Abstract

Beans, Bean Plants, Seeds & High Protein Leaves

Published

4 years ago

December 29, 2020

Fact Checked

by Mickey Angel

This abstract article has been in a fact check of the various references made. This is an ongoing theoretical investigation of beans and bean plants, utilizing bean plant leaves in nutritional substances.

Bean or Legume plants have been the feature of nursery rhymes, and fairy tales, and magic beans, and magic bean plants are not stories foreign to our ears. Do we understand beans and seeds and completely how these bean plants have been or can be used?

Every Vegan and Vegetarian, health freak, and fitness enthusiast is in search of the high protein leaf. What if I told you that most of these bean plants feature high protein leaves, that can be eaten fresh and cooked.

Most of the beans we eat must be cooked and certain ones will kill you if not cooked, such as a kidney bean. Seeds are for planting.

We fail to take complete advantage of these incredible givers of nutrition completely or realize how nutritious they actually are. Right out of the pack throw some dried beans down and see how they grow in comparison to other things growing there. It is likely much quicker and with a more progressive growth cycle in its plant, vine, or tree form.

Following the understanding of the’ Fiber Key’, or fiber ratios (5g of carefully selected plant matter for every 1 gram of body weight), while setting up a Nutritional Diversity diet, naturally inspires the interest in using beans as a plant-based fiber and protein source, especially when considering the ease of growing them and the leaves for nitrogen balance to other loves in the garden/farm. So there has been a good amount of bean plant leaf study going on here.

To Native Americans beans are one of the ‘Three Sisters’ of the northeastern tribes, so-called because corn, squash, and beans were traditionally planted together by Native American farmers. Beans are also used as a clan or group symbol in some Native American cultures. Hopi of the Southwest and other North American Tribes hold festivals in honor of the bean.

It is important to note that most recipes back then involving beans or corn, required the seed to be completely ground into a powder that would later bake into bread or tortilla. This tradition and use have survived until today throughout the American Continent in many different cultures. [MR1]

Lesser-known stories such as the ancient deity Cyamites or Kyamites (Greek Κυαμίτης from κύαμος “bean”) was a hero in ancient Greek religion, worshiped in Athens. He had a sanctuary Heroon on the sacred road to Eleusis. His name has been translated as “the god of the beans and patron of the bean market”. A bean market (κυαμῖτις) was reported by Plutarch to have been situated on the same road not far from the sanctuary. Beans were obviously valued than for their heavy nutrition then too – or were they?

The United Nations Food Conference of 1974 identified beans and legume crops as a key nutritional dependency, in Latin America, providing sufficient nutrition, whereas grain cereals, a dominant staple food of two-thirds of the world’s undernourished/malnourished populous of 460 million (1974), in other regions did not. These populations subsequently also did struggle more severely with overall health. Additionally, there are many strong bacteria and infectious health risks living in Latin American tropical regions versus dryer or colder regions that host less living pathogens and organisms and have less humidity – further testifying about the nutritional strength in those who are consuming beans.

Here is an important question regarding all these species of beans; “is the seed or the leaf that holds the super nutrients? Is there an aspect of the seed that prevents digestion to promote procreation of the plant (lectin)? Seeds are for planting and leaves are for consumption right, so have we been simply educated wrongly about this food altogether?”

It would seem even if so, the nutritional value remains effective.

Nutritionally Diverse Contents hide

1 The Bean – “The Meat” of the Poor

2 The Winged Bean

3 Edible Bean Plant Leaves, Roots

4 Cautions

5 The Legume Food States, Cooking & Processing

6 Potential Legume Story

7 Legume Permaculture Notes

The Bean – “The Meat” of the Poor

The bean plant is a very productive, plant that gives very hearty nutrition in both the bean and in the less-utilized, leaf. The bean food group is commonly classified as a meat group substitute in traditional American dietary information. Beans are known as the more economical legume, meat group food.

The largest deficiency in the modern diet that people do not get enough of today is protein. Something that beans and bean leaves have been the study for some time and detailed in Robert P. Barrett’s 1990 publication Legume Species as Leaf Vegetables.

Beans are very meaty nutrition and so much so they are the one fiber ingredient that should be restricted and measured. While too much plant fiber is fine, too much legume species, seed fiber can weigh heavily on the digestive system. Meats can behave this way when over-consumed, and anything for this matter too much of anything is not good, even too much water will cause damage or death. In a diet that calls for lots of material consumption, I am careful to mention there are real limits to everything, definitely.

Entire villages survive on primarily rice and beans, and theoretically, with the Nutritional Diversity diet concept, they can do more than survive, but thrive and add real multipliers to their productivity.

In much appreciation for the work of Dr. Grundy and a few others who “happened to come across bits of information,” we have stopped consuming beans and been fully consumed with the leaves. If anything we have consumed a large quantity of beans and rice throughout our lives, these two seed groups we can do without for a while now.

The Winged Bean

The winged bean has grown to be an incredibly popular permaculture crop. The plant has been thoroughly investigated and used in entirety by many groups, and for this reason, I use it as the main bean for
Nutritional Diversity diet and permaculture inclusion, discussion, and learning reference.

The winged bean species belongs to the genus Psophocarpus, which is part of the legume family, Fabaceae.

The winged bean has 3 times the energy and almost 4 times the protein that the popular ‘rich pea,’ the pigeon pea does.

The New York Times reported almost four decades ago now, the headline;

WINGED BEAN HAILED AS A POTENT WEAPON AGAINST MALNUTRITION

Article By JANE E. BRODY, Published: February 23, 1982

Theodore Hymowitz, an agronomist at the University of Illinois who is a member of the Academy’s panel on the winged bean, said, ”it’s like an ice cream cone – you eat the whole thing.”

