Supplements Are Isolates Supplements Are Isolates
"s" 
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11 y
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Salt from the Ocean plzchuckle
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(NaturalNews) Most modern health problems that have been linked to sodium are actually caused by the condition of the salt we eat. The typical modern salt product can be compared to refined Sugar and refined flour - it used to be a healthful, whole food, but it has now been stripped and processed into a disaster waiting to happen. What began as an essential nutrient is disfigured into a detriment to our health.
Salt has earned a bad reputation in recent years, so it comes as quite a surprise to hear this seasoning is actually necessary for good health. In fact, every cell in the body requires salt to function. Salt is needed for countless functions in the body, including everything from blood Sugar regulation to bone density to circulatory health. And because we lose salt constantly during the day through urine and perspiration, it`s important that we replenish it. It's impossible to try and replace lost sodium with commercial table salt because it is refined and incomplete. Instead, include a high-quality unrefined Sea Salt in your diet to replenish the sodium, trace minerals and electrolytes your body needs.
Commercial salt is refined by drying at a heat in excess of 1,000 degrees which destroys beneficial substances in salt. This heat also causes chemical distortions that turn salt into sodium chloride, a substance that does no good in the body. table salt is full of additives, fluoride, anti-caking agents, excessive amounts of potassium Iodide and other poisons. Many versions of commercial salt also contain aluminum derivatives, which are known to be highly toxic. These additives can cause discoloration in salt, so bleaching agents are then used to restore the desirable white color. It`s no wonder refined commercial salt is causing so many health problems.
Unrefined Sea Salt , naturally harvested and dried in the sun, contains a wealth of trace minerals and electrolytes. Our bodies only need small amounts of these nutrients, but they are absolutely vital for a variety of functions in the body. They are key players in enzyme production as well as immune system, adrenal and thyroid function.
Table salt causes imbalances of fluid throughout the body and puts a great deal of strain on the elimination systems. Unrefined Sea Salt allows the body to achieve a balance of water both inside and outside cells. With adequate natural sodium and pure water, conditions like gout, muscle cramps, water retention and edema disappear.
Real salt stimulates the production of enzymes and digestive juices which are necessary for the body to utilize nutrients from the foods we eat. This can be especially beneficial for people whose diet consists mainly of cooked foods, since cooking foods destroys enzyme content. Unrefined sea salt can help the body digest these foods properly.
Packaged and processed foods are hidden sources of commercial salt. Avoid these types of foods as much as possible, and be careful to check the labels of the other foods you buy. Even fresh meats are often packaged in broths made with refined salt.
Although unrefined sea salt can be considered a health food, it should still be used with wisdom and moderation. Excess salt is not healthy for anyone, and certain individuals may be more sensitive to sodium than others.
For More Information:
http://proliberty.com/observer/2001...
http://www.westonaprice.org/transit...
http://www.healingnaturallybybee.co...
http://www.healingnaturallybybee.co...
About the author
Elizabeth Walling is a freelance writer, specializing in articles about health and family nutrition. She is a strong believer in natural living as a way to improve health and prevent common illnesses.
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Avoid table salt : Learn Why You Should Switch to Unrefined Sea Salt
Avoiding This "Forbidden Food" Could... plzchuckle
11 y
16,095
Salt is essential for life — you cannot live without it.
Salt has been important to humanity for life on this planet. Even the word "salary" comes from sal because Romans were paid in salt.
African and European explorers traded an ounce of salt for an ounce of gold — salt was literally worth its weight in gold.
Unrefined natural salt is important to many biological processes, including:
Having outlined the importance of salt it is important to realize that too much sodium can hurt you, but the same can be said of most things — even oxygen and water.
Indeed, there is far too much sodium in processed foods. But you shouldn't be eating those foods anyway — high sodium is but one of MANY ingredients in processed foods that will ruin your immune system and cut your precious life short.
One of the latest harmful ingredients is methanol. This toxic alcohol poison is typically in nearly all fresh vegetables and fruits but is bound to pectin so it does not typically cause problems. But once they are canned in glass or aluminum the methanol dissociates from the pectin and can elevate to very high levels and contribute to diseases like MS.
But getting back to salt, the general question remains — is it harmful?
As it turns out, salt is a very general term that can mean many things. All salts are NOT equal in terms of origin, chemistry, crystal structure, biological effects — or even flavor!
Chemically speaking, a salt is simply any ionic compound arising from the joining of a positively charged ion and a negatively charged ion, so that the product is electrically neutral.
When people talk about salt, they are usually referring to refined table salt , or sodium chloride. But in fact, most minerals are salts, including magnesium sulfate (Epsom salt) and ammonium nitrate (used in fertilizer).
But with typically edible salts, most people do not realize there are enormous differences between common, refined table salt and natural, unrefined salt.
One is health damaging, and the other is healing.
Ordinary table salt undergoes a great deal of processing between the factory and your grocer. It is approximately 97.5 percent sodium chloride and 2.5 percent chemicals such as Iodine and moisture absorbents, dried at over 1,200 degrees Fahrenheit. This high heat alters the natural chemical structure of the salt.
By contrast, unrefined salt is 84 percent sodium chloride and 16 percent other naturally occurring minerals, including many trace minerals like silicon, phosphorous and vanadium.
If you want your body to function properly, you need a balanced salt, complete with all-natural elements and free of pollutants. I will speak more about my favorite natural salt a bit later.
The important point is, today's ordinary table salt has nothing in common with natural Sea Salt .
What remains after ordinary table salt is "chemically cleaned" is sodium chloride, an unnatural chemical form of salt that your body recognizes as something completely foreign. Therefore, when you add more salt to your already salty Spaghettios, your body receives more salt than it can dispose of.
Typical processed salt has independent crystals that are totally isolated from each other. In order for your body to try to metabolize processed salt , it must sacrifice tremendous amounts of energy.
Inorganic sodium chloride in the form of processed salt can keep you from an ideal fluid balance and can overburden your elimination system.
When your body tries to isolate the excess salt, water molecules must surround the sodium chloride to break them up into sodium and chloride ions before your body can neutralize them. To accomplish this, water is taken from your cells.
This results in a less-than-ideal fluid balance within your cells.
Every gram of excess sodium chloride your body has to neutralize uses up 23 grams of cellular water. Hence, eating too much common processed salt will cause fluid to accumulate in your tissues, which contributes to:
- Unsightly cellulite
- Rheumatism, Arthritis and gout
- Kidney and gall bladder stones
Processed salt will also oftentimes contain potentially dangerous preservatives .
Calcium carbonate, magnesium carbonate, and aluminum hydroxide are often added to improve salt's "pourability." Aluminum is a light alloy that deposits into your brain — a potential cause of Alzheimer's disease.
The American Heart Association has suggested limiting your sodium consumption to fewer than 1,500 mg per day to decrease your risk for high blood pressure, stroke and weight gain.
The CDC reports less than ten percent of adults are meeting this limit, and some studies have suggested many Americans are consuming more than 7,000 mg of salt per day, which is the equivalent of approximately 3 teaspoons of table salt.
The American Journal of Clinical Nutrition considers a product high in sodium if it contains more than 500 milligrams per 100 gram serving. Similarly, it considers a product low in sodium if it contains less than 120 milligrams per 100 grams.
The foods highest in sodium tend to be processed meats, which often contain a whopping 800 mg per 100 gram serving!
