Fwd: HFR Newsletter, Vol 10., Issue 3d: Salt of the Sea

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Spirit of Health - 24 March 2006***CELTIC SEA SALT***Published by Health Freedom Resources, Inc.___________________________Natural light gray salt is the most basic condiment as well as a staple food: it posesses the power to rejuvenate the body's biosystems, therefore, a powerful remedy for countless health problems. No pill supplementation can equal the wealth of minerals that natural seasalt supplies, regardless of how rich or precisely that supplementation is formulated. Clean, unrefined, and hand-harvested natural seasalt, used in the proper manner, has reversed many a "chronic illness" and restored wholeness in just a few days. Because of its complex beneficial minerals and bio-electronic power it offers countless health benefits: it balances alkalinity/acidity levels, restores good digestion, and relieves allergies and skin diseases.

Natural gray seasalt provides renewed energy, and at the same time gives higher resistance to infections and bacterial diseases. Natural Celtic Seasalt, in either white small crystals or larger light gray crystals, is the gentlest alkaline- forming substance known. Furthermore, cereal grains, beans, roots or vegetables pickled or aged with salt (pickles, sauerkraut, or naturally fermented, starter-type bread), all become even better healing foods when prepared with unrefined natural salt. The absence of salt in the daily diet greatly hampers absorption of the nutrition contained in grains and vegetables and leaves them unable to function as natural healing agents. "The coarse Celtic salt that we use is truly stunning. It adds a clean,refined, elegant note to the food, and helps to enhance natural flavor. I'vehad a love affair with this product for over 10 years!" Chef CharlieTrotter, Charlie Trotter's

Restaurant_________________________________________________________________*********************************************************...BUT - ISN'T SALT BAD FOR YOU?All the medical and scientific studies condemning table salt would appear to be justified, except for the fact that these studies examined only refined white salt, a biologically damaging, completely unnatural and chemicalized substance. In the industrial refining process, as many as 82 trace minerals and essential macro nutrients are forcibly removed, leaving only a single compound made of sodium and chlorine. In centuries past, salt, the universal necessity, was also much appreciated as an effective medicine. Used either alone as an energizer and detoxifying agent or in conjunction with healing plants. Were these 82 nutritive substances left in as they occur in clean natural seasalt, table salt would again be whole and would fulfill its vital role, which is to enhance life and to

maintain optimum health. That beneficial form would receive the full endorsement of medical and health professionals alike. However, the industrial salt refining methods used today in the U.S. and other industrialized countries cannot make natural salt because the refiners start with a bulldozer-harvested product which contains many pollutants and must be cleansed of them. Their technology is geared to mass-produce, mainly for industry, the most refined -and deadly white- of chemical grade sodium chloride. The high technology methods we have inherited from the Industrial Revolution days were never designed to produce mineral-rich, food-grade salt. In the light of what is known today about human biology, salt refiners would be forbidden to make their ultra-refined salt available for human food use. A dark unrefined salt is made in the U.S.A., but it is an industrial crude product, mechanically bulldozed from stagnant cement-lined salt flats which draw their water from

industrially polluted bays and industry-laden coasts. Such crude salt is totally unsuitable for food use as it is filled with dirt, oily sand, concrete efflorescence, and heavy metal pollution. Crude salt does not qualify as a clean, natural agricultural or maricultural product; it requires refining - and gets it! The same U.S. crude salt, even though it sometimes has the connotation of being a health-producing natural seasalt, should never be used for food under any circum- stances, as it will cause severe skeletal damage. Even if properly hand-picked or stripped of the darker crystals it still contains large amounts of toxic heavy metals, concrete efflorescence, and pollution locked within all its crystals, and is therefore unsafe. Domestic salt refiners cannot economically develop a production method that will yield clean whole food salt. The market for edible salt is too small to bother with when compared with the huge industrial consumption. The trace elements

such as magnesium, bromide and sulfur, are all extracted from seasalt by those refiners since they are a great source of profit for the multinational big ocean chemical business. Long ago the U.S. government directly asked the refineries to define what constitutes edible table salt. It was profitable and convenient for these salt and chemical conglomerates to tailor the requested definition to fit their own product: Salt, they declared, "must not contain over 2 1/2% of trace minerals--back then, all minerals were lumped together under the term "impurities" and were extracted for their profit. Refinery salt, however, may legally receive up to 2% of chemical additives, such as bleaches, anti-caking agents and conditioners. _________________________________________________________________*********************************************************SODIUM-RESTRICTED DIET KILLS!Public health policy should be guided only by proven facts. Current scientific research

reveals that there are actually very few salt-related health problems. Sodium, in the form of sodium chloride, plays an important part in the primary processes of digestion and absorption. Salt activates the first enzyme in the mouth, salivary amylase. At this stage, sodium exposes food to the tastebuds -a reason why food has always been salted "to taste"- it also helps start digestion by breaking down food. In the parietal cells of the stomach wall, sodium chloride generates hydrochloric acid, one of the most important of ail digestive secretions. If potassium is in excess in relation to sodium, the body's enzyme pathway loses its ability to produce hydrochloric acid. Thus most diets, but especially vegetarian and grain diets, require slightly more salt in order to prevent an excess of potassium over sodium. With salt present, the acidity of the partially-digested food is able to trigger off some needed natural sodium bicarbonate, derived from the supply of sodium chloride,

