Minerals, Enzymes and Immunity: The Grand Connection

Minerals in SG Irrigation Water and Lab Testing

Maynard Murray's Experiments with Minerals and Disease Prevention

Minerals in the Food Chain

Laboratory Analysis of Minerals in Salad Greenhouse Crops

Minerals, Enzymes and Immunity: The Grand Connection

We live in an ocean of billions of microbes such as fungi, bacteria, and viruses in the air we breath, the water we drink, and food we eat.  Their mission is to use our bodies as a resource for growing.   They cause diseases and death.  The only defense we have is our immune system.

Immune cells in the bloodstream find and kill invaders such as bacteria, fungi, and viruses.  They also kill cancer cells formed in our body.  This happens millions of times per hour. 

The killing mechanisms inside immune cells are enzymes.  Trace minerals are the key components, or the bolts of enzyme molecules.  The absence or shortage of trace minerals during the production of immune cells results in a weak or useless enzyme and thus a weak or useless immune cell.

A healthy immune system is constantly being rebuilt and renewed.  Immune cells such as Killer T, B, and macrophages last anywhere from a few hours to a few days.  They are constantly being replaced.  In the hourly renewal process of immune cells we need a constant stream of a wide range of trace minerals. 

The most effective way to ingest minerals is when they are locked with organic molecules.  This happens when plants take minerals in the element form, from the ground through their roots. The plants combine the minerals in element form with organic molecules in the plant. This is the difference between plants and animals.  Plants take in minerals in the elemental form, and animals ingest minerals when they are organically bound in the food chain.

SG provides plants with 27 minerals when they are growing.  The plants provide a powerful set of organically bound minerals to those who eat our products.  Our bodies can absorb 100% of these minerals when they are bound organically.  These minerals are the foundation for a strong immune system and can provide resistance to infection and cancer.

Minerals in SG Irrigation Water and Lab Testing

The minerals in the irrigation water of Salad Greenhouse are found in ocean water, the ocean food chain, and are recommended by nutritionists.

Potassium Calcium Sulfur Magnesium Phosphorous Iron (6)


Chromium Copper Tin Molybdenum Silicon Fluorine Iodine Sodium
Silver Gallium Cobalt Nickel Boron Zinc Strontium

Selenium Chlorine Zirconium Lithium Vanadium Manganese (21)  Total (27)

Lab Testing:

On June 3, '15 a lab analysis of the macro and trace minerals in a typical SG plant, and a plant from a supermarket was done by Exova Labs in Surrey, British Columbia, Canada. www.exova.com

The analysis showed the SG crop, compared to field grown, contained almost 4 times the overall minerals based on percentage, and 8 times the weight of trace minerals.  The report and our notes are at the bottom of this page.  The analysis also confirms that we are able to manipulate the profile of minerals in the plants to address diseases of substitution and dilution as presented under the heading 'Mineral Levels and Disease' in the subdomain health.saladgreenhouse.com

Maynard Murray's Experiments on Minerals and Disease Prevention

The following notes are referenced from Dr. Maynard Murray’s book Sea Energy Agriculture.  A sea solid refers to a mineral mixture containing a wide range of minerals.  When ‘experimental’ is mentioned, it refers to the addition of sea solids to the plant fertilizer mix.  The control groups are without the addition of this wide range of minerals.  .

There is a direct connection between these experiments and the value of plant foods grown by SG containing 27 minerals.  These experiments show how animals benefit when they eat plants containing a wide range of bioavailable minerals. 

Summary Notes

In 1954 we decided to conduct large field experiments with the use of sea solids as fertilizers.  The experiments were conducted at Ray Heine and Sons Farms, located in Rutland Township in Illinois.  The following describes soil experiments in 1954 and subsequent feeding experiments with pigs and chickens conducted in 1955.  Complete sea solids in 1,500 pounds per acre quantity were ground up and applied to an experimental plot measuring 7.5 by 91 feet in a field where the growing corn was four inches high.  The results from the above experiments are as follows.

1. All vegetables grown in the experimental plot had a superior taste.  The lettuce permitted four cuttings compared with the control of two cuttings.

2.  Oats: experimental = 45 bushels / acre; control 38 bushels per acre

3.  Corn: experimental = 88 bushels / acre; control 75 bushels per acre

4.  Chickens:  306 day old New Hampshire chickens were split into 153 lots each. 153 control chicks were fed a commercial concentrate plus a feed mixture of 2 parts corn and 1 part oats grown on control plots.  The 153 experimental chicks were fed the same mixture, except the corn and oats were grown in mineralized soil.

