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Wednesday, July 20, 2011
Wednesday, July 13, 2011
Next time you reach for the RoundUp - STOP!
Glyphosate
Next time you reach for the can of RoundUp to clean up a path or a patch of unwanted grass or weeds, stop for a minute and think of the harm you might be doing to your farm and garden soil, the waterways and rivers, the micro-organisms that support life on this planet, your own health and the health of those who are yet to be born.
Glyphosate is without doubt, a disaster in the making. We are only now beginning to understand some of the dangers of unfettered use of RoundUp in commercial agriculture and in our own home gardens. Even more disturbing is the escalating use of RoundUp in commercial agriculture, particularly in genetically modified crops.
The problem with products like RoundUp is that they appear to be very effective. They do the job we want them to do. They allow us to clean up unsightly weeds and overgrown areas with little effort. This quick fix causes a vast number of highly dangerous, long-term problems.
Glyphosate is the active ingredient in RoundUp. On its own it is very poisonous. Combined with some of the other ingredients contained in RoundUp, glyphosate becomes even more dangerous.
RoundUp kills weeds and grass extremely quickly but it is a short-term solution. When grass is killed, it is quickly replaced by weeds so that weed infestation increases because of the application of RoundUp. The quantity and type of weeds change, and become more and more invasive when RoundUp is used. Some parts of the world, in particular the USA are seeing the growth of "super weeds" which cannot be eradicated because they are so tough and they grow so fast. Weed growth increases because the type of weeds that grow in any area are a response to soil condition: the greater the imbalance of nutrients in the soil and the less organic matter it contains, the greater the weed problem.
Round up causes soil nutrients to be tied up leaving the soil more and more unbalanced. According to Don M. Huber, Eneritus Professor, Purdue University: "It is not uncommon to see the available of copper, cobalt, iron manganese, nickel and zinc deficiencies in soils to intensify in soils where RoundUp is applied. Glyphosate in soil and root exudates also stimulates oxidative soil microbes that reduce nutrient availability by decreasing their solubility for plant uptake, immobilize nutrients such as potassium and deny plant access to soil nutrients through pathogenic activity. Plant pathogens stimulated by glyphosate include ubiquitous bacterial and fungal, crown and stalk rotting fungi, vascular colonising organisms that disrupt nutrient transport and cause wilt and die-back and root-nibblers that impair access or uptake of soil nutrients."
Mineralisation of plant residues that have been killed by glyphosate release accumulated glyphosate into the soil in toxic concentrations that can kill whatever is planted subsequently. Plant death occurs through increased plant susceptibility to common soil-borne fungi such as Fusarium and Phytophthora that are stimulated by glyphosate applications.
Roundup kills weeds but it is not selective: it kills anything it contacts. It is also a potent micro-biocide. It is toxic to earthworms and mycorrhizae. It reduces the number of microbes that convert insoluble soil oxides to plant available forms, nitrogen-fixing organisms and organisms involved in the biological control of soil borne diseases that reduce root uptake of nutrients.
For many years Monsanto, the manufacturer of RoundUp claimed it was a bio-degradable substance but court cases in Europe have demonstrated consclusively that this claim is not true. RoundUp no longer has the word bio-degradable on its label.
Because it is not bio-degradable it:
* Persists and accumulates in soil and plants for many years.
* Accumulates in food and feed products to enter the food chain and it has been demonstrated that it is highly dangerous in terms of human health. Many scientific studies have been done which demonstrate this is a major concern.
* Can damage trees and shrubs planted following its use because it is taken up by these plants through their roots.
* Stimulates soil-born pathogens, thus reducing nutrient available.
* Inhibits nitrogen fixation.
* Increases mycotoxins in stems, straw, grain and fruit.
* Inhibits uptake and translocation of iron, manganese and zinc even when glyphosate is present at very low, non-herbicidal rates.
Professor Huber says: "Introduction of glyphosate, an intense mineral chelator, into the food chain through accumulation in feed, forage and food and by root exudation into ground water poses significant health concerns for animals and humans."