It probably makes sense to limit your intake of refined processed salts to these levels. However, if you are healthy your body should be able to easily tolerate much higher levels of unprocessed salts.
The only exception would be for those who have heart failure and are very sensitive to fluid overload. Those with congestive heart failure (CHF) will typically be on a number of different drugs to improve cardiac function.
So those with established CHF should maintain strict sodium restrictions but should also look into the many effective natural options out there like ubiquinol which has been shown to be highly effective in improving those with lowered cardiac ejection fractions.
At one time, salting was one of the few ways people could preserve foods. Salt kills bacteria that can cause food to spoil.
But today, between chemical preservatives and refrigeration, salt is added for other reasons — and it's added to processed foods in HUGE amounts. The reason for this has more to do with the fact that salt is an inexpensive way to improve the taste of overcooked, bland, nutrient-butchered carnage in a can that some people call food.
Salt is used in high amounts in lunchmeats and cheeses to extend shelf life. Sodium also helps bind ingredients together and acts as a stabilizer.
Besides sodium chloride, sodium is also a component of other ingredients you will find on your labels, further driving up your sodium level:
- Monosodium glutamate (MSG)
- Baking soda (sodium bicarbonate)
- Sodium benzoate
- Sodium nitrate
- Sodium saccharin
While I certainly agree you should not consume large quantities of refined processed salt, just switching to low-sodium foods — especially those in a box or a can — is not going to get you very far toward your health goals.
There are other factors that control fluid and electrolyte balance, blood pressure, kidney disease, obesity and cardiovascular disease.
For example, one of the greatest revelations of late is the link between fructose consumption and hypertension. Uric acid is a byproduct of fructose metabolism, and increased uric acid levels drive up your blood pressure. The amount of salt people in this country are consuming pales in comparison to the amount of fructose they are eating on a daily basis, yet the AMA issues no warnings about this.
I believe that sugar/fructose consumption is the major driving force behind our ever-increasingly elevated blood pressures.
Yes it can!
You may not be aware of this, but you have an increased risk for health problems if your sodium is too low (hyponatremia). For example:
- A 2009 study of large-bone fractures in the elderly found the incidence of hyponatremia in patients with fractures was MORE THAN DOUBLE that of non-fracture patients. They postulated the reason for the sodium deficiency might have been the use of selective serotonin receptor inhibitors (SSRIs), a type of antidepressant drugs.
- A 1995 study by the AMA published in the journal Hypertension found low urinary sodium associated with an increased risk of heart attack.
Changes in mood and appetite are among the first noticeable manifestations of sodium deficiency, since salt is a natural antidepressant.
And the preponderance of evidence proves that sodium intake does NOT affect blood pressure unless you are especially sodium-sensitive.
The more you can move toward a diet of whole foods in their natural state, the healthier you'll be — whether it's veggies, meat, dairy products, or salt. If you are a protein type, you will need more salt than your fellow carbohydrate types.
Given that salt is absolutely essential to good health, I highly recommend switching to my favorite unrefined salt, an all-natural source from the Himalayas.
This salt is very special — it is completely pure, having spent many thousands of years maturing under extreme tectonic pressure, far away from exposure to impurities, so it isn't polluted with the heavy metals and industrial toxins of today. And it's minimally processed — hand-mined and hand-washed.
Himalayan salt contains 84 trace minerals from our prehistoric seas, and its crystalline structure actually stores vibrational energy, which is restorative to your body.
The crystal salt from the Himalayas does not burden your body as refined salts do.
It is very difficult for your body to absorb too much crystal salt since there are effective feedback loops that regulate this process. Natural crystal salt always promotes a healthful balance and does not contribute to high blood pressure like refined table salt.
And it's the most delicious salt you'll ever find!
Not only is Himalayan salt nutritionally beneficial and delicious, but it also has several great healing applications when used topically:
- Bath Soak: As a "brine bath," it is stimulating and even moisturizing to your skin, as well as detoxifying. Use a 1 percent concentration, which is equal to your natural body fluids (add about 2.6 pounds of salt to an average tub of water). Soak for 15 to 20 minutes, and do not shower off—just blot with a towel.
- Salt Sole: Sole simply means a supersaturated saltwater solution (about 8 percent salt), and with this you can treat a number of skin conditions, including itching and rashes.
- Sinus Flush: Mix with pure water in a neti pot a 1 percent solution (normal saline) with warm water for a beneficial sinus or allergy treatment; use 1 gram per 100ml (one-fifth teaspoon in 3.34 ounces lukewarm water).
- Eye rinse: The same 1 percent solution rejuvenates tired or irritated eyes.
- Throat gargle: To treat a cold or sore throat, gargle with a 1 percent saltwater solution (but don't swallow).
(NaturalNews) Salt is currently considered a leading culprit for high blood pressure and other health problems. This is based on the premise that a high sodium intake creates high blood pressure, which can lead to heart attacks, arterial, and kidney problems. Salt is high in sodium. But sodium is essential for proper absorption of other major nutrients and functioning of nerves and muscles, as well as being necessary for balancing water and minerals in the body.
Lately there have been studies that strongly question the research on sodium hazards, as well as the recommended maximum sodium intakes from that research. There has been a survey in New York, conducted over several years on hypertension prone locals, which showed that those with high sodium intakes had proportionately less heart attacks than those who were put on low sodium diets! And now there are even MD`s who claim that the right type of salt, unrefined, has more health benefits than health hazards.
A major confusion is that only refined commercial and household salt is known as salt to most of medical Science and consumers. It is the most prevalent, by far. Refined salt, stripped of its natural mineral structure, is virtually all sodium. As a matter of fact, it is 97% to 99% sodium! That`s why it is called Sodium Chloride. Processed foods are laced with Sodium Chloride refined salt as well as with other types of sodium, such as sodium benzoate, sodium nitrate, and the notorious monosodium glutamate (MSG). So if you are concerned about your sodium levels, then cut out processed foods!
Part of the process for refined salt, or commercial table salt , involves the use of aluminum, ferro cyanide and bleach. These are all toxic materials that your body takes in with refined, commercial salt. And because of that process, almost all the vital minerals that real, unrefined salt can offer are removed! One or two servings of refined salt won`t send you to the grave. But continued almost daily use will avail you to the perils of aluminum toxicity. Ferro cyanide is listed by the EPA as a toxic material for human consumption. You are probably aware of the hazards to human health of chlorine, which is used to bleach the salt.
There's more on aluminum toxicity here: www.hbci.com/~wenonah/hydro/al.htm
According to Dr. David Brownstein, author of Salt Your Way to Health, unrefined salt is an excellent detoxification aid, as well as a provider of mineral nutrients in a naturally bio-available balance. There are usually around 80 minerals and essential trace elements in unrefined, organic salt. Soil grown food is lacking in many of these because the soil has been depleted of trace elements and minerals. Some of the major minerals included with unrefined salt are: Magnesium (a very essential metabolic agent), calcium, potassium, and sulfate. Obviously, sodium is present also, but it comprises only 50% of the total mineral content rather than the 99% sodium in refined table salt .
Regular consumer table salt , refined, sometimes has Iodine added in order to promote thyroid health. Dr. Brownstien has devoted a good deal of his practice and research on thyroid and glandular health. He says there is less iodized salt now than before, and the amount of Iodine in iodized salt is insufficient for optimum thyroid health anyway. Iodine is an important agent for glandular health, and it is also scarcely present in our food anymore. Unless you eat a lot of seafood and roll the dice with mercury!
