 75 - 95%, of the phosphorus fertilizer applied to crops is not taken up by the plants. It will mostly stay in the soil. However, significant amounts are washed or eroded away into adjacent streams where they wreck havoc with aquatic systems causing large algae blooms killing lakes. Phosphorus Fertilizer Bans - In an effort to reduce the damage caused by phosphate runoff and resulting algae blooms in lakes, a number of local, state and provincial governments have banned phosphorus fertilizer for lawns. A series of random soil tests in WI showed phosphorus levels were always adequate for lawns with a average P level two and half times that needed for healthy lawns. Restrictions exist in Manitoba, Wisconsin, Minnesota, Michigan, Maine, New Jersey, New York, and Florida. Phosphorus is an extremely reactive element ... The phosphorus ions used in fertilizers are negatively charged. The first thing phosphorus does when it hits the soil is draw positively charged ions to it. These turn into new insoluble compounds, and these compounds do not move in the soil. They sit there, insoluble and out of reach of plant roots. Plants may be surrounded by reserves of phosphorus, but these reserves are either inaccessible or insoluble so not suitable for plants to uptake." http://www.the-compost-gardener.com/phosphorus-fertilizer.html More info. on phosphorus: "High Available Phosphate Reduces Root Colonization - Interestingly, research has also shown that, when soils contain high levels of available phosphate, the degree of root colonization by mycorrhizal fungi diminishes. This effect only applies to available phosphates. Insoluble phosphates are unavailable, and do not affect mycorrhizal development. " Paul of Fine Gardening Magazine said it well, see link below: "Professor Chalker-Scott goes on to say this: “I believe this is what has happened in many landscapes that feature roses. Well-intentioned, yet misguided, homeowners over apply phosphate and other fertilizers, insecticides, and fungicides until the soil system is so impacted that it becomes non-functional. Without the beneficial soil organisms, roses become more susceptible to nutrient deficiencies and opportunistic diseases, causing rose aficionados to add even more of these chemicals.” One more reason to just treat roses like any other plant. After all Roses Are Plants, Too. Happy Roseing - Paul. Here is a link that might be useful: Roses and the myth of 1 cup of bone meal...See MorePreparing meals with the right nutrition balance
Comments (1)Protein every day, yes, meat, no (its fat). Try grains and any 'bean'. red beans and rice, pintos and corn bread, oats and black beans, like that. If it grows eat it. Pasta, no, bread, no, cheese, no butter, no. He needs lots of colorful veggies, red, yellow, green, orange. Saute in small amt of evoo! These high fiber foods fill you up.....Moderation is the key here. Eating like this is a lifetime eating regime....and of course you can have a hamburger once a week....See MoreLoad Up on Potatoes for Nutrition and Thrift
Comments (19)Great mashed potatoes--- Peal and cut potatoes into good sized hunks. I like to use red potatoes for mashing because that is what my mother taught me. Bring to a simmer in an inch to three inches of salted water in a covered pot. Start on high heat and lower to a simmer as soon as the water starts to bubble. Test for doneness in about 20 minutes--a sharp kitchen knife inserted into the center of a hunk of potato meets no resistance or crunchy raw center. Drain the potatoes. Now the secret is to return the drained potatoes in their cooking pot back onto the burner and let the remaining water on the pot and chunks evaporate with the lid off the pot. Stir the potatoes briefly so all the surfaces have a chance to dry out. If cooking on a gas stove, turn the heat way down for this step. If cooking on an electric stove, you might find you can leave the heat off and let the residual heat of the electric burner do this. Be careful not to scorch the potatoes. Heat some whole (preferably) milk. Use a hand masher (if you have one) to break up the potatoes in the pot, add salt, pepper and several chunks of butter cut in small pieces so that they will melt quickly. Now take your portable electric mixer, pour 1/2 cup of warm milk into the potatoes, and beat the potatoes, starting on low speed and moving up to high speed. Add more warm milk quickly to get the proper consistency while beating (don't let them beat at a too thick consistency) and use a rubber spatula to mix the potatoes on the edge and at the bottom into the mixer blades. Serve immediately....See More- 5 years ago
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