wElcome to the new brixman.com rbti site

11/12/2012

I first built the RBTI site at Brixman.com over 12 years ago. FrontPage was the rage then. Now it is so obsolete that I can barely use it and support articles are not to be found. A couple of days ago I found out about Weebly and decided it was time to transfer all those dozens of RBTI pages and articles over. Ultimately the new site will be what you readers say you need. So feel free to comment. I never know what might need clarification, but when someone comments and someone else comments on that comment I will start getting the idea.

And thanks for letting this site serve as one of your RBTI stops. RBTI is a wonderful science that deserves endless study.

Rex Harrill

5 Comments

Bob Hedges link

11/13/2012 03:34:34 pm

Rex, you have done a fantastic job in setting up your new website. It will be a real asset to RBTI and its growth and acceptance. Thank you for your effort!

ben dagostino

11/20/2012 06:40:31 am

rex: when a project is handled by someone who is dedicated, it usually comes out perfect.

Taia Hosea

6/12/2014 10:23:49 am

please inform as to how i can purchase Robert Owen compilation of rbti materials into book form of 900 pages

Martin Fox link

2/12/2015 09:59:38 am

Hi Rex, I am trying to find lab tests that show Brix readings plus the full nutritional profile of the produce. Frankly the only tests that I can find that make sense to me were done by Jon Frank (squash and green beans). I have no idea if Dr Reams and others did tests. But certainly there must be objective data available. I hope you can help. Thanks Rex.
Martin

Ken Dark

2/26/2015 06:42:46 pm

wondering if you have recipe books for sale for The various acid/alkaline states ??

wElcome to the new brixman.com rbti site

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Rex Harrill

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