as well as enzymatic and bile secretions from the gall bladder and pancreatic ducts. Without salt no digestion is possible. In illnesses such as diabetes mellitus, 's disease, kidney or gastrointestinal disorders, or any time there has been surgery or other significant fluid losses triggered, the requirement for an abundant supply of salt is vital for survival. A certain amount of extra salt ration at that crucial time has often been the factor that has saved lives. _________________________________________________________________*********************************************************WHAT NATURAL SEA SALT PROVIDESThe minerals that are present in sea salt, when ecologically extracted with manual dexterity and respect for life' s laws, are the 84 elements that are originally in the sea. None of these elements are removed from natural Celtic sea salt. Once redissolved in water or in the moisture of food as it cooks, this recreated "ocean" bears an

amazing likeness to human blood and body fluids. Basic physiology validates the fact that the ideal replenishing substance, capable of maintaining or restoring health in humans, would have to be that very sea salt that has retained all of the elements of original seawater. Although the biological necessity has not yet been proven for each of these elements, it has been established that 24 of these elements are essential to maintain life ( Note1 ). Many of these need only be present in parts per million (ppm) concentration in order to provide or restore essential biological functions. In fact, these trace elements are properly absorbed and utilized safely only when they occur in parts per million concentration. Here, concentration of these elements in excess of micro doses would cause clumping and provoke malabsorption in the living cells.Ocean minerals and dissolved gases, besides providing a stable environment for marine life, also help to maintain the chemical and physical

stability of the living organisms based on dry land, assuring the survival of the planet's flora and fauna. The air above the ocean waters becomes saturate with, distributes and onstantly moves and releases the ocean's dissolved gases to all forms of land-based life around the globe. A large part of these airborne gases are destroyed by city pollution; luckily these same rare gases are locked within salt crystals as they form at the seashore, adding to the salt's effectiveness as biological regulators of our body's functions. Thus a clean and natural salt, with all these essential minerals and gases trapped within, is essential for effectively maintaining and restoring human energy. Interestingly, whenever natural Celtic sea salt is ground (not required or suggested) while being milled, the salt releases a subtle fragrance reminiscent of violets, another telltale sign that gases, floral-like vital essences, are being released ( Note3 ).

_________________________________________________________________*********************************************************THE ATTRIBUTES OF TRUE SALTSalt is such an important part of our food that very close scrutiny, attention and sensitivity must be given to the process used to produce it so that the end product accurately fills our biological requirements. Most modem consumers are familiar only with the refined or boiled white, vacuum-evaporated product. To determine that a salt is a truly whole product of natural crystallization of the ocean, these guideposts will help. Only natural sea salt will have the following characteristics: 1. It is light gray in color and, on standing, the color darkens slightly at the base of the container. 2. It is moist to the touch and retains its moisture even when kept in cool storage for long periods. 3. It is formed of very small, precisely cubic crystals. Each of these three signs

proclaims the natural sea salt's integrity and wholeness but also guarantees its effectiveness as an outstanding food/condiment/medicine combination that builds, maintains or restores optimum health. _________________________________________________________________*********************************************************THE IMPORTANCE OF THE GRAY COLORSome of the minerals present in true natural sea salt are responsible for the salt's light gray coloring and attest to its power to support all biological functions. Natural products reveal their richness in minerals by their color. It is true of whole-wheat flour and natural unrefined sugar. By its total lack of color, white refined salt reveals its mineral deficiency and biological ineffectiveness. _________________________________________________________________*********************************************************SALT MOISTURE AS A VITAL SIGNThe oceans are the lifeblood of the planet.

All of the salt's essential trace and macro-elements stay within the crystal only as long as the moisture of that salt is retained. Applying any artificial heat will destroy the riches of the ocean while removing that moisture. If flash crystallized, kiln dried or boiled, the salt loses all. This water-retaining part of sea salt, centered around the magnesium salts that are highly water retentive, is called the mother liquor or bitterns. In the ancient traditional sacred medicine of the Celts, it is used to treat major physical and mental disturbances, severe burns, and other ailments. Today's biologists attest that the mother liquor restores hydro-electrolytic imbalance, a disorder that causes the loss of immune response, creates allergies, and causes many health problems. The therapeutic effect of mother liquor is recognized and used by the European medical profession, and is still in use today. Moisture assists the transfer of the energy of the great oceans themselves; if the

oceans are the lifeblood of our planet, then natural sea salt creates the lifeblood of our organism. The moisture always present in Celtic natural salt settles at the bottom of the container or bag, leaving the top part almost dry to the touch. Thus it is always advisable to mix the contents of the salt bag before its use. Natural sea salt is best dispensed from a salt cellar or a salt box; it readily dissolves in the moisture of the food and is usually added near the end of the cooking. To sprinkle dry on food from a shaker makes the salt slightly harder to assimilate. In this latter form, it also enters the system in a non-ionized form, thus it can create thirst and lessen some of its advantages. _________________________________________________________________ Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/

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