Bev Buckley. For more information visit learn more
Next time you reach for the can of RoundUp to clean up a path or a patch of unwanted grass or weeds, stop for a minute and think of the harm you might be doing to your farm and garden soil, the waterways and rivers, the micro-organisms that support life on this planet, your own health and the health of those who are yet to be born.
Glyphosate is without doubt, a disaster in the making. We are only now beginning to understand some of the dangers of unfettered use of RoundUp in commercial agriculture and in our own home gardens. Even more disturbing is the escalating use of RoundUp in commercial agriculture, particularly in genetically modified crops.
The problem with products like RoundUp is that they appear to be very effective. They do the job we want them to do. They allow us to clean up unsightly weeds and overgrown areas with little effort. This quick fix causes a vast number of highly dangerous, long-term problems.
Glyphosate is the active ingredient in RoundUp. On its own it is very poisonous. Combined with some of the other ingredients contained in RoundUp, glyphosate becomes even more dangerous.
RoundUp kills weeds and grass extremely quickly but it is a short-term solution. When grass is killed, it is quickly replaced by weeds so that weed infestation increases because of the application of RoundUp. The quantity and type of weeds change, and become more and more invasive when RoundUp is used. Some parts of the world, in particular the USA are seeing the growth of "super weeds" which cannot be eradicated because they are so tough and they grow so fast. Weed growth increases because the type of weeds that grow in any area are a response to soil condition: the greater the imbalance of nutrients in the soil and the less organic matter it contains, the greater the weed problem.
Round up causes soil nutrients to be tied up leaving the soil more and more unbalanced. According to Don M. Huber, Eneritus Professor, Purdue University: "It is not uncommon to see the available of copper, cobalt, iron manganese, nickel and zinc deficiencies in soils to intensify in soils where RoundUp is applied. Glyphosate in soil and root exudates also stimulates oxidative soil microbes that reduce nutrient availability by decreasing their solubility for plant uptake, immobilize nutrients such as potassium and deny plant access to soil nutrients through pathogenic activity. Plant pathogens stimulated by glyphosate include ubiquitous bacterial and fungal, crown and stalk rotting fungi, vascular colonising organisms that disrupt nutrient transport and cause wilt and die-back and root-nibblers that impair access or uptake of soil nutrients."
Mineralisation of plant residues that have been killed by glyphosate release accumulated glyphosate into the soil in toxic concentrations that can kill whatever is planted subsequently. Plant death occurs through increased plant susceptibility to common soil-borne fungi such as Fusarium and Phytophthora that are stimulated by glyphosate applications.
Roundup kills weeds but it is not selective: it kills anything it contacts. It is also a potent micro-biocide. It is toxic to earthworms and mycorrhizae. It reduces the number of microbes that convert insoluble soil oxides to plant available forms, nitrogen-fixing organisms and organisms involved in the biological control of soil borne diseases that reduce root uptake of nutrients.
For many years Monsanto, the manufacturer of RoundUp claimed it was a bio-degradable substance but court cases in Europe have demonstrated consclusively that this claim is not true. RoundUp no longer has the word bio-degradable on its label.
Because it is not bio-degradable it:
* Persists and accumulates in soil and plants for many years.
* Accumulates in food and feed products to enter the food chain and it has been demonstrated that it is highly dangerous in terms of human health. Many scientific studies have been done which demonstrate this is a major concern.
* Can damage trees and shrubs planted following its use because it is taken up by these plants through their roots.
* Stimulates soil-born pathogens, thus reducing nutrient available.
* Inhibits nitrogen fixation.
* Increases mycotoxins in stems, straw, grain and fruit.
* Inhibits uptake and translocation of iron, manganese and zinc even when glyphosate is present at very low, non-herbicidal rates.
Professor Huber says: "Introduction of glyphosate, an intense mineral chelator, into the food chain through accumulation in feed, forage and food and by root exudation into ground water poses significant health concerns for animals and humans."
