The 1st Middle East Vegetarian (MEVEG) Congress, Part 16 of a Multi-part Series

“Seawater has all essential elements, where other water does not have any other things.” “And, it contains all elements, because actually you don’t need sodium only for your cell osmoregulation, you also need potassium, you need calcium, you need all of these things. These are not available in sodium chloride, because sodium chloride only, as I said, it’s got two plus one – three.”

“‘The fruit that comes from the trees [and] we feed seawater is by far sweeter and best tasting fruit that I have ever had anywhere in the world.’ Why? Because all elements are available.” “And as I said, the best farmer can only provide, if he’s very generous, only 16 elements. But if you use seawater, add it to your… For instance, if you have hydroponic whatever, or even irrigation water, it is very, very important. So, conclusion: your food could be healer or killer. If you use sea salt, it may be a healer; if you use sodium chloride, it may be a killer. Because as we know salt is among three killers we know. Three killers, what are they? Sugar, salt, and sometimes they say white bread or white wheat, or whatever.”

“(Is there a difference between sea salt and rock salt?) In my opinion, sea salt. Let’s put it this way, they’re incomplete in elements. There are not 95. There could be 50, 60, it depends on the rock that water runs on.”

“Actually, what I told you, in our center, we have developed technologies where we use saline water, salt water, and our range of work or research from 7,000 parts per million, all the way to 35 000 parts per million. And we have a gene bank, which contains 9,500 we call it plants or genes, or accessions in our terminology, which are believed to be salt tolerant plants. But very few of them are vegetables and fruits, most of them are forages. So, the future of agriculture is in our hands of ICBA (International Center for Biosaline Agriculture), that green logo.”