Still More Dangers of Salt!

We continue in this article to talk about more of the dangers of Salt.

According to Paul Bragg N.D. Ph.D. in "Healthy Heart: Keep Your Cardiovascular System Healthy and Fit at any Age", ... it cannot be digested, assimilated or utilized by the body. He also says that it may bring on troubles in the kidneys, bladder, heart, arteries, veins and blood vessels.

He further states that it "interferes with the normal digestion of food. Pepsin, an enzyme found in the hydrochloric acid of the stomach, is essential for the digestion of proteins. When salt is used, only 50% as much pepsin is secreted as would otherwise be the case...... The result is excessive putrefaction of protein, and in some cases, gas and digestive distress."

Dr. Bernard Jensen says this in "Health Magic Through Chlorophyll": Liquid chlorophyll contains the most potent, vital cell salts a person can take into the body. When we crave salt, I feel it is because the body doesn't have all the elements it should have from these greens."

Dr. Russell L. Blaylock includes salt in his list of deadly excitotoxins in his book, "Excitotoxins: The Taste That Kills".

Most cultures do not use salt as a food. We know that it was used for centuries to preserve meat when no other method was available. We have refrigerators for that purpose today!

The Egyptians used salt for embalming, which seems like a much better use for it to me.

It does add flavor to otherwise bland food, such as foods that have lost all their flavor and nutrients through the cooking process.

What about the iodine that is in salt that our bodies need?

The small amount of iodine necessary to the health of our thyroid that is present in table salt can be obtained through adding to your diet small amounts of sea vegetables, such as dulse flakes, nori, kelp, etc.

Surprisingly, strawberries are also a good source of iodine.

You can dehydrate your own celery, chopped up, to add to any dish for a salty flavor. Rinsed sea vegetables such as dulse flakes, nori, kelp, etc., are also good substitutes.

Better yet, just learn to enjoy uncooked fruits and vegetables for their own delicious flavors!

Phyllis Towse