Except there might be chemicals from the environment in there that the plant absorbs, or bacteria infections or salmonella depending on the food. Or like cheap

Except there might be chemicals from the environment in there that the plant absorbs, or bacteria infections or salmonella depending on the food. Or like cheap greenhouse veggies, it’s mostly water with only a fraction of the nutritional profile the food used to have in the past. I like to have some standardization on the baseline input without much thinking - but everyone is different here I guess!