Re: Toxic salt?

[Guest guest]

> Processed salt with any additives is unacceptable! It must be a pure

> salt like Real Salt, unprocessed sea salt or Himalayan salt. Any

> other tyoe of salt will be toxic to your body.

Thank you, . I'm looking for a little more understanding of *why*

what you are saying is true? Is it the additives? The absense of all

the other minerals? Something else?

Certainly table salt isn't *acutely* toxic, or we'd all be dead... So

as you're using the word, " toxic " means what?

I appreciate any more info you'd care to share.

Peace,

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

Dear Rowena,

> ... the heating process damages the crystalline structure of the salt.

> The less hammering and heating and abuse it gets the better.

So there is potentially superior benefits to be had from the raw salt,

and the processing removes these.

> Celtic salt is kind of grey. I dare say a good percentage of that is

> marsh dust or something. I was slightly nervous about it even before

> talk of mercury, because of the oil spillages happening in various

> places. Also the toxic stuff tipped into the sea.

Ditto to all the above. I'm trying balance what I've been told along

these lines with the benefits attributed to raw salt.

I'd be more interested in ancient salts that did not come from modern

ocean water, for all those reasons.

> Like the salt chunks, the Himalayan salt is pink. ... It is apparently

> mined by hand, thus preserving most of the structure.

I'll look into Himalayan salt.

Thank you,

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

> Common table salt is processed with chemicals. Sodium Chloride is not

> the culprit ...

Ah, thank you, Ballady, that gives me reason to investigate the purity

of pickling salt a little further.

> Sea salts are derived from ancient dried-up sea beds, so I would

> imagine probably thousands of years old (or more), and they are rich

> in minerals and trace minerals. I think the mercury concern is a more

> recent phenomenon having to do with our existing oceans and such.

That is what I would hope. From what I have been told, the level of

mercury in our oceans is going up several percent per year as the huge

amounts that have been dumped or lost at sea are dissolving over time.

Apparently mercury was used for ballast in warships, many of which were

sunk in WWII and are now contaminating our oceans.

> I feel that this addition of " real " salt has been beneficial to my

> health in many ways. I forgot to mention that I also use a salt pipe

> for respiratory problems and have also put a salt solution in my ears

> when needed.

All good reason to find out how much mercury there is in some of these

products. Thanks!

> PS: what is " dental revision " ?

Dental revision is having all of your amalgam fillings removed and

replaced with safer materials, as well as the removal of root canal

teeth and cleaning out of pockets of decay that remain after improperly

done extractions.

Google Hal Huggins for everything you could possibly want to know on

the subject! <LOL>

Peace,

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

Dear

> I infer that you did not click on the URL I sent in response to your

> question, http://www.mercola.com/forms/salt.htm

Nope, I had it loaded up in the background while I answered the first

round of messages. Am off to read it now... <grin>

Mike

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

M. G. Devour wrote:

Ballady writes:

The inaccurate information about salt causing high b/p and other

problems came from the effects of the processed and toxic (Mortons)

salt that probably most people use.

I've been meaning to ask about this. Thanks for giving me the opportunity, Ballady...

When folks talk about table salt being "toxic" what is it that they mean? Additives? Would pure reagent grade NaCl not be "toxic?" Or is sodium chloride itself the culprit, in this way of thinking?

We've been using pickling salt, which we've been told is the purest readily available form of processed salt, with virtually no additives.

Meanwhile, I've been warned away from sea salt because of the potential (certainty?) of mercury contamination... <sigh> I'm a dental revision patient, so mercury is a concern.

Look into Himalayan salt. e.g. http://www.mercola.com/forms/salt.htm

Thanks,

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

Hi Mike,

I will tell you what I am aware of but I'm certainly not an expert.

Common table salt is processed with chemicals. Sodium Chloride is not

the culprit as that is what the salt tabs are that many " Lymies " use

as well, but if they use this method they then supplement with

minerals because the salt tabs have none. Sorry, I do not know

anything about pickling salt.