Its various parts are rich sources of protein, vitamins, minerals, and calories so often in short supply in tropical countries. It is an especially good source of vitamin A, deficiencies of which cause blindness in many children in tropical countries. The winged bean seed rivals the soybean in quantity and quality of its protein. Studies have shown that like many other legumes when combined with corn it has the protein value of milk and can adequately nourish a protein-starved infant.

Mr. Hymowitz may have addressed a possibility in many bean plants not considered by modern diets, the leaves, and the rest of the bean plant. Jack beans, green beans, lima beans, lentils, chickpeas, and pigeon peas -a high protein leaf, are also well known for having edible leaves.

Now let’s make sure we don’t go out and mono-crop it!

The Green Bean

The green bean according to Dr. Axe and several other popular nutritionists out there, is the number three cancer-fighting food in existence. This is likely not a solid claim, or at least is one inside of a narrow spectrum of foods- I would be sure that the jungle nutrition has plenty more powerful anti-cancer elements than that of the domesticated green bean. Also, it would be fairly difficult to find good permaculture-grown green beans specifically, but not impossible.

Several internet sources claim the green bean to be an ultimate source of nutritional elements, also that the plant is medically advantageous for a wide range of ailments and that the entire plant is useful.

The Pigeon Pea

The cultivation of the pigeon pea goes back at least 3,500 years, and the pea is part of many traditional dishes now around the world. Known as Guandu or the Rico Pea, it sells for a lot more than the lentil bean. Canadas Cajan is not known for leaf use in records except for an Argentinian skin problem topical and then tea uses have been mentioned for everything from flu, to asthma to sickle cell enema treatment. I use around 5 leaves fresh in one green nutrition shake, in my highly rotational Nutritional Diversity diet.

Edible Bean Plant Leaves, Roots

The leaves of legumes and of euphorbiaceous plants are among the richest in protein. Dark green leaves are said to be rich in vitamin A as well as protein. Bean sprouting, and eating the sprouts has been a popular practice of the late organic food community. Many believe that a youthful essence is captured at this stage.

The nutrient-rich, tuberous roots of the winged pea, have a nutty flavor. They are about 20% protein; winged bean roots have more protein than many other root vegetables. The leaves and flowers are also high in protein (10–15%)

Most legume leaves are eaten in tropical Asia and Attica, while far fewer species are consumed elsewhere. Of the 290 species reported, two are allegedly eaten “worldwide” and 13 are listed only from the tropics in general. Asia contains 157 species, with 41 in Indonesia and New Guinea, and 39 in India. Africa has 95 known species. Future reports can be expected to add many more overlooked species from the tropics. Few legumes are consumed as greens by Europeans. Even by including in Europe all species known from Eurasia and the Mediterranean region, the total reaches only 23.

Witrock and Witrock (1942) in an article entitled “Food plants of the Indians” explain that, “Species of clover, Trifolium, were foraged by California Native American tribes. Natives, observed in the fields eating the plants raw, would have a pouch of salt from which they would occasionally take a pinch to give a bit of favor. It likely aids in digestion and also probably helped with mineral retention. This idea has been paraphrased in many edible wild plant guides for various parts of North America, which are similarly vague as to which species were eaten. Many of these “wild” legumes are really forage crops escaped from cultivation, such as alfalfa (Medicago sativa L.), clovers, vetches (Vicia), and sweet clovers (Melilotus).

We can look at some known legume and other known vegetable plant parts that are edible in Dr. Danello’s chart:

Bean Leaf consumption has been a thorough mention in food crisis solution studies. The thoroughness of actual bean leaf diet exploration is not so thoroughly described.

Cautions

There is a lot of cautionary text out there regarding leaf and legume plant leaf consumption. With peanuts another legume plant, for example, that is very popular has been toxic only to people with developed allergies to the plant. Reading these cautions can be unnerving at times especially when entire disorders like Kosco have been attributed to leaf toxins (cassava).

Many of the legumes (beans) that have edible leaves are known to contain toxins and supposedly have poisoned livestock. While animals may eat a single species for days at a time, humans rarely make an entire meal of one leafy vegetable, especially if they are on the proper Nutritional Diversity diet.

Unlike livestock, people learn about safe and unsafe plants from the experience of others, intelligent food testing, and can cook their food. Very few legume leaves are recorded anywhere as being eaten raw or in salads, where the details of preparation are not known, the leaves should be boiled, and the cooking water is thrown out. This will either deactivate the toxins or dilute them to safe levels.

This is recommended with the cassava plant that hosts known toxins, effects of which have only been observed during famine times in Africa where the cassava plant was exclusively used for diet over long periods of time. Nutritional Diversity consumption also has several supporting official studies suggesting that a diverse nutritional diet, can eliminate, make more beneficial, or neutralize these types of recognized isolated toxic properties.

The Legume Food States, Cooking & Processing

A 5 – 6-day soak or the cooking of leaves removes all toxicity. Please see Food States, and The New York Times piece on Winged Beans also had this today on perpetration and food states:

The winged bean plant is a legume that resembles the pole bean. It is a mass of twining, leafy stems that climb as high as 13 feet or more and produce long, heavily seeded four-cornered pods with winglike projections at each corner. Its scientific name, Psophocarpus tetragonolobus, is based in part on the four-sided pod. The leaves are like spinach in taste and nutritive value; the flowers, sweetened by nectar, can be sauteed to produce a food that resembles mushrooms; the immature pods are like green beans; the immature seeds are like green peas; the mature dry seeds are like soybeans, and the roots of many varieties produce tubers like potatoes, but are much richer in protein than the potato, yam or cassava.

