RE: Salt: not food for humans, physical principles (WAS: salty taste) [s]

[Guest guest]

Tim Winders [twinders] Wednesday,

April 13, 2005 10:48 AM <rawfood >

rawfood RE: [Raw Food] Salt, salty taste

My family had switched from table salt to sea salt some years ago. When I

went raw 4 months ago, I found that I rarely use salt. I use it in some

recipies and never add it directly to any foods. I imagine that I am

consuming 1-2 teaspoons of salt per week. Considering that you call salt

" causic " , would this small quantity still be harmful? In your opinion, am I

best to eliminate all salt, 100%?

_____

Hi Tim,

First, thank you SO much for the thoughtfulness behind your questions.

 

From my perspective, we can only answer these and similar questions by

turning to the underlying physics, the relationship between salt and water.

Because the body is 70+/-% water (some sources say less), and the blood

consists of more than 80% water, the underlying relationship between salt

and water IS substantially the underlying relationship between salt and

blood and other bodily fluids. (Interestingly, there is WIDE disagreement as

to the " proper " percent of water in both human blood and in the body

overall. My sense is that this confusion directly reflects the miserable

overall health of the underlying population being studied and from which

" norms " are drawn. I have a feeling that a well-hydrated, lean person

consists of at least 70% water, with blood water content in the neighborhood

of 90%. But it is difficult to support these assertions with data.)

 

I will not go into the whole of the physics here, that is the subject of a

much larger writing I plan to release in the future. For now, a couple of

points:

 

- Salt changes the specific gravity of water: salt water is heavier than

water containing zero salt. (Sea water is heavier than fresh water.)

Therefore, among other things, the heart must work harder 100% of the time

when there is ANY salt (sodium chloride) present in the blood.

 

- Salt water changes the specific heat (capacity to carry heat energy) of

water. In practice, we may note that salt is applied to icy roads to lower

the melting point of water and therefore turn ice back into water. In the

body, salt changes the heating and cooling capacity of blood and other

fluids, so that our innate temperature management mechanisms become confused

and function suboptimally.

 

- Salt changes the surface tension, or " stickiness, " of water. In the body,

this means, for example, that the friction produced by blood moving along

blood vessel walls increases over water containing zero salt.

 

Please note that these and other effects can be observed when a single grain

of salt enters water. Of course, the effect amplifies as the salt

concentration increases, but there is NO level of salt content in water at

which ALL of these effects do not occur simultaneously. That's part of

natural law, no amount of arm-waving assertions or marketing messages can

change it.

 

So from my perspective, salt (sodium chloride) is not food for humans, now

or ever.

 

Hope this helps!

Elchanan

 

 

 

 

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[Guest guest]

John L. Fielder [academy.natural.living] Sent:

Thursday, April 14, 2005 3:22 PM <rawfood >

rawfood Re: [Raw Food] Salt: not food for humans,

physical principles (WAS: salty taste)

Dr Albert Schweitzer found that the African natives that he was in

contact with did not use salt prior to its introduction by Missionaries.

 

My experience with the growing of vegetables has been to the effect that

when the soil conditions are right tomatoes and cucumbers have a very

distinct salty taste. This may also occur with other vegetables too. I

have as yet to observe it though.

_____

Great post John, thanks! Is that from Out of My Life and Thoughts, or

another of Schweitzer's writings, do you recall?

 

Salt is unevenly distributed on the Earth's surface. Some regions have

abundant salt, but much of the land mass has very little. So salt has, by

sheer lack of availability, not been important in the diets of humans or

anthropoid primates during most of our respective species' existence.

 

I've also noticed that salty taste in celery grown in excellent conditions,

as well as tomatoes and cucumbers, as you mention. But that is not salt,

sodium chloride, merely sodium and other salt ions (potassium, for example)

hitting the tongue.

 

Best to all,

Elchanan

 

 

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[Guest guest]

Hi,

 

Dr Albert Schweitzer found that the African natives that he was in

contact with did not use salt prior to its introduction by Missionaries.

 

My experience with the growing of vegetables has been to the effect that

when the soil conditions are right tomatoes and cucumbers have a very

distinct salty taste. This may also occur with other vegetables too. I

have as yet to observe it though.

 

John

 

John L. Fielder

Osteopath & Lifestyle Consultant

Academy of Natural Living

www.iig.com.au/anl

 

 

 

INFO @ Vibrant Life wrote:

 

> Tim Winders [twinders] Sent:

> Wednesday,

> April 13, 2005 10:48 AM <rawfood >

> rawfood RE: [Raw Food] Salt, salty taste

> My family had switched from table salt to sea salt some years ago.

