Why won’t little Johnny eat his peas? They taste terrible. Little Johnny instinctively knows that sweet tasting peas are better while poor-quality peas are instantly rejected. Have you ever eaten a 22-brix grape? Once you have you won’t forget the taste. A candy bar will be held in disdain by little Johnny compared to 22 brix grapes. Ask any old-timer if they like the taste of fruits and vegetables now compared to when they were young. I am sure you won’t be able to find a single person that feels todays are better. Taste is built upon the upon the carbohydrate and mineral levels in the produce. When they decline so does the taste. What about aroma? That seems lost as well. Today’s average 2-3 brix hydroponic greenhouse tomato looks like a tomato but it has virtually no aroma and is nearly tasteless. It is a poor caricature of what a tomato should be. As a culture Americans are so used to eating low quality produce we don’t even know what really good produce tastes like.
High Brix Plants Are Insect and Disease Resistant
… Animals have a greater
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This is easily confirmed by our bodies own internal refractometer; our sense of taste. We all like sweeter carrots, cherries, tomatoes, watermelons etc. We instinctively prefer sweeter produce. This is significant because in addition to having higher carbohydrates (natural plant sugars) these foods also have higher mineral density and a greater spectrum of trace minerals. Lower quality produce has poorer taste, lower carbohydrates and lower mineral density and spectrum. This explains why people eating low-quality foods have such a large appetite. The body is desperate for minerals and to satisfy its mineral requirement more food is consumed. This leads to the observation that such people are overfed and undernourished. High quality foods produce a stronger sense of satisfaction or fullness after eating a smaller portion. Let’s begin with two basic