500ml of Probiotics ie Beneficial Micro-Organisms (EM). Organic BFA certified.
Probiotic Living™ can be used in a many different ways.
Contains:- Organic(Non-GM) probiotic micro-organisms mixed with Molasses, Sea Salt, Mineral powder(Azomite).
Firstly this is not registered as a food grade product (this is actually a plus, as you get extra beneficial microbes all at a much lower price). The micro-organisms contained in the product are listed below and you will find a list of the beneficial effects at the end.
Probiotic Living™ is a collection of 15 different types of living beneficial microbes, store at room temperature ready for action, can be used in a multitude of ways to keep yourself, your family, your pets, your plants, your house and the environment, healthy and clean.
PNSB(purple non-sulfur bacteria) or Phototropic Bacteria- (Rhodopseudomonas palustris & Rhodopseudomonas sphaeroides).
Lactobacillus acidophilus; Lactobacillus casei/rhamnosus; Lactobacillus bulgaricus; Lactobacillus fermentum; Lactobacillus plantarum.
Bifidobacterium animals; Bifidobacterium bifidum; Bifidobacterium longum.
Streptococcus lactis; Streptococcus thermophiles.
There are 2 reasons why this product is not registered as being food grade i.e. For human consumption -
1. It is not made using stainless steel equipment therefore it cannot be registered as a food grade product.
2. The PNSB group of bacteria are not recognised as food grade bacteria in certain countries e.g. the US, however this group of bacteria have the greatest anti-oxidative properties i.e. producing metabolites, a unique class of antioxidant assistant compounds that are very important in certain biological process within living organisms. One example of such an antioxidant assistant compound is ubiquinone, also known as Coenzyme Q10. The other unique property of this class of bacteria, which is the most important, is that they seem to have the ability to synchronise the beneficial effects of all the other bacteria contained in the culture. If you didn't think bacteria could communicate with each other then have a listen to this blog on the ted website http://blog.ted.com/2009/04/08/discovering_bac/. In nature micro-organisms occur in groups which mutually benefit each other, in many situations in nature this group of bacteria is found performing this function. It also seems that it is a foundational element in many traditional healing systems e.g. found in Biodynamic farming cultures also in some of the Anthroposophic healing remedies. Also found in various fermented products where traditional fermented techniques, using plants found in nature, have been used. Vitamin A, Carotene , produced by Rhodopseudomonas palustris , is a known antioxidant and is beneficial for healthy skin, bones, and night vision. “
For a very well informed overview of the different types of probiotic bacteria check out this website you will find that the bacteria used in this mix comes under his category of SAM Type 4 (aka SAMT4) products of this type have been developed and marketed over the past 50 years. http://sam.vmicrobial.info/
There are over 400 different varieties of microorganisms that live in the human digestive tract, these ones have been chosen for their ability to cooperate with each other and to perform their primary function, which is to break down complex substances into food for each other, and for the organism in which they live. That's why this group of organisms are used effectively in a wide variety of situations.
Bacteria are everywhere, 90% of all cells in the human body are non-human(100 trillion vs 10 trillion), yes these cells are smaller than the human cells, but they are an essential part of our existence. Even in a NASA clean room where the air is continually filtered and has 100,000 fewer dust particles than normal air, when they did a detailed test they still found 193 different varieties of bacteria, the point being, “you can't beat them so why not join them”, so rather than trying to kill all bacteria, because a few of them are not good for us, and in so doing creating further imbalance to both us (antibiotics) and the environment (conventional cleaning agents), we should look at this new/old-natural approach where we enlist the support of the beneficial micro-organisms and embrace the symbiotic relationship that we rely on for our existence. Again if we don't find a balance with nature then we lose everything. We are already beginning to do this i.e. using bacteria to clean up our drains, waste products from manufacturing etc, however we are suggesting that on a personal level we can do much more, and in the process gain much more for our own health and the health of the planet e.g. instead of spraying disinfectant around, spray this microbe-mix around, the disinfectant will not get rid of all bacteria it will only diminish the population, and you have no say in what the re-population will be, this way you can safely touch the surfaces, eat off a plate, knowing full well that the microbes that are there, whether you like it or not, are not only safe for you but also beneficial for you.
