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Sodium Protocol

    

Sea Salt good, table salt bad, Sea Salt REQUIRED. Table salt EMERGENCY only.

Image result for Aluminum Hydroxide is a Neurotoxic Poison

      

"I know that salt tastes great. In fact, I'm not against using salt for most people. But the salt should be either Himalayan pink salt or Celtic sea salt. The reason? Sea salt has the identical ratio of sodium and potassium as found in our bodies. It also has a near identical blend of trace minerals as well. If you use this type of salt, you'll protect yourself from the sodium by getting the other nutritional minerals we need at the same time. Most table salts have plenty of sodium, but little else. They don't offer the same protection." Doctor Robert Jay Rowen

"Not to be forgotten, and perhaps even more critical, is the role of dietary salt in contributing to these differences in death rate. In countries with lower CHD death rates, most of the magnesium comes from table salt that is derived from seawater through an evaporative process. This type of table salt contains calcium, potassium, and large amounts of magnesium, in addition to the sodium. Table salt used by North Americans comes primarily from salt mines. As a result of being washed with hydrochloric acid and recrystallization, this purified salt contains almost pure sodium chloride. The Japanese consume 10 grams of ocean salt a day. This provides approximately 1500 mg of magnesium. This is almost four times the magnesium recommended in the RDA and five times more than the average American gets. People from the countries using sea salt suffer a higher incidence of hypertension and stroke (probably due to the higher sodium intake) but lower rate of CHD (probably due to their higher magnesium intake). With increasing use of pure sodium chloride in these countries over the past 20 years, it is interesting to note that the incidence of CHD has increased accordingly.” Doctor Michael Lam MD

"In this study, researchers fed two groups of rats a diet loaded with salt. They split the rats into two groups. They gave one a placebo. And they gave the other a supplement containing grape powder. The grape powder had lots of grape-rich flavonols. You might be familiar with resveratrol. It is a key grape flavonol. After 18 weeks, the group taking the grape powder had lower blood pressure, better heart muscle function and structure, and lower markers of inflammation than the placebo group. A third group fed a low-salt diet and grape powder had the additional benefit of less cardiac stress (by molecular testing)." Doctor Robert Rowen

A large prospective Japanese study, researchers followed 58,730 people aged 40-79. They followed the group for 12 years. What they found could save your life. Those taking in the most potassium had a 35% reduced risk of coronary mortality and a 27% reduced risk of cardiovascular disease mortality compared to those in the lowest quintile intake. At the same time, those with the highest sodium intake had a 55% increased risk of total stroke-related mortality, a 104% increased risk of ischemic stroke mortality, and a 42% increased risk of total cardiovascular disease-related mortality." Doctor Robert Jay Rowen

"Research suggests increasing potassium intake may be just as important as decreasing sodium for optimal cardiovascular health." Archives of Internal Medicine Jan 2009

"Some recent European research has concluded that an extra pinch or two of salt per day can help the elderly to stay healthy - and that fully 10% of older folks suffer from a sodium DEFICIENCY! This lack of sufficient daily salt can cause nervousness, hallucinations, muscle cramps, and even urinary incontinence.”    Doctor William Douglass MD

"Americas staggering weight problem can be boiled down to three things; excess sugar, fat and salt in our food."  The End of Overeating 2009, Note make that BAD MAN made or PROCESSED fat, there are good fats, and PROCESSED TABLE salt

“When commercial, processed American food arrived in Africa, Dr Albert Schweitzer, that famous humanitarian, noted soon afterwards that the food had brought with it something new, something hardly seen before in that land, something very devastating: Cancer. Dr Schweitzer, in his journal, proclaimed one very powerful cause. He wrote: "It's the sugar."

"The most important source of chloride is salt, as only traces are found in most other foods. Lacto-fermented beverages and bone broths both provide easily assimilated chloride. Other sources include celery and coconut."   Sally Fallon

“Sodium is an essential nutrient required by the body for maintaining levels of fluids and for providing channels for nerve signaling. Some sodium is needed in your body to regulate fluids and blood pressure, and to keep muscles and nerves running smoothly. Without appropriate amounts of sodium, your body may have a difficult time cooling down after intense exercise or activity. When the body is hot, you sweat. If you do not have enough sodium, your body may not sweat as much and you may then become overheated. This could then result in a stroke, exhaustion and dehydration.”   Gerson Therapy & Sodium Bicarbonate

“Salt and high blood pressure don’t mix. According to the Mayo Clinic, if you cut even a little bit of salt from your diet, it can result in lowering your blood pressure by as much as 8 mmHg. The majority of salt in the American diet comes from restaurant food and pre-prepared foods.“   Note about half of us can be sensitive to large amounts of sodium. IMO if you are having high Blood Pressure problems cut out all your salt for a few weeks and see if it makes a difference.

