Carol Alt

Salt

By Carol Alt / Post / April 11, 2018
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Salt is a controversial seasoning.

When I was a kid, we weren’t allowed to use salt on our food. My father had high blood pressure and the fear was that if we used salt it could cause a heart attack. So I went through my childhood eating bland food– and then stealing salt on the side. After all, I wasn’t the one suffering from high blood pressure so why should I have to suffer with bland food?

Because I find salt so controversial, I spoke to my doctor, Dr. Timothy Brantley, about salt. I told him it made me bloat– that it made my ankles and hands swell if I had too much salt in my food at a restaurant the night before. He told me that was because I was eating the wrong kind of salt.

He accredited my bloat, and the possibility of high blood pressure etc. to iodized table salt. This is that finely-ground salt you see in everyone’s kitchen and on every table. Better alternatives are sea salt, or Himalayan rock salt. 30 years ago, Dr. Brantley said that I was very devoid of minerals. It’s very hard to get really good minerals into the body since minerals are pretty much “rock” and are therefore very difficult to absorb.

We could eat them and pills etc., but as always the best way is the most natural way. For me the best was the way he told me! That was through Himalayan rock salt or sea salt. He wanted me to take evaporated salt– because he considered it more “raw.” He didn’t want me to have processed salt because processed salt like processed food was heated, colored, and had chemicals added. I guess table salt has chemicals to prevent it from caking, iodine (this IS necessary for healthy early childhood brain development, as well as adult thyroid health), and can be bleached white.

What this does is it causes salt to be the source of edema. Many people think this causes high blood pressure and the reason that agree and i believe that it does. After eating salt, the ensuing swelling of the tissue squeezes the the veins, arteries, and capillaries traveling thru this tissue all around your body. This squeezing forces the heart to work harder to push the blood through. The fortunate thing is that this is a temporary state- temporary until you eat iodized table salt again.

But as most of us know, there’s salt in almost all processed packaged food. Most food companies use salt as a preservative because it can kill bacteria and cure food for long-term storage. It is also in most restaurant food. On a sidenote, it will be interesting to see how many restaurants close down after they pass the salt laws in New York. The Bible has so much to say on salt. Jesus says that apostle who isn’t doing his job is basically like bland salt– useless. I mean if you can’t season the food, why salt it?

He told that to the apostles as they were going out into the world. Basically, that they were creating a new flavor, a new taste, a new life, and a new religion.

“Salt is a necessity of life and was a mineral that was used since ancient times in many cultures as a seasoning, a preservative, a disinfectant, a component of ceremonial offerings, and as a unit of exchange.” – Wikipedia

In fact, I always laugh at my Russian boyfriend because he won’t pass the salt hand to hand. It’s a superstition to pass the salt by placing it on the table and allowing the other person to pick it up. He had no idea why he did this; he has no idea where that superstition first came from. But he totally freaks out if I accidentally I take the salt from his hand before he places it on the table. Finally, one day I got frustrated with him and asked him if he knew where this came from. And when he didn’t I told him the following story.

When people were dealing and using salt in their exchanges (because salt was a unit of exchange), it wasn’t a time when physical “fiat” currency like we have now is common. If the item had value, it could be traded. If you pass the salt from hand-to-hand, you could you could hide the salt in the cracks of your palm there by cheating the other person. So, the salt was not passed from hand-to-hand, it was passed by putting it on the table and the other person picking it up free and clear.

This just goes to show how important salt is. I have made salt, once again, a staple in my life. I get my main source of minerals from salt. But the right salt, the proper salt is what is so important here. Another thing to consider is how you USE the salt. Oftentimes, the best flavor and effectiveness can be achieved by “finishing” your food with salt. Instead of cooking it in (and I know a lot of you still do cook, raw food is definitely a tough diet to stick to), try adding salt ONLY at the end to taste. It helps flavors explode, can add some lovely texture if you’re using larger grains, and helps to not break down any important ingredients during the cooking process. If you decide if you want to salt, I will suggest doing some kinesiology- also called muscle testing.

It’s likely that any health store employee can help you do just that. Perhaps I should do my next blog on kinesiology?

Request your library to bring in my books to help you learn to eat healthier! Find raw recipes, understand why raw foods are more nutritious for you and to learn other protocols not mentioned in my blogs.

Eating in the Raw
Easy, Sexy Raw
A Healthy You

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Edited by Jake Layton

Carol Alt

Learn more about Carol here.

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