> ----------
> From: bbacon@mtn.org
> Sent: Saturday, 29 August, 1998 03:23
> To: sanet-mg@shasta.ces.ncsu.edu
> Cc: Twittman@aol.com; dmhinds@acnet.net; 101364.1355@compuserve.com
> Subject: Re: phyto-nutrients (sanet-mg-digest V1 #517)
>
> >
> > Recently someone told me that there is a difference between food grown
> in an
> >organic process and food grown on a chemical based diet. The difference
> (this
> >person said) was the amount or even the presence of phyto elements. If
> this
> >is true, even slightly true, then the quest to differentiate organic food
> from
> >chemically grown food in a nutritional analysis may be able to move
> forward.
> >I understand that NASA Ames may be working on this concept to better the
> food
> >astronauts eat or may grow in space. My understanding of phyto elements
> is
> >very limited. I have read that they are the major contributer to color
> in
> >vegetables. Especially the red and ornge colors that macrobiotics favor.
> >Many supplement dealers attribute a nutritional value to phyto elements
> and
> >many supplements are based on this assumption. I have done several
> browser
> >searches and have come up with product advertising only.
> >
> > Does anyone have any opinions or references on this subject? Is there
> >anyone that you know of that would be able to speak about this subject at
> a
> >large sustainable agriculture conference?
> >
> >Thanks,
> >
> >Thomas Wittman
> >Committee for Sustainable Agriculture
> >Ecofarm Conference Committee
> >Wattsonville, California
> ____________________________________________________________________
> --------------------------------------------------------------------
> Dear T, Dr. Allen Kapuler is certainly someone to consider. His Resource
> Journals (available from:)
> Deep Diversity, 1998 Catalog of Seeds, $6.00 + Shipping $2.50
> P.O. Box 15700, Santa Fe, N.M. 87506-5700
> report research om the differential co-occurrence compared of the 20 amino
> acids that construct DNA, every cell's programming, between varieties of
> vegetables. This would seem to have to do with nutrition related question
> you ask. I heard his stunning plenary address with my son and a friend
> and his son at the TILTH XXth Conference in Portland, Ore, Nov 1994 I
> think. The title was "Biodiversity Gardening" I spoke with him last at
> your conference at Asilomar in 1995.
>
> Good essential question. Good Luck. Sincerely, Bruce B.
> ______________________________________________________________________
> ----------------------------------------------------------------------
> Date: Fri, 28 Aug 1998 10:02:59 -0600
> From: "Douglas M. Hinds" <dmhinds@acnet.net>
> Subject: Re: Phyto-nutrients
>
> >Right - development of a set of objective criteria capable of
> >distinguishing >real & significant diffences that no doubt exist in food
> >related to production
> >methods is a worthy goal.
>
>
> >> . Does anyone have any opinions or references on this subject? Is
> there
> >> anyone that you know of that would be able to speak about this subject
> at a
> >> large sustainable agriculture conference? > Thanks, Thomas Wittman
>
> >What's the budget?
> ______________________________________________
> -------------------------------------------------------
> Dear Doug, Let me quote from SEVENTH Peace Seeds Resource Journal 1994:
> titled
> "The Twenty Protein Amino Acids Are Primary Human Food A Food System
> with
> Non-Violent Roots IV. Carrots, Peas, Apios and Others" by A.M.Kapuler
> Ph.D. and S. Gurusiddiah Ph.D. Bioanalytical Laboratory, Washington State
> University, Pullman, WA 99164-4430 July 4, 1994" (pps 66-74)
>
> The 20 amino acids that are the primary builders of our cellular
> and body proteins serve many functions. Since there are 20 distinctive
> biochemical side chains that distinguish them from one another, they also
> fill a variety of other functions in addition to teaming up to make hair,
> fingernails, collagen, the lens of our eyes, hemoglobin, enzymatic
> digestive juices and the tens of thousands of other proteins that do the
> work and build the structure of our cells and organs.
> As a way of looking for nutritional significance in the selection
> of our food plants, we can identify the twenty amino acids that build
> proteins and provide a broad base to establish directions for taking our
> current food selection system to a more advanced, integrated and
> nutritious
> one.