> When I

> went raw 4 months ago, I found that I rarely use salt. I use it in some

> recipies and never add it directly to any foods. I imagine that I am

> consuming 1-2 teaspoons of salt per week. Considering that you call salt

> " causic " , would this small quantity still be harmful? In your

> opinion, am I

> best to eliminate all salt, 100%?

> _____

> Hi Tim,

> First, thank you SO much for the thoughtfulness behind your questions.

>

> >From my perspective, we can only answer these and similar questions by

> turning to the underlying physics, the relationship between salt and

> water.

> Because the body is 70+/-% water (some sources say less), and the blood

> consists of more than 80% water, the underlying relationship between salt

> and water IS substantially the underlying relationship between salt and

> blood and other bodily fluids. (Interestingly, there is WIDE

> disagreement as

> to the " proper " percent of water in both human blood and in the body

> overall. My sense is that this confusion directly reflects the miserable

> overall health of the underlying population being studied and from which

> " norms " are drawn. I have a feeling that a well-hydrated, lean person

> consists of at least 70% water, with blood water content in the

> neighborhood

> of 90%. But it is difficult to support these assertions with data.)

>

> I will not go into the whole of the physics here, that is the subject of a

> much larger writing I plan to release in the future. For now, a couple of

> points:

>

> - Salt changes the specific gravity of water: salt water is heavier than

> water containing zero salt. (Sea water is heavier than fresh water.)

> Therefore, among other things, the heart must work harder 100% of the time

> when there is ANY salt (sodium chloride) present in the blood.

>

> - Salt water changes the specific heat (capacity to carry heat energy) of

> water. In practice, we may note that salt is applied to icy roads to lower

> the melting point of water and therefore turn ice back into water. In the

> body, salt changes the heating and cooling capacity of blood and other

> fluids, so that our innate temperature management mechanisms become

> confused

> and function suboptimally.

>

> - Salt changes the surface tension, or " stickiness, " of water. In the

> body,

> this means, for example, that the friction produced by blood moving along

> blood vessel walls increases over water containing zero salt.

>

> Please note that these and other effects can be observed when a single

> grain

> of salt enters water. Of course, the effect amplifies as the salt

> concentration increases, but there is NO level of salt content in water at

> which ALL of these effects do not occur simultaneously. That's part of

> natural law, no amount of arm-waving assertions or marketing messages can

> change it.

>

> So from my perspective, salt (sodium chloride) is not food for humans, now

> or ever.

>

> Hope this helps!

> Elchanan

>

>

>

>

> --

> ---------------------[ Ciphire Signature ]----------------------

> vlinfo signed email body (2571 characters)

> on 13 April 2005 at 23:50:32 UTC

> rawfood

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> : Ciphire has secured this email against identity theft.

> : Free download at www.ciphire.com. The garbled lines

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>

[Guest guest]

My apologies Elchanan. I do not recall which book Dr Schewitzer wrote it in.

 

John

 

INFO @ Vibrant Life wrote:

 

> John L. Fielder [academy.natural.living] Sent:

> Thursday, April 14, 2005 3:22 PM <rawfood >

> rawfood Re: [Raw Food] Salt: not food for

> humans,

> physical principles (WAS: salty taste)

> Dr Albert Schweitzer found that the African natives that he was in

> contact with did not use salt prior to its introduction by Missionaries.

>

> My experience with the growing of vegetables has been to the effect that

> when the soil conditions are right tomatoes and cucumbers have a very

> distinct salty taste. This may also occur with other vegetables too. I

> have as yet to observe it though.

> _____

> Great post John, thanks! Is that from Out of My Life and Thoughts, or

> another of Schweitzer's writings, do you recall?

>

> Salt is unevenly distributed on the Earth's surface. Some regions have

> abundant salt, but much of the land mass has very little. So salt has, by

> sheer lack of availability, not been important in the diets of humans or

> anthropoid primates during most of our respective species' existence.

>

> I've also noticed that salty taste in celery grown in excellent

> conditions,

> as well as tomatoes and cucumbers, as you mention. But that is not salt,

> sodium chloride, merely sodium and other salt ions (potassium, for

> example)

> hitting the tongue.

>

> Best to all,

> Elchanan

>

>

> --

> ---------------------[ Ciphire Signature ]----------------------

> vlinfo signed email body (1112 characters)

> on 14 April 2005 at 04:50:16 UTC

> rawfood

> -------------------------------

> : Ciphire has secured this email against identity theft.

> : Free download at www.ciphire.com. The garbled lines

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> zzmKDQLsTNDUWDmAEAhgSkE5NuzzvORJkeFIi/NVXB9GCG1XVfaMj+yPGZ0X1OnT

> pKElkMQ9eiw3pRMDI/Hv3fCb2f52QHxmSRkeQJOQ==

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>

>

>