Salt by another name might be unhealthy

Most of the salt articles on Natural Health News, since this continues to be one of the most popular topics here.

Not Balanced

Food Police

Halogen 

Fluoride

Pink Salt Fad 

Salt Sizzle

Salt Savvy

That Salt

Salt May be Scam

Salt Processed

Laughing Salt

Health Promoting Salt

Salt Doubts

Or here

Critical Humourism

I like humor. I like it so much that I have a web page devoted to corn. It even has its very own web jester (Yes, in deedy, our own Mr. CAB keeps us laughing with his funny jokes and oft times silly humor.)

Now I found something I think is humourous, although it may wax cynical in the minds of some.

However you find your own take on this whimsy, please understand that's all it is meant to be.

Searching: An interesting dichotomy

It’s interesting on several levels to me because Joe Mercola fancies himself as the health expert of the internet. Then, I remember when he first started out and was found looking over my main web site just about every day.

Now, I too am considered a formidable health expert by a high number of people around the world. I speak with many of them daily; many more contact me via my blogs, my newsletters and websites, phone, snail mail, and email.

Of course this keeps me pretty occupied, but I do make time for the necessary research I do for clients and for my publications.

Yes, I do sell products, and all profits go directly to our 501c3 tax-exempt, non-profit organization that keeps us on line, no matter which product or service you choose.

We haven’t sold out to what I like to refer to as ‘Wildwood Hucksterism’, especially when it comes to what’s really in that pink Himalayan salt.

Just remember that the pink salt is high in sodium, and fluoride, so it is easy to understand why our choice, Celtic salt, remains our choice, with 17% less sodium, no traces of fluoride, and its proven health benefits.

So maybe now you’ll switch, and bypass the fluoride too. We’ll be pleased to take your order, and we’ll even keep the light on…

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2. Natural Health News: Himalayan Salt FAD May Be a Health Risk
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Watching Processed Salt in Your Food

Here are a few tips I thought were fairly good for mainstream media, but I noticed the page ad was from Campbell's Soup.  Campbell's is one of the biggest sodium, MSG, and Senomyx users; they aren't required to list Senomyx on the label either. Watch Your Salt

And some other good information you may want to know so you understand why you need natural salt, even for high blood pressure, and why Celtic salt or farmed salt is the best.

We do not recommend Pink Himalayan Salt.  You can learn more about our reasoning in the many articles about the stuff by searching Natural Health News.

How To Cut Back On Your Sodium Intake

Have you recently been told by your doctor that you had to
go on a low-sodium diet? You are probably finding this to be
quite difficult as you discover that sodium seems to be
everywhere? Well you are certainly not alone as the typical
American eats way too much fast food when away from home and
at home they tend to gravitate towards those high sodium
comfort foods. Processed foods such as frozen, canned soups
and vegetables, boxed noodles, salsas and chips are all
loaded with sodium.

Those on a low-sodium diet are usually told to consume
somewhere between 2,000 to 3,000 milligrams (mg) of sodium
per day. That is the equivalent of about one teaspoon of
salt or approximately 2,300 mg of sodium.

So how can you cut back on your sodium intake? Here are
some tips to get you started on the correct path. As with
all major lifestyle changes the most important thing is to
just get started. As Confucius said A journey of a thousand
miles begins with a single step. By following these simple
rules you will learn to master your new low sodium lifestyle
in no time. Keep it simple, don't stress and remember:

1. Don't beat yourself up. The goal is not to
eliminate all the salt entering your system, it is to reduce
your sodium intake down to the level your doctor prescribed.


2. Stop adding salt to your food. Don't add it when cooking and
remove the salt shaker from the kitchen table. While these
old habits are hard to break you also have to not feel like
you are depriving yourself of wonderful taste. So instead
learn to experiment. Fill the old salt shaker with some
salt-free herbs and spices " basil, cayenne pepper, garlic,
lemon pepper, onion oregano and parsley are all great
options. Begin with small amounts until you find a
combination that you enjoy.

3. If you dont already own a peppermill go out and buy one. The
flavor and aroma of freshly ground peppercorns is not only
amazing but there are also so many varieties to choose from.
The most recognized is a common black peppercorn which is
typically a variety like Lampong. A more upscale black
peppercorn is the gourmet quality Tellicherry. For those
that really want to embrace exotic taste sensations try
Pink, Green or Sichuan peppercorns. For a milder peppercorn
with a European twist go for a white peppercorn as these
tend to have less bite than the black peppercorns.

4. Learn how to analyze food labels. when you are comparing
products side-by-side you will soon see some amazing
differences between products that may at first glance seem
identical. A good rule of thumb is that all packaged food is
going to have higher levels of sodium than fresh foods. But
when you know what to look for you can still make healthier
choices!

5. Go fresh. Typically you don't have to worry about high
sodium levels in fresh fruits and vegetables and as an added
bonus you can eat about as much as you would like and not
have to worry about packing on the pounds. Fresh lean meat,
fish and chicken tend to be low in sodium as well.

