hi Rex,

<< much lab testing is bogus ..... simplistic testing procedures require the
lab to drive off the nitrogen, multiply that amount by 6.25 and record the
result as "protein.">>

Rex, do you or does anyone else happen to actually know, by any chance,
exactly how plant protein determinations are made for nutritional uses? Is it
the same method that is used to determine protein in animal feed? Is it, in
fact, by using the nitrogen content without assesing whether the nitrogen is
part of an amino acid or not?

<< I have seen *nothing* to make me think lab testing of food meant anything,
>>

What lab testing have you had experience with? What were the purposes of the
tests, and what sort of lab? Not a challenge - just curious to know what
methods were used and what they were looking for and why.

<< I suggest anybody who really cares about what they eat make a comparative
study of the unit weight of the best and the worst of any fruit or veggie that
interests them.  That heavier effect is*minerals*. >>

This is very interesting. We will do this from now on, along with our testing
of produce from all our sources, with our new handy-dandy refractometer. I'll
post our results!! Again, Rex, much thanks for your informative posts, and
clear language.

Looking forward to many more!

Love, Liza
[log in to unmask] (Liza May)