As we said above this product is not registered as a food grade product, however if you wish to take it as a food, as I do, there are many ways in which you can add it to your food cycle e.g. a couple of drops on your cereal, making a soup or stir-fry, mix it in at the end of cooking, basically add it to anything that you would like to make more bioavailable, it's not about taking huge quantities, as most of the bacteria are destroyed by the acids in the stomach, so only a few will reach the intestines, so even if you take these products that claim to have millions of bacteria,(generally only a few strains) it still doesn't matter, only a very few will survive so it's about continued maintenance and eating the correct food that will support the growth and multiplication of the good bacteria. If you have a medical problem and need to change your intestinal flora from bad to good in as quick a time as possible then the best time to take probiotic micro-organisms is after you've eaten say 10 to 15 min, this is when the acid in the stomach has been diluted by food and there is a higher chance of survival as they pass through the body’s defences against incoming organisms i.e. an acid filled stomach.
When the food grade product becomes available we will supply it, if it contains the PNSB group of bacteria, which it probably won't. The food grade product recommends up to 3 tablespoons per day for adults 3 teaspoons per day for children. Personally I prefer a slower approach as previously described, but if there is a need for quick results then this may be a guide.
Another method is in its use in preparing fermented vegetables as you can see by one of pictures I do this inside a yoghurt maker the reason for this is that being kept at 40° it really accelerates and you do not have to leave it in for weeks and weeks personally I just leave them for a week. The container that I'm using is about 1.3 L so I mixed up liquid 500 mill of warm water (boil it if you do not have a good filter) mix in a dessertspoon of blackstrap molasses when it cools to warm add 30 ml of Probiotic Living liquid, 30 ml of organic apple cider vinegar, 20 ml of soya sauce or 10 ml of magnesium chloride, I use soya sauce because I like the flavour. The vegetables I use are carrot, freshly cut corn, beetroot, radish, red capsicum, asparagus, leak, purple onion, chilli, garlic, ginger. Not always all of these of whatever is available generally one corn: 1 carrot 1 capsicum 1 bunch asparagus 1 purple onion will just about make the 1.3 L container you one leave a bitter room at the top so use three-quarter filled with vegies anyway more info coming soon. Another bonus is that you can use the remaining liquid from your fermented vegies as a drink or a base for salad dressing, which in all those probiotic bacteria and minerals.
Dilute add to a spray can and spray on all surfaces, you can then wipe them clean after they have loosened the grime, however continued periodic spraying will leave a layer of beneficial microbes that will create a film which will resist the re-infestation by any harmful bacteria. I spray it on my kitchen benches, in the toilet, on the floors basically any hard surfaces. I also have a container filled with water plus the microorganisms, at the end of the day I place my kitchen sponge in the liquid, which I top up with micro-organisms once a week and change every few weeks, just making sure I rinse clean and squeeze it out before putting into the container. Putting it down the drain is good for the environment, it cleans the pipes and increases the breakdown in the waste treatment works. You can also use it as a clothes washing agent, either mix 50-50 with your regular detergent, what I do is mix it 50-50 with apple cider vinegar and let it soak for a couple of hours, however the microorganisms love the vegetable dyes used in colouring certain clothes, so intensely coloured clothes may see the brightness of their colours diminish over time quicker than normal.
There is another version of this product which uses the same microorganisms but has some organic additives to make it smell nice and also particles to increase the shine when used on cleaning services, at this stage we don't see the benefit of having 2 almost identical products.
