-Diversity of microbiome is everything. We have 5-7 lbs of bacteria, fungus, parasites in the gut.

-An extant African tribe eats 300-400 different species of plants per year. An Englishman ate their diet for 3 days and increased his gut diversity by 20%.

-The typical American eats 20 species per year.

-Diversity in the gut is directly related to food. Food carries microbes, and different microbes live on different plants. Other plants promote the growth of diversity. Leeks promote the greatest diversity in the gut.

-Your microflora is your immune system. Diversity keeps pathogens in check, determines integrity of the gut lining. Crucial determinant of overall health.

Glyphosate stimulates production of zonulin, which opens pores in the gut and allows macromolecules to get into the gut where they shouldn’t be. Leads to autoimmune disease.

-Vaccines are grown on gelatin which comes from cows fed GMOs and sprayed. Picks up the Roundup which gets into vaccines. Gelatin capsules are often contaminated.

-Any ecosystem is impoverished by monocropping. Almonds, beets, carrots, chickens, any living thing doesn’t like being a monocrop.

-What produces the healthiest type of each vegetable? The wilder the better. Wild vegetables are perennials and concentrate minerals, giving them a stronger flavor and nutrient profile. Breeding plants to make them sweeter makes them more suceptible to pests because of the increased sugar.

-Wild ramp from creeksides is an example of a wild vegetable. Out of ramp long-term because of very limited availability. Substitute permaculture grown leeks. Ramp and leeks are dried carefully and put in miron jars.

-His turmeric is grown on the island of Maui either on an animal sanctuary or by a biodynamic grower.

-Don’t need a large amount of a vegetable. Just need a little bit of kale, which 1/2 tsp of his vegetable powder gives you.

-Taste is connected with health and nutrients.

-Plants produce phytonutrients to protect against pests. Humans use phytonutrients to protect against pathogens.

-Dr. Cowan was influenced by the book “Tending the Wild”.

-First time orders get 20% off with promocode Patrick.

-Currently have 20-25 different vegetables in powders.

-Ashitaba is an amazing vegetable and has twice the nutrient profile of kale. Tomatoes are 100% grown by Dr. Cowan. Has unusual varieties. Picked 1400 lbs of tomatoes this year. He’s not against hybrids – they have a certain vigor and robustness.

-Traditional people ate fats and proteins for their body building role. Nuts, grain and seeds provided carbohydrates and fiber. Phytonutrients from vegetables protected against disease.

-Kale should be lightly steamed. The role of kale is not to provide protein. For growing children or longevity, vegan diet doesn’t make sense to him.

-What is shelf life of the powders? They are stored in mirin jars, which only let in UV light, which doesn’t degrade the powder content. A fresh cherry tomato stored in a mirin jar was good for 5 months. Expect the powders to be good for up to 5 years. Tomato salt short life is shorter – eat within 3-6 months.

-Charred eggplant powder. Eggplant retains smoky flavor better than any other food. Made from 3 types of eggplants, including Italian and Persian, grown in the Napa Valley garden. Is briefly charred, then mixed with pepper salt and leek powder. Great on fish or popcorn. Native Americans know pumpkin. Mexicans know corn.

-Nori powder made from 2 different seaweeds. Dr. Cowen is fanatic about food quality and ecosystems. Hand harvested from very clean northern California waters, tested for contamination. High in iodine, nutrient dense. 3 common Atlantic seaweeds make Sea Vegetable powder.

-Burdock. Shows up as a traditional cancer remedy. Great for the liver, the skin. Easy to use when it’s in the powder form.

-Savory vegetable powders are better in soup.