Salt of the Earth

[Guest guest]

An interesting article on salt from my files. ~ Michelle

 

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Salt of the Earth

By: Bret Burquest 6/22/2006

 

Sodium chloride (NaCl) is a crystalline compound called salt.

According to a publication called The Sodium Counter, the average

American's salt intake is two to three teaspoons per day. This

provides 4,000 to 6,000 milligrams of sodium a day. The Food and Drug

Administration recommends a maximum daily quantity of 2,400

milligrams.

 

Sodium helps pass fluids between cells, while potassium exists mainly

on the inside of the cells. These two minerals, crucial for

maintaining health in every cell in the body, must be in balance to

absorb nutrients and eliminate waste within cell membranes. A

deficiency or excess of either mineral compromises the health of

cells.

 

Along with potassium, sodium is required for the proper functioning

of our nerves and contraction of our muscles (including the heart).

Sodium is also necessary for the production of hydrochloric acid, a

digestive enzyme for digesting protein, and to maintain fluid

balance, electrolyte balance and pH (acid/alkaline) balance.

 

Excessive salt consumption has been associated with high blood

pressure, calcium deficiency, osteoporosis, fluid retention, weight

gain, stomach ulcers, stomach cancer and strokes. Too little salt can

cause spasms and poor heart rhythms (increasing the risk of a heart

attack). As with many things in life, a proper balance is the key.

 

Ann Louise Gittleman, Ph.D., C.N.S., author of a book titled Get the

Salt Out, believes we consume too much sodium. In addition, the

highly refined nature of table salt is a major problem. During the

refining of table salt, natural sea salt or rock salt, more than 60

trace minerals are stripped and essential macro-nutrients are lost.

 

She writes, " Commercial refined salt is not only stripped of all its

minerals, besides sodium and chloride, but is also heated at such

high temperatures that the chemical structure changes. In addition,

it is chemically cleaned and bleached and treated with anti-caking

agents that prevent salt from mixing with water in the salt

container. "

 

When combined with water in the human body, instead of dissolving,

these anti-caking agents build up in the body and leave deposits in

organs and tissue, causing severe health problems. The most common

anti-caking agents used in the mass production of salt are aluminum-

oxide silicates. Aluminum is a toxic metal that has recently been

implicated in the development of Alzheimer's disease.

 

To make matters worse, the aluminum used in salt production leaves a

bitter taste, so manufacturers usually add dextrose (a form of sugar)

to hide the taste of aluminum. So you're not only getting salt that

won't dissolve in your system, but you're also getting " refined "

sugar which is an added health risk for many people. Salt is

routinely added to most processed food, from snack foods to canned

goods to soda pop to bread. Gittleman writes, " It's even hidden in

cereals like cornflakes and desserts like instant chocolate pudding. "

If salt intake is a concern, you need to become a label reader when

purchasing food products in the grocery store. Although sodium

requirements vary among individuals, Gittleman recommends making

foods with 140 milligrams or less of sodium as staples and adding

extra salt at the table if needed.

 

Another problem is the practice of softening water. The American

Heart Association warns that salt-softened water can cause elevated

sodium levels, not only from drinking it, but also from showering or

bathing in it, because sodium is very efficiently absorbed through

the skin.

 

A healthy body is a balanced body. But the proper intake of minerals

for one individual may not be the proper intake for someone else.

Figuring out the proper balance for oneself may be difficult but it's

worth the effort. Life is an endless exercise of trial and error,

involving everyday choices. Choose wisely and don't give up.