Re: Reduce high blood pressure smoothie

[Guest guest]

Thanks for the info, I was thinking maybe salt was ok for me again and would have gone for it. Right now , I just use a little tiny bit.

-- Reduce high blood pressure smoothie> > > >

<http://www.youtube.com/watch?v=eTddj0tdI68 & feature=related>> & feature=related> > >

[Guest guest]

Stick with what you've been doing although you might find that some tiny bits taste better than others. The problem is that they're so expensive and so little is used that it's not cost-effective to experiment.

The Hawaiian salt blended with red clay (talk about your trace minerals!) that Terry mentioned is nice; if you can find it for cheap, I think you might be happy with it.

Re: Re: Reduce high blood pressure smoothie

So he's hawking his own material in addition to likely being on some salt-hawker's payroll (read: undoubtedly Celtic Sea Salt).

Norwalk won't even sell Norman 's books anymore because they, as manufacturers of the juicer that carries his name (and is based on his own prototype), have decided that doing so is a possible conflict of interest and they don't want fingers pointed at them. The books are still in print and available but you can no longer buy them from Norwalk and the publishing arm that produces them is kept separate. I think this is extreme but it certainly demonstrates a responsible attitude on the part of Norwalk

[Guest guest]

Thank you for the advice.

-- Reduce high blood pressure smoothie> > > >

<http://www.youtube.com/watch?v=eTddj0tdI68 & feature=related>> & feature=related>

[Guest guest]

My researching has come up with MOST people are not salt sensitive as they may think.

I believe that in MOST people, a natural salt does not increase the blood pressure.but the salt used in most processed foods is the chemicalized, bleached etc salt referred to below.

We use salt freely at our house. Jmo. : )

k

-- Re: Re: Reduce high blood pressure smoothie

Surprisingly, "salt is salt" is not completely true.

Table salt is heat treated, bleached, and chemicalized to improve

"flow".

Personally, I prefer sea salts.

I don't use that much, a Lb. lasts years.

Chuck

Suburbia: where they tear out the trees & then name streets after

them.

On 4/10/2011 12:39:02 AM, Velda (solomon@...) wrote:

> On one hand, I agree NACL is NACL, but I think there is a possibility that

> the minerals in the various salts may be beneficial, over the just plain,

> "purified" NACL. The other point that always amuses me (just short of

> ticking me off a bit, so I laugh instead), is saying,

> "We put sea salt it in so it's lower in sodium/salt. Yeah the crystals are larger so less fits in a spoonful. But salt is salt and all food producers (makers of soup, and almost all packaged foods) put way too much salt in food. And then I visit my sister in law and father in law and watch them salt their food before even tasting it, esp in restaurants!

> Velda

>

> On 4/9/2011 8:41 PM, wrote: Sorry, I don't know. I use salt (all of it "sea"; I have several different kinds for different things) but more than a very small amount renders food inedible to me. I've read claims that sea salt is supposedly better but I'd take them with a grain of...you know. NaCl is what it is, after all.

>

>

------------------------------------

[Guest guest]

My researching has come up with MOST people are not salt sensitive as they may think.

I believe that in MOST people, a natural salt does not increase the blood pressure.but the salt used in most processed foods is the chemicalized, bleached etc salt referred to below.

We use salt freely at our house. Jmo. : )

k

-- Re: Re: Reduce high blood pressure smoothie

Surprisingly, "salt is salt" is not completely true.

Table salt is heat treated, bleached, and chemicalized to improve

"flow".

Personally, I prefer sea salts.

I don't use that much, a Lb. lasts years.

Chuck

Suburbia: where they tear out the trees & then name streets after

them.

On 4/10/2011 12:39:02 AM, Velda (solomon@...) wrote:

> On one hand, I agree NACL is NACL, but I think there is a possibility that

> the minerals in the various salts may be beneficial, over the just plain,

> "purified" NACL. The other point that always amuses me (just short of

> ticking me off a bit, so I laugh instead), is saying,

> "We put sea salt it in so it's lower in sodium/salt. Yeah the crystals are larger so less fits in a spoonful. But salt is salt and all food producers (makers of soup, and almost all packaged foods) put way too much salt in food. And then I visit my sister in law and father in law and watch them salt their food before even tasting it, esp in restaurants!

> Velda

>

> On 4/9/2011 8:41 PM, wrote: Sorry, I don't know. I use salt (all of it "sea"; I have several different kinds for different things) but more than a very small amount renders food inedible to me. I've read claims that sea salt is supposedly better but I'd take them with a grain of...you know. NaCl is what it is, after all.

>

>

------------------------------------

[Guest guest]

I agree - most people are actually dehydrated which exacerbates (or causes) the high blood pressure. If your pee has any color - you are dehydrated (unless of course there are any Bs in your vitamins :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Apr 12, 2011, at 12:18 PM, K wrote:

My researching has come up with MOST people are not salt sensitive as they may think.