Add to soil or coco-fibre to make fertilisers more bioavailable to your plants and sprouts, also greatly reducing any odours caused from the breakdown of dead and decaying matter, very important for the indoor gardener. Can also be used to accelerate the breakdown of compost. When added to the seed soak, in combination with liquid seaweed, it increases seed germination.(certified for use in organic farming)
Bokashi compost mix:- if you use a Bokashi composting system then you can save a fortune by making your own compost mix for example, mixing 9ml of this Em liquid to 1 block of coconut fibre (see related items below) will give you 8L of Bokashi compost mix, costing around $2 vs over $30 for a 5 L bag. (500ml will make 50 x 8L = 400L at $15Em + 50x$3=$150Coco Tot=$165/400L=>$2/5L)
Put 1 to 2 drops into your pets drinking bowl, this will ensure the bowl does not become infected with bad bacteria it will also increase the ratio of good bacteria in their digestive tract. Periodically add 1 to 2 drops to your aquarium fish tank, to again increase the health of the aquarium.
If you want the probiotic bacteria to grow and multiply then you need to supply them with food so here's the basic formula to make 500 ml or for that matter a 750 mil spray bottle. - liquid 500 mill of warm water (boil it if you do not have a good filter) mix in a dessertspoon of blackstrap molasses when it cools to warm add 30 ml of Probiotic Living liquid, teaspoon of Azomite, 10 ml of magnesium chloride. If you're going to use it as a cleaning agent for the single the toilet add 30 ml of organic apple cider vinegar and optionally some scented oil. With a spray bottle just remember that every time you use it just screw it open a fraction to release any pressure and then tighten up again.
Lawn & Garden- 1:1000 mix with fertiliser.
For Sprouts- 9ml to 1L seaweed mix & Spray bottle.
Preparing Coco fibre eg to make Bokashi compost mix or for sprouts - 3ml to 1L water i.e. 9ml per block.
Cleaning- General purpose spray bottle 25ml to 500ml water. Clothes wash 15 ml with 50% detergent or 25ml with no detergent, presoak recommended (I also add 25ml of vinegar).
Make your own probiotic mix.
Using our yoghurt maker, or heat pad, you can make a continuous supply of probiotic bacteria (see related items below). Why would you want to do this, well once you discover how important they are and how useful they are, then you will want to be using a lot of them. The other reason is that you might want to make your own blend of probiotic tailored for your needs e.g. I am currently cycling 3x 500ml bottles of probiotic liquid that I am using to grow my sprouts and fertilise my plants, so rather than just adding the liquid seaweed and the Azomite and Dolomite, I am using the organisms to make these 3 nutrient rich organic substances even more potent and available to the plants. For instance you could add super foods such as Spirulina, wheatgrass juice, grape concentrate etc to make a very powerful antioxidant supplement or you could just add some lemon essence to create an effective household cleaning product that will smell nice.
Probiotic Nutrients for sprouts/plants Method.
Ingredients:- 30ml of Probiotic Living liquid; 30ml of blackstrap molasses; 50ml of liquid seaweed concentrate; half a teaspoon of Azomite and Dolomite.
Simply add these items together and blend or shake vigorously, I use a 500 ml bottle, i.e. tighten the top when shaking and then unscrew slightly (very important otherwise it may explode if gas cannot escape), do this every day for the 1st 2 weeks and replace into the yoghurt maker, or onto the heat pad, ready to use after 2 weeks but just gets better and better the longer it is left up to a couple of months.
This allows you to take a 250ml bottle of Probiotic Living and use it to create 4L i.e. 8x 500ml bottles of EM (Probiotic Effective Microbes) and then start again with a new 250ml bottle to ensure you're starting from a pristine batch of bacteria.
Micro-Organisms Used and their beneficial characteristics.