Dr. Brownstein strongly advocates the use of unrefined, organic salt with iodine supplements, preferably a combination of potassium Iodide and iodine. He maintains that these two dietary items contribute largely toward optimum endocrine health, which is vital for a strong immune system.
Unrefined salt has a distinctively different look from refined salt. It is usually too course to be used in salt shaker. You may want to invest in a salt grinder. And it is usually not very white. Off white is more common, even pink or gray for unrefined pure salt. The extreme white of common household or commercial salt is a result of bleaching. But buyer beware, some so called Sea Salt s offered on line and especially in health food stores are at least partially processed. Avoid Sea Salt that is too white and too fine as a rule of thumb.
If you are very concerned about getting the purest available product, and you don`t have anyone`s advice you can trust, look for "organic certification". Since salt is mined or taken from salt water beds, organic has different implications than produce and animal product organic requirements. But the standards are there and they are strict. The two groups that certify salt as organic are BIO-GRO of New Zealand, and Nature & Progresre of France.
You may come across an analysis of organic salt minerals, or a commentary on such, that mentions fluoride as a constituent. But there are two types of fluoride. One, Calcium Fluoride, is an element that occurs as a natural process over time within the earth`s soil, rock, and water areas. This is the fluoride that originally was claimed as a deterrent against tooth decay. Wikipedia notes that while all other fluorides are dangerous for human consumption, calcium fluoride is not. And it`s Calcium Fluoride that would be in any unrefined salt analysis.
The other fluoride, Sodium Fluoride, is a synthetic, poisonous fluoride. It has been used as rat poison. It`s a waste by-product of the aluminum industry, fertilizer industry, and nuclear industry. It`s their way of picking up a lot of easy bucks by selling it to municipalities for their water supplies instead of suffering the expense of getting rid of it. That`s the stuff that`s been going into our water supplies, causing health problems, and assisting in the dumbing down of America. Either the dentists didn`t distinguish between those two, or perhaps they didn`t even know there were two types of fluoride.
It appears that organically produced, unrefined salt should be a healthy addition to our diets. It offers bio-available, balanced minerals that aren`t naturally present in our food chain. It does not contain the poisons of industry that are a part of refined salt. Yes, too much of a good thing can be bad. But again, the sodium of refined salt and other food additives is curbed best by eliminating processed foods, which contain several toxic sodium sources as well as unrefined salt, from the diet. Dr. Brownstein`s advice, using organic, unrefined salt with a little bit of iodine supplementation, seems like a natural and economical way to boost one`s immune system.
Sources:
Crusader Health News, January 18, 2009 - Interview of Dr. David Brownstein
Salt Institute, www.saltinstitute.org
Rutgers (New Brunswick) Health Education Newsletter, 2002
Wikipedia
by: Paul Louis Fassa, citizen journalist
About the author
I have morphed from eating processed foods and popping vitamin pills to becoming a vegetarian who goes organic as much as possible, relying on food, juicing, herbs, and super foods for maximum nutrition and health.
I also practice Chi-Lel Chi Gong daily. I am trained as a polarity therapy practitioner. I do see energetics on a subtle body level as important as good nutrition.
When people meet me, they have a hard time believing I'm over 66. I am fortunate to have been exposed to the right things after years of youthful neglect. I do wish to share some of those right things so others may make the right decisions for their health and welfare.
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Confront Salt Confusion
Dr Bob DeMaria is Discussing Celtic ... plzchuckle
11 y
15,982
Dr. Bob is discussing the benefits of Celtic Sea Salt .
http://www.druglessdoctor.com
So you’ve been hearing about this amazing Himalayan crystal salt for the last few years, and now you’re wondering, is it really better than Sea Salt or
table salt? How does it benefit my body vs those other salts? Well, it is packed with some pretty amazing benefits, making it a wonderful alternative to
table salt and an exciting new staple to add to your pantry.
First of all, what makes Himalayan crystal salt so amazing? About 200 million years ago, there were crystallized Sea Salt beds that were covered with lava.
Because this salt was subsequently enveloped in snow and ice for millennia, it was protected from modern day pollution and preserved in an untouched,
pristine environment. The Himalayan mountain range goes across Asia, and passes through China, Nepal, Myanmar, Pakistan, Bhutan, Afghanistan, and India.
Many people believe that this pink salt is the purest salt that can be found on the planet.
Minerals & Energy
Himalayan Salt contains the same 84 trace minerals and elements that are found in the human body; that alone is quite impressive! A few of these minerals
include: sodium chloride, sulphate, calcium, potassium, and magnesium. When consuming this salt, you are actually getting less sodium intake per serving
than regular table salt because it is less refined and the pieces are larger. Therefore Himalayan salt has less sodium per serving because the crystals or
flakes take up less room than the highly processed table salt variety. Another great thing about this salt is that, because of its unique cellular
structure, it stores vibrational energy. The minerals in this salt exist in colloidal form, which means that they are small enough for our cells to easily
absorb.
What Exactly Are The Benefits?
Some of the benefits that you can expect to enjoy by consuming this salt in place of regular table salt include:
Aids in vascular health
Supports healthy lungs and respiratory function
Promotes a stable pH balance within the cells
Reduces the signs of aging
Promotes healthy sleep patterns
Increases libido
Prevents muscle cramps
Increases hydration
Strengthen bones
Lowers blood pressure
Improves circulation
Detoxifies the body of heavy metals
Comparing Himalayan Salt To Other Salts
Sea Salt
While still a better choice than table salt, Sea Salt is becoming increasingly processed, and, let’s face it, our oceans are becoming more and more
polluted each year. Because of the pristine conditions that Himalayan salt has been kept in, it is said to be the purest salt available today.
Table Salt
Regular, commercial table salt is completely stripped of the majority of its minerals with the exception of sodium and chloride. It is then bleached,
cleaned with chemicals, and then heated at extremely high temperatures. The Iodine that is added to table salt is almost always synthetic, which is
difficult for our bodies absorb properly. It is treated with anti-caking agents, which prevents the salt from dissolving in water and clumping in the salt
container. These agents then prevent the salt from absorbing into our own bodies, which leads to a buildup and deposit within the organs. This can cause
severe health problems. Studies have shown that for each gram of table salt that is consumed that the body cannot process, your body will use 20 TIMES the
amount of cellular water to neutralize the amount of sodium chloride that is present in this chemically treated salt.
This is largely the reason why salt has gotten such a bad name over the years. It is not necessarily salt that is unhealthy for us, but rather refined
table salt that is inferior for our health. Aside from that, many of us are consuming way too much processed food. These foods contain astronomical amounts
of salt, and it isn’t the good kind. It’s not about limiting our intake of salt; it’s about consuming more natural, homemade, whole foods. This way we can
add salt while cooking or sprinkle some on our meals without having to worry about high blood pressure and so on.
Himalayan Salt Uses
Cooking and curing — Always use pre-ground salt or grinders like any other kind of salt.
Salt Slabs — Slabs will impart a better taste and mineral content. Chilled: use fruits, sushi, veggies, or cheese as a decoration. Frozen: cold delicious
desserts and sorbets. Heated: slabs can be used to sear veggies, shrimp, fish fillets, and thinly sliced beef, and you can even fry eggs. Dense salt blocks
conduct heat amazingly.
What is even better, Himalayan salt is a natural anti-microbial product, and the clean up requires only a simple scrub or rinse.
