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Salt Myths

April 17, 2012 by  

There are a number of myths and falsehoods being spread about salt. Here are two:

  • Too much (sea) salt will cause high blood pressure (swelling), kidney problems, heart problems, etc. The opposite is true.
  • We are told by the U.S. Food and Drug Administration that a salt-free diet is best for good health. The truth: Physicians and cardiologists in particular have brainwashed their patients against (sea) salt, but sufficient salt is necessary to good health. What is the first thing the nurse hooks you up to when you enter the hospital? A saline drip.

I am a heart patient with high blood pressure. I take 1/4 teaspoon of sea salt with a glass of water several times a day. I have cut my blood pressure medication in half.

I want to emphasize that you should use sea salt because of its vital mineral elements.

Sodium chloride table salt is toxic and dangerous in the long term. It causes dehydration and cellular fluid imbalance. But this sodium chloride is exactly what the FDA and your doctor recommends if you are going to use salt.

Bob Livingston

is an ultra-conservative American and author of The Bob Livingston Letter™, founded in 1969. Bob has devoted much of his life to research and the quest for truth on a variety of subjects. Bob specializes in health issues such as nutritional supplements and alternatives to drugs, as well as issues of privacy (both personal and financial), asset protection and the preservation of freedom.

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  • Marylee

    You are spreading halftruths & misconcreptions! A normal saline drip is not the same as adding sea salt to your food. Plus there is no such thing as a salt free diet. You can have no added salt because there is sodium in most foods. If you are drinking salt water you are probably not eating as much and weight loss will help your blood pressure, but drop it half, I hady think so.

  • Vic

    Saline solution is a solution of sodium chloride, or salt, in sterile water. Normal saline solution is 0.9% sodium chloride, though this refers to only one possible concentration.

  • Christin

    The ‘iodine’ found in Sea Salt is also a necessary element to a healthy functioning Thyroid which controls your metabolism… thus your weight and energy.

  • angelwannabe

    Well said Bob, so many don’t know this___The body is comprised and functions on salts and sugars, we need them both. Plus minerals, because so much of them have been processed out of our foods.
    Everything in moderation, but individual needs do vary.

    High blood pressure, heart problems are usually hereditary, both my folks had bad hearts.

    • JeffH

      angelwannabe, I have restricted my salt intake and have switched to using sea salt. I’ve never had a problem with “high” blood pressure although it used to be around a moderate 132/82 +-. Since switching over to seal salt my blood pressure has regularly run about 115/78 +-.

      Since coming to PLD and reading the health related comments I’ve learned so much more about “natural” treatments for the “normal” ailments at my age(62). I research every medication my doctor has prescribed or recommended and have even rejected some. Funny, as I get older I’ve found a renewed interest in my healthand what goes into my body …imagine that! :)

      • angelwannabe

        Jeffh, The only time I had high blood pressure was when I was pregnant with our son 32 years ago, no problems with our Daughter.
        . My Dad had high blood pressure, but he was a 35 year diabetic and had leaking heart valves. Oddly enough he played semi-pro softball in leagues and ran bases until he was 48!!
        He took care of himself though, although once in a while he went off on a sugar tangent__lol_ he was 84 when he died.

        I just recently subscribed to Bobs letter, because I too like the natural cures too and he has alot of good info in there. In part, because I watched my Mother become a guinea pig for Big Pharma. She was steroid dependant for over 23 years and her aortic heart valve shrunk so significantly, and eventually her heart just gave out.
        But on the other hand if she hadn’t been on the steroids, she would’ve have probably become beridden long before she did. It kept her joints moving. The doctor who found it said what caused it was, the long term steroid use.
        NOW, On the other hand my Grandmother (Mothers side) had an enlarged heart… So who knows….

        My problem is I gotta lose some weight, good grief when I turned 50 it turned my 22 year size seven body, into a 12 in no time. I smoke too, I should quit, but the only time I quit smoking is when I put one out!!!__lol__I only drink two nights a week while DJ-ing.

        I try to keep things balanced, and hope for the best___so far, so good!

        I’ll have to try the seasalt.

  • oldbill

    I eat a couple of 5 minute hard boiled eggs most days. I put a pinch of grey sea salt on each egg half, for the micro mineral content. I use canning salt in my neti pot and cups to rinse my eyes out in the morning (canning salt is pure sodium chloride with no additives), in a ration of 3/4 tspn salt to a pint of filtered water (I have a whole house filtering system that removes most chemiclal including chlorine and fluoride). My new years resolution was to boil the water used in the neti pot and the eye cups, to prevent contamination with ameba, and other water born protozoans, bacteria, fungi, or viruses.

  • angelwannabe

    Bob L, Is there one Sea Salt better than another?__Any Suggestions?

    • http://gravatar.com/hattles JeffH

      angelwannabe, I just placed an order with this company I found online. I ordered their Epicurean Organics Smoked Sea Salt and Red Alaea Salt. 100% natural, renewable, and ethically harvested. Prices are quite modest compared to the other Sea Salt suppliers I found online.

      Mountain Rose Herbs http://www.mountainroseherbs.com/salt/salt.html

      • http://gravatar.com/hattles JeffH

        FYI, I use sea salt sparingly when I use it which isn’t all that often.

