Stone Organic Pastures

Life in the sea, both animal and

vegetable, is far healthier than similar

life on land. Why? Some people

believe that the buoyancy of a

water environment ameliorates much

of the stress and trauma experienced

by creatures constantly combating

the forces of gravity. Although

buoyancy may be a partial factor, it

cannot explain why the same species

of trout lives twice as long in the saline

ocean water as it does in fresh water.

This curious health phenomenon

indicates that the sea provides its

creatures a totally balanced and

adequate physiological and

chemical diet, while fresh water and

rain-washed land masses do not.

Questions posed by the radical

health differences between sea life

and our landlocked environment

have occupied my research efforts,

as a practicing physician and

physiologist, for the past fortyfive

years. This report is the result of my

lifelong search to open doors to a

provocative new arena of science

and technology called sea energy

agriculture; and it is quite possible

that this new field of endeavor could

lead to the end of disease and

famine.

Such a prospect is most encouraging,

since our world is now on the verge of

a terrible crisis in agriculture and food

production. Of course, there is much

more to be learned, but my efforts

have tried to establish a firm

foundation for future research. Life is

far too short for one person to guard

selfishly any new facts he may

discover. Therefore, 1 am revealing all

I have learned even though some of

the data are not yet complete. Many

minds are better than one, and it is

my hope that from this beginning,

enthusiasm will be generated which

will bring active, probing minds into

the field. The results of my initial

research must be amplified and

technologically developed in order to

best serve mankind.

A large portion of our aggregate

lifetime and total resources is spent

combating illness and trying to

withstand the ravages of aging. It is

paradoxical that despite the great

variety of foods that we have

developed to nourish our bodies, we

still suffer degenerative diseases and

fall prey to the aging process long

before the optimum lifespan for

humans is reached. It has been said

time and again that we are what we

eat. This truism complements the

simple fact that although we,

Americans, have greater

abundance, and perhaps a more

balanced diet, than most of our

primitive forbears, our intake of vital,

life-sustaining elements is woefully

inadequate. The people of the United

States are the best fed, chemically

starved people in the world.

It is difficult to keep accurate statistics

in a nation as large as ours, but in

recent years statistical studies of

disease have improved

considerably—and the data

revealed are frightening. There is a

tremendous increase in the

frequency of chronic and metabolic

ailments. My research clearly

indicates the reason Americans

generally lack a complete

physiological chemistry is that the

balanced, essential elements of the

soil have eroded to the sea;

consequently, crops are nutritionally

poor, and the animals eating these

plants are, therefore, nutritionally

poor. Our scientific efforts to isolate

and synthesize what has been

learned about the essential properties

of soils and fertilizers are impressive;

but man's methods apparently have

not satisfactorily duplicated nature's

methods. Something is obviously

lacking.

As a scientist, I have great respect for

what our technology has

accomplished, but it is imperative

that we accept a junior partnership

with nature. If we do, she may allow

us to survive. If we do not, she

undoubtedly will eliminate us just as

surely as she exterminated the

brontosaurus, the woolly mammoth

and all the other creatures who once

also "ruled the earth." To join this junior

partnership we tnust alter the way

we grow our food, the way we

protect our plants from pests and

disease, and the way we process our

food.

Many prevailing beliefs about soil and

plant growth are erroneous and must

be discarded. My experiments have

proven that an adequate supply of

food can be developed if man

recycles the sea. Since 1936, 1 have

been experimenting to determine

what elements in the sea harbor the

secret of healthy plant life, which

elements, in turn, contribute to the

health of the animals who eat this

plant life. I became interested in

hydroponics, the art of growing crops

in liquid solution without soil, as a

means of discovering and controlling

the elements that should be present

in the nutrients available to the plants

in my experiments. I tried solutions

made from evaporated sea water, or

sea solids, to determine what means

of balance were available in the

natural sea water and the effect on

plants. Sodium chloride, the major

component of sea water, is normally

toxic to plants. However, my method

prevents the salinity from affecting

the root structure of the plants.

From the start, my sea solids

experiments produced excellent

results, and it has now been

conclusively proven that the

proportions of the trace minerals and

elements present in sea water are

optimum for the growth and health

of both land and sea life. In 1954,

controlled crop experiments were

conducted. Corn, oats and

soybeans, three staple feeds, were

used. Ten acres treated with sea solids

and ten control acres of corn, ten

acres treated with sea solids and ten

control acres of oats, and six acres

treated with sea solids and six control

acres of soybeans were grown.