The experimental group grew heavier at a faster rate, with the average feed consumed per pound of weight gained being 1.89 lbs., compared to  3.0 lbs. for the control.  Thus, less food was required to get the same weight gain.  3 control chicks died, while none of the experimental died.  Worms, nervousness, leg disjointing, and variable size was evident in the controls, with none in the experimental.

5.  One sow and 6 pigs raised on corn and oats grown on land fertilized with complete sea solids were unusually uniform in size, showed no tendency to “root” and were easily contained in a small fenced area.  When they reached approximately 180 lbs, they were taken off this feed and given control corn and oats.  They immediately began extensive rooting and, by the end of the 3rd  day, they were extremely nervous and broke out of the pen on 2 occasions.   On the 4th day they were put back on mineral grown feed and were calm by evening.  Thereafter they were easily contained in the pen and, again, showed very little rooting tendency.

Feeding experiments were conducted at the Stritch School of Medicine, Loyola University, Chicago using the same experimental and control group of oats and corn.  Mice, rabbits, and rats used in these feeding experiments have a different physiology than humans.  The results are not definite but merely indicate an interesting trend.

The control food was the same as the experimental with the exception that it was not fertilized with complete sea solids (edit: a wide range of minerals).  The food consisted of one part soybeans, 2 parts oats, 4 parts corn, balanced food proteins, carbohydrates and fats for mammals.

1.  C3H mice were obtained for this feeding experiment.  This strain of mice has been bred so all the females develop breast cancer which causes their demise.  The mice were two months of age when received and started on the feeding experiments.  The life expectancy of this strain for females is no more than 9 months which includes the production of 2 to 3 litters.  The experimental and control groups both consisted of 200 C3H mice and those fed on control food were all dead within 8 months, 7 days.  The experimental mice that were fed food grown on the sea solids fertilized soil lived until they were sacrificed at 16 months; definitive examination revealed no cancerous tissue.  The experimental group produced 10 litters compared to the usual 2 to 3 litters and none developed breast cancer.

2. Sprague Dolly rats were obtained and were divided into groups of 25 control and 25 experimental.  The control rats were fed controlled food while the experimental rats received the sea solids fertilized food.  Both the control and experimental groups were injected with cancer (Jensen Carcino-Sarcoma) which has been shown to be a 100% killer.  All of the rats fed on the control diet died within 21 days of cancer.  Nine of the rats that were fed the experimental diet died of cancer within 40 days; 16 lived 5 months until they were sacrificed; there were no cancer “takes” in 16 out of the 25 survivors that were fed experimental food (64% no cancer).

3.  112 rats were fed on experimental food for a 6 week period.  Then half of the rats were sacrificed and the thymus gland was removed and implanted in the remaining 56 experimental rats (editor: the thymus gland produces killer T cells that are responsible for killing cancer cells).  The experimental group contained the equivalent of a double thymus gland and the control group no thymus gland.  Jensen Carcino-Sarcoma was then injected in all 56 control and 56 experimental rats with the result that all 56 control rats were dead within 23 days.  Of the experimental rats, 2 apparently had a cancer “take” but it was absorbed and disappeared. 4 of the experimental rats died of cancer and the remaining 52 were sacrificed 90 days after their original cancer injection.  No cancerous tissue was found in these 52 experimental rats (editor: a 92% success against cancer, showing that this wide range of minerals has a direct effect on the thymus gland to reinforce the immune system to kill cancer).

4.  Twenty four rabbits were obtained.  Twelve were designated experimental and fed on food grown on sea solids while the remaining 12 were labeled control and fed accordingly.  All of the rabbits were fed a high cholesterol diet for 6 months which produces hardening of the arteries.  The control group did develop hardening of the arteries and all had died within 10 months.  The experimental group did not exhibit hardening of the arteries.

5.  A breed of rats that developed disease of the eye was obtained.  The 10 that were put on experimental food showed no deterioration of the eyes and bred 5 litters.  Those on the control food diet all died secondarily of eye disease.

6.  Hay was grown in Lennox, Massachusetts on soil fertilized with 2,200 pounds of complete sea solids.  Corn and oats grown in Ohio and Illinois on soil treated with complete sea solids were also obtained and fed by a dairyman to pregnant cows. One of the problems previously experienced by the dairyman was that his newborn calves from these pure bred cattle had difficulty standing in order to nurse when they were first born.  They often had to be held for their first nursing and were often not uniform in size.  However, when calves were born from the cows that had been fed on food grown on complete sea solids fertilized soil, all of the calves were immediately able to stand up to nurse and were uniform in size. 

