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

Do We Need Salt - or Sodium?

Refined table salt is composed of from 97.5% to 99% of sodium chloride, and 1% to 2.5% chemicals such as moisture absorbents and iodine.

According to Wikipedia: "Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but toxic to most land plants."

Apparently it just takes longer to kill us than it does plants.

To assume that because it has become a staple of our daily life, it must be healthy, is faulty logic, and absurd.

There was a time people didn't know how deadly putting lead into paint is, or that eating out of pewter dishes is deadly.

To us it's obvious only because we now know, after many people became ill and even died from these things. But they didn't know then, just as we're only beginning to learn now of the harm of so many things that we do today that are slowly killing us.

Table salt it is dried at over 1,200 degrees Fahrenheit, and the excessive heat alters the natural chemical structure of the salt, causing a myriad of health problems in the body. Here are some of them:

. Hypertension (high blood pressure)
. Stroke
. Obesity
. Coronary heart disease
. Myocardial infarction
. Angina Pectoris
. Congestive heart failure
. Kidney failure
. PMS
. Heartburn
. Ulcers
. Manic-depression

Do you really want this substance in your body?

What our bodies need is sodium, which can easily be obtained from raw vegetables and fruits such as:

. Celery
. Beets
. Figs
. Kale
. Sesame Seeds
. Sunflower seeds
. Red peppers
. Radishes

Nearly all processed foods are loaded with salt, giving us far more than our bodies can handle.

Amazingly, even after we remove salt from our diet, it continues to show up in the urine for up to a year or more from where the body has stockpiled it to try to keep us alive.

Natural Sea Salt has been promoted as a healthy alternative in recent years, but is it really?

Why would sea salt, which is derived from sea water which is, as everyone knows, poisonous to drink, suddenly be healthy when the water is removed, thereby concentrating it?

To me that logic also seems faulty, but then maybe it's just me....

Giving up salt isn't as difficult as you might think, and as long as your diet consists of a nice variety of raw veggies and fruits, you will soon find that if you not only don't miss it, but if you accidentally get a taste of it, it will actually taste like poison. Hmm.

Phyllis Towse