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Biotech / Medical : Share your aches,pains,experiences,joys and cures. -- Ignore unavailable to you. Want to Upgrade?

To: Ken Adams who wrote (1209)	9/10/2007 1:53:17 PM
From: E. Charters	Read Replies (1) \| Respond to of 1564

Salt is counterproductive. 25% of all hypertensives are 'salt responders'. In other words their blood pressure increases markedly with any intake of salt or sodium. Ever read the cans and bottles for sodium content? It is a fact that our potassium intake is poor and sodium intake is prodigious. It has been suggested that our salt intake is 10 times what it needs to be. All the salt your body needs per day can be found in one pickle. You don't need canned packaged food, or nitrated, salted food at all. Even bread has too much sodium in it. BTW if you are on Maxide be careful. It will leach your body of sodium but preserve or maintain potassium levels. Therefore you cannot eat much healthy fruit with potassium in it.. That is why essentially drugs like Maxide work against themselves over time. You need to get off the Maxide as quickly as possible. Even if I had pulmonary edema I would not take Maxide. I would take a potassium leaching diuretic and eat a lot of bananas and other fruit while assiduously avoiding too much sodium. In areas of Japan that have high salt fish, pickled food intake, they have high stomach cancer and bad heart disease. The live the shortest average life span of any Asian group. It is clear that excess salt intake is highly deleterious to health whether or not one is a 'salt responder' or not. Even if one's blood pressure does NOT shoot up with intake of salt, over time the excess salts erode the kidney's ability to function. Never eat anything with salt on it. Never eat any smoked or salted foods. Never eat anything packaged or canned with the word "salt" on the label. Never eat restaurants meals. They are ALL salted. Never eat smoked fish or meat. MAny, many people who died prematurely of heart disease were smoked meat, deli, sausage lovers. I am afraid this is not healthy food in any way shape or form. Sea salt, seaweed is as big an offender as sodium salt. The bit of magnesium you get with it is partially offsetting the harm the salt does. Man has used salt to preserve meats since ancient times. This was a trade off. They got less bacteria and had less need for ice etc.. Smoking lightly and sun drying was to be preferred. More primitive people who went in for this had better health. The grass fed meats they smoked had high CLA in them. CLA in large quantities in the grass fed meats converted the nitrosamines to harmless substances on smoking. The sun drying prevented too much penetration of the nitrates into the meats. If they made cheese from grass fed animals, they were further protected. Australian grass fed cattle is 3 times higher in CLA than North american feed lot cattle. Our cattle contributes to Cancer whereas Australian cattle protects to a degree. A bit of Bergkase cheese might help you. It has K2 and CLA in it. Both are beneficial. The bacteria helps move fat thru the intestines so acts as a natural bile sequestrant. You don't need THAT much Bergkase with your celery, however. EC<:-}