Guest guest Posted October 15, 2002 Report Share Posted October 15, 2002 Celtic Sea Salt does have naturally occurring iodine. 1/4 teaspoon comes in at 150 micrograms. There is a full analysis at http://www.celtic-seasalt.com/celseasalan.html The reason most people believe that salt does not contain iodine is that what is sold in the stores is stripped of all minerals, bleached out, then chemicals and iodine are added back in. Then these companies tell you they are enriching their salt with iodine. I have a relative who was involved in a big campaign to get this " healthy salt " with added iodine to the poor people who badly need it. When I tried to tell him it was a natural ingredient that had first been stripped out of the salt, he was outraged that I would even suggest such a thing. Why would they put it in if it was already there? I gave up and let him believe he was saving the world. You might also want to try the iodine test. Go to your pharmacy and buy red iodine. Put some on the inside of your thigh (or anywhere else there is soft skin). Wait anywhere from 1/2 hour to 2 hours. If you are deficient the red stain will be gone somewhere in this time. I have heard of people who absorbed it in 15 minutes. Hope this helps, Kat http://www.katking.com ----- Original Message ----- From: " Paden Family " <paden@...> < > Sent: Monday, October 14, 2002 8:10 PM Subject: iodine ? > What's the scoop on iodine? I have low thyroid, so I'm concerned about > getting iodine, but I use uniodized Celtic sea salt. So where do I get > my iodine? > > ~ Carma ~ > > " Real learning is a process of discovery and if we want it to happen, we > must create the kind of conditions in which discoveries are made. We > know what these are. They include time, leisure, freedom, and lack of > pressure. " ~ Holt ~ > > Home Education Resources & Links Directory: > http://members.ispwest.com/paden/ > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 >> You might also want to try the iodine test. Go to your pharmacy and buy red iodine. Put some on the inside of your thigh (or anywhere else there is soft skin). Wait anywhere from 1/2 hour to 2 hours. If you are deficient the red stain will be gone somewhere in this time. I have heard of people who absorbed it in 15 minutes. I have heard that this can be a good way to get iodine if you're deficient, that absorbing it thru skin is an effective way to get it. True? ~ Carma ~ " Real learning is a process of discovery and if we want it to happen, we must create the kind of conditions in which discoveries are made. We know what these are. They include time, leisure, freedom, and lack of pressure. " ~ Holt ~ Home Education Resources & Links Directory: http://members.ispwest.com/paden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 Hi Carma, I believe it is. I use it on a irregular basis. Once a month (when I remember) I put some iodine on my inside thigh. If it quickly absorbs, I repeat once a day until it no longer quickly absorbs. Another great supplement for the thyroid is Norwegian Kelp, available in any health food store. It contains naturally occurring iodine. Kat http://www.katking.com ----- Original Message ----- From: " Paden Family " <paden@...> < > Sent: Tuesday, October 15, 2002 5:47 PM Subject: RE: iodine ? > >> You might also want to try the iodine test. Go to your pharmacy and > buy red > iodine. Put some on the inside of your thigh (or anywhere else there is > soft skin). Wait anywhere from 1/2 hour to 2 hours. If you are > deficient > the red stain will be gone somewhere in this time. I have heard of > people > who absorbed it in 15 minutes. > > > I have heard that this can be a good way to get iodine if you're > deficient, that absorbing it thru skin is an effective way to get it. > True? > > ~ Carma ~ > > " Real learning is a process of discovery and if we want it to happen, we > must create the kind of conditions in which discoveries are made. We > know what these are. They include time, leisure, freedom, and lack of > pressure. " ~ Holt ~ > > Home Education Resources & Links Directory: > http://members.ispwest.com/paden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 Dear Kat, I have a friend on another list that is interested in your Prill Water. I asked him what he thought of it and he feels it has interesting possibilities. Do you mind if I give him your email address as he would like to ask you a few questions? I am also interested in the notion of eating raw meat. Do you think even a limited amount of cooking destroys too many of the nutrients? Are there a lot of members on this list that are eating raw meat and have they been doing so for quite a while? Thanks, Hope ----- Original Message ----- From: Kat King Sent: Wednesday, October 16, 2002 9:28 AM Subject: Re: iodine ? Hi Carma, I believe it is. I use it on a irregular basis. Once a month (when I remember) I put some iodine on my inside thigh. If it quickly absorbs, I repeat once a day until it no longer quickly absorbs. Another great supplement for the thyroid is Norwegian Kelp, available in any health food store. It contains naturally occurring iodine. Kat http://www.katking.com ----- Original Message ----- From: " Paden Family " <paden@...> < > Sent: Tuesday, October 15, 2002 5:47 PM Subject: RE: iodine ? > >> You might also want to try the iodine test. Go to your pharmacy and > buy red > iodine. Put some on the inside of your thigh (or anywhere else there is > soft skin). Wait anywhere from 1/2 hour to 2 hours. If you are > deficient > the red stain will be gone somewhere in this time. I have heard of > people > who absorbed it in 15 minutes. > > > I have heard that this can be a good way to get iodine if you're > deficient, that absorbing it thru skin is an effective way to get it. > True? > > ~ Carma ~ > > " Real learning is a process of discovery and if we want it to happen, we > must create the kind of conditions in which discoveries are made. We > know what these are. They include time, leisure, freedom, and lack of > pressure. " ~ Holt ~ > > Home Education Resources & Links Directory: > http://members.ispwest.com/paden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 At 11:05 AM 10/16/2002 -0400, you wrote: > I am also interested in the notion of eating raw meat. Do you think > even a limited amount of cooking destroys >too many of the