Re: Re: And the Salt-C approach?

[Guest guest]

Duncan,

This is a bit of-topic, but I think it fits in.

Back in the 1970s, I used to sell my blood when I traveled to New Your

City to allow me to buy a book or two.  Back then my diet was

dreadful.  One day, the Doc at the Bloodbank who took my blood

pressure  told me to cut back on my salt intake because my blood

pressure was on the high side.   I did not listen to him.

In the 1980s, my personal Doc told me my blood pressure was getting

dangerously high and I needed to cut back.   I switched to Morton's

Low-Salt.  I was also eating 2 bananas a day back then.  My blood

pressure went back down.

Over the next decade or so, I cut out most all my salt intake.  I no

longer salted my steak, or most foods other than mashed potatoes.

When I was diagnosed with diabetes back in 2001, I had to give up my

daily fruit smoothies, so no Potassium from bananas.  I was not eating

any foods which needed me to add additional salt.  I began to lose

stability.  When I walked down the sidewalk, I felt really unstable.

When I stopped at the corner to cross the street, I needed to put my

hand on a light post or stop sign or I would feel like I was about to

fall.

I started making my own blend of Sodium and Potassium Chloride.   Sea

salt plus NOW brand KCl (aprox 50:50 blend).   I took about half a

tsp, twice a day in a cup of water.  My shakiness and instability

lessened.  I began to take NOW brand KCl capsules (6 caps/day) in

addition to the Na/K blend, and the remainder of my instability

vanished.   My blood pressure is now 100/67 with a pulse of 73.  I

measure my BP at Walmart after pushing my shopping cart around the

store for an hour or so.

..

Alobar

On Fri, Jan 7, 2011 at 9:40 PM, Duncan Crow <duncancrow@...> wrote:

>

> Hi ; The wasting of rhabdomyolysis is due to CoQ10 depletion in the

mitochondria, resulting from cell suffocation in the presence of excess sodium,

and it is more pronounced in the context of marginally low cellular potassium, a

category that most people probably would fit into, especially those who don't

clear sodium as well.

>

> A brilliant primer on how electrolytes, minerals, charge and toxicity all

effect lymph, oxygenation, and cellular chemistry, is Dr. Steve Haltiwanger's

Electrical Properties Of Cancer Cells:

> http://royalrife.com/haltiwanger.html

>

> You may not have cancer but you may need to know this material anyway as high

salt can be contributory.

>

> Using No-Salt brand or some other potassium salt in food, as well as larger

servings of high-potassium foods, would help to increase one's potassium level

if one chooses a high salt therapy. Sea salt doesn't contain enough potassium to

qualify as a mineral source by the way.

>

> The other aspect of high salt, namely high blood pressure and edema, is to be

dealt with separately, but there again potassium is the diuretic of choice.

CoQ10 supplements will offset the CoQ10 depletion of course.

>

> I'd like to mention here that I and many others believe that that " chasing the

herx " has resulted in many people putting themselves at considerable risk by

confusing self-induced toxicity symptoms with a sought-after " herx reaction " . I

urge people to just be careful out there when they're self-healthing and plan to

take the precaution along with the therapy.

>

> all good,

>

> Duncan

>

[Guest guest]

You have more will power than I. I can't imagine doing without my

garlic-infused mashed potatoes.

On Mon, Jan 10, 2011 at 12:38 PM, Duncan Crow <duncancrow@...> wrote:

>

>

> Yeah, I'm weak, I scarf down a whole bag of potato chips every few weeks or

> so. I take glutathione enhancers anyway, that'll conjugate the acrylamide in

> them, and I average the brief excess salt by not salting my other food with

> sodium salt. I use No-Salt if I salt at all to increase my potassium intake.

> I avoid carb snacks and bread, and I rarely have potatoes in a meal, so the

> carbs aren't an issue.

>

> all good,

>

> Duncan

>

>

[Guest guest]

Try putting garlic on more healthy foods. My body craves garlic

during flu season. So I give it garlic. I go thru about 2 bulbs of

garlic a week sometimes.

Alobar

On Mon, Jan 10, 2011 at 3:19 PM, J Trettel <gnp222@...> wrote:

> You have more will power than I.  I can't imagine doing without my

> garlic-infused mashed potatoes.