Bathing — Enjoy a detoxifying Himalayan salt bath. Its nutrients will stimulate your circulation and soothe sore muscles. Himalayan salt contains 80+
nourishing and skin-friendly minerals, so this bath will provide a healing and amazingly therapeutic experience for both body and soul.
Air purification — You can also find crystal rock lamps on-line.
You should be able to find this amazing Himalayan Crystal Salt at your local health food store or online.
Will It Light? Salt & Sugar plzchuckle
11 y
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"Will It Light?" is a video series that asks the question: Will the food we eat give us energy or take it away---will the food we eat light us up? Dr. Robert O. Young Ph.D. tests foods to discover their energy giving potential. In this video he evaluates Salt and Sugar, and discusses misconceptions of the same.
(NaturalNews) It's no secret that sodium has replaced carbohydrates and fat as the new scapegoat for all sorts of health issues ranging from high blood
pressure and osteoporosis, to heart disease. New product marketing strategies boast "low sodium" or "reduced sodium" labels, and many brands are replacing
sodium all together with potentially harmful potassium chloride. It is true that many studies have been conducted linking sodium to many of American's
modern day health problems; however, these studies are conducted using table salt (sodium chloride) or isolated sodium (sodium that has been stripped of
the minerals needed for the body to utilize it properly). The table salt found in high amounts in the standard American diet is not synonymous with the
"un-tested" good type of sodium our body needs to maintain good health.
table salt is mined from underground salt mines. It is then heavily processed, refined, stripped of all its minerals except for sodium and chloride (NaCl),
and subjected to anti-caking agents like aluminum. Table salt is an acidic, inorganic substance; this means the body cannot break the chemical bonds to
utilize the sodium and it is not easily excreted from the body. This leads to various health issues, is responsible for 100,000 deaths each year, and
contributes to the "sodium is bad" mentality.
However, table salt (NaCl) and sodium (Na) are not synonymous. In fact, the majority of Americans are deficient in the good type of sodium the body needs.
True organic
is essential, beneficial, and needed by our body in moderate amounts. This type of sodium is found in fruits, vegetables, natural Sea Salt and soil. Sodium
is known as the "youth mineral" because it is associated with youthful, limber, and flexible joints. The alkalinity of organic sodium helps neutralize
acids that result from stressful lifestyles and poor nutrition. Without adequate amounts of sodium, the body will take minerals from its reserves,
including the bones, to neutralize acid. Organic sodium is essential for calcium absorption, digestion, bile production, fluid balance, and the function of
the brain, kidneys, liver, lymph, blood, spleen, gastric secretions, cellular function, and metabolism. Unlike
, an excess of this type of sodium is easily excreted from the body.
There are many health problems caused by an organic sodium deficiency including: gallstones, kidney stones, hardened arteries, osteoporosis, arthritis,
gout, brittle bones, heartburn, acid reflux, gastroparesis, nerve problems, indigestion, headaches, stiff or painful joints, abnormal pulmonary function,
bacterial infections, poor memory, diabetes, bloating, fatigue, restless legs, weight gain, and headaches, and more.
To prevent a deficiency of this important mineral, ditch the table
and add sodium rich foods to your diet. Foods highest in organic sodium include: celery, asparagus, barley, red cabbage, carrots, coconut, okra, lentils,
kale, strawberries, sesame seeds, raisins, goat's milk, egg yolks, and pure (non-iodized) Sea Salt .
When using logic, it is clear. Organic sodium from food sources is not responsible for poor
, as Celery or any of the other foods listed above have not been used as controls in the research and studies responsible for the negative sodium
publicity. The vast amount of health issues attributed to "sodium" are directly related to the high amounts of table salt found in the processed foods most
Americans consume. To prevent these health issues, ditch the table salt, not the sodium.
References
1. Dr. M. Ted Morter, JR., M.A., "Your Health Your Choice."
2. Dr. Bernard Jensen , Ph.D., "The Chemistry of Man."
3. Harvard Health Publications, "Salt and your health, Part I: The sodium connection."
4. Material Safety Data Sheet,. "Potassium Chloride."
5. International Programme on Chemical Safety,. "Potassium Chloride."
Megan Heimer is a lawyer, natural health therapist, registered yoga teacher, has a bachelor's degree in political science, and will soon complete her
doctorate in naturopathic medicine. She has extensive knowledge in holistic nutrition, natural health, and alternative medicine. Megan is currently
conducting research on various natural health topics, writing a book, and counsels clients in natural healing all over the world.
Check out her blogs at:
and measrevolution.wordpress.com
(NaturalNews) High sodium diets and high blood pressure (hypertension) cause coronary problems, even heart attacks. This has been the medical consensus for
a long time that points to table salt as the major culprit. But how accurate is this consensus really? There are a growing number of medical practitioners
who disagree, and some epidemiological studies have shown this consensus if flawed.
Just as it is with the bulk of commercial food sources, the table salt you see everywhere is processed. The essential and trace minerals are removed almost
completely. This leaves processed table salt with only tainted sodium chloride. Pure unprocessed Sea Salt , including Celtic and Himalayan salts, contain
several basic and trace minerals that contribute to health.
Processing salt involves the use of aluminum, ferrocyanide and bleach. These toxic materials replace the healthy minerals in unrefined salt and add to the
toxicity of your body. Iodine is barely added to refined table salt anymore. It had been commonly added because the naturally occurring Iodine was removed
with processing.
Dr. David Brownstein, author of
, advocates using pure, unrefined salt. He is keen on restoring Iodine levels in our thyroids for better overall endocrine health. Besides containing
iodine, pure Sea Salt is a factor for better iodine absorption from other sources.
Sea Salt also contains potassium, which is vital for regulating pH balance along with
and chloride. Yes, untainted sodium chloride is vital for health. Chloride also contributes to creating digestive acids. Pure salt contains magnesium, the
master mineral that is involved with over 300 cellular metabolic actions. Sulfur and other nutrients are in sea
as well (Celtic salt analysis, source below).
Understand the listed minerals need to harmonize and balance with each other for optimum health contributions. Removing any of them destroys the balance
nature intended.
There have been several international studies, including one in the mid-1990s that was conducted in NYC, a hotbed for hypertension, for eight years. These
studies did not confirm the
consensus of pushing low sodium diets for lower blood pressure and less heart attacks.
What was discovered was either no influence or in the case of the NYC study, a fourfold increase in coronaries among the low sodium diet participants.
Maybe the low sodium participants with higher coronary incidents weren't aware of those other sodium compounds they were consuming with processed foods
while eschewing table salt.
Within most processed or junk foods, there are other sodium combinations, such as sodium benzoate and mono-sodium glutamate (MSG). Mono-Sodium-Glutamat (Natrium Glutamat) has many aliases,
making it tricky to notice the sodium word. Both of these are harmful additives. Yet when doctors recommend low sodium diets, the focus remains on seeing
the words sodium chloride or salt on processed food labels.
The more dangerous sodium compounds are in those processed foods, along with processed salt or tainted sodium chloride without its balance of natural
nutrients. The solution for all this is simple. Don't eat processed or junk food, and sprinkle unrefined
for seasoning to your heart's content with basic whole foods without any form of added sodium.
Many of us use reverse osmosis to remove another toxic sodium compound, sodium fluoride, from our drinking water. But reverse osmosis removes a lot of
natural minerals in the water. So many nutritional experts recommend adding a pinch of - sea salt!