nutrients? Are there a lot of members on this list that >are eating raw meat and have they been >doing so for quite a while? Thanks, Hope I have been eating raw meats and dairy (including eggs, chicken, liver, fish) for over 3 years now. I have had nothing but excellent results. I do believe that cooking destroys vital enzymes though may not destroy all the other nutrients. But cooking is a chemical reaction and thus changes the nature of anything cooked. I find that when I eat cooked foods I have more indigestion and less clarity of mind and endurance. If you decide to try raw meats be sure to find good, reliable sources. Red meats should be grass-fed, ideally, all year round. Fish should not be farmed, rather, deep sea caught. Chicken and eggs should be from an organic, free-range farm and the eggs should be fertile; milk from grass-fed cows. There are many sources for red meats - one of my favorites is NorthStarBison.com in Wisconsin. A little pricey due to the shipping but the meat prices are reasonable. I always have their meat shipped unfrozen (they include ice packs to keep the meat cool). Bison liver is " to die for " (if you happen to like liver ;-) Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 Oh my goodness Mark, this is such a new notion to me. Now I did just purchase the Native Nutrition book last night and I assume this raw meat topic is discussed in the book am I correct? Anyway do you do anything to the meat? Do you marinate it or prepare it in any way? When I think of eating raw meat, I feel a bit sick, but then again my family loves sushi, so perhaps it is a mental block. Thank you, thank you for the source. I so appreciate your consideration in taking the time to send me that information. May I ask your opinion on another matter? You sound like a thinking man that has explored many nutritional avenues. What is your opinion on using the microwave oven? I have heard so many different arguments about it. Do you think it destroys all nutrients as some are claiming? Best to you, Hope ----- Original Message ----- From: theta sigma Sent: Wednesday, October 16, 2002 11:32 AM Subject: Re: iodine ? At 11:05 AM 10/16/2002 -0400, you wrote: > I am also interested in the notion of eating raw meat. Do you think > even a limited amount of cooking destroys >too many of the nutrients? Are there a lot of members on this list that >are eating raw meat and have they been >doing so for quite a while? Thanks, Hope I have been eating raw meats and dairy (including eggs, chicken, liver, fish) for over 3 years now. I have had nothing but excellent results. I do believe that cooking destroys vital enzymes though may not destroy all the other nutrients. But cooking is a chemical reaction and thus changes the nature of anything cooked. I find that when I eat cooked foods I have more indigestion and less clarity of mind and endurance. If you decide to try raw meats be sure to find good, reliable sources. Red meats should be grass-fed, ideally, all year round. Fish should not be farmed, rather, deep sea caught. Chicken and eggs should be from an organic, free-range farm and the eggs should be fertile; milk from grass-fed cows. There are many sources for red meats - one of my favorites is NorthStarBison.com in Wisconsin. A little pricey due to the shipping but the meat prices are reasonable. I always have their meat shipped unfrozen (they include ice packs to keep the meat cool). Bison liver is " to die for " (if you happen to like liver ;-) Regards, -=mark=- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2002 Report Share Posted October 16, 2002 Hope, There has been a fair amount of discussion on this topic in the past, so you may want to search the archives. I have been eating a 95%- 100% raw diet for the past 8 months that includes beef, eggs, and liver. I have had no sickness at all since I started this diet. It's an extreme version on NT, also based on a diet called the Primal Diet. What the diet lacks in palatability, it makes up for in overall increased health. Literally every major and minor health issue I had before doing this is gone now. I have put together a chart that list all my previous symptoms and all my previous diets and how what I ate affected my health. I'll go ahead and post it as I'm sure some of you are interested... I recommend you get very comfortable with eating rare meat before attempting raw. It is mostly a mental adjustment. Becky > I am also interested in the notion of eating raw meat. Do you think even a limited amount of cooking destroys > too many of the nutrients? Are there a lot of members on this list that are eating raw meat and have they been > doing so for quite a while? Thanks, Hope > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2002 Report Share Posted October 17, 2002 In a message dated 10/16/02 11:34:47 AM Eastern Daylight Time, thetasig@... writes: > Bison liver is > " to die for " (if you happen to like liver Or if you hate liver, eat it anyway b/c it's tolerable. The taste difference between beef and buffalo liver is amazing. And it's easier to find grass/range-fed buffalo than beef, in my experience. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2002 Report Share Posted October 17, 2002 In a message dated 10/17/02 7:46:00 PM Eastern Daylight Time, s.fisher22@... writes: > -------->i really think it depends on the person's own tastes and the many > variables that affect each liver eaten. i've tried both grass-fed bison and > grass-fed, or *partially* grass-fed beef liver from different sources, and > found the bison liver to be the most difficult to gag down. huh. It could depend on the breed of cow/buffalo, too, I suppose. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 18, 2002 Report Share Posted October 18, 2002 >>>Or if you hate liver, eat it anyway b/c it's tolerable. The taste difference between beef and buffalo liver is amazing. And it's easier to find grass/range-fed buffalo than beef, in my experience. -------->i really think it depends on the person's own tastes and the many variables that affect each liver eaten. i've tried both grass-fed bison and grass-fed, or *partially* grass-fed beef liver from different sources, and found the bison liver to be the most difficult to gag down. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
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