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Salt

From How to Eat, Move, and be health (HTM&BH)

“Salt

  • What is salt? Sodium chloride.
  • Why is salt important?
    • “Extracts excess acidity from the cells of the body, particularly the brain cells
    • Aids in balancing blood sugar levels
    • Aids in absorption of food particles through the intestinal tract
    • Clears the lungs of mucus plugs and sticky phlegm, particularly in those suffering from asthma and cystic fibrosis
    • Strong and natural antihistamine
    • Can aid in prevention of muscle cramps
    • Salt is an essential component of firm bones” – HTM&BH
  • Types of salt
    • Refined (white table) salt  vs. unrefined/natural salt
      • Why NOT choose refined salts as your source of salts:
        • “Contains anti-caking agents, some of which are aluminum-based. Aluminium is linked with heavy metal toxicity and possibly Alzheimers disease.
        • Additives like dextrose are used in iodised salt (salt with iodine added) to keep the salt from turning purple.
        • Sodium silico-aluminate is added to processed table salt, and is thought to be associated with kidney problems and mineral malabsorption.
        • Sodium acetate is also added to processed table salt, and may cause elevated blood pressure, kidney disturbances and water retention (ref 11).” – HTEM&BH. 
      • Sources of salt:
        • “Land mined
          • Mined salt from Utah for example contains
            • about 98% sodium chloride (NaCl)
              • The sodium from land-locked sources or refined salts hardens and has altered molecular structure. This sodium often remains in the body long after it’s done its job, causing joints to swell and kidney problems to develop.
            • 2% composed of iron, calcium, and smaller amounts of aluminum and strontium” – HTEM&BH. 
        • Sea salt
          • “Unprocessed sea salt contains:
            • 78% NaCL
            • 11% magnesium chloride
            • Smaller amounts of magnesium and calcium carbonate
            • Traceminerals like celtic sea salt, which are beneficial to your body, serving many important regulatory and nutritional functions.” – HTEM&BH. 
      • Salt and your health
        • “Medical community believes that over-consumption of salt leads to high blood pressure, increased chances of heart disease. Indeed, there are a plethora of studies to suggest this is true. However, most of this research (according to paul) is done on refined salt, not on natural, unprocessed sea salts.” – – HTEM&BH. 
        • Professionals opinions on salt and health:
          • “Renowned cardiac surgeon Richard Pooley, M.D., doesn’t restrict salt or saturated fat intake with his cardiac patients because he has not seen indicators that either cause problems (ref 57).” – HTEM&BH. 
          • “Dr F. Batmanghelidj, a medical doctor famous for his ground breaking work on water, recommends that we add a pinch of high quality sea salt to each litre of drinking water (ref 58).” – HTEM&BH.
          • “Roger Williams, a renowned researcher in the field of biochemical individuality, found a difference of more than 30% in the sodium content of blood cells among individuals, as well as a 4x variation in salivary sodium. Because it’s often our taste for salt that dictates how much we apply to a given food stuff, it’s important to ntoe that Roger Williams’ research found that taste threshold values varied between individuals over a 20-fold range! (ref 59). Consider these figures, in addition to William Wolcott’s research on metabolic typing and individual differences of foods and nutrints needed by those with differing primal pattern diet types, and it’s easy to see why you can walk out of a medical library with your head spinning.” – HTEM&BH.
      • “Chek points for healthy salt intake:
        1. Use unprocessed sea salt. Celtic, French, or New Zealand are good sources.
        2. Always salt your food after tasting it to avoid adding too much salt.
        3. If you have a good diet of primarily raw organic produce and quality free-range animal meats, using a quality sea salt to taste will add nutrition for your bodily needs.
        4. If you drink adequate amounts of water, adding a pinch of sea salt to each litre bottle of water you drink will assist in maintenance of electrolyte and energy levels. If you salt your foods liberally or eat processed foods, salting your water may actually cause more harm than good.
        5. Athletes who experience electrolyte loss through sweating may find that using a quality sea salt on their foods and in their water improves energy levels. Becoming light-headed upon standing (due to low blood pressure) is a symptom related to low electrolyte levels. This can be prevented by following the guidelines above.”” – HTEM&BH.

Quality of salt and quantity of salt

  1. Celtic sea salt
  2. Himalayn salt
    1. Himalayan salt contains trace minerals of c4… (because c4 was used to break the salt rocks more easily?)
  3. Normal, standard ‘table salt’

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