Himalayan and Celtic Sea Salt- good or bad for you

[Guest guest]

Hi Tammy,

 

This is great info! Thank you for sending this. I was

starting to get worried that I shouldn't be eating my Celtic

sea salt anymore, but now I remember why I was using it in

the first place! Goes to show, I really need to read my copy

of Spiritual Nutrition. ;-)

 

 

Blessings,

 

Jennifer

 

 

_____

 

rawfood

[rawfood ] On Behalf Of

paddlerwoman

Wednesday, March 29, 2006 10:18 AM

rawfood

[Raw Food] Himalayan and Celtic Sea Salt- good or

bad for you

 

 

" For a mineral to be utilized at the intracellular level, it

must be in

an angstrom-size (that is , so infinitesimal it is measured

in units of

angstroms), and these particles must be completely

water-soluble. It is

only the ionic form, or angstrom-size level, of minerals

that can enter

the cells and activate the proper DNA structures to actuate

the guiding

frequencies for the function of the body. An angstrom is

one

-thousandth of a micron, and one-millionth of a meter. The

significance of this information is that almost all the

mineral

supplements on the market are larger than micron sizes.

Now, it can be

a little confusing, but think about it this way: Particles

that are

micron in size and larger will be absorbed by the blood, but

they are

too large to be absorbed intracellularly and inside the

nucleus. These

larger forms stay in the bloodstream , and eventually become

deposited

in various tissue locations. Angstrom-size particles travel

through the

cells, and if the body doesn't need them, it will simply

discharge them

with no buildup of minerals to crate potential toxicity in

the tissues.

 

We observe that the roots of plants are designed to break

down the soil

and utilize and absorb mineral particles, at angstrom-size--

that's

what they do. With the help of fulvic acid in the humus

material,

plants are able to take these minerals in, and break them

down into

angstrom-size.. which they use. Once we understand that, we

understand

that the vegetables we eat transfer angstrom-size minerals

are key to

optional mineral absorption. It takes about twelve years

for farmland

to become deficient of angstrom-size minerals. For this

reason,

farmers would often move every twelve years. These excess

mineral of

micron-size or larger can cause a variety of problems. The

paradox,

which is hard to understand, is that while the tissues are

full of

minerals, in a sense, the cell is lacking in the

angstrom-size

minerals. This is one reason why we can us salt (Himalayan

or Celtic

sea salt) products for our bodies with amazing results,

because they

are in the ionic angstrom-sizes. If salt isn't in the ionic

form, we

simply aren't able to absorb minerals into our bodies.

Table salt as

well as any heated salt is covalently bonded. It is not

available for

use in the body and can cause a toxic build-up. This may

also

potentially apply to salts that are sun dried. the process

of sun

drying, like many other forms of heating, causes electrons

not to be

available and the ions to form more tight bonds that make

them

inaccessible for assimilation. If salt creates a savory and

watery

feeling in the mouth, then it is still ionic. If it dries

the mouth,

this suggests that it has converted to the less assimilable

covalent

form. Although larger miner forms or covalently bonded salt

may help

us initially on one level ,, eventually they have the

potential of

building up to toxic overload. Paradoxically, one of the

most

effective ways to pull out these accumulated minerals is to

provide the

same mineral in angstrom-size. Angstrom-size minerals act

as building

blocks for more than six thousand different enzymes needed

for optimal

function in our bodies. If we don't have the proper minerals

for those

enzymes to work in the particular organs that are needed, we

do not, in

a sense, have the cellular building materials for repair and

 

regeneration of our tissues " (Gabriel Cousens, Spiritual

Nutrition pp

415,416 )

 

Tammy

 

 

 

[Guest guest]

Don & paddlerwoman,

From reading both of your posts, it seems that sodium chloride is corrosive

BECAUSE it builds up in the tissues to toxic levels BECAUSE it isn't

ionic/angstrom-sized. Right?

 

1. How IS sodium chloride corrosive?

2. Would sodium chloride NOT be corrosive as long as it is ionic and angstrom

sized?

 

-Tiffany

 

paddlerwoman wrote:

Don,

 

Thank you for taking the time to answer. I would like to share the source of my

information regarding Celtic and Himalayan salt.

" For a mineral to be utilized at the intracellular level, it must be in an

angstrom-size (that is , so infinitesimal it is measured in units of angstroms),

and these particles must be completely water-soluble. It is only the ionic form,

or angstrom-size level, of minerals that can enter the cells and activate the

proper DNA structures to actuate the guiding

frequencies for the function of the body. An angstrom is one

-thousandth of a micron, and one-millionth of a meter. The

significance of this information is that almost all the mineral supplements on

the market are larger than micron sizes. Now, it can be a little confusing, but

think about it this way: Particles that are micron in size and larger will be

absorbed by the blood, but they are too large to be absorbed intracellularly and

inside the nucleus. These larger forms stay in the bloodstream , and eventually

become deposited

in various tissue locations. Angstrom-size particles travel through the cells,

and if the body doesn't need them, it will simply discharge them with no buildup

of minerals to crate potential toxicity in the tissues.

