Sea minerals..........
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Living organic soil from start through recycling
- Thread starter Gascanastan
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Where does this come from? I don't understand what size of particles has to do with it as its not like the organisms have mouths.
For those who don't know, phyloplane bacteria & fungi refers to any species which can occupy the outer (leaf) surfaces of a plant.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC154815/pdf/1728.pdf
Y
YosemiteSam
I am curious if it actually works as a foliar. If it does you would think it would be common knowledge by now...getting Ca and P into a leaf together is a guaranteed way to raise brix
Yes they don't have mouths but they do have enzymes and as far as i have learned size does matter. The smaller the more reactive (can be used faster because of size don't have to break it to smaller pieces first)
And I have not tried this as of yet just told by farmers I trust that it works. I think it is from the works of Carey reams. Not positive on that as I have only started into his works. He makes some very outrageous but useful claims.
Timbuktu
I know you can say what you want but... this isn't sea 90. Ever hear of ORMUS materials. Thats a whole nother topic. anyway its Sea-crop.
Sodium reduced to .07% complex Mg, Ca, Si and S and all the trace minerals enzyme co0-factors, enzymes Selenium and Boron increased all cleated with fulvic acid.
Not you average sea salt. So K is the mover of sugars in the flowers in early flower but they need heavy enzyme co-factors and other trace minerals in late fruit set. Sea-crop as a foliar works wonders.
Just sayin....
Timbuktu
Y
YosemiteSam
Reams used it in the soil for sure. It is the only form available where the Ca and P don't combine and become unavailable. Still very little is available in water if you try to make a solution...I don't see it doing much more than laying on the leaf like a hard water stain.
I could be wrong though.
timbuktu we have been hit pretty hard w the whole sea salt thing for fert; no one can argue w the nutrient profile but; the salt is off the charts w it ~not too comfy in a recycled soil paradigm
it has its advocates and may be great but idk if it has a place in living soil
it has its advocates and may be great but idk if it has a place in living soil
Reading through the thread....
Wish I had your problem!!!!! I'd grow it if I had to build a new 'grow area'... Missing the old school stuff.
That particular Kona Gold was the real deal Original! I got it from a friend who's father had been growing only Kona Gold for 20+ years from seed. Every year selecting his most vigorus and continually selectively breeding it all those years. With a half a foot veg' it shot up 4x the size in flower with massive 16 - 18 inch colas.
Maybe I'll grow it again in the future but only if I can get more seeds.
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Like everything in life it is debatable. I total agree plain sea SALTS used on a regular basis is harmful to microbe life. Dilute concentrations and microbes can handle it. Sea crop has .07% sodium. I would akin it to more sea MINERALS i see a difference. Don't know math that well so don't know actual concentrations but i do know it is not like 86% sodium or what ever sea water is Sea-90 doesn't even have the sodium count on their flyers anymore.
On a second note anyone ever here of Louis Kervran. He was a french Physicist who studied biological transmutation. The changing of one element to another by microorganisms/plant/animals. He was shun ed like all the greats because it didn't fit the status quo. Sodium can easily trans mutate into Mg. It only 1 electron away.
So you got one lonely sodium and a Mg is needed it only takes a hydrogen atom to make it happen. Look it up see for yourself. I feel it has to happen or how else could so many people only eat shit and not keal over and drop dead from lack of nutrition. Instead the carry on maybe not healthy but alive.
Timbuktu
lostenspace
Member
PAGE 420. Nice work guys, this vape is for you.
Not looking for reaction or to change minds just spreading knowledge. Don't get me wrong kelp is a staple in my garden for sure not about to change, just adding because of expert advice and stunning testimonial. I bet kelp prob has about the came amount sodium as Sea-crop.
Just for clarity I didn't go to a hydro store for Sea-crop, got it right from the manufacture at a very very good price.
Timbuktu
ADVANCING ECO-AGRICULTURE
Connecting the Missing Links for Full Potential Agriculture
News From... October, 2011
Our vision and mission is to help farmers produce healthy crops that are insect and disease resistant and greatly reduce or eliminate the need for toxic insecticides and fungicides. We can accomplish this by providing farmers with knowledge of how diseases and insects interact with plants, information about tools to monitor crop health in the field, and agricultural inputs that can be used to increase and enhance plant health.
A plant’s health and immunity is based on its ability to form structurally complete compounds such as carbohydrates and proteins. Complete carbohydrates, proteins, and lipids are formed by healthy plants with a fully functional enzyme system, which is dependent on trace mineral enzyme cofactors.