Sea salt can be used liberally with a diet of mostly organic whole foods and purified water, not only for taste, but also for good
. Just shop for the best unprocessed, pure sea salt.
Celtic sea salt analysis
Recent Belgian Study
The NTC hypertension study
Confronting Salt Confusions
Paul Fassa is dedicated to warning others about the current corruption of food and medicine and guiding others toward a direction for better health with no
restrictions on health freedom. You can visit his blog at
Seaweeds / Algaes plzchuckle
11 y
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In this article market analysts Frost & Sullivan investigate the various applications for food ingredients sourced from algae, the potential health benefits of algae and what the future holds.
As early as 600 BC, algae were considered a delicacy in China! Since the eighth century, six species of algae were used in household cooking in Japan. Today, over twenty varieties are a part of home menus in Japan. Two men were largely responsible for introducing edible algae to the western world -- British scientist Dr Christopher Hills and Japanese scientist Dr Hiroshi Nakamura. Their books, Food from Sunlight (co-authored, 1978) and Spirulina - Food for a Hungry World: A Pioneer's Story (by Dr Hiroshi Nakamura, 1982), outlined research efforts since 1962 and proposed edible algae as the superfood to solve the world's hunger and nutrition problems.
What are the Applications?
In the West today, there is widespread interest in algae as nutrient-packed health food. That is not to say that algae have only now found applications in western diets.
Carrageenan (extracted from species of red algae) has been used as a stabilising and gelling agent in foods such as chocolate, milk, instant puddings, frostings, and creamed soups.
Agar, a colloidal agent derived from red algae, is used to substitute gelatin, as an anti-drying agent in breads and pastry, and also for thickening and gelling. It is used in the manufacture of frozen dairy products, processed cheese, mayonnaise, puddings, creams, and jellies.
Alginates (from brown algae) thicken water-based products, also making them creamier and more stable over wide differences in temperature, pH value, and time. A typical application is in preventing ice crystals from forming in ice cream.
Green algae's pigment, Beta-Carotene, is used as a natural food colorant. Another natural colorant is Phycocyanin, derived from Spirulina (a blue-green alga).
Sceptics may allow for algae proving useful as concealed food ingredient. But what, they ask, is the need for getting that 'smelly green slime of seaweed' into pills, drinks, meal bars, snack bites, soups, broth, brews, and right onto the dinner table? The answer lies in the health benefits algal products offer.
What are the Health Benefits?
Blue-green algae contain amino acids, vitamins, and trace minerals that tone up the immune system, raise energy levels, and improve general health. Their high chlorophyll and phytochemical content make them effective antioxidants that help prevent cell damage and aid detoxification in the body. Compared to other protein sources, algae are low in fat and high in fibre.
Beta-Carotene is known to help fight particular types of cancer and cardiovascular diseases and phycocyanin is believed to strengthen the immune system and fight cancer.
Nutrition or Delusion?
Many people put the fervent testimonials of improved health (after consuming edible algae) down to the placebo effect. Improved well being could be the product of the psychological benefits of subjective delusion. You believe this pill is good for you, and it will be! It could also be the result of the body performing its own healing and revitalising functions.
Many suspect that, taken in the recommended doses, an alga pill's nutrient value may be negligible. Also, consumer complaints of nausea and diarrhoea have thrown some doubt over how digestible algal products really are.
Defeating the Purpose
Ironically, it is the algal product manufacturing community that has been working most against the cause of the superfood it strives to promote. Cost-cutting, unscientific and unethical practices in selecting, harvesting, and processing the seaweed have resulted in the marketing of some products with higher than allowed levels of impurity and toxicity.
For instance, in 1999, Health Canada's survey revealed that many non-Spirulina blue-green algal products, harvested from natural lakes, contained microcystins (a toxin) above acceptable levels stipulated by Health Canada and the World Health Organisation. Exaggerated therapeutic claims (that address every conceivable ailment without scientific substantiation) have also dented credibility. In truth, the surfeit of claims and counter claims from competing brands has done more to confuse than clarify.
Food for the Future?
Despite these limitations, there are several trends working in favour of algae. For instance, the increased emphasis on 'all-natural' foods is strengthening the pitch for algal products. The relatively high yield per acre, of land and water used for alga harvesting, will also add points on the ecosystem-friendly and productivity counts. The ability of algae to rapidly replenish their numbers after harvesting also puts them in the sustainable farming bracket.
But if this rediscovery of algae has to prove beneficial to consumers today, then those championing the cause must spend some time in self-examination. Harvesting must be monitored with rigorous quality control. Claims on algal products must be backed by thorough scientific research. Efforts must also be made to help algae shed the archaic but prevalent image of unpalatable 'pond scum'. Only then will this ancient food win over more converts in the new millennium, and bask in the sunlight of a global following.
Ivan Fernandez, Frost & Sullivan Food Vertical Portal Manager
http://www.nutraingredients.com/Research/Algae-the-healthy-ingredient
(NaturalNews) Summer is the season for astaxanthin, the carotenoid that blocks ultra violet damage to the skin. Astaxanthin has been referred to as nature's sunscreen, but it does a whole lot more to keep people looking good by promoting beauty and radiant health from the inside out. It improves fine lines and wrinkles, skin elasticity and moisture content while reducing inflammation and cell damage that leads to premature aging. Astaxanthin keeps people feeling good too. Recent research has documented its ability to increase cellular energy, protect against and treat cancer, protect against damage to the brain and nervous system, and halt the progression of complications from diabetes. In fact, astaxanthin may truly be considered a miracle nutrient.
Astaxanthin is a wonder compound from microalgae
People who pay attention to nutrition have long been impressed by the properties of the blue green pigment in marine microalgae, and have elevated spirulina and chlorella to superfood status. Another microalgae, Haematococcus pluvialis, contains primarily dark red pigment. This pigment is the richest known source of the carotenoid astaxanthin.
Only phytoplankton, algae, plants, and certain bacteria and fungi are able to synthesize carotenoids such as astaxanthin. Animals, including humans, must consume carotenoids as part of their diet. Astaxanthin is found in many types of seafood and is what gives the reddish-orange color to salmon, shrimp, red fish, and lobster. It provides the coloration for birds such as flamingoes and quail. But don't worry, taking supplemental astaxanthin or eating foods that have consumed it will not cause a person to turn orange or red.
Astaxanthin exhibits a strong photoprotective effect
Scientists in Rome, Italy compared the abilities of various carotenoids to modulate UVA related injury. Fibroblasts from skin were exposed to moderate doses of UVA, which stimulated cell death, increased levels of free radicals and other reactive substances, decreased antioxidant enzymes activities, and promoted membrane disturbance and enzyme denaturing of hemoglobin. The fibroblasts were treated with carotenoids including astaxanthin 24 hours before exposure to UVA. Of the carotenoids tested, only astaxanthin exhibited a pronounced photoprotective effect and countered all of the UVA induced alterations to a significant extent. (Experimental Dermatology, March)
Astaxanthin increases cellular energy by protecting mitochondria
Mitochondria are the cellular furnaces in which food is turned into energy in the form of ATP. During this process, oxygen is released, producing several oxygen-derived free radicals that play an important role in various diseases. Oxidative stress leading to mitochondrial dysfunction is a critical factor for many diseases, such as cancer, neurodegenerative and lifestyle-related diseases. Scientists in Japan recently found that astaxanthin decreased induced oxidative stress and protected cultured cells from free radicals. Moreover, astaxanthin helped maintain a higher mitochondria membrane potential and stimulated respiration, allowing for the production of increased levels of cellular energy. The researchers then investigated how astaxanthin stimulated and interacted with mitochondria when it is stressed. They found that astaxanthin improved the ability of the mitochondria to remain in a reduced state and maintain its functional integrity under oxidative challenge. (Journal of Nutrition and Biochemistry, May)
Astaxanthin is able to cross the blood-brain barrier to protect neurons
Astaxanthin's powerful antioxidant activity has been demonstrated in studies dating back to the mid 1990's. Many of these studies have shown the potential of astaxanthin to target important health conditions and accelerated aging of internal organs and tissues. Other studies have shown enhanced immune response and decreased DNA damage in humans following astaxanthin administration. Astaxanthin is capable of crossing the blood-brain barrier in mammals, a unique and important property for an antioxidant. This characteristic allows astaxanthin to extend its superior antioxidant activity to the central nervous system, which is highly susceptible to damage by free radicals.