Bev Buckley. For more information visit learn more
Saturday, June 25, 2011
Wednesday, June 8, 2011
Monday, May 30, 2011
Growing ginger
Growing Ginger
If you live in a sub-tropical area and can find a market for your produce, I highly recommend you grow ginger.
Ginger is a valuable crop. In 2010 we planted 8 rows of ginger in an area 75 metres square. During April and May we have sold 300 bunches of ginger for a total return of $1200. This is a good return considering the amount of land devoted to growing and the relatively small amount of labour needed. Of course costs for fertilizer, manure, mulch and water have to be taken into account. The total cost for these would not exceed $50. The biggest cost is for labour. Labour is required for preparing the land, keeping weeds under control, harvesting and preparing the ginger for sale.
The size, smell and taste of ginger depends to a large extent on the fertility of the soil in which it is grown and the amount of water that is available, so it pays to really build soil fertility and organic matter as a first step and water once a week if it doesn't rain.
Ginger is a very hungry plant so ensure the ground is well fertilized at least 2 - 3 months prior to sowing. Add lime, an all purpose fertilizer, compost and a generous amount of animal manure to the soil and leave it to break down before planting your crop. Cover with mulch to prevent weeds growing.
Plant ginger in spring using rhizomes from the previous year's crop. Store these in dry potting mix in a box somewhere dark. In spring they will start to shoot. Each root will have several growing points. Cut the root into pieces ensuring that each piece contains at least one growing point. Scrape the mulch away, place each root piece 5 cm deep and 15 cm apart. Cover with soil and mulch the planting area generously.
The ginger will emerge shortly after planting. Keep the growing area weed free and add more mulch as it is needed. Ginger is a hardy plant and will require little maintenance apart from occasional "housekeeping" to remove weeds. Water once a week and add liquid fertilizer twice during the growth period. Harvest when the leaves start to turn yellow. Use a fork to dig up the whole plant. Remove the roots and cut off the stems. Store in a cool, dry place.
Ginger is a valuable food because it contains potassium, magnesium, copper, manganese, silicon, vitamins B3 and B6. It also choline, pantothenic acid, citral, inosital, camphene and gingerol. It enhances digestion, stimulates appetite, alleviates headaches, colds and flu and reduces pain and swelling caused by rheumatoid arthritis. It reduces all symptoms associated with motion sickness and morning sickness during pregnancy.
Studies suggest that gingerols may inhibit the growth of colorectal cancer cells and kill ovanian cancer cells by inducing programmed cell death and cell self-digestion. Studies have also demonstrated that gingerols suppress production of pro-inflammatory compounds produced by cells in the lining of joints and joint cartilege.
Gingerols are also thought to be the reason why ginger reduces the pain of osteoarthritis and rheumatoid arthritis and cause improvement of mobility for arthritis sufferers.
Ginger significantly inhibits the production of nitric oxide, a highly reactive nitrogen molecule that quickly forms a very damaging free radical called peroxynitrite. It also lessens the rate of depletion of glutathione, one of the body's most important internally produced anti-oxidants.
Apart from using ginger in cooking you can use it as a tea or to make lemonade. When making ginger tea place very finely slices in boiling water for 10 minutes. Add honey to sweeten. To make ginger lemonade combine grated ginger, lemon juice, honey and water.
Here's a recipe for a delicious ginger sauce.
Ingredients: 1 tablespoon of olive oil, 1 onion, 1 clove of garlic, 2 tablespoons of minced ginger in lemon juice, 1 bunch of coriander, 2 kaffir lime leaves, 1 tablespoon of fresh lime juice, ½ teaspoon of chilli powder, 40 ml of coconut milk, ½ teaspoon of turmeric and
3 tablespoons of fish sauce
Place onion, garlic, ginger, kaffir lime leaves, chilli powder and roots of coriander in a food processor and blend. Heat oil in a frying pan and cook blended ingredients for 5 minutes. Add coconut, turmeric, lime and fish sauce and simmer for a further five minutes. Add chopped coriander leaves and pour over chicken breasts.