We observe that the roots of plants are designed to break down the soil and

utilize and absorb mineral particles, angstrom-size - that's what they do. With

the help of fulvic acid in the humus material, plants are able to take these

minerals in, and break them down into angstrom-size.. which they use. Once we

understand that, we understand that the vegetables we eat transfer

angstrom-size minerals are key to optional mineral absorption. It takes about

twelve years for farmland to become deficient of angstrom-size minerals. For

this reason,

farmers would often move every twelve years. These excess mineral of

micron-size or larger can cause a variety of problems. The paradox, which is

hard to understand, is that while the tissues are full of minerals, in a sense,

the cell is lacking in the angstrom-size minerals. This is one reason why we

can us salt (Himalayan or Celtic sea salt) products for our bodies with amazing

results, because they are in the ionic angstrom-sizes. If salt isn't in the

ionic form, we simply aren't able to absorb minerals into our bodies. Table

salt as well as any heated salt is covalently bonded. It is not available for

use in the body and can cause a toxic build-up. This may also potentially apply

to salts that are sun dried. the process of sun drying, like many other forms of

heating, causes electrons not to be available and the ions to form more tight

bonds that make them inaccessible for assimilation. If salt creates a savory

and watery feeling in the mouth, then it is still ionic. If

it dries the mouth, this suggests that it has converted to the less assimilable

covalent form. Although larger miner forms or covalently bonded salt may help

us initially on one level ,, eventually they have the potential of building up

to toxic overload. Paradoxically, one of the most effective ways to pull out

these accumulated minerals is to provide the same mineral in angstrom-size.

Angstrom-size minerals act as building blocks for more than six thousand

different enzymes needed for optimal function in our bodies. If we don't have

the proper minerals for those enzymes to work in the particular organs that are

needed, we do not, in

a sense, have the cellular building materials for repair and

regeneration of our tissues " (Gabriel Cousens, Spiritual Nutrition pp 415,416

" The vegan diet tends to wash chlorine out of the system; therfore, it is

important to bring a lot of chlorine and sodium salts into the system through

these foods and natural salts such as Celtic, Himalayan.... " ( ibid. p 429)

" Chlorine unites with potassium to work within the muscle system and give tone

to the motor centers. It also can help excite the sexual system. Chlorine helps

support the blood

cell function, and is obviously important in the formation of

hydrochloric acid. It's a cleanse of the lymph, and it enhances peristalsis and

circulation. Chlorine helps to heal blood diseases, nervous disorders, poor

muscle function, skin inflammation, lymphatic congestion, and congested livers. "

(ibid, p. 429)

" Often people have extracellular fluids that are quite mineral depleted. The

least expensive way to ameliorate this is with ionic salts such as Himalayan ,

Celtic, Krystal or Real salt. These salts are non-heated salts. They have ionic

bonding. " (ibid., p479)

As you can see. I have given the question as to whether all salt is the same

some thought and done some research on it. I have reached a different conclusion

than you have. My conclusions are: One, To function properly my body needs salt

at the angstrom level. Two, I agree with you that getting this salt from my

food is the best source but since most land on which food is grown in this

country is overused and I have no way of knowing if the farmers are doing

anything to

remineralize their soils, I should supplement the food, although one could

consider salt part of their food. Three, Himalayan and Celtic salt are angstrom

size salt and have additional minerals that my body probably needs at angstrom

size. Therefor, the use of Four, Himalayan and Celtic sea salt will help my body

maintain a healthy status as it is in a form that my body can utilize and/or

covert into other products, such as chlorine, that it needs to function.

Tammy

 

On Mar 29, 2006, at 1:09 AM, Don Eitner wrote:

rawfood wrote:

Message: 2Â Â Â Â Â Â Â Â

Tue, 28 Mar 2006 19:57:01 -0500

paddlerwoman

Re: Re: drinking vinegar/salt addiction

 

What is the problem with sale if you use Celtic or Himalayan?

Tammy

 

On Mar 28, 2006, at 9:18 AM, jerushy1944 wrote:

 

Salt is salt no matter what it is called. Sodium chloride is a toxic corrosive

chemical. Celtic Sea Salt or Himalayan both are 97 to 98% Sodium chloride. All

salt is inorganic, meaning it cannot be used by the human body. This is why we

have plants. One of their jobs is to take up these salts and make them ionicÂ

by splitting them up from the other element they are connected to and combining

them with an enzyme that allows our body to utilize them. Without the enzyme and

the plant making magic it is just inorganic salt. Salt will enter the body as

salt and leaves just the same way. Ever notice how your perspiration tastes

salty? That is because your body cannot use salt. It will do everything it can

to eliminate salt. It will, if it cannot get rid of it immediately, dilute it

with water from your cells. This dehydrates your cells and leads to cell death.

