| In the last decade, it
has become increasingly evident that our forests, trees and plants
are sick or dying. One observes that the shades of green nowadays,
lack vibrancy after the first spring flush. Major forests
worldwide have been affected. Acid rain, ozone depletion, greed
and pollution are getting blamed, but perhaps there is a deeper,
underlying cause that is not getting the attention it deserves --
demineralization. A small group of scientists whose ideas and
observations are articulated by John D. Hamaker in his book, "The
Survival of Civilization", theorize that "glaciation occurs when
soil minerals ground from rocks by the last glaciation are so
depleted that they can't support plant life... The natural system
of soil remineralization calls for glaciation to start every
100,000 years. Glaciers grind rock of Earth's crust, and high
winds carry dust all over the world. We happen to be due for
glaciation now. The only way we can reverse the flow of CO2 into
the atmosphere and eliminate the onset of glaciation is to
remineralize the world's soils to double and quadruple the growth
rate of all plant life, or almost all of us will die. Fortunately,
it is technically possible to mineralize soils."
Hamaker recommends the distribution of gravel dust over the
earth. Some groups as well as individual farmers, gardeners and
soil stewards have begun to do this and the response from trees
and vegetative growth has been encouraging, even dramatic. (See
Resources below).
However, in the meantime, people and animals who eat the
unhealthy plants grown in unbalanced soils are themselves
suffering from mineral and other deficiencies; thus, it is not by
coincidence that our health too is at a low ebb. According to one
local doctor,no one who comes through her office for blood work
has a healthy mineral balance -- even the healthiest people show
deficiencies nowadays.
While we are working on replenishing soil minerals to improve
local and planetary vegetative health, we can improve our own
health by eating foods that are mineral rich. These foods help to
alkalize our blood, reversing the acidic condition prevalent in
many disease states. People who have incorporated mineral rich
foods into their diets have been rewarded with digestive, nervous
and immune system improvements, an overall rise in vitality and a
feeling of well-being. Healthier people make for a healthier
planet because there is a greater awareness of the connection of
Earth and man and more energy and desire to improve both.
Sea Vegetables
Due to soil erosion, the greatest concentration of minerals is
in the ocean; therefore, it is not surprising that the most
mineral rich plants are sea vegetables, or seaweeds, if you
please! Hiziki, for instance, contains more calcium than milk.
Some other popular sea veggies are kelp, kombu, arame, wakame,
dulse, nori, Irish moss and agar agar. Each has its own
distinctive flavor, nutrient balance, and appearance.
Sea vegetables also contain alginate which binds with toxic
metals and helps to remove them from our bodies. Survivors of
Hiroshima and Nagasaki attributed their vitality to a simple diet
of rice, miso (a fermented soy product) and sea vegetables.
Notably, macrobiotic cuisine emphasizes the use of sea veggies,
but you don't have to follow any particular dietary regime to
incorporate them into your daily diet. Local health food stores
stock sea vegetables. Pick up a small package of arame or wakame
and pre-soak a handful in water for several minutes, drain,
discarding this saline water. (Several hours pre-soaking is
recommended for ones harvested in Japanese waters to rid them of
pollutants.) Arame can be sautéed with onion and sunflower seeds
for an interesting-looking, pleasant-tasting side dish served with
whole grains and vegetables. After pre-soaking, wakame can be
simmered in water for about 1 hour to create a delicious tasting
soup stock; remove the wakame and chop before serving.
Think minerals, think balance -- for Gaia's sake.
Resources:
* The Survival of Civilization, by John D. Hamaker and Donald
Weaver, 1982.
* Cooking with Sea Vegetables, by Peter and Montse Bradford,
1988.
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