Dr. Mercola November 13 2007 59,259 views
Because of its negative health impacts, salt should no longer be considered safe, and it’s generally recognized as safe (GRAS) status should be revoked, according to a petition by advocacy group Center for Science in the Public Interest (CSPI) filed with the U.S. Food and Drug Administration (FDA).The FDA has scheduled a hearing in response, where they will discuss revising their salt regulations, along with the implications of doing so.In its petition, CSPI has recommended that:
I'm shocked to hear of an attack on yet another natural nutrient. The paradigm of orthodox science (defined for us by those profiting from it) being superior to nature and centuries of human experience and wisdom is paving the way to colossal ill health. Have fun with the canning! I used to can a lot of things and still do a little, but am investigating fresh foods at different seasons throughout the year. The original inhabitants of Japan took to the mountains in fall and winter for wild game and they dug wild tubers and utilized tree nuts. In our field, spinach survives sub-freezing temperatures all winter. In fact, I've noticed that all of the vegetables recommended for protein types fare best in cool or cold weather. Where you are at, it may be too cold to grow anything in mid-winter. Perhaps in a greenhouse?
I worry too. My husband is especially sensitive to MSG in all its insidious forms and I just know that a lot of manufacturers are going to put that in if they can't use salt. There is even an organic "yeast extract" out there now so not even organic foods will be safe.
I tried using the Utah mineral salt but had trouble with grittiness, made the food difficult to eat. Is the Himilayan salt gritty too, or is it different?
I've been using the redmond salt from Utah and I love it. I haven't noticed any grittiness or strangeness about it. It works terrific!
Okay, there IS a huge difference between sodium from plants and sodium from the earth/ mineral. Our bodies REQUIRE sodium. However we are not earth worms...we do not eat dirt. (well, most of us don't) DA! We eat plants and that is where our sodium comes from... Mineral sodium/salt being ionic bound is unavailable. Plant sodium being covalent bound IS available. (sodium is found in almost all food).
And there is a huge difference between processed pure NaCl salt and "raw" salt. Salt that is not processed is like whole vitamin C vs. ascorbic acid. These are both listed as vitamin C...but the ascorbic acid will give you kidney stone for starters... Whole Vitamin C with ascorbic acid, riboflavinoids and more, gives health.
According to anthropologists there was a (lateral) line across North America where one side used salt and the other didn't. The Indigenous People of North America weren't hurting for salt on either side of the line...On the side w/o salt they obviously didn't need it. They got plenty of Sodium from there food. We are incredibly brain washed, I went for years without salt, I used powdered kelp in my cooking and baking... great sodium source.
Squashes, celery and other vegetables are really high in sodium... do the research find out... And also find out how good food tastes without salt....and find out about raw salt. Food is wonderful ...just like life!
Thank you,
In Truth, Simplicity and Love,
Rev. Dr. Kelley Elkins