This is one of the causes of artheriosclerosis. This diluted salt solution, yes

it is still sodium chloride, will then be

transported, via the blood stream creating havoc to the arteries as it moves

along, to be deposited somewhere undeer your skin until it can be disposed of

safely. This usually occurs through your urine or sweat and tears. Also through

mucus from sinuses. The only sodium the human body can use comes from plants

like celery. The human body has no use for salt. It does have a tremendous use

for sodium, however. But this is not sodium chloride or sodium bicarbonate or

anything like that. This is sodium that is made organic by a plant through the

magic of photosynthesis by cleaving off the extra element and adding on an

organic enzyme. So it really doesn't matter what name you wish to give salt it

is still salt. As for all the other minerals that are purported to be in Celtic

grey and Himalayan, well they are all inorganic as well. You want minerals get

them from 100% raw living foods, fruits, green leafy vegetables, raw nuts and

seeds.

Don Quai

 

 

 

[Guest guest]

Tiffany,

 

I don't have the answer to number one. But my interpretation of what I

posted is that at the angstrom size it goes into the cells, the body

uses what it needs, and what you don't need passes out of the body

without harming you, I would think through sweat, urine, feces.

 

Tammy

On Mar 29, 2006, at 4:29 PM, Tiffany wrote:

 

> Don & paddlerwoman,

>   From reading both of your posts, it seems that sodium chloride is

> corrosive BECAUSE it builds up in the tissues to toxic levels BECAUSE

> it isn't ionic/angstrom-sized.  Right?

>   

>   1.  How IS sodium chloride corrosive?

>   2.  Would sodium chloride NOT be corrosive as long as it is ionic

> and angstrom sized?

>   

>   -Tiffany

>

> paddlerwoman wrote:

>   Don,

>

> Thank you for taking the time to answer. I would like to share the

> source of my information regarding Celtic and Himalayan salt.

> " For a mineral to be utilized at the intracellular level, it must be

> in an angstrom-size (that is , so infinitesimal it is measured in

> units of angstroms), and these particles must be completely

> water-soluble. It is only the ionic form, or angstrom-size level, of

> minerals that can enter the cells and activate the proper DNA

> structures to actuate the guiding

> frequencies for the function of the body.  An angstrom is one

> -thousandth of a micron, and one-millionth of a meter.  The

> significance of this information is that almost all the mineral

> supplements on the market are larger than micron sizes.  Now, it can

> be a little confusing, but think about it this way: Particles that are

> micron in size and larger will be absorbed by the blood, but they are

> too large to be absorbed intracellularly and inside the nucleus. 

> These larger forms stay in the bloodstream , and eventually become

> deposited

> in various tissue locations. Angstrom-size particles travel through

> the cells, and if the body doesn't need them, it will simply discharge

> them with no buildup of minerals to crate potential toxicity in the

> tissues.

