Why is it so important? Let's go on a journey of discovery
So both these apples are pretty much the same age – actually they were exactly nine months old when I took this photo. I had been carrying them around with me and showing groups of people how they were changing month by month.
So what is the difference between them – well one is a heritage heirloom variety off our property, the other is a store purchased organic modern HYBRID variety.
So why do they look so different?
And which one do you think is an heirloom heritage variety, and which one is a hybrid?
Heritage heirloom variety
I first learned the difference when I moved to our lifestyle property and I joined a Permaculture course (Permanent Agriculture, not Mono culture) , and we planted heritage/heirloom fruit trees on our property.
So what does that actually mean ?
In simple terms
The Apple ripens on the tree, and when it reaches peak ripeness, it falls to ground.
It rots and goes brown, which protects the seeds inside until they are ready to grow into a tree.
It will produce a seed that can grow when planted for the next generation.
All of nature’s bountiful fruits and vegetables are meant to go through this life cycle, reproducing seed that is viable to plant next season.
It has a short shelf life before the plants natural sugars canabalize and eat themselves making the plant rot down to nurture and protect the seed until it is ready to germinate.
Have you noticed your fruit and vegetables just shrivel up a bit like a prune and no longer go rotten?
It is very difficult to find when they actually started hybridising our fruit and vegetables.
The Green Revolution grain (wheat and rice) are mainly hybrids but what about the rest of our food supply.
My husband can still distinctly remember the day his Mum came home with a Mandarin tree. It was the latest and greatest horticultural event – a hybrid.
It was sometime in the late 1950s early 1960’s
So what did that mean?
The tree would produce fruit sooner.
The fruit would be bigger and more uniform in shape and size.
It would produce more fruit than an heirloom.
It could be picked all at the same time and shipped around the world and it wouldn’t go rotten.
The shops could keep it on the shelf for a much longer period of time.
The seed is sterile and will not reproduce.
So why does a hybrid not rot?
Well it is my understanding that there is something missing in the Hybrid. My friend will tell you they have removed the Sterols – the key thing a plant needs to make its fruit ripen. Take out the Sterols and the fruit will grow well, but it will never become fully ripe like an heirloom fruit or vegetable.
Again – this solved a massive problem for mankind. It meant countries like New Zealand could ship its fruit across the world and not have it rotten when it arrived in port on the other side of the world.
GLYCOBIOLOGY – THE SCIENCE OF SUGARS
When I think of sugar I naturally think of the one pictured here....the cane sugar that is the scourge of our food chain and something we tend to eat way too much of....
Again we are about to explore new Science – The Science of Glycobiology. I am unsure of the time frame on this but it was in roughly the last 20 years that Scientists (not Doctors) discovered that way down at a cellular level we actually need 8 essential sugars for optimum health, along with the other known Vitamins, Minerals, Essential Fatty acids, and proteins.
They call these sugars Saccarides.
Here is there technical names for those who like Science.
Glucose – sugar, from sugar cane and sugar beet
Galactose – lactose in dairy
Fucose – not readily available
Mannose – not readily available
Xylose – not readily available
Polysaccaride complex long chain sugars, almost non available in foods today.
N-acetyl-neuramic acid - hard to find
N-acetyl-glucosamine - hard to find
N-acetyl-galactosamine - hard to find
What they do know is that modern western diets are lacking at least 6 of these 8.
We get way too much of the first two – Glucose from cane sugar, and Galactose from dairy (unless you are a vegan, or lactose intolerant).
The ones with the long names at the bottom of the list are the hardest to find, they are called Poly Saccarides – long chain sugar molecules. Some molecules are short chains, some medium, and then you get the long chain.
I have a family member who did a talk purely on these 8 sugars last year and the research she had collated on this was immense.
In healthy individuals it is my understanding that your Liver can make these missing sugars, which shows just how intelligent we are at a cellular level. However, if your Liver is compromised in any way, and is under pressure from other environmental pressures (like lifestyle choices, changes like menopause, or a lot of stress, chemical or otherwise, or just age) then it may find it difficult to do this.
When the fruits and vegetables we consume never reach peak ripeness they are missing a lot of these very important essential plant sugars. They are just not there, and our bodies have to work harder than ever to compensate for that. It creates more pressure on our being.
WHERE CAN I FIND THESE ESSENTIAL SUGARS
DON’T STOP EATING FRUITS AND VEGETABLES FOR GOODNESS SAKE.
I had someone see my Apples and decide to stop eating fruit and vegetables all together because they misunderstood the message.
Eating living food is still the best thing you can do for your dietary health. Have salads, raw foods every day if you can. Essene Bread is a raw food, even though it is a bread, and it is made with ancient grains, not hybrids.
Choose nuts, and fruits to snack on rather than junk carbs.
Shop local and ask where your food is sourced.
If you have an old orchard near you go buy your fruit from them. We have one just 15 minutes away and the trees are really old heritage varieties. I know this because when I buy fruit I have to eat it or bottle it quickly before it starts to rot. I also have my own trees now bearing fruit.
Grow heritage heirloom seed varieties rather than the hybrid varieties. Share your seeds. If you are planting fruit trees buy heritage varieties. There are people out there growing them.. Forgotten Fruits is one such company north of Auckland and they can ship trees all over New Zealand.
GLYCONUTRITIONALS - HOW IMPORTANT ARE THEY?
If cells can’t talk to eachother they cannot function properly. It seems that these sugars are a critical link in our cell to cell communication.
Big Pharma is now trying to create a sugar pill – and you may have seen that things like Wheatbix now has Sterols added to them, to help reduce cholesterol.
Heritage heirloom foods are packed with Sterols,
If you google Glycobiology there is a Dutch practitioner who shares a good Youtube on this and the fact that she has seen big improvements in people’s health when they supplement with a good quality functional food.
I know it made a huge difference to my health.
There is a new buzz word around the health industry – NUTRIENT DENSE.
What they are saying is – PEAK RIPENESS.
I never knew any of this when I had this product shared with me 3 years ago.
PXP Royale means – Polysaccarides to the power of Poly Peptides.
It is an ancient heirloom rice that was known to have health benefits even in ancient times.
It has a purple HUSK (no...not black).
They harvest it at PEAK RIPENESS and test it for the NUTRIENT DENSITY.
They take the husk and the nutrient dense eye of the grain and discard the rest. It is highly concentrated, 100 kg of rice to make 1 kg of this functional food.
They mill it to a really small particle size so you can absorb it easily and not waste energy in digestion. Cellular energy in a powdered food not a pill, so none of it goes down the toilet like most other supplements.
The only other product we could find with lots of Polysaccarides when we researched this was Aloe Vera. It was used to make a cancer cure by a monk in South America who wrote a book called How to Cure Cancer. Interesting. I will say no more…..
Purple Wheat Essene Bread - something we have noticed is how after sprouting this ancient grain and making bread the sugars change to Maltose and the bread is incredibly naturally sweet - so much so that many people ask if it has had sugar added and the answer is NO. It actually almost becomes like a caramel crust.....totally amazing.