Rural Heritage April/May 2026

mold problems, crisper form in his plants, and he claimed the plants needed less water. I visited and could certainly attest to the crisper looking form and good flavor — the plants were more like plants grown outside.” While Simon is based in the UK, he also comes to Maine to teach courses and is hoping to lead one in 2026. His colleague Nevin Eckert in Oregon also creates flowforms. 6 What I remember taking away from the biodynamic water lecture in the 1990s was that flow mattered to that community and it could be created artificially; it didn’t have to come from a mountain stream. I also concluded that flow did not matter to me because I wasn’t a farmer or gardener. I was right on the first but wrong on the last. The vortexing of water as used in biodynamic agriculture is creating more bioavailable water in the fruits and vegetables. I can taste the difference. That matters to me after all. Dessert! Gelatin desserts are mostly water. With all that water inside, you’d expect a lot of leakage. However, none occurs. Even from gels that are as much as 99.95% water, we see no dribbling. Why doesn’t all that water leak out? – Dr. Gerald Pollack My favorite desserts are puddings thickened with gelatin, such as blueberry chess or pumpkin. Dr. Pollack says in his book, “Gels hold enormous amounts of water. Gelatin desserts comprise 95 percent water … the gel contains a lot of EZ water. The pockets between those EZs contain protonated water. That protonated water sticks to the negative EZs and remains constrained within the gel unless pressured out. Your gelatin dessert should be of this ilk, and so should your child’s wet diaper.” I have a new appreciation for these desserts! And for the popularity of disposable diapers! Dr. Pollack also discusses another common cooking ingredient and its structured water content. “Egg white is replete with ordered water – understood now to be EZ water. Egg white’s EZ water excludes, as you might expect. To see this for yourself, expose egg white to various food colorings: provided the gooey albumin is left mechanically undisturbed, the egg white will exclude those dyes.”

energize the water and establish a balanced vortex motion within the water … which can enhance the coherence and structure of water.” Simon Charter has studied flowforms extensively and creates them. He says on his website,“Flowform vessels allow the water flowing through them to develop sustained rhythmic flow. This is due purely to the shape of the vessel … . The shaped surfaces of the forms act sympathetically upon the water in them, generating swinging or pulsing movements … . The forms have found many practical uses in agriculture and ecological work. They have been used to enhance liquid manure, in compost tea production, in potentization of agricultural preparations, in natural waste water cleaning systems, in baking processes, fermentation, and food handling.” 5 Simon shared with me that, “Most, if not all, practitioners I know of who try using flowforms continue to do so. One biodynamic vegetable gardener, having seen better root growth in a trial, invested time and money in building a rainwater tank with a sevenfold cascade beside it. He recirculated the water every day for some hours through the flowforms and a carbon filter. He used this water in a large greenhouse, growing salad crops mostly. He told me that after installing this he saw fewer It turns out that gelatin-thickened puddings like this blueberry chess have lots of structured/bioavailable water in them.

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