Winged bean tubers can be boiled, steamed, baked, fried, roasted and even made into chips. The immature pod, the plant’s most popular part, can be eaten raw, pickled or cooked in water, coconut milk or oil.

One Indonesian researcher has produced a coffee substitute by roasting and grinding the seeds and has made a tobacco substitute from the dried leaves. Even the dried pod left after the seeds are removed can be used. It contains about 10 percent protein and has been found suitable for animal feed and as a medium for growing mushrooms, the Academy report states.

Like the soybean, winged bean seeds, or beans, can be pressed to extract an edible, mostly unsaturated oil that is rich in vitamin E, leaving behind a protein-rich flour suitable for making bread or cereal. Also, like the soybean, the winged bean can be sprouted, made into curd (tofu) and tempeh (an Indonesian fermented bean cake), or made into a nutritious milk-like drink. No new technology is needed to process the winged bean seed since it is suited to the processing techniques already developed for the soybean.

To its advantage, the winged bean seed lacks the beany, painty flavor characteristic of soybeans and it contains less of the flatulence-inducing sugars found in soybeans, a temperate zone plant that cannot survive the high rainfall of the tropics. As with soybeans, antinutritional substances in the winged bean seed that may interfere with the digestion of essential nutrients are removed by soaking or by treating the beans with moist heat. Dr. Grundy says “if your going to eat the bean, cook it in a pressure cooker.”

Furthermore, the winged bean can be grown in poor, sandy, or clay soils without added fertilizer because bacteria that grow on its roots are capable of capturing large amounts of atmospheric nitrogen and converting it to a form usable by the plant. In fact, if the winged beanstalk is plowed back after all edible portions of the plant have been harvested, it will add nitrogen to the soil.

Researchers have shown that the winged bean can be grown as a cover crop on plantations, protecting the soil beneath coconut, banana, palm, rubber, and cacao trees. It can also be grown together with corn, which matures first, and leaves behind a stalk up which the winged bean plant can twine.

The article goes on to point out that in Thailand in 1979 the worst drought in the country’s history destroyed the corn crop, but winged bean fields survived and some plants even produced good seed yields. Also that it is most productive in the tropics.

Potential Legume Story

I like to think the Native American’s knew what they were doing, and that the third sister, so important to humans everywhere may hold weight we are yet to know of well. Looking at possibilities opened by the consumption of the rest of the legume plant, in the case of the winged bean and the protein available in the green parts of the plant as an example – Wittrock and Wittrock’s observation is huge! We have only been utilizing the bean portion of the plant and missing on the whole essence of the plant and the green protein it offers.

Notice in the chart above the pumpkin squash, one of three sisters also has been recorded as an edible leaf plant, vine. The sweet potato and cassava are also known to have an edible leaf and to be a popular cultivar of the Native Americans, both North, South, and Central America.

Once you get good full-spectrum permaculture going on with a good selection of edible leaves, and mustard leaves and potent flavorful stuff, you will find the leaf burrito quite appetizing.

It tastes a lot better than many would thank, and many who have had them would even say it’s better than branded and cooked recipes for burritos elsewhere in the world. Burritos from elsewhere would likely feature beans, and not the bean plant leaves, even though the beans must be cooked and the leaf no. Is this interesting? Could fresh leaf consumption prime the stomach in some way for processed, soaked, or cooked bean consumption? I do not of trials or studies that look at this idea.

We know what the cookbook, our mothers, and our grandmothers taught us to use for food. Horticulturist M.J. Stevens, of the Department of Horticulture at the University of Florida in his paper entitled Secondary Edible Parts of Vegetables, also realizes that even leaf trials and secondary vegetable plant part consumption’s, and culinary uses are very limited to the extreme, and experimental gardeners and items outside the current modern major consumer marketplace produce, are not known as foods, at all.

Legume Permaculture Notes

It takes about 40 productive bean plants to provide a kilo of dried beans or peas. Obviously, some are better than others but here is a general idea. The growth time for most bean plants tends to be around four months, with the basic requirement of temperatures (for production) being between 15°C (60°F) and 27°C (80°F). With well-timed transplantation or crop rotations, this can result in several harvests per year. Where I live in Panama, the temperature is nearly always in that wheelhouse, so I can do even better.

Bush-type bean plants should be planted roughly 8-10 centimeters apart, while pole beans (rarer) require a little more distance, around 10-15 centimeters. Bean plants produce better in full sun and prefer soil that isn’t yet high in nitrogen. Because they require so many plants and so much space to produce relevant harvests, they are not well-suited for container gardens. Beans grow well with several other plants, including corn, cucumbers and pumpkin squashes, celery, strawberries, rosemary, and potatoes. Vines like something to grow up. Beans don’t mesh well with onions or anything from the allium family. Historically in permacultures, beans were paired with corn, and squash as cultivar sisters. Could it be that prayers of thanks to Cyamites, played a role or will play a role in the nutritional effects of the legume plants

Additional Resources;

Species looked at : Arachis hypogaea L. (peanut), Lablab purpureus (L.) Sweet (lablab bean)
Phaseolus lunatus L. (lima bean), P. vulgaris L. (common bean), Pisum sativum L. (pea), Psophocarpus tetragonolobus (L.) D.C. (winged bean)
Trigonella foenum-graecum L. (fennugreek), Vigna unguiculata (L.) Walp. (cowpea)

