Processed Table Salt (Sodium Chloride)
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| I remember back in the mid 1950’s announcements on the
TV and radio linking common table salt (sodium chloride) to
cardiovascular diseases and high blood pressure. Table salt,
more correctly known as sodium chloride, contains 60 percent
chloride and 40 percent sodium. Then a few years more of continued
research linked these health problems to the high temperature
processing that denatured the natural salt into a crystalline
structure responsible for these underlying health problems.
After that you never heard anything else about table salt and
its link to diseases. |
| What is "Salt"? |
Salt is any compound composed of a base and
an acid and when placed into solution such as water will ionize
into their respective anion (– charge) and cation (+ charge)
charges. An acid salt is a compound who has some of its replaceable
hydrogen (+ charges) atoms substituted, wholly or partly, with
a metal or an electropositive radical. It is the denatured free
radical crystalline structure that is the underlying cause of
all the health problems. In short the body just can’t
process, utilize, digest, or properly eliminate it. Let’s
continue with our discussion of processed sodium chloride.
Sodium (combined with chloride) is one of the body salts necessary
for the process of osmosis, sometimes called the "Sodium
Pump". Osmolarity is the process of allowing the passage
or prevention of materials through the body’s semipermeable
membranes. Osmosis is responsible for many things including
nerve and muscle functions. Sodium and potassium salts are the
coordinators of these needed and necessary body functions. Let’s
get a little more into this constituent of salt called sodium.
The chemical salt sodium is a required ingredient in our body’s
water transport system. The average individual contains about
1-teaspoon sodium per quart of body fluid. That is about 85
grams of sodium per 150 pounds of body weight.
In the magazine "Healthful Living" (May/June 1984)
is an article about the hazards of processed table salt by Andrew
& Cheryl Zuppo, called, "The Hazards of Salt."
Andrew and Cheryl Zuppo say, "The greatest harm done by
the presence of process salt (an elevated temperature crystalline
structure) in the body is to the cardiovascular system. A severe
enough potassium deficiency caused by excessive salt intake
will shrink, calcify, scar and destroy the muscles, valves and
arteries along the entire coronary route. This finally culminates
in congestive heart failure. It is no wonder succumbing to heart
disease is the leading cause of death in the United States today." |
| Eating Process Salts Cause Many
Diseases |
Just as most commercial industries add sugar
to their food products, they add processed salt as well. What
is unbelievable is that Americans are consuming the man-made
processed five deadly whites without any second thought. And
hindsight is always 20-20 as well as regretful. Food intakes
high in processed sodium chloride result in many body diseases
including:
Arthritis
Cardiovascular diseases
Edema
Heart diseases
High Blood Pressure
Hypertension
Kidney diseases
Liver diseases
Ulcers
Vision Distortion
Tumor
Salt has been directly link to unwanted and unnecessary swelling
in your body. Sodium is a nutritional need of our body, which
can be naturally obtained on a diet of raw fruits and vegetables.
As an example, celery is an excellent source of sodium in a
form the body can utilize. When you eliminate table salt from
your daily diet, your body’s sodium level will normalize
causing the excess fluid levels in your body to be released. |
| Processed Salts |
| When I use the word process salts in this
chapter I am talking about the process where the processing
temperatures are elevated above that which actual living cells
can exist in. What are those temperature limits? Think back
about fevers within your body. We know that sustained temperatures
of 106 F or a little above are fatal to us. So any processing
temperature at or above 106 F kills the life forces within us
and the food we eat. There are many safe methods of cold processing
where the temperatures used to process the salts remains at
room temperature. Why don’t manufactures use these safer
and healthier methods of processing? |
| Why You Should Read The Food
Labels |
| We consume far more processed salt in our
diet than ever before. Why and how? Because, almost all manufacturers
are placing salt in their processed foods. As we consume these
processed foods our bodies are constantly trying to remove this
man-made toxic substance that we keep putting into our systems.
When any toxic material reaches elevated levels our body starts
depositing them in the tissue fluids in an attempt to dilute
and isolate. How can you remove them? Go on a juice fast. By
going on a fresh fruit and vegetable juice fast your body immediately
starts releasing any excess fluids it has retained in an attempt
to neutralize the processed salt. |
| Processed Salt Kills The Life
Forces |
Why do manufactures use salt in their products?
One reason is that the processed salt is used as a preservative
and also kills the unwanted bacteria found in the processing
of food. But remember this "Processed Salt" also kills
the natural "Life Forces" found in the living cells
of the foods. This is not good for the individuals who eat this
food. Killing the life forces naturally found in food is an
in expensive way of preserving them and keep them on a grocery
shelves longer.
Now that you have learned salts kill living cells in foods it
is easy to understand that they also kill the living cells within
your body too. Processed salt destroy the living cells and plays
havoc on our immune system.
If the above were not bad enough processed salt also are an
"Addictive Substance" and here is the sad part about
that "Most people do not even know it". If you do
not think that this is true test yourself. Do not use any table
salts on any of your meals for two to four weeks. I bet you
can’t do it! In the minds of natural health care practitioners
processed salt should be removed from the diet as quickly as
possible. |
| Salts In Our Diet |
I would like to address the issue of "salt"
just a little more to clarify and provide a better understanding
of salt usage and its effects on the human body. Yes,
it is the sodium chloride, (i.e., Morton Salt), that most people
think of as being something that causes dis-ease in the body.
But, I have also found that processed and "unprocessed"
sea salt, (i.e., Hain, Celtic), also falls into that category.
It builds up in the body when to much is taken into the diet
and causes a dis-ease in the body.
Yes, we all need salt in our diet to maintain the function of
the cell and body functions. This can usually be obtained
by fresh raw fruits and vegetables, green leafy vegetables,
whole grains, nuts and seeds in our diet. The use of salt
as a condiment has set up many a food addiction, which we see
in our society today. Granted most of this may be from
sodium chloride, but I have also witnessed it happen with "unprocessed"
sea salt.
If you take the sea salt in its natural state (sea water) and
try to drink some; how much would you be able to drink before
your body says enough? This is how much truly unprocessed
sea salt we should have in our daily food intake. Most
people do not crave sea water, but I do occasionally and keep
a quart jar of it on my counter when this happens. I also
eat a raw vegan diet and find that I only rarely add a pinch
of Celtic sea salt to my food. And, many times after this
consumption of Celtic sea salt I notice stiffness in the joints
and mild swelling of my fingers and toes. This is my body
telling me that I have consumed more salt than my body needed.
We hope that this helps provide a more practical viewpoint on
salts and how they should be used in the human diet.
The Importance Of Diet
Here is another interesting fact about our diets. Edgar Cayce,
the "Sleeping Prophet" and considered by many as the
"Father Of Natural & Wholistic Healing" recorded
all of his reading, over 14,300 of them. Every one of them discussed
the necessary and needed diet changes to improve that individual’s
quality of health. You can read more about "Edgar Cayce"
in our "Health Care" section of the "Library". |
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