Why You Should Eat Proper Salt

Salt is labelled as a major cause of raised blood pressure, weight gain and ill health; I would like to put it out there that this is not accurate information for the masses.

Sodium Chloride is not salt – salt is the raw stuff either mined from rock or filtered from the sea. It’s long been known as a valuable commodity; Roman soldiers were paid in salt which is where we get the word salary.

The majority of Sodium Chloride – over 90% of worldwide production – is for industry (i.e. plastic production, lens & prisms for lasers, fabric dying, ceramics, leather, metal etc). The remaining 10% is sold as table salt and used in homes and food manufacture.

It shouldn’t be. Pure Sodium Chloride, when introduced into the human body, has a leaching effect on vitamins and, particularly, minerals.

Mineral deficiency leads to ill health, one way or another. Weirdly enough, eating pure sodium chloride is actually going to leave you deficient in sodium, particularly in the one area where it is most necessary – muscle tissue (sodium is the vehicle for transporting calcium, the exchange of which is essentially the basis for the activation of myosinic globular heads which pull on the actin fibres within a sarcomere causing muscle contraction and muscle relaxation).

So no sodium = no muscle function = weakness/cramps/lowered metabolic activity. Cramping, and the involuntary contraction of muscle is noticeably more painful than the other two, and therefore without that symptom sodium deficiency tends to go unnoticed or forgotten.

By getting the old fashioned stuff, the impure salt, you get sodium chloride that is mixed in with other minerals like zinc, potassium, magnesium, manganese, copper, iron . . . the list goes on and varies depending on the source of the salt, but here’s the golden rule:

DON’T EAT WHITE SALT

Salt should be either coloured (pink, blue or grey) or transparent (sea salt). Sea salt – sometimes called Celtic Salt Crystals – are good but the coloured stuff is even better.

The coloured salt is coloured because it has all those other minerals, and it is precisely because of those other minerals that you will absorb it better, transport it better, and assimilate/metabolise it better into your cells. Without them, your body has to supply those same minerals from somewhere else and that just robs Peter to pay Paul.

Can you eat too much “good” salt?

Well yeah personally I reckon you can, but research is showing that, with good reserves of potassium, zinc and magnesium, too much sodium is simply passed out in urine by the kidneys. Where’s a good source of bio-available zinc, magnesium and potassium? Hang on wait a second – they’re already there! In the salt! Wow! It’s as though nature has already provided the solution/we have already evolved adapted to the problem!

Well that’s a relief.

So as a result of eating impure/raw/natural (call it what you will) salt, you’ll have happier cells which add up to happier tissue which makes happier organs which mean happier physiological systems which make a happier human being.

(though I still have a hunch that giving your kidneys the extra homework ain’t the best of ideas though – if you’re going through a whole bag of raw salt each week I’d suggest you get yourself checked! A grind here, a grind there, maybe a whole pinch in a casserole and see how you go)

Oh, and you won’t have the kind of muscle cramp that needs a crowbar to loose up! (you know who you are! xxx)

Or to put it succinctly: raw salt good, white salt crap.

Relevant, because I’d estimate about 2/5 people (at least) are sodium deficient. Now to play the race card: black folk are more sodium sensitive than other ethnic groups, and by the same weird twist of genetics this carries over to those who are half-caste (or whatever the heck the currently politically correct term is). My advice to black folk with high BP is switch to the raw salt (conservatively) avoid processed food like the plague and crank up your green vegetables intake for extra calcium and some organ meats for the extra vitamins. Give it a couple of weeks and see how it goes.

Well, that’s it until next week folks!

Oh wait, just one tiny little thing . . .

You know how I said pure sodium chloride is used in food manufacture?

Well, for extra points, watch out for sodium-derived food addictives like Mono Sodium Glutomate (though there’s plenty more) in your food. It seems that they don’t feel the need to include this into the sodium-content bit of the nutritional values on the packaging. Odd, because I thought that was a food regulation. Silly old me.

No, apparently these compounds are added to increase “flavour”.

I’m sure that’s true. The food industry wouldn’t possibly add such things because they seem to be addictive, nor because they cover up the lack of other ingredients that are a bit costly or awkward to produce. Especially in food aimed at the Low Fat market and . . . children.

No, surely not. They wouldn’t dream of doing it for those reasons. It’s just to increase flavour, that’s all, because as you know, children and fatties really need help to be persuaded to eat sausages, pies, cake, burgers, crisps, sweets and so forth. Stands to reason, right?

Yeah, that’d be it.

Right.

Sleep well folks.