Minor species : Cajanus cajan (L.) Millsp.(pigeon pea), Cicer arietinum L. (chick pea), Cyamopsis tetragonoloba (L) Taub. (guar)
Glycine max (L.) Merrill (soybean), Kerstingiella geocarpa Harms. (Hausa groundnut), Phaseolus calcaratus Roxb. (rice bean), P. coccineus L. (runner bean),
Sphenostylis stenocarpa (Hochst.) ex A. Rich (African yam bean), Vicia faba L. (fava bean), Vigna radiate (L.) Wilczek (mung bean), Voandzeia subterranea Thouars. (bambara groundnut)

Forage crops and wild herbs :Cassia tora L. (sicklepod), Cassia obtusifolia L. (cassia), Crotalaria longirostrata Hook. et Am. chipilin), Desmodium cinerium D.C. (tick trefoil), Lathyrus sativus L. (grass pea)
, Lespedeza bicolor Turcz. (lespedeza), Medicago sativa L. (alfalfa), Melilotus alba Medic. (white sweet clover), Rothia trifoliata Pers. (rothia)
, Trifolium pretense L. (red clover), Trifolium repens L. (white clover)
, Trigonella suavissima Lindl. (trigonella), Vicia sativa L (vetch), Vigna marina (Burm.) Merr. (vigna)

Additional References

Steven Nagy, Lehel Telek, Nancy T. Hall, Robert E. Berry J. Agric. Food Chem., 1978, 26 (5), pp 1016–1028 DOI: 10.1021/jf60219a028 Publication Date: May 1978

Media References

The New York Times; WINGED BEAN HAILED AS A POTENT WEAPON AGAINST MALNUTRITION, Article By JANE E. BRODY, Published: February 23, 1982
History Channel

Originally Published Jul 29, 2017

Abstract

Wild Foods Diet

Published

5 days ago

October 10, 2024

Brandon Angel

Wild foods offer a range of unique benefits that go beyond those found in conventionally grown or processed foods. These foods, often foraged or cultivated in natural environments, provide superior nutrition, diverse flavors, and deep connections to the ecosystem. Here are the key benefits of wild foods:

1. Nutrient Density

Wild foods are typically more nutrient-dense than cultivated varieties. They grow in nutrient-rich soils or forests, where they absorb minerals and vitamins at higher concentrations.
For example, wild berries, such as elderberries or blackberries, have higher antioxidant levels compared to their farmed counterparts. Wild greens like dandelion or purslane are rich in essential nutrients like omega-3s, vitamins A and C, and magnesium.

2. Adaptogenic Properties

Many wild foods contain adaptogens, natural substances that help the body adapt to stress and balance hormones. These plants, like wild mushrooms (e.g., reishi or lion’s mane) and herbs like ginseng, have been used for centuries in traditional medicine for their immune-boosting and stress-relieving properties.

3. Increased Phytochemicals and Antioxidants

Wild foods develop natural defenses against pests and environmental stressors, which lead to higher concentrations of phytochemicals. These bioactive compounds, including flavonoids, polyphenols, and anthocyanins, are powerful antioxidants that protect the body from oxidative stress and inflammation.
For example, wild blueberries contain more anthocyanins than cultivated varieties, making them more effective in promoting heart health, brain function, and anti-aging benefits.

4. Free from Chemicals and Pesticides

Wild foods, when harvested responsibly from untouched environments, are free from synthetic chemicals, pesticides, and GMOs. This makes them inherently “cleaner” and healthier for consumption, especially compared to conventional crops that are often exposed to various agricultural chemicals.

5. Diverse Microbiome Support

Wild plants often carry a variety of beneficial microbes from the soil. Consuming these foods can enhance gut health by introducing diverse probiotics and prebiotics, which support a balanced microbiome.
Wild fermented foods like wild sauerkraut or kimchi made from foraged ingredients bring even more microbiological diversity to the gut.

6. Seasonality and Freshness

Wild foods are naturally seasonal, meaning they are consumed at their peak ripeness, offering maximum nutritional value and flavor. Eating with the seasons also allows the body to sync with nature’s rhythms, supporting natural energy and immunity cycles.

7. Rich in Trace Minerals

The deep root systems of wild plants often reach soil layers that are rich in trace minerals like zinc, selenium, and magnesium, which are often depleted in modern, mass-farmed soils.
Wild plants like nettles, wild garlic, and seaweed provide these essential trace elements that support functions such as bone health, immunity, and thyroid function.

8. Supports Biodiversity

Consuming and foraging wild foods encourages the preservation of biodiversity in ecosystems. The diversity of plant species, such as wild grains, berries, and greens, promotes a healthier and more resilient environment, which benefits both wildlife and humans.
By supporting biodiversity through wild foods, we help protect native plant species and their pollinators.

9. Low Glycemic Index

Many wild foods, particularly wild fruits and vegetables, have a lower glycemic index compared to their cultivated varieties. This means they cause a slower, more gradual rise in blood sugar, which helps maintain stable energy levels and supports healthy metabolism.

10. Ethical and Sustainable Sourcing

Wild foraging, when done responsibly, is a more sustainable and ethical way of sourcing food. It reduces reliance on industrial farming, which is often linked to soil degradation, deforestation, and pollution. Foraging also promotes a deep respect for nature and encourages conservation.
Eating wild food aligns with natural cycles and reduces the carbon footprint associated with food production and transportation.