>

[Guest guest]

We eat a lot of garlic, too. Sometimes, if I eat something not so healthy

(depending what that is) I eat garlic or something else that is healthy,

with it. If nothing else, then I don't feel so guilty. : )

I wonder if it's true that we crave what our body needs sometimes?? I get

real cravings at times for broccoli, for whatever reason.

Judy

On Mon, Jan 10, 2011 at 10:16 PM, Alobar <Alobar@...> wrote:

> Try putting garlic on more healthy foods. My body craves garlic

> during flu season. So I give it garlic. I go thru about 2 bulbs of

> garlic a week sometimes.

>

> Alobar

>

>

[Guest guest]

Sometimes we crave what the body needs. But at other times we crave

what is bad for us. Before I understood that oxalate foods were bad

for me (because of my leaky gut), I craved spinach, chocolate, and

pistachio nuts -- all of which are high oxalate.

I *never* mix unhealthy foods with healthy foods. According to a

College prof who counseled a friend of mine, the body will start

craving the unhealthy foods.

Alobar

On Mon, Jan 10, 2011 at 10:38 PM, J Trettel <gnp222@...> wrote:

> We eat a lot of garlic, too.  Sometimes, if I eat something not so healthy

> (depending what that is) I eat garlic or something else that is healthy,

> with it.   If nothing else, then I don't feel so guilty.  : )

> I wonder if it's true that we crave what our body needs sometimes??   I get

> real cravings at times for broccoli, for whatever reason.

>

> Judy

>

>

> On Mon, Jan 10, 2011 at 10:16 PM, Alobar <Alobar@...> wrote:

>

>>   Try putting garlic on more healthy foods. My body craves garlic

>> during flu season. So I give it garlic. I go thru about 2 bulbs of

>> garlic a week sometimes.

>>

>> Alobar

>>

>>

>

>

>

[Guest guest]

Wow. I crave those same things, too. Did not know that about

oxalates...guess I'll have to do some more studying now.

Thanks for that insight, Alobar.

Judy

On Mon, Jan 10, 2011 at 10:44 PM, Alobar <Alobar@...> wrote:

>

>

>

> Sometimes we crave what the body needs. But at other times we crave

> what is bad for us. Before I understood that oxalate foods were bad

> for me (because of my leaky gut), I craved spinach, chocolate, and

> pistachio nuts -- all of which are high oxalate.

>

> I *never* mix unhealthy foods with healthy foods. According to a

> College prof who counseled a friend of mine, the body will start

> craving the unhealthy foods.

>

> Alobar

>

[Guest guest]

Judy,

Here is a little more info on oxalates from , the list owner of

the oxalate list.

Alobar

==============================

Oxalate is a known anti-nutrient in food that is a powerful chelator

of positively charged ions, and especially calcium. Ordinarily only

1-2% of the oxalate in the diet is absorbed into the blood, but if you

have a leaky gut, that percent can go as high as 50%. Once absorbed

into the blood, it is carried into cells via sulfate transporters, and

once there, it can disrupt the ability of that cell to respond to the

outside world by impairing how that cell takes in nutrition or how it

releases neurotransmitters, hormones or other specific chemistry. When

it gets into the mitochondrion (where cells generate energy for life)

using the same transporter as glutathione, it causes huge oxidative

damage and basically puts breaks on the energy metabolism.

Oxalate goes all over the body, and can even access parts of the brain

that are not protected by the blood brain barrier. These are areas of

the brain that regulate our general chemistry and things like sleep.

Where ever it goes, if its levels get high enough, it can strip

enzymes of their mineral cofactors, causing inhibitions, and can

impair barrier functions in cells by stripping minerals from the

glycocalyx. There is a long list of critical enzymes to cell

metabolism that oxalates impair.

The reason its negative role in the general metabolism was overlooked

for so long is that way too early oxalate became the domain of kidney

scientists who thought it would damage the kidneys enough to produce

disease before it would affect the rest of the body. That unfounded

belief seems now to have been disproven by how many conditions are

getting better in people who have nothing obviously wrong with their

kidneys!

On Mon, Jan 10, 2011 at 11:03 PM, J Trettel <gnp222@...> wrote:

> Wow.  I crave those same things, too.  Did not know that about

> oxalates...guess I'll have to do some more studying now.

> Thanks for that insight, Alobar.

>

> Judy

>

>