N
NOYB
I agree that they did not look at other parameters and made assumptions but still, for me, I find it interesting that only 1.3 tsp did the trick. While however flawed, and agree it is weak in some ways, it provides a bit of information that's food for thought.Could it be the pH?
Could it be the lack of Macro and Micronutes?
Could it be the myriad of the millions of other variables that they lacked control for?
Good god, this study was not even a study, it was a bunch of simpletons in a romper room.
It would have been better off if hooiser never posted it but I guess that the best he could do.
I read studies in the health food industry and gotta tear em apart, try and make sense of em and find the holes. Each one however does provide a bit of good stuff that can be useful in applying to other problems I come across. I also do a lot of product testing...that can be fun trying to debug things when something is 'wrong' only to find out the lab used the wrong plate and had to figure it out for em.