7.  Steers weighing 1,100 lbs. were fed experimental corn up to a total animal weight of 1,400 lbs.  It was found that these animals ate 1/3 less corn than was previously required with regular corn and they appeared to be in very good condition.

8.  Experimental crops were consistently more disease resistant than control crops in field tests conducted in South Dakota, Wisconsin, Illinois, Ohio, Pennsylvania, Massachusetts, and Florida.  Animals that were fed on field crops preferred the experimental food.

9.  Experimental garden vegetables and fruits were superior in taste to control crops. Onions, tomatoes, potatoes, sweet potatoes, apples and peaches were outstanding in taste and onions could almost be eaten like apples.  People who ate the garden produce said that in spite of the superior taste they did not seem to eat as much of any of the vegetables as they normally consumed.  They became full or their appetite was satisfied on less food.

10.  Feeding experiments involving pregnant animals fed on sea solids fertilized crops produced young that were very uniform in size and all of the offspring seemed to respond in dramatic fashion to this balanced mineral diet.

Minerals in the Food Chain

The mineral content of a 70 kg /154 lb person, less water, carbon and nitrogen, is 3.13 kg / 6.9 lbs. In descending order of weight they are calcium, phosphorous, potassium, sulphur, chloride, sodium, magnesium, silicone, and iron.  There are many more trace elements in small quantities.

Plants are the carriers of minerals into animal bodies.  Plants absorb elemental minerals from the soil and combine them with organic molecules which makes the minerals digestible.

The number and type of minerals in a plant depends on where it grows.  In the ocean, there is the full spectrum of minerals.  On land, some plants can have as little as 5 minerals and consist mainly of fiber, water, and air.  Those that depend on these plants become mineral deficient.  This describes modern agriculture where generations of plants have pulled out the original minerals.  Mineral rich soils provide plants with a healthy supply of minerals which are passed onto those who use them.  However, virgin soils are hard to find in today’s world of intensive agriculture that is driven by profit and production with little interest in replacing minerals.

When plants or animals are deficient in minerals, disease develops, by either disease by dilution, or substitution.

 Disease by Dilution
If our present diet does not provide a complete range of elements or minerals, then our cells are incomplete and subject to invasion by foreign organic matter such as bacteria, viruses, and fungi.  Although we may not have a known or diagnosed disease, we may be suffering from the “disease of dilution” characterized by an organism that malfunctions by comparison with its potential; in other words, we may feel “wrong” but can’t pinpoint the reason.

Most of the cells of man are replaced every 18 months. New red blood cells are generated in bone marrow at the rate of 2.4 (two point four) million per second.  If the required minerals are not supplied by the food ingested as cell division occurs, mineral dilution becomes apparent until these critical minerals are nonexistent and down to 0.

Disease by Substitution
A plant can grow to maturity and yet make dangerous substitutions of elements in its structure due to it attempts to compensate for an imbalance of the right minerals in the soil.  When we eat the plants, our cells in turn must compensate for the dilution, or lack of minerals.  By doing so we lose our natural ability to resist  disease.

Our bodies are host to an enormous number of microbes that eagerly pounce when the slightest breakdown of cell function occurs.  It is only logical that the cause of the frightening increases in chronic disease and the sorrowful process of aging is the absence of a complete, balanced physiological chemistry.

At SG we supply our crops with a full spectrum of minerals during the total irrigation cycle.  We monitor the levels of minerals and add them on demand in the water.  The resulting plants are healthy, strong, and good tasting.  The shelf life is also extended.  When we eat the plants, we receive the minerals, and use them to maintain health and wellness.

Laboratory Analysis of Minerals in Salad Greenhouse Crops

Note:  The SG crops were grown in our laboratory greenhouse.  Any heavy metals (ex. mercury, lead, cadmium, aluminum), and other ions in excess such as flouride, chlorine, and sodium will be filtered out in water treatment equipment in the full range greenhouse.

Interpretation of Lab Analysis

There are 1,000 milligrams per gram (mg), and 1,000 micro grams (ug) per milligram (mg).  All the trace elements noted above, except the common ions chloride and sodium, are less than 1 milligram, and are considered quite safe at these levels.  The levels of individual trace elements can be manipulated up or down.