Sea salts are derived from ancient dried-up sea beds, so I would

imagine probably thousands of years old (or more), and they are rich

in minerals and trace minerals. I think the mercury concern is a more

recent phenomenon having to do with our existing oceans and such.

I feel that this addition of " real " salt has been beneficial to my

health in many ways. I forgot to mention that I also use a salt pipe

for respiratory problems and have also put a salt solution in my ears

when needed.

You can do your own research on this as well as there is a lot of

info. on the web.

all the best,

Ballady

PS: what is " dental revision " ?

>

>

>

> When folks talk about table salt being " toxic " what is it that they

> mean? Additives? Would pure reagent grade NaCl not be " toxic? " Or is

> sodium chloride itself the culprit, in this way of thinking?

>

>

>

> Meanwhile, I've been warned away from sea salt because of the potential

> (certainty?) of mercury contamination... <sigh> I'm a dental revision

> patient, so mercury is a concern.

>

> Thanks,

>

> Mike D.

>

> [Mike Devour, Citizen, Patriot, Libertarian]

> [mdevour@... ]

> [speaking only for myself... ]

>

[Guest guest]

As I understand it, Mike, the problem is that they kind of boil the salt in

the refining process. Or, at least, they dissolve it in water, then heat it

to drive off the moisture quickly.

They also take the minerals and use them for other things (like selling them

separately for more dollars).

I had hoped that using Australian salt whether sea or lake salt would be

adequate. But I suspect that they do the refining thing, even if they don't

take away any of the minerals.

But the heating process damages the crystalline structure of the salt.

The less hammering and heating and abuse it gets the better.

I have been told by people who have been to where it is collected that the

sea salt from Western Australia really is sea salt, unrefined, even though

it is pure white. Celtic salt is kind of grey. I dare say a good

percentage of that is marsh dust or something. I was slightly nervous about

it even before talk of mercury, because of the oil spillages happening in

various places. Also the toxic stuff tipped into the sea.

Anyway, ancient mined salt has its original structure intact. For instance,

Himalayan salt. It is terribly hard, and to make it fine would, I should

think, require some really hard grinding. I dare say more of the

crystalline structure would be damaged that way. So if you were making a

brine, you might be better using the large chunks dropped into your water

jar. If you fill the jar with as many chunks as you can, then top it up

with water, not all the chunks will dissolve. That's fine, they will as you

top up your jar when you use your saturated solution of salt, your brine.

Then you pour however much of your brine you need into your good drinking

water. A little bit for pleasure, rather more for therapy.

One guy did his arithmetic and found out that it was cheaper for him to buy

one of those lamps made with a big chunk of Himalayan salt, take the chunk

off the lamp and dissolve that in his water. I don't know about that, but I

did buy a bag of smaller chunks once to use for brine.

Like the salt chunks, the Himalayan salt is pink. (I think US people may

call it Krystal salt, but check that!)

It is apparently mined by hand, thus preserving most of the structure. It's

carried by mule train or some such along the high mountain roads and handled

with care. This is what I have read, at least.

When I checked it out, it appeared to me that the Himalayan salt had the

advantage over sea salt in its mineral content. A man on a list somewhere

got upset that it had a higher fluorine content than sea salt, and resolved

never to use it. Different kind of fluor! Not fluoride as in toothpaste and

tap water!

I imagine the toxicity of table salt comes from its unnatural imbalance -

only salt, no other minerals, and quite possibly flowing agents like

aluminium added. Or even unsuitable kinds of iodine.

The problem is in the processing.

All the best in finding what you can use with confidence

Rowena

When folks talk about table salt being " toxic " what is it that they

mean? Additives? Would pure reagent grade NaCl not be " toxic? " Or is

sodium chloride itself the culprit, in this way of thinking?

We've been using pickling salt, which we've been told is the purest

readily available form of processed salt, with virtually no additives.