B. animalis is a probiotic microbe that lives in the large intestine. By attaching to the intestine wall, they "crowd out" harmful bacteria by not allowing bad bacteria a place to attach or nutrients to feed on, forcing the invading bacteria to continue through the digestive system and out of the body. In this capacity, bifidobacterium animalis aids in the prevention of cancer-(harmful bacteria can turn nitrates into nitrites, which are known to cause cancer). Bifidobacterium animalis also produces B-vitamin complexes, which aid in liver function.
B. bifidum is found in the colon and the vagina. In the intestines, this bacteria controls the micro-flora balance, builds the immune system and aids in digestion. It is also found in breast milk and is thought to reduce intestinal inflammation in infants. Research has also found that B. bifidum may be useful in managing food allergies.
B. bifidum has been cited in the medical journal Immuno-Pharmacology and Immuno-Toxicology that their presence in the intestine of infants is an indication of health. It also has the ability to protect the body against the devastation of rotavirus diarrhoea and is a supportive therapy for intestinal infections and intestinal disturbances.
B. bifidum has immune strengthening properties as reported in the American Journal of Clinical Nutrition especially in relation to colon health and its suppressive effect on tumors. It reports that B. bifidum is well tolerated without side effects, reducing the inflammatory response of the colon and stimulating the body's fluid immunity. Biological & Pharmaceutical Bulletin reported information confirming the anti-ulcer effects of B. bifidum when administered orally.
B. longum microbes are found in the gastrointestinal tract and in the vagina, implants early in infancy and is found in humans throughout their life cycle. This type of bacteria works to inhibit the growth of harmful bacteria in the vagina and GI tract; in the digestive process, it aids in maintaining a healthy tract and boosts the body's immune system. Research studies have found B. longum can relieve the symptoms or eliminate different food allergies, the inflammation of colitis and Crohn's disease and high levels of cholesterol. Probiotics containing B. longum may be helpful to people with high cholesterol or colon cancer.
B. longum has the unique property of metabolizing or degrading nitrates by an intracellular enzymatic activity. In journal Cancer Research it had been reported that dietary intake of B. longum significantly inhibits the development and growth of colon, liver and breast cancers in laboratory animal models. Certain strains in animal studies had been documented as possessing the ability to counteract cancer causing compounds in the colon.
L. acidophilus HA122 is a natural probiotic which may have multiple health benefits. L. acidophilus, HA122, is believed to help the body resist the growth of unhealthy bacteria. Overgrowth of unhealthy bacteria can throw off normal digestive processes and make the body susceptible to infections.
L. acidophilus populates the small intestines. It enables preconjugation of bile acids to assist in better digestion of food and nutrients consumed which leads to production of lactic acid, hydrogen peroxide, and other byproducts that make the environment hostile for undesired organisms. L. acidophilus also produces Vitamin B12, lactase, the enzyme that breaks down milk sugar (lactose) into simple sugars.
People who are lactose intolerant do not produce this enzyme. Other benefits include reduction of blood pressure and anti-tumour. L. acidophilus is the colonizer, the inhabitant that constitutes the first line of defence against alien invaders, as well as opportunistic organisms like yeasts (Candida albicans).
L. casei/rhamnosus grows naturally in the human digestive system. The bacteria help the digestive system operate properly, boost immune function and help prevent the growth of harmful bacteria. Lactobacillus casei/rhamnosus is found in naturally fermented foods, which have been used as a folk remedy for centuries.
L. casei/rhamnosus also produces L-lactic acid that helps increase salt tolerance. It is useful as acid-producing starter cultures for milk fermentation.
