Is Salt Really Bad For Our Bodies
Wednesday, November 21st, 2007Excerpt from The Enzyme Factor, International Health Best Seller, by Dr. Hiromi Shinya*
Every year the vegetables we eat lose their nutritional value. Take spinach, for example. In 1950 one hundred grams of spinach contained 150 milligrams of vitamins. Only 50 years later, in year 2000, a hundred grams of spinach only has 35 mg of vitamins. Its iron content reduced significantly from 13 mgs to 2 mgs…
In this case, even though we consume vegetables on a daily basis it is difficult to get enough vitamins, minerals, and enzymes we need. That’s why in this day and age we need to pay more attention to proper diet and nutrition supplements.
According to the Enzyme Factor, sufficient intake of vegetables is a must. But even then, you may not get enough vitamins. It is recommended that you eat quality fruits that are in season. It is also easy to become deficient in minerals, so supplement it with good salt and water. People with high blood pressure need to take this with a “grain of salt.” Salt is a necessary mineral but too much can exacerbate symptoms of high blood pressure. We still need to correct some misunderstanding about salt. The salt that exacerbates high blood pressure is table salt, or processed salt. According to my clinical data, natural sea salt baked in high heat (deoxidized) did not increase the symptoms of high blood pressure.
Natural sea salt, produced from just evaporating the water from the sea, contains sodium chloride, magnesium, calcium and a variety of minerals. Refined salt, however, is just the extraction of the chemical sodium chloride making up 99% of refined salt content. The main reason that makes refined salt bad for us is that it has lost all its minerals except for sodium chloride. It may be arrogant for us to think that such small amount of minerals that may be present in natural salt doesn’t make any difference. But nature is complete in itself. Each component of nature exists because there is a use for it somewhere.
If you ever made pickles you know that table salt will never make it taste right. Coarse sea salt is preferred in making pickles. That’s because table salt has added carbonic acid which inactivates lactic bacterium (the good bacteria). So, if you have any table salt in your kitchen, throw them out now. And start using the sea salts with natural minerals still alive and active. If you still like the fine texture of table salt, try Korean baked salt or Okinawa salt that have been deoxidized. Natural sea salts high in mineral content, when baked in high temperature, are exceptionally good for our bodies.
When sea salts are exposed to the air it becomes oxidized, producing toxins such as hydrochloric acid or lactic acid. So choose fresh salts, keep them in air tight containers and use them up quickly.
Just like salt, water taken directly from nature can give you a good supply of minerals. Some people believe that pure water means just pure H2O without any other components. But there is no such thing as just pure H2O in nature. Water from natural springs definitely contains minerals. And by drinking this kind of water you can supplement more minerals. Then what about tap water? Tap water also uses natural water, therefore, has minerals. But the problem of tap water is that it also contains hydrochloric acid, trihalomethane and other chemicals used for septic purposes. If you use a filter and eliminate the added chemicals, tap water too can be a great source of mineral water.
* This excerpt has been translated from the Korean edition of the book.
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