"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.