11. Mental and Spiritual Connection

Foraging and consuming wild foods create a deep connection to nature, often resulting in mental and spiritual benefits. Engaging with wild environments promotes mindfulness, stress reduction, and a sense of harmony with the earth.
Many people report feeling more grounded, peaceful, and connected to the land through the practice of wild food harvesting.

12. Unique and Intense Flavors

Wild foods often have more intense and varied flavors than cultivated foods due to their diverse growing conditions and lack of genetic modification. The complex taste profiles of wild mushrooms, berries, herbs, and greens provide culinary experiences that are often richer and more satisfying.

13. Resilience and Strength

Wild plants often grow in harsher environments, which makes them more resilient. Consuming these plants can transfer that resilience to the human body, strengthening the immune system and supporting overall health.
For example, wild herbs like astragalus or schisandra have long been revered in herbal medicine for their ability to increase vitality and endurance.

Incorporating wild foods into your diet, whether through foraging or sourcing from ethical suppliers, not only enhances physical health but also aligns with environmental and ethical values. Would you be interested in integrating wild foods into your nutritional program or fitness routines?

Abstract

Thank You & Salute to the Spear’s Tip!

Published

2 weeks ago

October 4, 2024

Brandon Angel

Introduction to the “Realest World Revolution.”

The truest health initiative today is one that fosters a deep connection with nature. For over a decade, I have dedicated myself to a groundbreaking nutritional study across Central and South America. This work has transformed not only my own health but also the health of many others in both mental and physical performance. I have built strong relationships with farmers, and we now have over fifty farms where I am welcomed with open arms. These farms showcase a deep understanding of diverse, sustainable agriculture that I am proud to have helped foster.

In one-of-a-kind circumstances; I realized a unique experience, perspective, relation to nature, and spiritual progression awaiting me in a dedicated challenge of living more in the natural world and less in the world we know, waiting for me. For four obsessed years, I lived in several deep jungle locations and did in fact embark on a journey like no other.

My time living in the heart of the jungle for nearly four years allowed me to develop a profound bond with nature. It is this relationship that forms the backbone of my ability to quickly gather expert cultivators from multiple countries to teach, implement, and expand this revolutionary system on a global scale. We are currently working on proposals in Argentina, Panama, and Colombia (links below) to take these efforts further. Right now, we manage approximately 500,000 hectares, and we are also building a platform to share the wealth of nutritional knowledge we’ve gained, alongside advancing the sciences of sustainable farming.

Just to add line about who I am; an honorably served military man, real estate developer, once proud father (child lost), and ten year tropical farming and ecological specialist who loves fitness, being the man he once needed, a stellar teammate and an example to young people.

The reality is, among other deceptions and current beliefs, that modern agriculture provides devastating nutrition. These cultivations have devastating effects on all the life around them, and certainly on the lives consuming from them. We deserve better, and through our approach, we’ve developed systems that don’t just sustain life—they enhance it. Our agricultural models are not only a solution to individual health but also to the world’s ecological crisis, working from the ground up to improve life in a holistic manner.

These systems are proof of nature’s abundance. They enhance the entire environment, leading to a fully functioning ecosystem. This growth model provides us with the kind of nourishment we are supposed to have and agriculture that harmonizes with nature, not against it. I have witnessed firsthand how this approach can dramatically reduce healthcare costs and elevate performance, showing that nature’s model is infinitely sustainable.

This biological culture change can lead to incredible social, and conscious culture change in our beautiful world. It is a great way to show gratitude, appreciation, and understanding, so badly needed now. “This is the REAL REVOLUTION – nose to tail!”

With the right incentives and influential actions, we can shift the world towards this next level of ecological and nutritional balance. Imagine creating a global movement that champions the nourishment we are meant to receive from the earth, using the farming practices that support it. This could revolutionize the world of agriculture, creating a global system where prosperity, security, and freedom are built into the foundation of our food systems.

These agricultural sites are more than just farms—they can serve as healing centers, orphanages, or even rehabilitation spaces, bringing profound improvement to these areas. Our vision extends beyond nutrition, offering next-level health solutions and supplements that align with nature’s best practices. Explore our work and products as we strive to turn the tables on how we nourish both people and the planet.

These agriculture installations could be motivated and jointly educated using a website, and highly motivated cultivations can even use small groups of drones or offer work to the homeless — to apply more preparations such as outlined by Rudolph Steiners’ Biodynamic Agriculture lectures.!

Links

THE TRUEST HEALTH INITIATIVE TODAY THAT CREATES RELATION TO NATURE

I have been working on a nutritional study across Central and South America, over the last decade and that has revolutionized my health and the health of many others in the realms of both mental and physical performance. We can go to fifty farms down here now, where I will be showered by hugs and you can hear about how I know this diverse farming at a high level.

I lived in the deep jungle for roughly 4 years and my relationship with nature is profound. I am able to assemble top expert cultivators from several countries quickly to train and administer a worldwide education, implementation, and incentivization operation at any time, and we work now also on new agriculture proposals in Argentina, Panama, and Colombia to do this on a grander scale than we are now (which is around a combined 500k hectares) as well as our own educational platform for the incredible nutritional information and the further evolution of the sciences.

Nutrition is currently slaughtered by modern agriculture and we deserve much better, and using a system of growth that does not kill everything around it, but instead enhances everything, and I mean everything around it, especially the lives our children. [homeless, corrections]. A new demand for better nutrition can revolutionize this world, and as Kissinger openly states “Who controls the food supply controls the people; who controls the energy can control whole continents; who controls money can control
the world,” so let us control our own food and be free of the evil spirits who seek to control us. This is the real revolution.

