(adapted from) Detox Your Life / Epic Health
September 12, 2010
You’ve probably heard that a diet
high in sodium is unhealthy because it is a risk factor for
cardiovascular disease, kidney disease, etc. That’s partially true
Processed foods have very high levels
of sodium, and a diet high in sodium actually leads to sodium dependence
by your body. This is why you crave salty foods; just like a
smoker craves the nicotine in a cigarette.
Here’s some good news. Breaking a
salt habit is not that hard and eating the right kind of salt, in
moderation, can bevery beneficial to your health. I’m talking
about natural salt from the earth with a balanced trace mineral content
that your body can use.
The dirt on table salt:
First off, salt is Sodium Chloride, (NaCl)
a compound made up of sodium and chlorine. Remember the periodic
table from high school chemistry class? Me neither.
Anyway, table salt is refined.
That means it’s highly-processed. It is bleached, filtered, and
stripped of other naturally occurring trace minerals. Then chemicals are
added to keep the salt from absorbing water and clumping.
Why is this necessary?
Glad you asked! It isn’t. But years
ago salt producers decided that bright white salt was prettier than
off-white salt; and that consumers prefer pretty white salt. So they
started bleaching it (usually with toxic chlorine that remains in the salt). They also add anti-caking agents to increase
salt’s shelf life. The problem is the chemicals added to keep
salt from absorbing moisture on the shelf interfere with one of salt’s
main functions: to regulate hydration in your body.
Sodium chloride table salt is
highly concentrated, denatured, and toxic to you.
Your body retains water to protect
itself and your cells release water to help dilute, neutralize, and
break down the salt. This loss of water dehydrates and weakens cells,
and can even cause them to die prematurely. Refined salt along
with denatured fats like margarine and processed butter can cause red
blood cells to clump, reducing their ability to absorb oxygen and carry
it to certain cells in the body.
Natural Sea Salt is far
superior to chemically-treated iodized table salts as it contains
all 92 trace minerals, and it’s only 84% Sodium Chloride while table
salt is almost 98%.
In fact natural sea salt has a very
similar mineral content to human blood!
There are a lot of salts out there,
but I prefer natural, un-bleached sea salt.
Celtic (or South Indian Ocean) Sea Salt is
a mineral-rich natural salt hand-harvested by salt farmers in Brittany (or Nusa Penida near Bali). Their farming method preserves the purity and balance of ocean minerals in the salt.
Sea water contains natural trace
minerals such as ionized sodium, magnesium, calcium, potassium, and
selenium, plus trace elements such as copper, iron, zinc, manganese, and
chromium. The human body uses these minerals and trace elements to
create electrolytes, and maintain bodily fluids.
Celtic (or South Indian Ocean) Sea Salt contains a higher
percentage of mineral-dense natural brine (sea water). This naturally
lowers the amount of sodium chloride found in sea salts. Sea salt is recommended by Doctors and Natural Health Practitioners
around the world.
I challenge you to do a taste test: sea salt then table salt. You’ll be amazed.
This is such an easy way to improve your diet. You should definitely make the switch.
Sea salt can also be taken in large therapeutic doses to help
your body detoxify.
My wife did it as part of a protocol to heal her hypothyroid which we
learned about in a book called Salt Your Way To Health by Dr. David Brownstein.
What about Himalayan salt?
It’s definitely better than table salt, but Celtic Sea Salt
has a much higher trace mineral content (17-23%) than Himalayan crystal
salt (4%). That’s why we use it.
And I’ll close with some salty trivia:
Salt is the only rock we eat and it was once so valuable it served as currency. Salt has
influenced the establishment of trade routes and cities, provoked and
financed wars, secured empires, and inspired revolutions. If that
sounds interesting, you might like the book Salt:
A World History
by Mark Kurlansky.