Salt of the Earth
By Bret Burquest
Sodium chloride (NaCl) is a crystalline compound called salt. According to a
publication called "The Sodium Counter," the average American's salt
intake is 2 to 3 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,
N.D., M.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.
According to Gittleman, "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.
When I lived in
RealSalt
can be purchased via the Internet at www.realsalt.com or over the phone at
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.
* * *
Bret Burquest is an award-winning columns and author of four
novels. Contact bret@centurytel.net
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