"Well organized Ignorance, unfortunately, often passes for wisdom." anon.
Salt (sodium chloride) is a paradox. It is part of life, yet it is involved
in death. A little salt will hurt you a little bit. More than a little will
eventually kill you.
In ancient China, two big tablespoons of salt was a socially acceptable mode
of suicide.
Salt has served as money, an item of barter and a cathartic (laxative). For
over 100
years, medicine's focus has centered on salt's relationship to high blood
pressure. We will instead focus on salt's systemic AFFECTS on the "terrain."
Mankind has chosen to upset Nature's balance. We use salt to hype our food,
and in so doing we hasten old age. Nutritious food does NOT need salt
because it has plenty of mineral ions in it to give it flavor. Marginal food
requires salt to create the mirage of taste-and to keep it from spoiling.
Look at any can or package of processed food and you will find that it is
loaded with salt-as a preservative agent.
Canned foods came about in 1859 when the H. J. Heinz company produced the
first of its Heinz 57 varieties. Salt was used to create a brine environment
that was hostile to Clostridlum botulinum. Clostridium is a facultative
anaerobe. It can survive with or without oxygen. Its wastes are toxic
systemic poisons.
We call the condition produced by these toxins botulism!
Organic foods are naturally high in potassium and low in sodium, while
blo-junk and processed foods are exactly the opposite. Sodium upsets the ion
balance in the body and destroys energy balance in the soil. Salt
fertilizers create conditions of EXCESS In the soil, as does table salt In
the body. Salt is a concentrated, left-spin energy field that does not
belong in the body.
Dr. Carey Reams taught that quality produce will dehydrate before it will
rot. He proved his point by entering a watermelon he had grown in the local
county fair for three years in a row! Quality, fresh food is high in natural
sugars and earth minerals. Quality produce has a right-spin energy
signature.
Acres USA once carried a story about a salesman who carted around three
cabbages in his car for nine months without spoilage. On the weekends, he
would roll them under a shade tree until Monday morning when he would peel
away a leaf and hit the road again. When the salesman was chal-lenged, the
nine month old cabbages were cut and eaten raw. The point here is that high
mineral and high sucrose levels go together in high quality fruits and
vegetables.
Trace minerals and humic acids applied to plant foliage as a foliar spray
raise the sugar/mineral levels in the juices of plants and protect
them from frost damage. A high sucrose level in a crop is an excellent
marker
of nutritious food. Proper glucose (sugar) levels in the blood and glycogen
levels in the muscles are closely related to peak health in humans. Disease
cannot survive in a high energy, right-spin environment where mineral ion
levels and sugars are balanced and excesses do not exist.
In the 1930's, a bushel of fresh green beans weighed 32 Ibs. Today, a
bushel of beans weighs only 24 Ibs. The difference is the lack of earth
minerals AND lower concentration of sugar energy. The more concentrated the
positive energy fields, the heavier the crop vs. crops raised with salt
fertilizers and poisons that produce sick, weak populations of human beings.
Here is a true story about how salt affects health and vitality. In the
early 1960's, Dr. Paul C. Bragg, a health crusader, challenged a group of
college athletes to a 30 mile hike across Death Valley. The temperature in
August was 130° Fahrenheit. The experts advised the athletes to take "salt
tablets!"
The athletes were given all the water and food they wanted. Bragg drank only
warm
distilled water (in those days BEV water was-not available), took NO salt,
and took no food. Bragg was the only one to finish the hike. The
athletes-every last one of them-were carried off for medical care. They
suffered from heat exhaustion and heat stroke. Bragg finished the hike in 10
1/2 hours, camped overnight, and repeated the return hike the following day.
He was in his mid sixties! He was YOUNG and active. He avoided all salt!
Rommel's German-Afrikan Corps used no salt in their diets, yet they fought
tremendous desert battles. When they were finally captured, they were in
peak condition and unaffected by the intense desert heat. The Americans
used salt tablets, they salted their food and the heat got to them.
Native peoples consume little salt. When civilized man comes along and
Introduces salt into their diet, their health deteriorates. Salt isn't the
only issue in disease, but It is always a player in the development of
subcllnlcal illness that eventually gives way to SIGNS and the diagnosis of
disease.