Physiological Food Criteria - [WAS raw food/ salty taste]

[Guest guest]

rawfood , tev treowlufu <coac2002> wrote:

> I disagree. It seems obvious to me that sodium and

> chloride ions become perfectly available after

> dissolving in water; and that is what happens when

> humans salivate whenever salt is present in the mouth.

>

> snip...

 

One of the things that I find helpful in reading some of these posts,

is to keep in mind what T.C. Fry outlined as the Dietary requirements

that determine our ideal foods: (source: Life Science, Nutrition and

Health Science Course, Lesson 5, p. 110)

 

1. nontoxic;

2 edible in the raw state;

3. have sensory appeal;

4. digested easily when eaten alone or properly combined;

5. Digested efficiently;

6. Protein adequacy;

7. Adequate in vitamin content;

8. Adequate in mineral salts;

9. Natural foods must supply our needs for essential fatty acids;

10. Natural foods must supply our needs for caloric values;

11. Natural foods are water-sufficient to meets our needs for water

(in most cases);

12. Natural foods are alkaline in metabolic reaction, as a general

rule.

 

Given these ideal foods determinants, I compare the substance being

discussed with these 12 criteria, and see what I think....

 

As far as salt, per se, I see it lacking in most, if not all of the

criteria, and would judge it to be far from an ideal food, and more

likely toxic to me. On the other hand, if I compare a banana to the

list, it looks to be an ideal food. And, naturally, most fruits meet

the criteria listed above, whilst many/most other items we may choose

to ingest do not.

 

I find this quick comparison of immense help to me in

selecting " foods " , which comprise only a portion of nutrition, and

nutrition being only one of the nineteen (19) factor elements for

optimal well-being. (I'm currently studying the course, and am only

on lesson 8 of 106.)

 

I'd been searching for a copy of the course for months now, and

finally found it. It's all quite interesting/informative, and I

think, brilliant!

 

Currently also reading H.M. Shelton's book, " Superior Nutrition " -

also quite good.

 

I'd appeciate some/any feedback if this type of information is of any

value to anyone else. If so, great...I'll post more like it in the

future; if not, I'll save the bandwidth.

 

all the best,

 

Bob

[Guest guest]

Bob,

 

I think your posts are very helpful and appreciate the time and

effort you invest to make the information available.

 

I would like to hear more about this course you are studying.

 

Thank you!

 

tess

 

>

> One of the things that I find helpful in reading some of these

posts,

> is to keep in mind what T.C. Fry outlined as the Dietary

requirements

> that determine our ideal foods: (source: Life Science, Nutrition

and

> Health Science Course, Lesson 5, p. 110)

>

> 1. nontoxic;

> 2 edible in the raw state;

> 3. have sensory appeal;

> 4. digested easily when eaten alone or properly combined;

> 5. Digested efficiently;

> 6. Protein adequacy;

> 7. Adequate in vitamin content;

> 8. Adequate in mineral salts;

> 9. Natural foods must supply our needs for essential fatty acids;

> 10. Natural foods must supply our needs for caloric values;

> 11. Natural foods are water-sufficient to meets our needs for water

> (in most cases);

> 12. Natural foods are alkaline in metabolic reaction, as a general

> rule.

>

> Given these ideal foods determinants, I compare the substance being

> discussed with these 12 criteria, and see what I think....

>

> As far as salt, per se, I see it lacking in most, if not all of

the

> criteria, and would judge it to be far from an ideal food, and more

> likely toxic to me. On the other hand, if I compare a banana to

the

> list, it looks to be an ideal food. And, naturally, most fruits

meet

> the criteria listed above, whilst many/most other items we may

choose

> to ingest do not.

>

> I find this quick comparison of immense help to me in

> selecting " foods " , which comprise only a portion of nutrition, and

> nutrition being only one of the nineteen (19) factor elements for

> optimal well-being. (I'm currently studying the course, and am

only

> on lesson 8 of 106.)

>

> I'd been searching for a copy of the course for months now, and

> finally found it. It's all quite interesting/informative, and I

> think, brilliant!

>

> Currently also reading H.M. Shelton's book, " Superior Nutrition " -

> also quite good.

>

> I'd appeciate some/any feedback if this type of information is of

any

> value to anyone else. If so, great...I'll post more like it in the

> future; if not, I'll save the bandwidth.

>

> all the best,

>

> Bob

[Guest guest]

Bob:

 

You are misrepresenting me. I never stated that I

considered salt a " food. " I don't advocate using

salt as a condiment. I believe we should obtain our

nutrients from whole foods; and I believe salt (sodium

chloride) is a micronutrient.

 

I was merely pointing out that salt (as sodium and

chloride ions), when deficient in our whole foods, can

be utitlized directly from salt.

 

This is how I shall continue using salt. I believe

that the human body requires a salt solution of 3.2%

by volume--permanently requiring proper maintenance.

 

The list is very useful. Thanks for posting it.

 

tev

 

 

--- Bob Farrell <rjf2 wrote:

 

> 2 edible in the raw state;

> 3. have sensory appeal;

 

> Bob

 

 

[...there'll be love and laughter,

and peace ever after,

just you wait and see...

---Vera Lynn]

 

 

 

 

 

[Guest guest]

rawfood , tev treowlufu <coac2002> wrote:

> Bob:

>

> You are misrepresenting me.

 

sorry..no intent to misrepresent..

I never stated that I

> considered salt a " food. " I don't advocate using

> salt as a condiment. I believe we should obtain our

> nutrients from whole foods; and I believe salt (sodium

> chloride) is a micronutrient.

>

> I was merely pointing out that salt (as sodium and

> chloride ions), when deficient in our whole foods, can

> be utitlized directly from salt.

 

and I find this false - salt, sodium and chloride ions are only

usable through plants, and salt is almost never found to be

deficient..

>

> This is how I shall continue using salt. I believe

> that the human body requires a salt solution of 3.2%

> by volume--permanently requiring proper maintenance.

 

ok...your choice...if the body requires such a solution, I'm sure it

can take care of itself through wholesome foods.

>

> The list is very useful. Thanks for posting it.

 

welcome..

 

and I think we probably differ from an " approach " perspective. yours

seems more chemical than mine...

 

 

Bob

>

> tev

>

>

> --- Bob Farrell <rjf2@t...> wrote:

>

> > 2 edible in the raw state;

> > 3. have sensory appeal;

>

> > Bob

>

>

> [...there'll be love and laughter,

> and peace ever after,

> just you wait and see...

> ---Vera Lynn]

>

>

>

>

>