It is not only an inhibiting activator in tumour cells but it also has a beneficial stimulating activity in normal cells. L. casei/rhamnosus was reported in Microbiology & Immunology to have the most potent protective activity against the potentially lethal Listeria bacteria than any other beneficial bacteria. It shows the greatest ability of all lactobacteria to survive stomach and bile acids next to L. plantarum. It can withstand 30-40% bile acids and provides over 10 times the survivability of L acidophilus. Ferments 23 carbohydrates (over twice as many as DDS-1 and NCFM). Bisphenol A (BPA) is an increasingly omnipresent petrochemical derivative with endocrine-disrupting properties (i.e. it messes up your hormones!) and is found in thermal printer receipts, all world paper currency, plastics, and many other consumer goods. Sadly, it is not a matter of whether or not you will be exposed, but to what degree. Enter the probiotics Bifidobacterium breve and Lactobacillus casei. In rats exposed to BPA in their diet, blood concentrations of BPA dropped significantly and it was excreted in their faeces 2.4 times more readily than the non-supplemented control group. The researchers concluded that the probiotics "…reduced the intestinal absorption by facilitating the excretion of BPA, and that these probiotics may suppress the adverse effects of BPA on human health."
Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus)
L. bulgaricus can be found in yogurt and some soft cheeses, it was first discovered to have health benefits by Bulgarian biologist Stamen Grigorov in 1905, when he isolated it from yogurt cultures. Grigov showed that it was beneficial for the treatment and prevention of a number of diseases such as tuberculosis, ulcers and fatigue.
Today, L. bulgaricus is one of several common species of bacteria used in the manufacture of yogurt it feeds on milk and produces lactic acid. The bacteria help to break down the enzyme lactose in the gut and can aid digestion.
It ferments milk to produce acetaldehyde, which gives yogurt its characteristic aroma. Live culture of Lactobacillus delbrueckii subspecies bulgaricus is used to produce various types of yogurt, including regular yogurt, organic yogurt, kefir yogurt, Greek yogurt and Bulgarian yogurt.
This beneficial microorganism helps break down lactose, promotes the development of other strains of friendly bacteria and maintains resistance against diseases. It also effectively manages healthy cholesterol levels and metabolizes lipids. L. bulgaricus inhibits harmful, pathogenic microorganisms in the gut from multiplying.
L. bulgaricus is extremely proteolytic, i.e., it is able to split proteins for easy digestion and absorption. It is especially "famous" for alleviating digestive problems (including acid reflux) and taming a runaway appetite.
The most common probiotics used to treat yeast infections are of the Lactobacillus family. L. fermentum is a well-characterized probiotic strain with efficacy in the prevention and treatment of urogenital infections in women. It also produces hydrogen peroxide (H2O2) and inhibited the growth of intestinal and urogenital pathogens. The probiotics that are used to combat yeast infections have several modes of action. First, they build a protective layer on the vaginal wall that makes it harder for pathogenic organisms to attach themselves. Second, they affect the pH balance of the vaginal canal, keeping it a level that is too low for many other bacteria to survive in. Finally, probiotics can generate hydrogen peroxide as a byproduct, which is in itself antimicrobial and toxic to many types of unwanted bacteria, including yeast.
The effects of taking probiotics on yeast infections are profound. A study published in the journal "Immunology and Medical Microbiology" in October 2000 tested two strains of Lactobacillus on 10 women with a history of recurrent yeast infections. They found that all of the women reported relief of symptoms and did not need to continue their previous monthly yeast infection therapy regime. The two probiotics used were Lactobacillus rhamnosus and Lactobacillus fermentum.
L. plantarum is found in human saliva and in some cultured vegetables, like sauerkraut and the Korean staple, kimchi. Nutrition consultant and author Donna Gates maintains that L. plantarum is one of the most important bacteria in our systems because it is generally immune to antibiotics. That means that L. plantarum is always available to maintain a healthy balance in our colon. Other sources of L. plantarum include aged cheddar or Swiss cheeses and fermented foods, like pickles and sourdough bread, as long as those foods have not been heat treated after fermentation
L. plantarum improves mucosal and liver status. It also improves the immunological status of mucosa and reduces mucosal inflammation and an excellent alternative to antibiotics. L. plantarum also decreases abdominal bloating in patients with IBS and can also decrease fibrinogen concentrations in the blood. Being facultative, it survives aerobic (air) and anaerobic (without air) conditions. It ferments 25 carbohydrates, survives salt (10% solution), stomach pH, and bile acids better than any other lactic acid producing organism, and is capable of producing an antioxidant (catalase type) activity. L. plantarum ferments grains, grasses and vegetables. In 2009, the Journal of Agricultural and Food Chemistry revealed that the rather nasty insecticide chlorpyrifos (CP), which has been linked to neurological effects, developmental disorders and autoimmune disorders, researchers found the bacteria in kimchi turned CP into lunch (a source of carbon and phosphorous) and degraded it rapidly until day 3 (83.3% gone!) and degraded it completely by day 9! The superheroes in this story were identified as: Lactobacillus brevis, Lactobacillus plantarum & Lactobacillus sakei.