Based on the data that showed astaxanthin crosses the blood-brain barrier, scientists in Japan investigated the neuroprotective effect of astaxanthin by using an oxidative stress-induced neuronal cell damage system. Treatment with various neurotoxins led to significant decreases in dopamine cells, whereas a significant protection was shown when the cells were pretreated with astaxanthin. Furthermore, astaxanthin treatment significantly inhibited intracellular free radical generation. Based on these results, the scientists strongly suggested that treatment with astaxanthin may be effective for oxidative stress-associated neurodegeneration. They cited it as a potential candidate for a natural brain food. (Forum Nutrition, 2009)
In a recent study researchers decided that carotenoids such as astaxanthin should be referred to as "antiradicals" rather than as free radical scavengers because they perform a double action against free radicals, either donating or accepting electrons. These researchers determined the antiradical capacity of various carotenoids and found that vitamin E is the most effective antiradical in terms of its electron donor capacity, while the most effective antiradical in terms of its electron acceptor capacity is astaxanthin. (Journal of Physical Chemistry, September 25, 2008)
Astaxanthin keeps cataracts away
Recent research from Taipei Medical University in Taiwan found that astaxanthan protected against induced cataracts in rats treated with selenite, a commonly encountered highly toxic form of selenium. The scientists backed up their finding by in vitro assay which supported their conclusion that astaxanthan was protective against cataracts which are usually caused by environmental insult. (Chemical Research in Toxicology, February)
Astaxanthin protects against and treats ulcers
Scientists in India sought to investigate astaxanthan's ability to prevent ulcers. Astaxanthin fractions were orally administered to rats at 100, 250 and 500 microg/kg prior to ulcer induction. They found that astaxanthin at 500 microg/kg could protect gastric mucin at rates up to 67%. Pre-treatment with astaxanthin esters resulted in significant increase in the body's own antioxidants (catalase, superoxide dismutase, and glutathione peroxidase). Histopathological examination substantiated the protective effect of astaxanthin in the pre-treated rats. The researchers concluded that astaxanthin offers gastro-protective effects by regulating gastric mucosal injury and the secretion of acid by gastric cells during ulcer disease. (European Journal of Pharmacology, August, 2008)
Astaxanthin combined with Flavangenol is powerful against diabetes complications
Flavangenol is an extract from French maritime pine bark that has become popular in Japan for its antioxidant potential and its ability to increase blood circulation. Scientists at Japan Women's University studied the effect of astaxanthin and Flavangenol, as well as a combination of both, in countering oxidative stress in rats with induced diabetes. There were four groups studied: control, astaxanthin, Flavangenol, and combined astaxanthin and Flavangenol (mix). After 12 weeks of feeding, the results showed that the lipid peroxide levels of plasma, lens, and plasma triglyceride levels in the mix group were reduced by 44%, 20%, and 20% respectively when compared with the control. In the mix group, lipid peroxidation was reduced by 70% in the liver, and 20% in the kidney compared with the control. Urinary damage in the mix group was 36% lower than in the control. The level of vitamin E concentrations in the plasma, liver, and kidney in the astaxanthin and mix groups were higher by 3 to 9 times than in the control. The degree of cataract formation was lower than in the control group. These findings indicate the astaxanthin/Flavangenol combination was highly effective at preventing the progression of diabetic complications. (International Journal for Vitamin and Nutrition Research, July-September, 2008)
New research highlights astaxanthin's incredible cancer fighting properties
The ability of astaxanthin to inhibit the growth of colon cancer cells was studied at Catholic University School of Medicine in Rome, Italy. Astaxanthin inhibited cell growth in a dose and time dependent manner by arresting cell cycle progression and by promoting the death of cancerous cells. Astaxanthin resulted in a 220% increase in the expression of the well known anti-cancer gene p 53, and a 160% and 250% increase respectively in the anti-cancer genes p21 and p27. Astaxanthin strongly upregulated apoptosis through gene modification, and increased phosphoylation of the p38, JNK, and ERK1/2 genes by 160%, 242%, and 280% respectively. Growth inhibitory effects of astaxanthin were also observed in HT-29, LS-174, WiDr, and Sw-480 cells. These results document axtaxanthin as highly effective against colon cancer. (Cancer Letter, May 5)
Researchers in Japan examined the protective effects of axtaxanthin on neuroblastoma cells. Pretreatment of the cells with astaxanthin preserved cellular integrity in a dose dependent manner, and inhibited mitochondrial dysfunctions, including lowered membrane potential, and gene repair. There was a marked abolishment of free radical generation resulting in the blocking of activation of pro-cancer gene p38. They concluded that the mechanism through which astaxanthan protects neuroblastoma cells is its potent antioxidant activity. (Journal of Neurochemistry, December, 2008)
Several other studies have shown the effectiveness of astaxanthin as a preventative and treatment against cancer. In 1994, astaxanthin protected mice from urinary bladder cancer. In 1995, the same research group showed that astaxanthin prevents oral cancer in rats, and inhibits cancer in a manner more pronounced than that of beta carotene. A further study by this group explored the effect of astaxanthin on colon cancer in male rats. They found a significant decrease in the incidence of colon cancer in the animals that were given astaxanthan.
More research has documented the anti-tumor activity of astaxanthin and its mode of action, as well as the contribution of its antioxidant properties to protect against cancer metastasis. Astaxanthin was also shown to inhibit aflatoxin B1 induced DNA damage. Aflatoxins are deadly products of mold that can cause liver damage and cancer. They are widespread in nature and found on peanuts, wheat, corn, beans and rice. (Cancer Letter, March, 1997)
Breast cancer was the subject of researchers in China looking into the effects carotenoids have on proliferation, cell cycle, apoptosis and the expression of the cancer promoting bcl-2 gene. They found that beta-carotene, lycopene, zeaxanthin, and astaxanthin all inhibited cell proliferation. The carotenoids also down regulated bcl-2 gene expression. (Zhonghua Yu FangYi Xue Za Zhi, July, 2002)
Astaxanthin keeps inflammation away
Oxidative stress and inflammation are implicated in several different aspects of cardiovascular disease. Free radicals activate transcriptional messengers that contribute to endothelial dysfunction, initiation and progression of atherosclerosis, irreversible damage following stoke, and heart arrhythmia. Because of their ability to extinguish free radicals, researchers at the University of Hawaii, characterized the mechanism by which the carotenoid group works and reviewed preclinical data. They found that data from multiple species support the antioxidant/anti-inflammation properties of axtaxanthin, establishing it as an appropriate candidate for development as a therapeutic agent for cardiovascular oxidative stress and inflammation. (American Journal of Cardiology, May 22, 2008)
Astaxanthin boosts immune function
Earlier research has documented that astaxanthin significantly influences immune function. Several tests carried out at the University of Minnesota found it enhances antibody production in mouse spleen cells by exerting actions on T-cells, especially T-helper cells. It was able to restore decreased humoral immune responses in old mice, through immuno-modulating properties not related to provitamin A activity. Studies on human blood cells have demonstrated that astaxanthan enhances immunoglobulin production in response to T-cell dependent stimuli. The Minnesota group has also conducted studies on the mechanisms by which astaxanthan performs its actions. Astaxanthin has also shown in research to be effective against chronic viral and autoimmune diseases.