I believe that in MOST people, a natural salt does not increase the blood pressure.but the salt used in most processed foods is the chemicalized, bleached etc salt referred to below.

We use salt freely at our house. Jmo. : )

k

-- Re: Re: Reduce high blood pressure smoothie

Surprisingly, "salt is salt" is not completely true.

Table salt is heat treated, bleached, and chemicalized to improve

"flow".

Personally, I prefer sea salts.

I don't use that much, a Lb. lasts years.

Chuck

Suburbia: where they tear out the trees & then name streets after

them.

On 4/10/2011 12:39:02 AM, Velda (solomon@...) wrote:

> On one hand, I agree NACL is NACL, but I think there is a possibility that

> the minerals in the various salts may be beneficial, over the just plain,

> "purified" NACL. The other point that always amuses me (just short of

> ticking me off a bit, so I laugh instead), is saying,

> "We put sea salt it in so it's lower in sodium/salt. Yeah the crystals are larger so less fits in a spoonful. But salt is salt and all food producers (makers of soup, and almost all packaged foods) put way too much salt in food. And then I visit my sister in law and father in law and watch them salt their food before even tasting it, esp in restaurants!

> Velda

>

> On 4/9/2011 8:41 PM, wrote: Sorry, I don't know. I use salt (all of it "sea"; I have several different kinds for different things) but more than a very small amount renders food inedible to me. I've read claims that sea salt is supposedly better but I'd take them with a grain of...you know. NaCl is what it is, after all.

>

>

------------------------------------

[Guest guest]

I agree - most people are actually dehydrated which exacerbates (or causes) the high blood pressure. If your pee has any color - you are dehydrated (unless of course there are any Bs in your vitamins :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Apr 12, 2011, at 12:18 PM, K wrote:

My researching has come up with MOST people are not salt sensitive as they may think.

I believe that in MOST people, a natural salt does not increase the blood pressure.but the salt used in most processed foods is the chemicalized, bleached etc salt referred to below.

We use salt freely at our house. Jmo. : )

k

-- Re: Re: Reduce high blood pressure smoothie

Surprisingly, "salt is salt" is not completely true.

Table salt is heat treated, bleached, and chemicalized to improve

"flow".

Personally, I prefer sea salts.

I don't use that much, a Lb. lasts years.

Chuck

Suburbia: where they tear out the trees & then name streets after

them.

On 4/10/2011 12:39:02 AM, Velda (solomon@...) wrote:

> On one hand, I agree NACL is NACL, but I think there is a possibility that

> the minerals in the various salts may be beneficial, over the just plain,

> "purified" NACL. The other point that always amuses me (just short of

> ticking me off a bit, so I laugh instead), is saying,

> "We put sea salt it in so it's lower in sodium/salt. Yeah the crystals are larger so less fits in a spoonful. But salt is salt and all food producers (makers of soup, and almost all packaged foods) put way too much salt in food. And then I visit my sister in law and father in law and watch them salt their food before even tasting it, esp in restaurants!

> Velda

>

> On 4/9/2011 8:41 PM, wrote: Sorry, I don't know. I use salt (all of it "sea"; I have several different kinds for different things) but more than a very small amount renders food inedible to me. I've read claims that sea salt is supposedly better but I'd take them with a grain of...you know. NaCl is what it is, after all.

>

>

------------------------------------

[Guest guest]

That is a good reminder how you are doing. (pee) I am trying to get my water increased. Sometimes its just hard to get it down. I do best to set the timer and go drink it. If you wait for the signal of thirst, you've waited too long.

And about the woman that died. Yes, she overdid something and there could have been an underlying problem with her she didn't know about. Spread the water and salt out throughout the day, not all at once.

k

-- Re: Re: Reduce high blood pressure smoothie

Surprisingly, "salt is salt" is not completely true.

Table salt is heat treated, bleached, and chemicalized to improve

"flow".

Personally, I prefer sea salts.

I don't use that much, a Lb. lasts years.

Chuck

Suburbia: where they tear out the trees & then name streets after

them.

On 4/10/2011 12:39:02 AM, Velda (solomon@...) wrote:

> On one hand, I agree NACL is NACL, but I think there is a possibility that

> the minerals in the various salts may be beneficial, over the just plain,

> "purified" NACL. The other point that always amuses me (just short of

> ticking me off a bit, so I laugh instead), is saying,

> "We put sea salt it in so it's lower in sodium/salt. Yeah the crystals are larger so less fits in a spoonful. But salt is salt and all food producers (makers of soup, and almost all packaged foods) put way too much salt in food. And then I visit my sister in law and father in law and watch them salt their food before even tasting it, esp in restaurants!

> Velda

>

> On 4/9/2011 8:41 PM, wrote: Sorry, I don't know. I use salt (all of it "sea"; I have several different kinds for different things) but more than a very small amount renders food inedible to me. I've read claims that sea salt is supposedly better but I'd take them with a grain of...you know. NaCl is what it is, after all.

>

>

------------------------------------