> We observe that the roots of plants are designed to break down the

> soil and utilize and absorb mineral particles, angstrom-size - that's

> what they do.  With the help of fulvic acid in the humus material,

> plants are able to take these minerals in, and break them down into

> angstrom-size.. which they use.  Once we understand that, we

> understand that the vegetables  we eat transfer angstrom-size minerals

> are key to optional mineral absorption.  It takes about twelve years

> for farmland to become deficient of angstrom-size minerals.  For this

> reason,

> farmers would often move every twelve years.  These excess mineral of

> micron-size or larger can cause a variety of problems.  The paradox,

> which is hard to understand, is that while the tissues are full of

> minerals, in a sense, the cell is lacking in the angstrom-size

> minerals.  This is one reason why we can us salt (Himalayan or Celtic

> sea salt) products for our bodies with amazing results, because they

> are in the ionic angstrom-sizes.  If salt isn't in the ionic form, we

> simply aren't able to absorb minerals into our bodies.  Table salt as

> well as any heated salt is covalently bonded.  It is not available for

> use in the body and can cause a toxic build-up.  This may also

> potentially apply to salts that are sun dried. the process of sun

> drying, like many other forms of heating, causes electrons not to be

> available and the ions to form more tight bonds that make them

> inaccessible for assimilation.  If salt creates a savory and watery

> feeling in the mouth, then it is still ionic.  If

> it dries the mouth, this suggests that it has converted to the less

> assimilable covalent form.  Although larger miner forms or covalently

> bonded salt may help us initially on one level ,, eventually they have

> the potential of building up to toxic overload.  Paradoxically, one of

> the most effective ways to pull out these accumulated minerals is to

> provide the same mineral in angstrom-size.  Angstrom-size minerals act

> as building blocks for more than six thousand different enzymes needed

> for optimal function in our bodies. If we don't have the proper

> minerals for those enzymes to work in the particular organs that are

> needed, we do not, in

> a sense, have the cellular building materials for repair and

> regeneration of our tissues " (Gabriel Cousens, Spiritual Nutrition pp

> 415,416

> " The vegan diet tends to wash chlorine out of the system; therfore,

> it is important to bring a lot of chlorine and sodium salts into the

> system through these foods and natural salts such as Celtic,

> Himalayan.... " ( ibid. p 429)   " Chlorine unites with potassium to

> work within the muscle system and give tone to the motor centers. It

> also can help excite the sexual system. Chlorine helps support the

> blood

> cell function, and is obviously important in the formation of

> hydrochloric acid. It's a cleanse of the lymph, and it enhances

> peristalsis and circulation. Chlorine helps to heal blood diseases,

> nervous disorders, poor muscle function, skin inflammation, lymphatic

> congestion, and congested livers. " (ibid, p. 429)

> " Often people have extracellular fluids that are quite mineral

> depleted. The least expensive way to ameliorate this is with ionic

> salts such as Himalayan , Celtic, Krystal or Real salt.  These salts

> are non-heated salts. They have ionic bonding. "   (ibid., p479)

> As you can see. I have given the question as to whether all salt is

> the same some thought and done some research on it. I have reached a

> different conclusion than you have. My conclusions are: One, To

> function properly my body needs salt  at the angstrom level.  Two, I

> agree with you that getting this salt from my food is the best source

> but since most land on which food is grown in this country is overused

> and I have no way of knowing if the farmers are doing anything to

> remineralize their soils, I should supplement the food, although one

> could consider salt part of their food. Three, Himalayan and Celtic

> salt are angstrom size salt and have additional minerals that my body

> probably needs at angstrom size. Therefor, the use of Four, Himalayan

> and Celtic sea salt will help my body maintain a healthy status as it

> is in a form that my body can utilize and/or covert into other

> products, such as chlorine, that it needs to function.

> Tammy

>

> On Mar 29, 2006, at 1:09 AM, Don Eitner wrote:

> rawfood wrote:

> Message: 2Â Â Â Â Â Â Â Â

> Tue, 28 Mar 2006 19:57:01 -0500

> paddlerwoman

> Re: Re: drinking vinegar/salt addiction

>

> What is the problem with sale if you use Celtic or Himalayan?

> Tammy

>  

> On Mar 28, 2006, at 9:18 AM, jerushy1944 wrote:

>

>   Salt is salt no matter what it is called. Sodium chloride is a

> toxic corrosive chemical. Celtic Sea Salt or Himalayan both are 97 to

> 98% Sodium chloride. All salt is inorganic, meaning it cannot be used

> by the human body. This is why we have plants. One of their jobs is to

> take up these salts and make them ionic  by splitting them up from

> the other element they are connected to and combining them with an

> enzyme that allows our body to utilize them. Without the enzyme and

> the plant making magic it is just inorganic salt. Salt will enter the

> body as salt and leaves just the same way. Ever notice how your

> perspiration tastes salty? That is because your body cannot use salt.

> It will do everything it can to eliminate salt. It will, if it cannot

> get rid of it immediately, dilute it with water from your cells. This

> dehydrates your cells and leads to cell death. This is one of the

> causes of artheriosclerosis. This diluted salt solution, yes it is

> still sodium chloride, will then be

> transported, via the blood stream creating havoc to the arteries as

> it moves along, to be deposited somewhere undeer your skin until it

> can be disposed of safely. This usually occurs through your urine or

> sweat and tears. Also through mucus from sinuses. The only sodium the

> human body can use comes from plants like celery. The human body has

> no use for salt. It does have a tremendous use for sodium, however.

> But this is not sodium chloride or sodium bicarbonate or anything like

> that. This is sodium that is made organic by a plant through the magic

> of photosynthesis by cleaving off the extra element and adding on an

> organic enzyme. So it really doesn't matter what name you wish to give

> salt it is still salt. As for all the other minerals that are

> purported to be in Celtic grey and Himalayan, well they are all

> inorganic as well. You want minerals get them from 100% raw living

> foods, fruits, green leafy vegetables, raw nuts and seeds.

> Don Quai

>

>

>

[Guest guest]

Thanks for that great info! As it happens, I always hated salt in my

food and never added salt to anything. When first toyed around with

raw, I went and bought some celtic sea salt. I loved the flavor! So

different from table salt...Does anyone know if Himalayan salt tastes

different from Celtic sea salt? I've never tried it.

 

Kristi