“Processed deli and lunch meats can be real sodium bombs. (Bacon counts in this category, too.) These meats often are cured, seasoned, and preserved with salt. A two-ounce serving of some lunchmeats could be 600 milligrams of sodium or more. If you have a heavier hand with the cold cuts, you’ll get even more sodium. Add bread, cheese, condiments, and pickles, and your simple sandwich can quickly become a sodium trap.”

     

Sodium, Chloride and trace minerals are essential for life. Sodium and chloride are the principal ions in the fluid outside of cells, which includes your blood. Salt is necessary to maintain and nourish the cells of your body and maintain your blood volume and pressure. No study has ever found an association between low-sodium diets and a reduced risk of heart disease or other diseases. Studies have found that those on low-salt diets have had more than four times as many heart attacks as those on normal sodium intakes.

    There is a subset of people who apparently are sensitive to the effects of dietary salt on blood pressure. These include some obese and insulin-resistant individuals, African American, elderly, and female hypertensive patients among others. However IMO low levels of potassium rather than excess sodium is often the problem.

    About 75% of the salt intake in the U.S. is derived from commercial salt added during food processing. Salt deficiency does not generally result from inadequate dietary intake, even in those on very low-salt diets. Most of us get plenty of salt, a little more than we need. For most of us a balance between potassium (See Potassium Protocol) and sodium will protect against ingesting too much salt. We need about four times the potassium as sodium in our body. Unless you are getting too little potassium your body will keep this balance. Eating plenty of fresh raw food will give you more than enough potassium.

    

Use Sea Salt NOT Table Salt

“You cannot compare the processed salt used in processed foods with natural, unrefined salt. So while I agree that steering clear of processed foods will help you reduce your stroke risk and improve your health in general, it's important to understand that you don't have to avoid ALL salt, just the processed kind (think regular table salt).”   Doctor Joseph Mercola MD

"Our salt like our sugar flour and vegetable oils is highly refined it is the product of a chemical and high temperature industrial process that removes all the valuable magnesium salts as well as trace temperature industrial process that removes all the valuable magnesium salts as well as trace minerals naturally occurring in  the seas."    Sally Fallon

"During the refining process, salt companies strip the natural sea salt of potassium, magnesium and a whole host of other trace minerals. they sell those minerals to vitamin companies, who sell it back to you in the form of nutritional supplements."   Doctor Robert Rowen MD

“Refined, processed and bleached salts are the problem. Salt is critical to our health and is the most readily available nonmetallic mineral in the world. Our bodies are not designed to process refined sodium chloride since it has no nutritional value. However, when a salt is filled with dozens of minerals such as in rose-coloured crystals of Himalayan rock salt or the grey texture of Celtic salt, our bodies benefit tremendously for their incorporation into our diet.”   Scientists Officially Link Processed Foods To Autoimmune Disease

“However, not all salts are created equal. Natural salt contains 84 percent sodium chloride, and 16 percent naturally-occurring trace minerals, including silicon, phosphorous and vanadium. Processed (table) salt, on the other hand, contains 97.5 percent sodium chloride and the rest is man-made chemicals, such as moisture absorbents and flow agents. These are dangerous chemicals like ferrocyanide and aluminosilicate. A small amount of iodine may also be added.”    You Need Salt, But Make Sure It’s the Right Kind

     

Although both sea salt and table salt contain the essential sodium and chloride ions, table salt is a highly PROCESSED PRODUCT containing many chemicals. A little table salt in a pinch is preferable to none such as when running a race in the heat but IMO you should use sea salt on your food at least at home. I try not to use table salt at all and postpone my salt intake until I can get sea salt. Even if you try to not use table salt you will ingest plenty, for example my beloved canned salmon is loaded with table salt.

Image result for Aluminum Hydroxide is a Neurotoxic Poison

Please don’t use processed table salt, try to get most of your salt from unrefined sea salt (See Sea Salt Protocol).

    

Who may be deficient in Sodium/Chloride and Salt

  • Endurance Athletes

  • Active people who sweat

  • People on a low Processed Food Diet

  • Some people avoiding the saltshaker

     

A good test to see if you are low on salt is to put a pinch on your tongue. If it tastes real GOOD you may need salt. The bottom line seems to be if you eat a lot of processed food (See Processed Food Protocol) you can forget about the saltshaker. Of course you don’t eat processed food so you need to watch for too little salt. When you have a taste for salt use a little. Meat (See Meat Protocol) requires some salt to keep its acidic digestion products from leaching calcium (See Calcium Protocol) from your bones.

     

Sea Salt good, table salt bad, Sea Salt REQUIRED

       

Also see

Sea Salt Protocol

  

More on Sodium Chloride

http://lpi.oregonstate.edu/infocenter/minerals/sodium/

 

 

 

 

This site was last updated on 24 January 2018 07:05 PM

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