Untreated and Treated Root Development Comparison at 30 Days from Germination
Dr. Richard Olree discovered the connection between minerals and the coded marker sequences in the gene strands that begin enzyme code patterns for transcription – when cell DNA is opened up for creating a protein chain from amino acids. What Dr. Olree noted is an apparent limit of three base codes in a row for any of the 4 base primes, thiamin, adenine, guanine and cytosine. That matrix of combinations provides 64 different positive and negative ion placements to start code reading. Any depletion of any mineral can prevent code reading because it cannot be initiated – no mineral ion.
ScienceDaily (Apr. 29, 2008) — Watering tomatoes with diluted seawater can boost their content of disease-fighting antioxidants and may lead to healthier salads, appetizers and other tomato-based foods, scientists in Italy report.
Besides their use in a variety of ethnic food dishes, tomatoes are one of the most commonly grown home garden vegetables, particularly cherry tomatoes. Scientists have linked tomatoes to several health benefits, including protection against prostate cancer and heart disease. Researchers have known for years that seawater does stimulate the growth of tomatoes but scientists know little about its effects on the nutritional content of the vegetables.
In the new study, Riccardo Izzo and colleagues grew cherry tomatoes in both freshwater and in a dilute solution of 12 percent seawater. They found that ripe tomatoes grown in the salty water showed higher levels of vitamin C, vitamin E, dihydrolipoic acid, and chlorogenic acid. All of these substances are antioxidants that appear to fight heart disease, cancer, aging and other conditions. Using saltwater to irrigate tomato crops also appears to be a promising alternative to freshwater irrigation, especially in the wake of water shortages in some parts of the world, the researchers note.
The article “Irrigation with Diluted Seawater Improves the Nutritional Value of Cherry Tomatoes” is scheduled for the May 14 issue of ACS’ Journal of Agricultural and Food Chemistry: http://dx.doi.org/10.1021/jf0733012