6. Learn how to fully experience herbs. Before adding herbs to
your dish crush them in your hand to bring out the full
taste. Also most herbs provide the most flavor when added
towards the end of the cooking process.

While it will be difficult to change your eating habits,
remember to start small. Begin with just one meal a day.
Once you always eat that one meal as low sodium as possible
then add a second meal. This approach will have you on the
right path before you know it. While it may take weeks
before you have a solid understanding of low-sodium foods,
you will learn to adjust. And eventually you will hardly
even miss the salt and your taste buds will come alive as
they are exposed to a world of mouthwatering new tastes and
flavors.

Food Police in action on false facts

Standing Up To Big Pharma, Big Food, Big Medicine and Big Government

Dr. Eric Topol, a Cleveland cardiologist, one of the earliest critics of Vioxx, has learned the hard way that being outspoken and having integrity can carry a heavy price when speaking out.

In 2004, Dr. Topol published a paper in the Journal of the American Medical Association that first raised concerns that Vioxx, a painkiller, could cause cardiovascular problems.

During one of the class action lawsuits against Merck, the maker of Vioxx, Dr. Topol was called to testify. He reportedly accused Merck of scientific misconduct by misrepresenting its own laboratory findings about the drug's safety.

Less than a week after this testimony, Dr. Topol was fired as chief academic official of a medical college in Cleveland. The reason given by college officials was 'administrative reorganization.'

Dr. Topol was quoted in a newspaper report as saying his firing was a direct consequence of his outspokenness. "The hardest thing in the world is just trying to tell the truth, to do the right thing for patients, and you get vilified. No wonder nobody stands up to the (drug et al) industry."

Now we have the AMA, quoting on their web site that it is the organization that is helping doctors help patients.

The AMA is calling for measures to reduce sodium intake in U.S. diet and urges the FDA to revoke "generally recognized as safe" status for salt in an effort to reduce the burden of cardiovascular disease.

"Cardiovascular disease remains the number one killer of Americans. People who reduce dietary sodium intake are taking an important step in preventing future health problems," said AMA Board Member and practicing cardiologist J. James Rohack, MD. "We hope these recommendations will encourage food manufacturers and restaurants to modify their current practices of adding unhealthy amounts of sodium to their products."

The standard pitch for decades has been that excess sodium greatly increases the chance of developing hypertension, heart disease, and stroke. Research shows most Americans consume two to three times the amount of sodium that is healthy, with an estimated 75 to 80 percent of the daily intake of sodium coming from processed and restaurant foods.

"Just one cup of canned soup can contain more than 50 percent of the FDA recommended daily allowance," explains Dr. Rohack. "A serving of lasagna in a restaurant can put a diner over their recommended daily sodium allowance in just one meal. These examples stress the importance of a national reduction in the amount of sodium in processed and restaurant foods."

The recommendations adopted today include:

* urging the Food and Drug Administration (FDA) to revoke the "generally recognized as safe" (GRAS) status of salt and to develop regulatory measures to limit sodium in processed and restaurant foods;
* calling for a minimum 50 percent reduction in the amount of sodium in processed foods, fast food products and restaurant meals to be achieved over the next decade;
* working with appropriate partners to educate consumers about the benefits of long-term, moderate reductions in sodium intake;
* discussing with the FDA ways to improve labeling to assist consumers in understanding the amount of sodium contained in processed food products and to develop label markings and warnings for foods high in sodium.

The AMA is confident the implementation of these recommendations would reduce sodium intake, result in a better educated consumer, and eventually lower the incidence of hypertension and cardiovascular disease in this country.

Now if you try to go to the core of this issue you find some very interesting things. *Some studies show it might be 'chloride' that is the culprit.
*Some studies show that it is the processing of salt, when heated to 1400 degrees F that drives out impurities, minerals, and any water in the compound that makes 'salt' the problem.

The AMA and obviously the FDA and perhaps the USDA have not looked at the food industry to take a more active role in addressing all the 'salt' in food and other consumer products. Then we have the upcoming artificial salt flavoring approved for consumption by humans without any labeling requirements. No one has look at soda. The AMA recently tabled the issue to limit the intake of soft drinks, so perhaps the pressure is on the medical mafia to ignore this source of dietary sodium.

You know you gotta start reading the labels.

And, just maybe the AMA oughta start paying more attention to the work of one of their own, Dr. John Laragh, who believes that salt is a critical factor in health.

It is true that pigs often eat their young. You might ask why, and when you do you find that the answer lies in having too little salt. You also might ask about al those salt licks used for animal health. Then you could ask just why animal studies are looked at so akin to humans. And I suppose the string could go on for more than a few miles on this one.

So where do I think this should go?

Just maybe to the use of natural salt*, you know, the funny looking stuff that is often in color but no matter the form, still is replete with precious minerals not burned out by processing.

This is just another call from me to say "Hey!" "How about reading some labels..."

It might just be that easy.

*natural salt information is readily available from the Leaflady

and look for her acclaimed book - The Road to Health Natural Care Series: Blood Pressure Care Naturally