I have long had the plans to show a new agriculture, a natural enhancement, that attracts and optimizes natural growth and diversity by human assistance and have executed several small models, assisted many others, and known the entire time the potential that is far beyond what any of these have done so far [see my name in special thanks here and content in pages], and also how consumption improves recovery and performance.

The agricultural systems that have been successfully formulated (come here I will show them to you) to provide this diet are an answer to world ecological health from start to finish, or ‘nose to tail.’ See more about the diverse diet study here, or here.

An act like [even digital group facilitation of coordinated cultivation efforts, compost creation efforts, etc.] new culture creation, at scale is worthy of “carbon credits,” a currency currently used by large corporations and governments.
Healthcare costs were greatly reduced and the quality of performance greatly increased (500plus case study).
Nature is the best model of abundance and infinitely functioning systems, yet we use other lesser finite models, where larger segments of humanity can start to follow the ultimate model. “Pay attention to nature and understand everything better.” – Einstein. With the right influential moves, and incentives we could evolve into the entire world taking our ecology to the next level, and with it I have learned how to create incredibly diverse agriculture that leads to major prosperity, security, and freedom. Just think if we supported a new worldwide franchise on the nutrition we are supposed to get with the agriculture we are supposed to get it from- tables turned gentlemen.
These agriculture sites are perfect orphanages, healing centers, and even detention centers, and can propel much-needed betterment in these areas as well.
HEALTH RETREATS. Health restaurants.
Nature is the longest lasting most infinitely functioning energy and technology. We have the path that will illuminate so many potentials and possibilities. Let us walk it!!!
Reform Corrections.
Give the war machine something great to do, and end war over.
!!! NEXT-LEVEL HEALTH SUPPLEMENTS. Please click here to see our next product.

We can create a new demand for a new diet altogether, a demand whose effects would be awesome for all! To boot we can get some drone armies going!

Overview

The agricultural systems we have successfully developed offer far more than just a sustainable diet—they are a transformative solution for global ecological health from start to finish. These systems embody a comprehensive, “nose-to-tail” approach, addressing everything from nutrient density to environmental regeneration, and they hold the potential to reshape our world in profound ways.

Imagine a world where coordinated cultivation efforts, composting, and new cultural frameworks at scale are not only the norm but are also recognized for their immense value. Initiatives like these are worthy of carbon credits, the environmental currency currently traded by corporations and governments to offset carbon emissions. However, the benefits extend far beyond carbon reduction.

1. Restoration of Ecosystems and Biodiversity
Our regenerative farming methods replenish the soil, restore plant and animal biodiversity, and reintroduce balance into ecosystems. This enhances the environment’s capacity to self-sustain, resulting in healthier natural habitats, cleaner air and water, and more resilient ecosystems capable of adapting to changing climates.

2. Reduction in Greenhouse Gases and Carbon Footprint
These systems act as carbon sinks, capturing carbon from the atmosphere through soil regeneration and crop diversity. This process reduces the carbon footprint of farming operations and contributes to the fight against global climate change. With widespread adoption, these agricultural methods could play a pivotal role in reversing environmental degradation.

3. Drastic Healthcare Cost Reductions
By focusing on nutrient-dense, organic crops that are grown in alignment with nature, this system fosters health from the ground up. Chronic diseases often linked to poor nutrition—such as heart disease, diabetes, and obesity—could be dramatically reduced. The overall healthcare burden on society would decrease, saving billions in medical costs and improving the quality of life for countless individuals.

4. Enhanced Human Performance and Longevity
This holistic diet, rich in diverse nutrients, can dramatically improve both mental and physical performance. From enhanced cognitive function to greater physical stamina, the human body thrives when properly nourished. In the long term, individuals following this nutritional model will experience increased longevity and higher quality of life.

5. Water Conservation and Resource Efficiency
Water scarcity is one of the pressing global issues of our time. These agricultural systems use water-efficient technologies and natural irrigation methods, which significantly reduce water consumption compared to conventional farming. This not only conserves a critical resource but also ensures that farming remains sustainable in regions where water access is limited.

6. Economic Stability and Local Empowerment
By promoting local, sustainable agriculture, we empower farmers and small communities to become economically self-sufficient. This model creates jobs, strengthens local economies, and protects against the volatility of global supply chains. By keeping production local, we also reduce transportation-related emissions and costs, making the system more environmentally and financially efficient.

7. Global Education and Knowledge Transfer
Our agricultural sites can serve as education hubs, training the next generation of farmers in sustainable practices. This not only preserves knowledge but also disseminates it globally, allowing communities everywhere to replicate the success of these models. This knowledge-sharing creates a ripple effect, driving sustainable agriculture on a global scale.

8. Food Security and Community Resilience
Through locally produced, nutrient-rich food systems, communities can reduce their dependence on industrial agriculture and imports. This strengthens food security, making regions less vulnerable to disruptions in global supply chains, market fluctuations, and geopolitical instability. It ensures that people have access to healthy food no matter the external circumstances.

9. Global Franchise for Sustainable Agriculture
The potential for scaling this model into a global franchise is immense. By supporting a worldwide movement that delivers the nutrition we deserve, produced by the agricultural systems meant to deliver it, we could revolutionize global food production. This shift would not only improve human health but would also transform how we interact with our planet.

10. Orphanages, Healing Centers, and Rehabilitation Facilities
Our agriculture sites have the potential to be more than just farms. With their healing, regenerative qualities, they can serve as centers for social impact—places where orphaned children, individuals in need of recovery, and even those in detention can experience growth and healing. These spaces can nurture both body and spirit, fostering environments that contribute to personal development and societal betterment.