Plant pathogens, bacterial and fungal diseases, and insects have less complex digestive systems than higher animals and lack the needed enzymes to digest complete plant compounds. In his book titled, “Healthy Crops”, Francis Chaboussou has documented a fair amount of research on the plant-pathogen relationship, protein formation in plants, and the plant immunity connection. Francis’ theory of plant health, which he terms “taophobiosis”, has its foundation on the premise that insect and disease pests cannot utilize complete proteins and carbohydrates as a food source.
We work with a broad variety of fruit and vegetable and broad acre crops in many regions with different soils and climates. We have successfully grown insect-and disease-resistant crops on many farms. On many of the farms, we have noticed some interesting transitional stages of plant health (see Plant Hierarchy of health, next page) and energy levels as soil and plant health improve over time; frequently, over a period of a few months to several years, depending on the crop and previous soil conditions. These stages of improving plant health have been based on our own experiences and from field observations. Over time and with experience on many farms, a succession pattern of plant health stages is becoming clearer.
As charted in the graph on page 2, efficient photosynthesis and the formation of complete carbohydrates is the foundation of plant health and immunity.
Without efficient photosynthesis, plants will not achieve any level of immunity or performance.
With functional photosynthesis and adequate levels of minerals and trace minerals to serve as enzyme cofactors, formation of complete proteins is initiated. As photosynthetic capacity and plant energy increase, plants begin to store surplus energy in lipids - plant oils.
These lipids are the building blocks used to build plant protection compounds, called plant secondary metabolites (PSM5) or plant essential oils.
As soils and crops transition from commercial to biological production practices, these crops seem to progress through several stages of overall health. These several stages of plant health tend to overlap and blend together in the field rather than being sharply defined.
Varying Degrees of Plant Vitality
Phase I
In this foundational phase of plant growth and health, a plant’s needs for adequate sunlight, air, water, and minerals are all being met; an efficient photosynthetic process is absorbing carbon dioxide from the air, water from the soil, and with the energy input from the sun, begins producing plant sugars and carbohydrates. Initially, the sugars formed during this process will be monosaccharides -simple sugars such as fructose, sucrose, and dextrose. As the process evolves, more complex sugars, called polysaccharides begin to develop. Cellulose, lignin, pectins, and starches are structural and store carbohydrates produced in greater quantities as plants become healthier.
In our experience, as long as plants are photosynthesizing properly and producing pectins and other complex carbohydrates, these plants do not seem to be susceptible to soil borne fungi – styled as “pathogens”. Saprophytic fungi (fungi which decompose dead plant residue) such as alternaria, fusarium, and verticillium only become a problem when plants are unhealthy to the point where they no longer develop complete carbohydrates. As long as we have active photosynthesis and energy transfer, these “pathogens” cease to be a problem.
Phase II
As photosynthetic energy increases, plants begin to transfer greater quantities of sugars to the root system and the microbial community in the rhizosphere. This increase in energy and a food source for the soil microbes will stimulate them to mineralize and release minerals and trace minerals from the soil matrix, and provide them in a plant available form. Plants then utilize these essential minerals as enzyme cofactors which are needed to form complete carbohydrates and especially proteins. Soluble sugars, monosaccharides, when partnered with nitrogen, are the base materials used to form amino acids. Through the action of enzyme catalysts these amino acids are bonded together to form peptides from which complete proteins are formed.
Thanks to their rapid metabolism, insects need large amounts of protein for growth and reproduction. They can source their protein requirements from plants that have elevated levels of soluble amino acids in the plant sap. Many insects have a simple digestive system that lacks the digestive enzymes needed to digest complex proteins. In our experience, plants which are forming complete proteins and have low levels of soluble amino acids, are not susceptible to insects with a simple digestive system. This would include insects such as aphids and white flies and especially larval insects such cabbage earworm, alfalfa weevil, tomato hornworm, and many others.
Phase III
As photosynthetic energy and efficiency increases, plants develop a surplus of energy beyond that needed for basic growth and reproduction. Initially, large quantities of this surplus energy, in the form of sugars, are translocated to the root system, as high as 70% of the total sugar production. Later, the plant begins to store this surplus energy in the form of lipids – plant fats – in both vegetative and reproduction tissue. In vegetative tissue, these fats are primarily in the form of omega 3s, whereas omega 6s and 9s are mostly found in the storage organs or the fruit.
Plants always maintain a minimum baseline of lipid levels since they need these compounds to help form the phospho lipid cell membranes. As energy and lipid levels increase, this cell membrane becomes much stronger and more resilient enabling it to better resist fungal pathogens. It appears as though once plants achieve higher lipid levels and stronger cell membranes, they become more resistant to the airborne fungal pathogens such as downy and powdery mildew, late blight and others, as well as some bacterial invaders, notably fire blight, scab, rust, bacterial speck, bacterial spot, and others.