Written by Bev Buckley For more information visit Growing Healthy
If you live in a sub-tropical area and can find a market for your produce, I highly recommend you grow ginger.
Ginger is a valuable crop. In 2010 we planted 8 rows of ginger in an area 75 metres square. During April and May we have sold 300 bunches of ginger for a total return of $1200. This is a good return considering the amount of land devoted to growing and the relatively small amount of labour needed. Of course costs for fertilizer, manure, mulch and water have to be taken into account. The total cost for these would not exceed $50. The biggest cost is for labour. Labour is required for preparing the land, keeping weeds under control, harvesting and preparing the ginger for sale.
The size, smell and taste of ginger depends to a large extent on the fertility of the soil in which it is grown and the amount of water that is available, so it pays to really build soil fertility and organic matter as a first step and water once a week if it doesn't rain.
Ginger is a very hungry plant so ensure the ground is well fertilized at least 2 - 3 months prior to sowing. Add lime, an all purpose fertilizer, compost and a generous amount of animal manure to the soil and leave it to break down before planting your crop. Cover with mulch to prevent weeds growing.
Plant ginger in spring using rhizomes from the previous year's crop. Store these in dry potting mix in a box somewhere dark. In spring they will start to shoot. Each root will have several growing points. Cut the root into pieces ensuring that each piece contains at least one growing point. Scrape the mulch away, place each root piece 5 cm deep and 15 cm apart. Cover with soil and mulch the planting area generously.
The ginger will emerge shortly after planting. Keep the growing area weed free and add more mulch as it is needed. Ginger is a hardy plant and will require little maintenance apart from occasional "housekeeping" to remove weeds. Water once a week and add liquid fertilizer twice during the growth period. Harvest when the leaves start to turn yellow. Use a fork to dig up the whole plant. Remove the roots and cut off the stems. Store in a cool, dry place.
Ginger is a valuable food because it contains potassium, magnesium, copper, manganese, silicon, vitamins B3 and B6. It also choline, pantothenic acid, citral, inosital, camphene and gingerol. It enhances digestion, stimulates appetite, alleviates headaches, colds and flu and reduces pain and swelling caused by rheumatoid arthritis. It reduces all symptoms associated with motion sickness and morning sickness during pregnancy.
Studies suggest that gingerols may inhibit the growth of colorectal cancer cells and kill ovanian cancer cells by inducing programmed cell death and cell self-digestion. Studies have also demonstrated that gingerols suppress production of pro-inflammatory compounds produced by cells in the lining of joints and joint cartilege.
Gingerols are also thought to be the reason why ginger reduces the pain of osteoarthritis and rheumatoid arthritis and cause improvement of mobility for arthritis sufferers.
Ginger significantly inhibits the production of nitric oxide, a highly reactive nitrogen molecule that quickly forms a very damaging free radical called peroxynitrite. It also lessens the rate of depletion of glutathione, one of the body's most important internally produced anti-oxidants.
Apart from using ginger in cooking you can use it as a tea or to make lemonade. When making ginger tea place very finely slices in boiling water for 10 minutes. Add honey to sweeten. To make ginger lemonade combine grated ginger, lemon juice, honey and water.
Here's a recipe for a delicious ginger sauce.
Ingredients: 1 tablespoon of olive oil, 1 onion, 1 clove of garlic, 2 tablespoons of minced ginger in lemon juice, 1 bunch of coriander, 2 kaffir lime leaves, 1 tablespoon of fresh lime juice, ½ teaspoon of chilli powder, 40 ml of coconut milk, ½ teaspoon of turmeric and
3 tablespoons of fish sauce
Place onion, garlic, ginger, kaffir lime leaves, chilli powder and roots of coriander in a food processor and blend. Heat oil in a frying pan and cook blended ingredients for 5 minutes. Add coconut, turmeric, lime and fish sauce and simmer for a further five minutes. Add chopped coriander leaves and pour over chicken breasts.
Written by Bev Buckley For more information visit Growing Healthy
Saturday, May 21, 2011
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