11. Carbon Credits and Financial Incentives
The ecological benefits of these agricultural systems are quantifiable, which means they could qualify for carbon credits—an increasingly valuable commodity in today’s world. Large corporations and governments are willing to invest in projects that sequester carbon and improve the environment. This creates a financial incentive for widespread adoption of regenerative agriculture, making it profitable for farmers and landowners.

12. Cultural Shifts Towards Sustainability
By integrating these agricultural practices into daily life, we can drive cultural shifts toward sustainability and environmental stewardship. These systems show that abundance and regeneration are possible, leading to a new worldview where humanity is part of a thriving, interconnected ecosystem. This shift is not just about farming—it’s about redefining our relationship with the planet.

13. Rebuilding Ecosystems as Global Climate Solutions
Our efforts are part of a larger global solution. Through reforesting degraded lands, rehabilitating soils, and implementing biodiversity-enhancing practices, these agricultural sites contribute to the broader mission of climate resilience. They offer a real, actionable solution for rebuilding ecosystems, reducing emissions, and mitigating the effects of climate change.

14. Supplements for Next-Level Health
Finally, by harnessing the nutrient-rich foods produced in these systems, we are developing cutting-edge health supplements designed to support human performance and longevity. These supplements are derived from nature, offering a true alignment with the body’s natural processes and needs, taking health to the next level.

With these agricultural systems, we have the power to reshape the future—creating not just sustainable food production, but a thriving, interconnected system of human and environmental health. These farms and ecosystems are more than just sources of food; they are foundations for a better world, grounded in balance, abundance, and resilience.

Attack Plan

These are just some of the potentials for example; if we were able to inspire 10k, applications like ours which by the way are evolved models, from the Rudolf Steiner reference [x].

This multiphased initiative aims to ignite widespread adoption of Rudolf Steiner’s Biodynamic Agriculture principles across multiple regions by leveraging modern technology, cultural initiatives, and marginalized communities. Phase one begins with developing a user-friendly phone app that serves as a hub for education, communication, and coordination. The app will teach biodynamic methods, allow users to track progress, and provide resources for setting up sustainable farming systems. Media campaigns, documentaries, and influencers will promote the initiative, spreading awareness about the importance of regenerative agriculture. Drones will be deployed to assist with planting, monitoring, and improving efficiency in larger-scale operations.

Phase two involves integrating this agricultural model into homeless outreach programs, correctional facilities, and war-impacted regions, offering marginalized populations a chance to learn valuable skills, heal, and contribute to society. These communities can actively participate in the cultivation and maintenance of biodynamic farms, providing them with meaningful work while enhancing food security and sustainability in their areas. Governments and NGOs will be encouraged to adopt and fund these initiatives as part of their rehabilitation and job creation programs, giving vulnerable populations new opportunities.

Phase three expands the initiative on a global scale by partnering with governments, international agencies, and war-affected groups. By transforming conflict-ridden areas and underutilized lands into thriving biodynamic farms, we can increase agricultural production and restore ecological balance. This approach not only rehabilitates damaged ecosystems but also helps rebuild war-torn societies, fostering peace and stability. As the network of biodynamic farms grows, the initiative will create a global movement toward more sustainable and regenerative food systems, proving that nature-driven agriculture can heal both people and the planet.

Effects

These are just some of the effects if say for example we were able to inspire 10k, applications like ours which by the way are evolved models, from the Rudolf Steiner reference above [x].

If we were able to successfully launch 10,000 small-scale applications of Rudolf Steiner’s Biodynamic Agriculture worldwide, the effects would be transformative on multiple levels—environmental, social, economic, and spiritual.

Environmental Regeneration: Biodynamic agriculture focuses on holistic, regenerative practices that improve soil health, increase biodiversity, and enhance ecosystems. With 10,000 small farms adopting these methods, we would see widespread soil restoration, carbon sequestration, and improved water retention across the globe. This would contribute significantly to combating climate change, revitalizing degraded land, and reducing the ecological footprint of industrial farming. The collective impact of these farms would also create microclimates that support local flora and fauna, restoring natural habitats and enhancing the earth’s resilience.

Social and Cultural Shifts: Introducing Steiner’s principles through an app could create a global movement toward more conscious, community-driven farming. Each of these farms would serve as local hubs of education and sustainability, promoting a deep reconnection between people and nature. These hubs would foster communities around shared values of environmental stewardship, promoting healthier, more sustainable lifestyles. As people experience the tangible benefits of these practices, we would see cultural shifts toward greater ecological awareness, healthier diets, and deeper spiritual connection with the land. Marginalized groups, such as homeless populations and those in correctional facilities, could also find purpose and healing through active participation, creating paths to rehabilitation and social reintegration.

Economic and Food Security: The economic impact would be profound. By distributing food production across thousands of small, biodynamically managed farms, local food systems would be strengthened, reducing dependency on industrialized agriculture and global supply chains. This decentralization would enhance food security, particularly in regions vulnerable to disruptions, and help stabilize food prices. Additionally, these farms could foster new economic opportunities, providing jobs, promoting fair trade, and supporting local economies through the sale of biodynamic produce. Over time, the collective output of these 10,000 farms could supply diverse, nutrient-rich foods to millions, improving public health and reducing the burden on healthcare systems.