It should be noted that plants must have a functional digestive system (the microbial community in the rhizosphere) before they will develop to this stage of plant health, otherwise, they will lack the energy needed to develop higher levels of lipids.
Phase IV
The elevated lipid levels developed in Phase III are then used to build complex plant protectant compounds styled plant secondary metabolites. The plant builds these plant secondary metabolites (PSM5), or essential oils, to protect itself from would-be parasites, UV radiation, or overgrazing by insects or herbivores. Many of these compounds, which include terpenoids, bioflavonoids, carotenoids, tannins, and many others, contain anti-fungal and anti-bacterial properties, as well as digestion (enzyme) inhibitors.
Once plants achieve this level of performance they become immune to insect attack from insects that have a better developed digestive system, primarily the beetle family such as cucumber beetles, Colorado potato beetles, and Japanese beetles. At this point, plants have a tremendous level of stress tolerance and can cope with weather extremes reasonably well.
Again, these phases of plant health are based on our observations and experiences in the field. Transitions in the field are not always clearly delineated as in this chart, however, over time a clearer picture begins to emerge as crops and soils become healthier and healthier and “pathogens’ become less and less of a problem. Farming can quickly become a most enjoyable occupation.
-John Kempf
Thank you C-ray for posting this else where. This is what I am basing most of my last posts around. This is the core of how I think about my plants. Look at phase 4 Terpenes, bioflavanoids of the most complex forms. Woohhooo
Timbuktu
From http://www.advancingecoag.com/More_L...011-online.pdf
A lot of great info in his flyers and conference calls which you can listen to old ones and participate in new ones.
Connecting the Missing Links for Full Potential Agriculture
News From... October, 2011
Our vision and mission is to help farmers produce healthy crops that are insect and disease resistant and greatly reduce or eliminate the need for toxic insecticides and fungicides. We can accomplish this by providing farmers with knowledge of how diseases and insects interact with plants, information about tools to monitor crop health in the field, and agricultural inputs that can be used to increase and enhance plant health.
A plant’s health and immunity is based on its ability to form structurally complete compounds such as carbohydrates and proteins. Complete carbohydrates, proteins, and lipids are formed by healthy plants with a fully functional enzyme system, which is dependent on trace mineral enzyme cofactors.
Plant pathogens, bacterial and fungal diseases, and insects have less complex digestive systems than higher animals and lack the needed enzymes to digest complete plant compounds. In his book titled, “Healthy Crops”, Francis Chaboussou has documented a fair amount of research on the plant-pathogen relationship, protein formation in plants, and the plant immunity connection. Francis’ theory of plant health, which he terms “taophobiosis”, has its foundation on the premise that insect and disease pests cannot utilize complete proteins and carbohydrates as a food source.
We work with a broad variety of fruit and vegetable and broad acre crops in many regions with different soils and climates. We have successfully grown insect-and disease-resistant crops on many farms. On many of the farms, we have noticed some interesting transitional stages of plant health (see Plant Hierarchy of health, next page) and energy levels as soil and plant health improve over time; frequently, over a period of a few months to several years, depending on the crop and previous soil conditions. These stages of improving plant health have been based on our own experiences and from field observations. Over time and with experience on many farms, a succession pattern of plant health stages is becoming clearer.
As charted in the graph on page 2, efficient photosynthesis and the formation of complete carbohydrates is the foundation of plant health and immunity.
Without efficient photosynthesis, plants will not achieve any level of immunity or performance.
With functional photosynthesis and adequate levels of minerals and trace minerals to serve as enzyme cofactors, formation of complete proteins is initiated. As photosynthetic capacity and plant energy increase, plants begin to store surplus energy in lipids - plant oils.
These lipids are the building blocks used to build plant protection compounds, called plant secondary metabolites (PSM5) or plant essential oils.
As soils and crops transition from commercial to biological production practices, these crops seem to progress through several stages of overall health. These several stages of plant health tend to overlap and blend together in the field rather than being sharply defined.
Varying Degrees of Plant Vitality
Phase I
In this foundational phase of plant growth and health, a plant’s needs for adequate sunlight, air, water, and minerals are all being met; an efficient photosynthetic process is absorbing carbon dioxide from the air, water from the soil, and with the energy input from the sun, begins producing plant sugars and carbohydrates. Initially, the sugars formed during this process will be monosaccharides -simple sugars such as fructose, sucrose, and dextrose. As the process evolves, more complex sugars, called polysaccharides begin to develop. Cellulose, lignin, pectins, and starches are structural and store carbohydrates produced in greater quantities as plants become healthier.
