hi everyone,

i just tested almost the highest I've got so far (watermelon at 14, okay, but sharp). 13 for a honey tangerine, diffuse.

I like "diffuse" because I think it will give us more credibility among those new to brix. "fuzzy" is not quite describing what the screen shows: when I read "diffuse" I said, Oh!

Also, note the colour of the blue--I hadn't heard much discussion about that. I've seen a very diffuse screen, where I almost couldn't get a reading, of paleish blue, and then a darker more distinct blue, but again "diffuse".


Anyway, I'm a bit excited about the citrus, since it's been quite boring to keep getting the same 4,6,8 reading on literally everything.

I am actually remebering now, cooking for a function a couple years ago--cooking for three days during which I lost all ability to eat. (eating scents) But on the fourth day, I tasted a plain spinach leaf, and it was superb. Velvety, filling! so many flavours. Just one and just incredible.

Now I can call that one spinach leaf to mind, and place its taste against what I've been finding in general, and the difference is crystal clear. the majority is watery and bitter, or flat. This is not news to me, but I've been able to prove what I was experiencing: one starts to feel like one's just complaining about what everyone else thinks is "okay")


High-brix fruits and veg. would be the solution to nutritional-deficiency obesity. (or a huge part of it)

On the down-side, I'm reporting my first small tomato (patio grown, and very late) was only about 5 brix, diffuse, but actually tasted delicious and very healing.

After I ate it (3:00) I wasn't hungry for anything more, and hadn't had anything before. Later I had the rest of the salad I'd prepared. I think there is more to our food genenuinely 'healing us' than brix. As good as all that is. This is what I was inspired by when I came across the "Ringing Cedars" series, and read the specific suggestions therein for growing (planting/sowing, etc) your own foods.


Second subject: can anyone in Canada be so kind as to upload a picture or pass on the brand of a garlic press you've found to be good for pressing veg. juice?
I'm not looking for a maserati or anything, just a good one, and as with the brix, I've been disappointed a few times, with garlic presses. Currently, I use this twisty-grinder thing that looks like a clear garlic head, for my crushed garlic--(keeps my wrists strong!) but I'd like to get a garlic press just for testing brix.


(no prejudice, it's just that if in Canada, then easier to find, perhaps)
thanx

C