Patents are pending for the miracles of astaxanthin
One of the primary producers of astaxanthin from microalgae lists patents applied for and pending on its website. Probably the most interest of these at the moment is use of astaxanthin for treatment of chronic viral and intracellular bacterial infection. Adding astaxanthin to milk, thereby creating an immunoglobulin-rich mixture that would rival colostrum, is also a timely development. Both these pending patents imply that astaxanthin would make an effective supplement to have on hand during the coming fall and winter flu season.
Treatment of the central nervous system, eye damage, poor digestion, and circadian rhythm dysfunction are also areas of interest. Astaxanthin is cited in patents pending for helicobacter infection, improvement of muscle function and disorders, hypertension, stress, and carpal tunnel syndrome.
Several pending patents involve its use with animals, including treatment for mastitis, increased production and breeding of mammals and poultry, and for enhancement of growth in farmed fish.
Patents geared toward the health food industry include astaxanthin-containing food or drink, supplements containing chitosan oligosaccharide and asthaxanthin, and medicinal preparations for relieving eye controlling function error and other eye diseases.
Beauty products featuring astaxanthin are popping up
Many topical products featuring astaxanthin are also in the works. The driving engine for these is the desire of consumers to slow or stop the aging process, and their fondness for natural products and belief that traditional lotions and creams provide very limited benefits.
Products are appearing that feature astaxanthin for its benefits to skin through topical application. However, studies have shown that oral supplementation works best.
For more information:
http://www.naturalnews.com/023177.html
http://www.articlearchives.com/cons...
http://algatech.com/astax
by: Barbara Minton, Natural Health Editor
About the author
Barbara is a school psychologist, a published author in the area of personal finance, a Breast Cancer survivor using "alternative" treatments, a born existentialist, and a student of nature and all things natural.
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Astaxanthin is Age and Disease Defying Miracle Nutrient from Microa...
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Healthforce Nutritionals Jameth Sher... plzchuckle
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See Raw Food Eater Matt Monarch of http://www.mattmonarch.blogspot.com/, Angela Stokes of http://www.rawreform.com/, in this spectacular, The Raw Food World TV Show Episode. Today we interview Jameth Sheridan from Healthforce Nutritionals. We talk about Vitamineral Green, elixir of the lake, warrior food, Zeoforce and much more. Enjoy another 'The Raw Food World' episode.
Klamath Blue Green Algae is the most nutrient dense food on the planet, containing glyco-proteins, vitamins, minerals, simple carbohydrates, lipids and biologically active enzymes. Due to the algae's nutritious soft cell wall, these nutrients are readily available to the body. As the body uses only a small amount of energy to convert this superfood into fuel, consuming Klamath Blue Green Algae is a fast, efficient and energizing way to improve any diet. The discovery of the incredible food value concentrated in AFA, Aphanizomenon Flos Aquae, an ancient blue-green microalgae, has popularized this nutrient dense whole food that contains more protein, B12 and chlorophyll than any other food source. Klamath Blue Green Algae has such a complete nutritional profile, available in forms that are directly accessible and easily superior to any other algae on the market and has become the focus of much attention in the health food industry.
AFA has 12 vitamins, 27 naturally occurring or essential minerals, and 11 pigments some of which are precursors to other vitamins, enzymes and co-enzymes. Along with beta-carotene, AFA also contains bioflavinoids, RNA, superoxide dismutase, catalase, glutathione, selenium, and cysteine, making AFA one of the highest known sources of naturally occurring anti-oxidants or free radical scavengers.
Algae capitalize on the direct energy of the sun more than any other food. Primitive as they may appear, most are highly efficient photosynthesizers. Algae utilize light energy from the sun (greater than 10% conversion efficiency), carbon dioxide from the air, and hydrogen from the water to synthesize its bio-chemicals. Klamath Blue Green Algae is unique among all food grade algaes in that it also metabolizes molecular nitrogen directly from the air to produce proteins and other nitrogen containing bio-molecules.
Possibly the most fundamental correspondence between algae and human life is the relationship between chlorophyll, vitamin B-12 and hemoglobin. All three molecules exhibit a twelve around one geometry; chlorophyll around magnesium, hemoglobin around iron, and vitamin B-12 around cobalt. This relationship is mirrored in life by many natural and esoteric phenomena exhibiting the same geometry. When we eat algae, we are coming as close to eating light (energy) as currently possible for humankind.
Among the several families of algae, Klamath Blue Green Algae is in the class: cyano-bacteria. Like a string of pearls, their cells have a gelatinous cell wall surrounding the chloroplast and a protoplast DNA container. Algae are a class by themselves, exhibiting the characteristics of both plant and animal.
Klamath Blue Green Algae is a wild, fresh water algae growing in natural abundance in Upper Klamath Lake. The precipitation that falls on the Southern Oregon Cascade Mountains washes tons of mineral-rich volcanic soil into the alkaline lake annually. This mineral-rich water, clean air, and high intensity sunlight make the unique ecosystem of Upper Klamath Lake the most perfect growth medium for A.F.A.
"The greatest value of A.F.A. is not only its nutrient concentration, but its effect on the nervous system, specifically the pituitary, pineal, and hypothalamus. People taking A.F.A. have reported an overall increase in mental alertness, mental stamina, short and long term memory, problem solving, creativity, dream recall, a greater sense of well being and centeredness." Dr Gabriel Cousens, M.D.
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(NaturalNews) I had a daydream just today. In it, someone asked me, "What is the number one most important reason that people become acidic?" Without a second thought, I replied, "It is the way they breathe."
It is interesting to be so startled by a daydream that it jolts you into action! This nevertheless happened to me. I thought it through and remembered my studies in human physiology. There is absolutely no mechanism that so quickly can turn your blood acidic or alkaline than breathing.
In his revolutionary work on applied lymphology, Dr. C. Samuel West related that certain Native Americans would never die of disease and frailty, but would sit without moving, breathing very shallow and in 24 hours that person would be dead. This may have to do with many things, not the least of which would be a highly acidic blood stream.
Your blood is actually alkalized when you breathe out carbon dioxide. It follows that there must be a constant exchange of oxygen and carbon dioxide in order to keep that process working. So the next question arose: what are some of the reasons that people do not breathe properly?
The first and easiest reason is that the person might not know how to breathe or might be impacted strongly by modern society which can be pretty sedentary. Movement causes people to breathe.
In her interesting book "Oxycise!", Jill Johnson has a whole program of breathing combined with stretching and muscle tension designed to create weight loss and health. She says that you can consciously breathe in a way that eliminates fat through carbon dioxide. She says, in fact, that fat is released only through carbon dioxide. She claims that it works 100% of the time.