In our experience, as long as plants are photosynthesizing properly and producing pectins and other complex carbohydrates, these plants do not seem to be susceptible to soil borne fungi – styled as “pathogens”. Saprophytic fungi (fungi which decompose dead plant residue) such as alternaria, fusarium, and verticillium only become a problem when plants are unhealthy to the point where they no longer develop complete carbohydrates. As long as we have active photosynthesis and energy transfer, these “pathogens” cease to be a problem.
Phase II
As photosynthetic energy increases, plants begin to transfer greater quantities of sugars to the root system and the microbial community in the rhizosphere. This increase in energy and a food source for the soil microbes will stimulate them to mineralize and release minerals and trace minerals from the soil matrix, and provide them in a plant available form. Plants then utilize these essential minerals as enzyme cofactors which are needed to form complete carbohydrates and especially proteins. Soluble sugars, monosaccharides, when partnered with nitrogen, are the base materials used to form amino acids. Through the action of enzyme catalysts these amino acids are bonded together to form peptides from which complete proteins are formed.
Thanks to their rapid metabolism, insects need large amounts of protein for growth and reproduction. They can source their protein requirements from plants that have elevated levels of soluble amino acids in the plant sap. Many insects have a simple digestive system that lacks the digestive enzymes needed to digest complex proteins. In our experience, plants which are forming complete proteins and have low levels of soluble amino acids, are not susceptible to insects with a simple digestive system. This would include insects such as aphids and white flies and especially larval insects such cabbage earworm, alfalfa weevil, tomato hornworm, and many others.
Phase III
As photosynthetic energy and efficiency increases, plants develop a surplus of energy beyond that needed for basic growth and reproduction. Initially, large quantities of this surplus energy, in the form of sugars, are translocated to the root system, as high as 70% of the total sugar production. Later, the plant begins to store this surplus energy in the form of lipids – plant fats – in both vegetative and reproduction tissue. In vegetative tissue, these fats are primarily in the form of omega 3s, whereas omega 6s and 9s are mostly found in the storage organs or the fruit.
Plants always maintain a minimum baseline of lipid levels since they need these compounds to help form the phospho lipid cell membranes. As energy and lipid levels increase, this cell membrane becomes much stronger and more resilient enabling it to better resist fungal pathogens. It appears as though once plants achieve higher lipid levels and stronger cell membranes, they become more resistant to the airborne fungal pathogens such as downy and powdery mildew, late blight and others, as well as some bacterial invaders, notably fire blight, scab, rust, bacterial speck, bacterial spot, and others.
It should be noted that plants must have a functional digestive system (the microbial community in the rhizosphere) before they will develop to this stage of plant health, otherwise, they will lack the energy needed to develop higher levels of lipids.
Phase IV
The elevated lipid levels developed in Phase III are then used to build complex plant protectant compounds styled plant secondary metabolites. The plant builds these plant secondary metabolites (PSM5), or essential oils, to protect itself from would-be parasites, UV radiation, or overgrazing by insects or herbivores. Many of these compounds, which include terpenoids, bioflavonoids, carotenoids, tannins, and many others, contain anti-fungal and anti-bacterial properties, as well as digestion (enzyme) inhibitors.
Once plants achieve this level of performance they become immune to insect attack from insects that have a better developed digestive system, primarily the beetle family such as cucumber beetles, Colorado potato beetles, and Japanese beetles. At this point, plants have a tremendous level of stress tolerance and can cope with weather extremes reasonably well.
Again, these phases of plant health are based on our observations and experiences in the field. Transitions in the field are not always clearly delineated as in this chart, however, over time a clearer picture begins to emerge as crops and soils become healthier and healthier and “pathogens’ become less and less of a problem. Farming can quickly become a most enjoyable occupation.
-John Kempf
Thank you C-ray for posting this else where. This is what I am basing most of my last posts around. This is the core of how I think about my plants. Look at phase 4 Terpenes, bioflavanoids of the most complex forms. Woohhooo
Timbuktu
From http://www.advancingecoag.com/More_L...011-online.pdf
A lot of great info in his flyers and conference calls which you can listen to old ones and participate in new ones.
$60/gallon?
I believe small size 'matters' because there is more surface area exposed to enzymes.
I believe small size 'matters' because there is more surface area exposed to enzymes.
I recommend using observations or readings or studies or... rather than knowledge
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