Abstract

Panama Special List

Published

4 months ago

June 15, 2024

Brandon Angel

A starting list of diverse food species that can be grown in Panama:

Tomatoes Solanum lycopersicum
Lettuce Lactuca sativ
Spinach Spinacia oleracea
Carrots Daucus carota
Potatoes Solanum tuberosum
Peppers Capsicum spp
Eggplant Solanum melongena
Zucchini Cucurbita pepo
Beets Beta vulgaris
Sweet corn Zea mays
Apples Malus domestica
Pears Pyrus communis
Peaches Prunus persica
Plums Prunus domestica
Grapes Vitis vinifera
Strawberries Fragaria x ananassa
Oranges Citrus sinensis
Lemons Citrus limon
Avocados Persea americana
Blueberries Vaccinium corymbosum
Beans Phaseolus vulgaris
Chickpeas Cicer arietinum
Lentils Lens culinaris
Peas Pisum sativum
Soybeans Glycine max
Oregano Origanum vulgare
Basil Ocimum basilicum
Rosemary Rosmarinus officinalis
Thyme Thymus vulgaris
Mint Mentha spp
Sunflower seeds Helianthus annuus
Pumpkin seeds Cucurbita pepo
Almonds Prunus dulcis
Walnuts Juglans regia
Chia seeds Salvia hispanica
Wheat Triticum aestivum
Corn Zea mays
Quinoa Chenopodium quinoa
Barley Hordeum vulgare
Rice Oryza sativa
Sweet potatoes Ipomoea batatas
Yams Dioscorea spp
Jerusalem artichokes Helianthus tuberosus
Radishes Raphanus sativus
Turnips Brassica rapa
Kale Brassica oleracea var sabellica
Swiss chard Beta vulgaris subsp vulgaris
Arugula Eruca vesicaria
Collard greens Brassica oleracea var viridis
Mustard greens Brassica juncea
Passionfruit Passiflora edulis
Dragon fruit Hylocereus spp
Guava Psidium guajava
Papaya Carica papaya
Mango Mangifera indica
Okra Abelmoschus esculentus
Taro Colocasia esculenta
Bitter melon Momordica charantia
Malabar spinach Basella alba
Lemongrass Cymbopogon citratus
Turmeric Curcuma longa
Galangal Alpinia galanga
Cardamom Elettaria cardamomum
Winged bean Psophocarpus tetragonolobus
Jack bean Canavalia ensiformis
Velvet bean Mucuna pruriens
Brazil nut Bertholletia excelsa
Macadamia Macadamia integrifolia
Yacon Smallanthus sonchifolius
Cassava Manihot esculenta
Fig Ficus carica
Pomegranate Punica granatum
Kiwi Actinidia deliciosa
Persimmon Diospyros kaki
Lychee Litchi chinensis
Starfruit Averrhoa carambola
Rambutan Nephelium lappaceum
Cacao Theobroma cacao
Coconut Cocos nucifera
Date Phoenix dactylifera
Blackberry Rubus fruticosus
Raspberry Rubus idaeus
Mulberry Morus spp
Goji berry Lycium barbarum
Elderberry Sambucus spp
Chickweed Stellaria media
Purslane Portulaca oleracea
Watercress Nasturtium officinale
Sorrel Rumex acetosa
Dandelion Taraxacum officinale
Fennel Foeniculum vulgare
Asparagus Asparagus officinalis
Artichoke Cynara scolymus
Brussels sprouts Brassica oleracea var gemmifera
Cauliflower Brassica oleracea var botrytis
Broccoli Brassica oleracea var italica
Cabbage Brassica oleracea var capitata
Pineapple Ananas comosus
Tamarillo Solanum betaceum
Pepino melon Solanum muricatum
Cherimoya Annona cherimola
Jabuticaba Plinia cauliflora
Camu camu Myrciaria dubia
Lucuma Pouteria lucuma
Mangosteen Garcinia mangostana
Langsat Lansium parasiticum
Breadfruit Artocarpus altilis
Atemoya Annona atemoya
Rambai Baccaurea motleyana
Santol Sandoricum koetjape
Mizuna Brassica rapa var japonica
Tatsoi Brassica rapa var narinosa
Salsify Tragopogon porrifolius
Crosne Stachys affinis
Kai-lan Brassica oleracea var alboglabra
Malanga Xanthosoma sagittifolium
Oca Oxalis tuberosa
Yardlong bean Vigna unguiculata subsp sesquipedalis
Water spinach Ipomoea aquatica
Winged yam Dioscorea alata
Szechuan pepper Zanthoxylum piperitum
Curry leaf Murraya koenigii
Kaffir lime Citrus hystrix
Epazote Dysphania ambrosioides
Perilla Perilla frutescens
Lovage Levisticum officinale
Wintergreen Gaultheria procumbens
Wood sorrel Oxalis spp
Maral root Rhaponticum carthamoides
Sorrel Rumex scutatus
Sapodilla Manilkara zapota
Loquat Eriobotrya japonica
Jujube Ziziphus jujuba
Soursop Annona muricata
Rollinia Rollinia deliciosa
Sugar apple Annona squamosa
Acerola Malpighia emarginata
Mamey sapote Pouteria sapota
Canistel Pouteria campechiana
Abiu Pouteria caimito
Longan Dimocarpus longan
Buddha’s hand Citrus medica var sarcodactylis
Finger lime Citrus australasica
Tamarind Tamarindus indica
Kumquat Citrus japonica
Calamondin Citrus x microcarpa
Pitaya Stenocereus spp
Pitanga Eugenia uniflora
Feijoa Acca sellowiana
Ambarella Spondias dulcis
Ackee Blighia sapida
Black sapote Diospyros digyna
Horned melon Cucumis metuliferus
Ice cream bean Inga edulis