Streptococcus lactis (Lactococcus lactis subsp. Lactis)
Kefir contains a long list of beneficial bacteria, also called flora that help improve digestion. Some of the strains found in kefir include Lactococcus lactis subsp. cremoris, Klyveromyces marxianus var. marxianus and Lactococcus lactis subsp. lactis.
L. lactis is one of the most important micro-organisms involved in the dairy industry. It is a non-pathogenic bacterium that is critical for manufacturing dairy products like buttermilk, yogurt and cheese. The cytokine interleukin-10 (IL-10) has shown promise in clinical trials for treatment of inflammatory bowel disease (IBD).
The research with mouse showed that the therapeutic dose of IL-10 can be reduced by localized delivery of a bacterium to secrete the cytokine. Intragastric administration of IL-10-secreting Lactococcus lactis caused a 50% reduction in colitis in mice treated with dextran sulfate sodium and prevented the onset of colitis in IL-10/ mice.
S. thermophilus is used, along with Lactobacillus spp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and Mozzarella cheese. Its role as a probiotic is useful in alleviating symptoms of lactose intolerance and other gastrointestinal disorders. It is also good for promoting health in general and for longevity. The bacteria also appears to reduce the amount of nitrite (a cancer causing chemical) in the body.
Cultures of B. subtilis were used throughout the 1950's as an alternative medicine due to the immuno-stimulatory effects of its cell matter, which upon digestion has been found to significantly stimulate broad spectrum immune activity.
It was marketed throughout America and Europe from 1946 as an immuno-stimulatory aid in the treatment of gut and urinary tract diseases such as Rotavirus and Shigella, but declined in popularity after the introduction of cheap consumer antibiotics despite causing less chance of allergic reaction and significantly lower toxicity to normal gut flora.
According to clinical studies documented in the medical research report, “Immunostimulation by B. subtilis preparations”, by microbiologist J. Harmann, the cell wall components of ingested B. subtilis are able to activate nearly all systems of the human immune defence, including the activation of at least three specific antibodies (IgM, IgG and IgA secretion) which are highly effective against many of the harmful viruses, fungi and bacterial pathogens which regularly attempt to invade and infect the human system.
Saccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast, having been instrumental to winemaking, baking and brewing since ancient times. It is believed that it was originally isolated from the skin of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-colored fruits such as plums. Saccharomyces cerevisiae is similar to Saccharomyces boulardii (boulardii is very similar to cerevisiae, so it is a strain of or “variant” of cerevisiae) both lack the ability to penetrate into tissues like Candida species can, so they are not invasive.
Phototropic PNSB Bacteria Rhodopseudomonas palustris & Rhodopseudomonas sphaeroides
Many members of the purple non-sulfur bacteria (aka PNSB) family -- so named by researchers in the 1930s because they realized that these photosynthetic (aka phototrophic) bacteria, unlike many of their well-studied close relatives which were also purple in color and also photosynthetic, were not dependent upon sulfur compounds as a foodstuff in nature -- and particularly some species of Rhodobacter, Rhodopseudomonas and Rhodospirillum, exhibit very strong Syntropic (allowing groups of micro-organisms to work together for the benefit of the host organism) effects and very strong Antioxidative) – SAM Microbes effects.