Other reasons might be diet related. For example, if someone does not take in adequate amounts of high quality glucose, there will need to be a correspondingly lower portion of oxygen since the whole purpose of oxygen is to be used with glucose in manufacturing ATP in the cells, which powers the whole process of life.
High quality glucose is found in only four places: Honey, ripe fruit, non-starchy vegetables and sprouts. These must be raw and enzyme rich so that they will convert to abundant glucose in the digestive tract prior to entering the blood. They also must be whole foods in natural form so that all the components needed for the cells to immediately use the glucose are naturally included.
If a person is low in dietary high-quality glucose, they will tend to breath shallower because the extra oxygen just cannot be used. I recommend that all my clients eat one of the above sources of high quality glucose 20 minutes before each meal on an empty stomach. The results are revolutionary.
Another reason might be that the blood cannot carry oxygen efficiently. Ironically, acidic blood might have this problem, meaning that once you become acidic it is going to take extra work to get back to alkaline. Thankfully, there are other mechanisms to restore alkalinity besides breathing.
Blood might also be weak or anemic. This is where herbal medicine shines brightest. Nothing will restore strong blood as fast as plant foods/medicines. Bowel herbs, particularly yellow dock root, enhance the assimilation of iron and build the blood. Other herbs like wheat grass, alfalfa, astragalus, nettle, burdock root, prickly ash bark, beet root and top, carrot tops, ginger and raspberry leaf are powerful at building blood and increasing oxygen-carrying ability and iron content.
My favorite herb of all for this is comfrey leaf, though it has a bad rap today for a potential danger. I personally use the herb freely and give it to my wife and children and give it in particularly high doses to my wife when pregnant. I feel that it is one of the best things I can do for them. Herbalists for many years have used comfrey leaf for pernicious anemia and it seems to work very fast for this.
I make a wonderful herbal tea that I call "Food Tea." This we keep around and drink freely. It consists of equal parts of the following herbs: Nettle, raspberry leaf, comfrey leaf, oat straw, lemon balm, peppermint, spearmint, lemon grass, shave grass (aka horsetail), pau d'arco, alfalfa leaf and 1/4 part of blessed thistle (which seems to really help with facial acne). On occasion I make a variation with hibiscus flowers (2-3 parts or enough to make it good and red).
This tastes wonderful and builds blood and bones and teeth. We sweeten it with plenty of honey and keep it around.
We use it at our house like a multi-vitamin-mineral. I feel that such a blend is far better than what most people drink in leisure and is probably better than about 99% of the multi-vitamin/mineral supplements on the market today.
Anyone who registers on (www.kalsschool.com) can get all the information they need on making teas from the "Downloads" page of that website under Preparations Printout at no cost.
Next we shall discuss problems with the lungs and sinuses. Certainly if the lungs are weak, exchange of oxygen and carbon dioxide will be poor. If the sinuses have problems, the breathing will be altered, particularly at night.
The most common reason for lung and sinus distress is a highly congesting diet. This would include any food you happen to be reactive to as well as all chemical dyes, dairy, wheat (unless sprouted) and sugar. To learn more about your food reactions and how to prevent them or cure them, you can also go to (www.kalsschool.com) > Free Info > Downloads > Understanding food reactions . This is a pdf file and can be downloaded freely.
The next most common problem with lungs and sinuses is constipation. The average American has 3-5 bowel movements per week. Healthy people in rural areas living natural lives have 2-5 bowel movements per day, or one after every major meal. According to Dr. Richard Schulze , this puts the average American 70,000 bowel movements short in their lifetime!
Constipation causes thick, congested mucus in the lungs and sinuses and a good, complete cleansing of the bowel will cause drainage of lymph and a thinning of that mucus. This will result in better immune response and freer breathing.
I recommend regular bowel cleansing and the use of a strengthening bowel formula that will repair the bowel over several months of use.
Then there are some cases of lung and sinus problems that are weak, damaged, diseased or malformed. In these cases, there are wonderful herbs that will help those conditions to heal.
When someone comes to me with lung complaints there are a few herbs that I always go to. I use lobelia tincture if the congestion is recent. Typically, I will give a dropper full of the tincture every half hour until the congestion is loose and moving (yes, they do sometimes throw up, but with that throw up will come more mucus from the lungs than food from the stomach).
If that does not work, I go back to bowel cleansing and I actually use an enema made with cayenne, garlic and apple cider vinegar. This recipe is also in the Preparations Printout from (www.kalsschool.com) as discussed above.
If the congestion is long term, I will usually use Dr. Christopher's Sinus Plus formula. Wind River Herbs' Mullein Blend is also very good. Dr. Christopher's formula was made for shorter term infections, but is actually my choice for rebuilding the lungs too. This is what I use for ex-smokers who have serious lung problems as a result of it. It may take several months to re-build the lungs and if no other dietary changes are made it may take longer.
I recommend, as a diet that supports healing and is as friendly to people who have average American tastes as it is to raw foodists, Traci's Transformational Kitchen Cookbook and Traci's Transformational Health Principles which can be found at (www.bestfoodist.com) .
I suppose I must acknowledge the trouble with air today. Someone suggests about every other day that the government is releasing dangerous toxins into the air or intentionally creating chemtrails behind military airplanes, etc. While this is possible, I only know one thing to do about it, and that is to get our bodies healthy and capable of dealing with lots of such toxins. This means a healthy Diet and regular maintenance of the lungs along with the rest of the body. I cannot help you overthrow a government conspiracy, I can help you survive it and thrive during it!
Let us go on to sinuses:
Occasionally, I will meet someone who has problems with sinuses only, and not lungs. I will still use Dr. Christopher's Sinus Plus and I will encourage looking for food reactions , but I also recommend doing something for the sinuses specifically.
Usually, we make a tea out of oak bark and lobelia. Today I would add oregano in an equal portion. This tea is strained and then a nasal douche is performed with it several times per day if the sinuses are closed or morning and night if the sinus condition is not serious, but is ongoing.
The lungs and sinuses are not hard to heal, but it is important to remove the load from them while using herbs specific for them. The idea is not just to disinfect, but to heal and rebuild.
It is always a good idea to change patterns too. This suggests learning about breathing exercises like those found in "Oxycise!"
Finally, sometimes people will need to do some changing of thinking too. My favorite book for this kind of information is Louise L. Hay's "Heal Your Body A-Z."
About the author
Kal Sellers, MH is a lifelong student and practitioner of the natural healing arts.
Kal is a Master Herbalist, a Massage Therapist, Technician of the Rolf Method of Structural Integration, Iridologist, Mind-Body Medicine Practitioner, Mental Re-programmer, Life Coach, Natural Nutritionist, Reflexologist and more.
Kal is currently attending Life University in preparation for chiropractic school.
Kal currently operates and maintains www.KalsSchool.com, an on-line school for natural healing and herbal medicine.
Kal also maintains www.BestFoodist.com as the website for the distribution of his and his wife's books on natural nutrition and companion recipe book (Traci's Transformational Kitchen Cookbook and Traci's Transformational Health Principles).
Kal and Traci have five children, the last three of which were delivered at home, the last by Kal. They live now in Powder Springs, GA where they maintain live classes on food and medicine for anyone choosing to master medical independence and life-long optimal health!
Alkalize Your Body Through Breathing With Healthy Lungs and Sinuses
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