Subsequently, the produce was fed

to animals and under controlled

conditions—four parts corn, two parts

oats, and one part soybeans. Not

only were the experimental crops

superior to the control crops, but the

effects upon the physiology and

pathology of the animals fed the sea

solids produce were delightfully

amazing. For example, chickens, pigs

and cattle fed sea solids produce

reached maturity much sooner than

control animals, and all resisted

diseases common to their species

better than control animals.

Experimentally fed pigs carried over

the benefits into a second

generation; and there were no runts

in the litters, which is something that

"always happens" in a litter of pigs

and is a sign of malnutrition.

My background includes a B.S.

degree in 1934, and an M.D. from the

University of Cincinnati College of

Medicine in 1936. Two additional

years of postgraduate study in

internal medicine followed, with

three-and-a-half years in ear, nose

and throat surgery. While in Cincinnati

between 1937 and 1947, I taught

physiology and directed a number of

experiments at the College of

Medicine. I studied law at night

school and was trained in medical

hypnosis. My membership in

professional societies includes the

Association of Medical Hypnotism, the

New York Academy of Sciences, the

American Association for the

Advancement of Science, the

American Medical Association,

Chicago Medical Society and the

Illinois State Medical Society.

In 1947, I moved to Chicago, where

for the next twenty-five years I

practiced otolaryngology. At the

same time I carried on extensive

experimentation with sea solids

fertilization, which led to my patented

sea solids technology developed on

the land, and hydroponically as

seaponics, as well as numerous

articles published in national and

international scientific journals.

I do not relish being critical of current

practice and theory; and certainly I

do not wish to be accused of self-

righteousness. My criticism is meant to

be constructive; and if the results of

my lifelong work eventually lead to

less suffering and illness for mankind,

all debate and difficulties will have

been worthwhile.

Chapter 2     Recycle the Sea for Better Health

We cannot impose our wills on nature

unless we first ascertain what her will is.

Working without regard to law brings

nothing but failure;

working with law enables us to do what

seemed at first impossible.

—Ralph Tyler Flewelling

The waters of the oceans hold the perfect

balance of those essential elements required

as food for the complex cell groups that

make up our bodies. This is my thesis—now

for the proofs.

When I was a student at the University of

Cincinnati in 1932, 1 at tempted to induce

cancer into a toad, but was astonished to

note that the amphibian seemed to have a

natural immunity. This laboratory incident

precipitated the beginning of a lifelong

search for an explanation. Some decades

ago I fed crops grown with recycled

seawater to various farm animals and

obtained remarkable health and growth

results which confirmed my theories.

A cubic foot of ocean water sustains many

more times the number of living organisms,

plants and animals than does the equivalent

amount of soil. Seawater is literally alive,

especially where the temperature of the

water is warm.

Of special interest is the fact that the aging

process does not appear to occur in the sea.

A comparison between the cells of a huge,

adult whale and cells taken from a newly

born whale will show no evidence of the

chemical changes observed when

comparing cells of adult and newborn land

mammals. There are some denizens of the

sea that apparently never cease growing.

One need only compare the size of land

turtles with sea turtles to realize the

tremendous difference.

I am convinced the difference in size and

longevity is due to the complete, balanced

chemistry provided by the sea. There are no

chronic diseases found among fish and

animal life in the sea that can compare to

those on land.

In man, most cells are replaced within about

eighteen months. If the requirements for

certain elements are not supplied by food

ingested as cell division occurs, dilution

becomes apparent until critical elements are

nonexistent in the organism. This shortage of

essential elements does not occur in the sea.

Why aren't these vital elements in our food?

When our cells must compensate for the

dilution, or lack of elements, then they lose

their resistance to disease. Remember that

our bodies are host to an enormous number

of microbes that eagerly pounce when the

slightest breakdown in cell function occurs.

Our frightening increase in chronic disease

and the sorrowful process of aging can be

attributed to the absence of a complete,

balanced physiological chemistry.

If the necessary elements are not found in our

food, where are they? Certainly nature

provided them. The answer is they have

departed from our soils due to continuous

taking of crops and the process of erosion.

Most crops require an average of forty

elements from the soil. In no case do fertilizers

add more than twelve, and most

commercial fertilizers add a maximum of six

elements.