      • angelwannabe

        Jeffh, Thanks for the info! :)

    • http://boblivingstonpl.wordpress.com Bob Livingston

      Dear angelwannabe,

      I do not recommend a particular brand. Just make sure it is natural sea salt.

      Best wishes,
      Bob

      • angelwannabe

        Thanks Bob!

  • http://none Richard Pawley

    I stopped using table salt several years ago and at first I used conventional sea salt made from sea water, but the ocean is not as pure as it was before the industrial revolution and chemicals became so much a part of our daily life.

    I have used REALSALT for about a year and a half. It is mined in Utah and is several hundred thousand years old (not from the great salt lake). I also have salt from the Dead Sea in Israel and 240 million year old mined sea salt from the Himalayas. I carry a small pill box of salt with me when I travel or eat out as I don’t want to use table salt that is in my opinion only good for cleaning. You could try a small package of REALSALT or the salt from the ancient sea that is now high in the mountains of Pakistan from http://www.vitacost.com where I obtain most of my supplements.

    Ultimately, after praying about it, I chose a 20 year supply from Bolivia that is only 3 million years old but looks like the Himalayan salt. Both have many minerals (up to 84 that are needed by the human body) and I’m surprised that I don’t use more than I do since it really does taste better. There are several dozen different mined sea salts and I would recommend RealSalt if you want to use an American salt. I have an orange salt lamp off to my side as I type this and it was a gift from a friend and comes from the Himalayas. One thing I would suggest is that unless you want to grind the salt in a stone or stainless steel grinder or with a mortar and pestle which is the best way, that you buy the salt in FINE grade. Medium and Coarse are OK for cooking but although it can be fun it takes time and is work to grind or pound the salt down to fine for use at the table.

    • http://none Richard Pawley

      The reason I purchased so much salt in not because I believe the government will be monitoring or regulating salt or sugar intake which they will have a right to do if they are going to be taxing everyone to pay for our healthcare (if this terrible socialized Obamacare is not struck down) but because of the terrible inflation that that program will cause as well as the inflation that will be caused by all the spent monies we now owe. Most don’t realize that the THREE THOUSAND MILLION DOLLARS Per Day we pay in interest to the mostly foreign owned Federal Reserve Bank has been causing inflation since we first authorized income tax to pay them long before our parents were born and maybe even our grandparents.

      Did you know when they started income tax it was just on those who made over $10,000,000 a year. It’s like the tax they want to zap to those who make a million a year these days. First it will be them and then it will be everyone. Anyway I am convinced and have been for 20 years that big inflation is coming so anything you can buy now that you will need in two years, five years, ten years, or more, and which won’t go bad, will be far better than money in the bank. Inflation is built into the FED system of banks around the world and when the system finally cracks or collapses or whatever it does, many things, from other countries will be unreasonably expensive or unobtainable, and things here will be at least three times or more what they are now. (If you don’t believe this just go to the library and look up some ads in an old paper from 15 years ago and see how much inflation we have had in 15 years). You could buy a brand new imported car 12 years ago for just $5,995 and today that is doubled for the cheapest you can find.

      I remain convinced that because of all that Congress has squandered in the past decade or two we will have that same amount of inflation (and more) over the next three to six years and much sooner it the Democrats and RINO Republicans remain in power. In any event I suggest you begin buying those things you will need that won’t go bad and that will cost so much more very soon. Not sure why but an example of this is Planter’s Cashews with Sea Salt. A 46 ounce can from Sam’s Club was 10.37 in January of 2011, and last week was 16.48 up twice in the previous two months, partly because of shipping and fuel costs. What I’m saying in a round about way is that sea salt that is mined may seem expensive compared to the harmful junk salt that most eat but it’s the same as eating grass fed hormone free beef compared with supermarket Soylent Pink. Buy some of the good sea salt now and if you don’t use it you can always pass it on as an heirloom in the future. I’m buying some for future gifts. May God bless all who read this.

      • angelwannabe

        Thanks Richard! :)

    • Christin

      Lots of good info on Sea Salts… thanks.

      Trying to figure out why I am so late in learning about Sea Salt vs. table salt… I used regular Morton’s salt my whole life up until sometime in 2010.

      We have been using grocery store Sea Salt for a year or so, but didn’t really know the big difference until now… and there are different grades of Sea Salt to learn about.

      This is the same as sugar which we have done a lot of research on… if it doesn’t say “cane sugar” you could be getting GMO beet sugar or metabolically-altered bleached white sugar… So make sure you are using “Organic Evaporated Cane Sugar Juice” or ‘Sugar in the Raw’ both found easily at most grocery stores and Whole Foods.
      Thanks for sharing.
      Much Health to You

  • http://www.reluctantgourmet.com/blog/ingredients/salt-is-salt/ Charles

    There is no difference between “sea salt” and table salt.

    http://www.reluctantgourmet.com/blog/ingredients/salt-is-salt/

    • http://gravatar.com/hattles JeffH

      Charles, but there is, although there is not a very significant difference. Mainly, it’s the chemical additives in table salt that are of concern.

      For the cook’s purposes, the main difference between salts is in their texture. Table salt’s fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

      Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.

      Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

      Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

      Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm’s reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

  • http://www.facebook.com/thefoolonthehill.belle Belinda Duras

    stupid clueless question here. with all the deficating going on in the ocean how is eating a product saurated with that s..t good for us?

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