Re: more off-topic brix...+ tomato story and honey tangerine...

re: the chart comments on green beans- I just tested one of my own balcony beans--grown late, untended, they are just beginning to set beans. It was seven and fuzzy, and tasted quite good. I wouldn't wonder that (if) most grocery produce is 4-ish. And then, people get used to it and think that's normal!

If you look at the "grasses" section. Sorghum gets the highest brix. "MH" in the ask Barefoot forum, has frequently talked up the sorghum molasses he gets from an Amish supplier. Great mineral profile! (probably a very good re-builder)

I, off and on, drink a drink made with unsulphered blackstrap molasses, (I've only found one brand that tastes really really good--starts with a W), lemon juice and calcium and magnesium, with a side spoonful of kelp. I like it so well it enabled me to stop drinking coffee. Minerals! Goota love them.

On the subject of taste, (and probably brix) I'm currently using an apple cider vinegar that just tastes awful. (It's a prep. for a liver flush, so I'm just grinning and bearing it) Never will I buy it again. I've had genuinely good ACV and IT is delicious. Just a word to the wise. . . Tweet