> In our previous three papers (1-3) and recent summary (4), we have
> made and confirmed the following observations:
> 1. Free amino acids of the type that build cellular proteins are
> widespread in common fruits and vegetables. Amounts vary profoundly, both
> qualitatively in terms of individual amino acids as well as in the total
> amount abvailable for protein synthesis.
> 2. All 20 amino acids needed for protein synthesis can be found
> free (not already in proteins) in highest amounts in fresh pods of peas
> and
> beans, immature okra, potatoes and in alliums, especially onions and
> leeks.
> 3. Alcoholic tinctures of fresh herbs and vegetables are in part
> concentrated amino acid preparations.
> 4. The different root, leaf and fruit crops have characteristic
> analytical patterns; there are distinguishing varietal differences in some
> cultivars as well.
>
> In this paper we present data for a 8 varieties of carrots and
> peas, 14 groundnuts (Apios sp.) and several other crops including 2 winter
> squashes, a groundcherry, 3 spinaches, a strawberry, two turnips and the
> Hoxsey anti-cancer herbal tonic.
> [ Table 1. Free Amino Acids in 8 Varieties of Carrots-and discussion
> (pps67-68)
> [ Table 2: Free Amino Acids in Apios Tubers (p 69)
> [ Table 3: Free Amino Acids in Pisum Fresh Edible Pods (p 70)
> [ Table 4: Free Amino Acids in the Juices of Winter Squash, Spinach,
> Turnips, Poke Salad, a Strawberry and the Hoxsey Herbal Cancer Tonic (pps
> 71-73)
> Discussion and references (pps 73-74)
> <excerpt continues>..........p 73.
> We have discovered inside our cells, and the cells of all
> creaturews, tiny bodies builtfromn RNA and proteins. On these structures
> we call ribosomes, proteins of our cells are made. Messenger RNA
> instructions from our DNA contains genfo {genetic information} for at
> least
> 30,000 different kinds of proteins. The translation of the DNA
> instructions thru RNA occurs on these ribosomes. In essence we have
> hundreds to many thousands of tiny assembling jigs inside our cells that
> put together activated free 20 amino acids into long sequences, generally
> 150-200 amino acids long, following a specific RNA sequence assembled from
> copies of the DNA. We call these polyamino acids proteins.
> Since the basic system of protein synthesis is the same for all
> cells, bacteria to humans,, including all plants, fungi, and animals, the
> amino acids that feed it are primary food. Pdroteins as food are broken
> down into the commponent amino acids by our digestive juices. Analyses of
> most proteins show them to be made from a specific 20 amino acids. In
> some
> proteins, there are modifications of the coded 20 giving several others
> generally found in trace amounts.
> Some of our foods are from immature pods; snapbeans, snappeas and
> okra are good examples. We have found these to have the highest amounts
> of
> free amino acids. This makes sense since the plants are making their
> high-protein content seeds. Next is roots, good sources for several of
> the
> difficult to find, essential amino acids: Potatoes, burdock, carrots, and
> yacon. The allium bulbs are good free amino acid sources particularly for
> ones central to cellular sugar metabolism. Other significant sources for
> free amino acids are salad leaves of many genera and families, immature
> flowerbuds and fruits like tomatoes. Data and development of this
> information are contained in four papers in Peace Seeds Resource Journals
> 3-7, 1987-1994.
> (p74) A new horizon in plant breeding appears by increasing the
> amounts of free amino acids available in our current crops and by working
> towards enhancing them in other crops like apples, strawberries, sweet
> corn
> and the salad brassicas.
> Selection of vegetable, salad and fruit plant crops for the 20
> code
> amino acids is now a potential direction for agriculture. It is both
> general and specific with a broad horizon that focuses on improving our
> nutrition and as a result, our health. [end quote]
>
>
> Well Doug, good question, "What's the budget?" We stand on the
> shoulders of giants. Best Regards, BBacon
>
>
>
>
>
>
>
>
>
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