In general, for most applications, and in most settings, many varieties of PNSB tend to exhibit far stronger SAM effects than do most varieties of Bacillus subtilis, which is the only other well-known SAM microbe which commonly even comes close to being a contender in this arena.
The purple photosynthetic microbes have powerful detoxifying, anti-oxidative and anti-entropic properties. These properties have the ability to reduce levels of certain toxins, toxic gases, odours and can help to re-establish a wide range of effective and beneficial microorganisms* in an otherwise polluted or unbalanced environment.
Rhodopseudomonas palustris is acknowledged by microbiologists to be one of the most metabolically versatile bacteria ever described. Not only can it convert carbon molecules into cell material but nitrogen gas into ammonia, and it can produce hydrogen gas. It grows both in the absence and presence of oxygen. In the absence of oxygen, it prefers to generate all its energy from light by photosynthesis.
R. palustris also can increase biomass by degrading organic compounds including such toxic compounds as 3chlorobenzoateto cellular building blocks. When oxygen is present, R. palustris generates energy by degrading a variety of carbon containing compounds (including sugars, lignin monomers, polymers and methanol) and by carrying out respiration.
Studies have shown that is R. sphaeroides is highly capable of hydrogen production while feeding on organic acids, consuming 98% to 99% of the organic acids during hydrogen production. Organic acids may be sourced sustainably from the dark fermentation of waste feedstock.
The survival advantage of such consortia over single-species cultures is simply that the consortia are far more robust, more hardy and can adapt to a far wider range of environments and conditions than can any single species, and yet, due to the dominant or entraining nature of the PNSB and the Bacillus subtilis (if included), such consortia will continue to exhibit significant SAM properties over a very wide range of environmental conditions.
Trace elements and nitrogen fixing bacteria.
Contains:- Organic micro-organisms mixed with Molasses, Sea Salt, Azomite rock powder & Molybdenum. The molasses is food for the microorganisms to keep them alive in the bottle, the Azomite mineral powder and Molybdenum, are trace elements necessary for the organisms to begin to perform their functions, just in case the soil or medium you are adding it to is deficient in these trace elements.
There are several soils on the planet that have remained immensely productive for thousands of years, without a single application of nitrogen (N). How did these soils manage to consistently produce more biomass per hectare than the most intensively fertilised soils, without a whiff of urea? Nitrogen- fixation is the answer. Soil bacteria, when provided with the right conditions, can convert atmospheric nitrogen into plant-available ammonium nitrogen. The planet’s most bountiful soils had optimum access to the 5000 truckloads of free nitrogen gas that hovers above every hectare. There is a recipe required to tap into this “free gift” and the ingredients were all present in these very productive soils.
We have been conditioned to think that the majority of N used to produce a crop comes from a bag, but this is simply not the case. It comes from soil biology, through the recycling of protein from the residues of the previous crop and from nitrogen-fixing bacteria. How does the biological farmer ensure that he gets the maximum delivery of free nitrogen from the atmosphere?
Well, there are five ingredients in the recipe including; a good calcium to magnesium ratio (to deliver oxygen to the nitrogen fixers), a supply of soluble phosphate (to fire the enzymatic reaction required), cobalt (a trace element which is like mother’s milk to nitrogen-fixers) and the two micronutrients needed to make the nitrogenase enzyme that facilitates nitrogen fixation. These two minerals are iron and molybdenum. Iron is the most abundant mineral in the universe, so it is not usually a limiting factor. However, molybdenum is missing in most of our soils.
Comes with an optional pipette measure, to make it easy to measure out the probiotic liquid.
Optional Sauce Cap select this option if you would like us to replace the standard cap with a witches hat type sauce cap of, for no drip quick pouring, if you really do not need them i.e. you have one from a previous order please do not select yes. One per order unless you request more via email.