Foods, Lifestyle

Your Health Begins in the Soil


Your Health Begins in the Soil

There’s no question your health is directly related to the quality of the food you eat, and that the quality of the food in turn is dependent on the health of the soil in which it is grown.

Carbon Farming

Most conventional farmers and gardeners use commercial fertilizers such as nitrogen, phosphorus, and potassium (NPK). But very little is done to address the need for carbon.

Increasing the carbon content or the organic content of your soil is actually a key component of soil fertility, as the carbon will feed microbes and help retain moisture, allowing everything to grow much better, and provide far more nutrient-dense foods.

Microbes Are an Integral Part of the Ecosystem

In recent years, we’ve learned a lot about microbes. We’re now starting to get an understanding of just how important they are—both inside (and on) your body—as part of your microbiome—and in soil. According to soil scientists, there are about six billion microorganisms thriving in each teaspoon of healthy soil.

People have known ever since microscopes were invented that there were these things in the soil that we couldn’t see with the naked eye… But people did not understand, for decades, what role those things in the soil were playing.

When we talk about ecosystems, we typically think about everything that’s above the soil line. We think of plants and animals, and humans… But we haven’t thought about this vast kingdom of life that’s underneath the ground.

To really understand our world, we have to understand this ancient partnership between plants and soil microorganisms….

For starters, consider this: through their leaves, plants use sunlight (photosynthesis) and remove carbon dioxide from the air, converting it into a carbon fuel that they use to stimulate and promote their own growth. But that’s not all.

Up to 40 percent of that carbon fuel actually goes to the roots of the plant, where it’s leaked out into the soil. There, it becomes food for soil microorganisms. So the plant nourishes the soil as much as the soil nourishes the plant…

Soil microorganisms use the carbon to sustain themselves. In other words, it’s used both as nourishment and for creating a suitable habitat, with the appropriate amounts of water and air.

In exchange, the soil microbes bring the plants micronutrients from the soil. There are about 98 naturally occurring elements in healthy soils, and these micronutrients are liberated from particles of rocks, sand, silt, and clay by the enzymatic activity of soil microbes.

A complex and sophisticated communications system also exists between plants and the soil microorganisms, whereby the plants can signal their nutritional needs to the microbes.

Conventional Farming Causes Enormous Environmental Damage

The toll our modern, chemical-based farming practices takes on the environment is significant. Conventional farming is a factor that is speeding up the depletion of water reservoirs, for example. Farmers are using more water than nature can replenish, and by digging ever deeper wells, water tables are being exhausted.

Most conventional farmers also tend to leave much of the soil bare, which allows water to evaporate, and hastens soil erosion. A simple answer is to use cover crops and mulch, to provide, as Gabe Brown would say, an “armor” over the soil.

This armor can virtually eliminate the need for irrigation when done right. The standard practice of plowing is also inadvisable, as it not only disturbs the microorganisms, it also releases valuable carbon from the soil. Then there’s the chemical assaults of pesticides, herbicides, and synthetic fertilizers, which are not only killing soil microbes, they’re also killing off bees, butterflies, and other flora and fauna. More than one billion pounds of pesticides are used in the US each year, an amount that has quintupled since 1945. As with antibiotic overuse, the onslaught of pesticides and herbicide to combat pests has led to the development of weeds and bugs that are now resistant to the chemicals.

The answer to increasing resistance has been to apply greater amounts of chemicals just to keep up. Now we’re also facing the next-generation of genetically engineered (GE) plants designed to withstand even more toxic chemicals, including 2,4-D (an Agent Orange ingredient), and dicamba. Add to all of this the destruction of diversity through the practice of monocropping, and what you end up with is a recipe for all-around destruction—everything within the ecosystem is detrimentally affected: soil microbes (and hence the soil), plant life, air, water, animals, and ultimately mankind itself, through our food.

Strategies to Regenerate Top Soil

The good news is that we now know how to help regenerate soil, and actually create new fertile topsoil. It basically comes down to mimicking what goes on in nature. In nature, the surface of the soil is not cleared away. It’s never bare, or very rarely so, and the ground is not turned over as is done when plowing. You also never see a monocrop. In one square foot of pristine prairie land, you’ll find about 140 different plants!

There’s an incredible diversity of plant and insect life going on. In nature there’s also the impact of animals. You can’t really separate out the plant life from the animal and insect life, and expect that piece of land to flourish. Gabe Brown and other regenerative farmers are basically just mimicking nature, to the best of their ability. They use no-till and try to minimize the disturbance of the soil as much as possible. They also pay great attention to diversity. That’s when cover crops come in.

If you realize that there’s this community of soil microorganisms underground that are depending upon plants to bring it varied sources of food, varied sources of exudates, you know that you have to have not just one plant growing there; you need a lot of plants bringing all those different nutrients that community of soil microorganisms need.

Gabe Brown could have 25 to 30 different cover crops growing on a piece of land that he’s not planting for harvest, just to improve the soil.

The key is to not have any bare soil, ever, if at all possible. Native grasses and pastured products are the best way to support this regenerative and sustainable form of agriculture.

I don’t really like the word ‘organic’ anymore even though it’s still in use because it has a legal meaning now. A lot of people think of it as a word that just reflects what you can’t do. You can’t use this spray. You can’t use this chemical. I think ‘regenerative’ is a much more valuable word. It’s even a better word than sustainable agriculture.

The Heirloom Seed Movement

Another factor many fail to consider these days is where our seeds come from, and which seeds will be most helpful for regenerative agriculture. Most of us think a lot about the question of GMO seeds but the issue is even bigger than that. Most of the seeds that American farmers have access to are produced by a handful of companies.

These are seeds from plants that were specifically bred to flourish in industrial agriculture—plants that no longer have the capacity to develop strong roots that forage for nutrients, as they’ve been bred to flourish among chemical nutrients. They also lack the natural resilience against insects, pests, and disease, because they’re bred to flourish in a system where pesticides, herbicides, and fungicides are applied. So the heirloom seed movement is really part and parcel of the regenerative agriculture movement.

I think we’re living in a really exciting time. We’re often told that we have a choice between having enough food and having good food. The supporters of industrial agriculture say they’re the only ones who can provide us with enough food… More and more we’re seeing that that is just not true, that we can have both enough food and we can have really good food…

By changing our agriculture, we can have a huge impact on other things that we haven’t even considered as being related—climate, water quality, air quality… All these things are so connected. I think we’re in a very powerful time right now, where we’re seeing those connections and acting upon them.

Take Control of Your Health by Planning a SpringGarden

Ultimately, you cannot be healthy unless you eat good, nutritious food. Growing it yourself is in many cases the simplest and least expensive option. What makes organic gardening so effective is the focus on soil health. And your health truly begins in the soil. By optimizing the soil microbiology, your plants will be healthier and more nutritious, and these benefits translate into health benefits when you eat them. Optimizing soil biology also strengthens plants against pest infestations without having to resort to chemical warfare that kills far more than the insects they’re designed to destroy.


Asparagus Tart


Asparagus Tart


(rice , almond or coconut flour work well also )

  • 1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
  • 1 cup mascarpone
  • 1 1/2 teaspoons kosher salt
  • 1 large egg, beaten
  • 1 lemon, zest finely grated (about 1 tablespoon)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1 pound pencil asparagus, woody bottoms trimmed off
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • Lightly dressed greens, for serving

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet.

Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.

Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.

Serve with lightly dressed greens.

Recipe courtesy Morgan Hass