Meanwhile, I've been warned away from sea salt because of the potential

(certainty?) of mercury contamination... <sigh> I'm a dental revision

patient, so mercury is a concern.

[Guest guest]

Processed salt with any additives is unacceptable! It must be a pure salt like Real Salt, unprocessed sea salt or Himalayan salt. Any other tyoe of salt will be toxic to your body.

-- [ ] Toxic salt?

Ballady writes:

> The inaccurate information about salt causing high b/p and other

> problems came from the effects of the processed and toxic (Mortons)

> salt that probably most people use.

I've been meaning to ask about this. Thanks for giving me the

opportunity, Ballady...

When folks talk about table salt being "toxic" what is it that they

mean? Additives? Would pure reagent grade NaCl not be "toxic?" Or is

sodium chloride itself the culprit, in this way of thinking?

We've been using pickling salt, which we've been told is the purest

readily available form of processed salt, with virtually no additives.

Meanwhile, I've been warned away from sea salt because of the potential

(certainty?) of mercury contamination... <sigh> I'm a dental revision

patient, so mercury is a concern.

Thanks,

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

M. G. Devour wrote:

Processed salt with any additives is unacceptable! It must be a pure

salt like Real Salt, unprocessed sea salt or Himalayan salt. Any

other tyoe of salt will be toxic to your body.

Thank you, . I'm looking for a little more understanding of *why* what you are saying is true? Is it the additives? The absense of all the other minerals? Something else?

I infer that you did not click on the URL I sent in response to your

question, http://www.mercola.com/forms/salt.htm

[Guest guest]

Hi Mike-

If I might chime in here (I’m

another Lymie who’s been on salt/C for almost 2 years) – it’s

my understanding that besides the “additives” issue, when salt is

heated to high temperatures (as is the case with all processed salts), it

changes in ways that make it toxic to the body (apparently changes it somehow

on a molecular level). I don’t know the exact science behind this. And it’s

also my understanding that, while pickling salt is pure, it’s still been

heat processed. We had a discussion on Lymestrategies several months ago, and

one of the members quit salt/C because it was causing him some problems. He was

using pickling salt, and the moderator, Marc Fett, was adamant that pickling

salt was not safe for the protocol. The member insisted this salt was OK (he

said it was the protocol that was at fault), but when he had previously used

one of the unprocessed salts, he had had no serious problems with it.

Pure pharmaceutical grade (USP) sodium

chloride tablets are safe to be made into saline solution, so I’m

guessing they’re not heat processed.

I might also recommend you check out the

protocol recommended at Lymestrategies at Marc Fett’s web site: http://www.fettnet.com/lymestrategies/grouphow.htm.

It’s generally recommended in the LS group that one start with no more

than one or two 1-gram doses per day just to be on the safe side. Salt/C can

lead to some pretty intense herxes for some, and starting at a low dose is a

very good idea.

Regarding which salt to use, many use

Himalayan or Celtic salt as well as Redmond’s

RealSalt, which can usually be found at health food grocery stores. I’ve

used RealSalt, Himalayan, and CMC USP tablets – all seem to be OK. And by

the way, when I originally started salt/C my blood pressure was a bit elevated,

but after a few months when I checked it again it was normal.

Best,

Dana

From: [mailto: ] On Behalf Of ballady4

I will tell you what I am aware of but I'm certainly not an expert.

Common table salt is processed with chemicals. Sodium Chloride is not

the culprit as that is what the salt tabs are that many " Lymies " use

as well, but if they use this method they then supplement with

minerals because the salt tabs have none. Sorry, I do not know

anything about pickling salt.

Sea salts are derived from ancient dried-up sea beds, so I would

imagine probably thousands of years old (or more), and they are rich

in minerals and trace minerals. I think the mercury concern is a more

recent phenomenon having to do with our existing oceans and such.

I feel that this addition of " real " salt has been beneficial to my

health in many ways. I forgot to mention that I also use a salt pipe

for respiratory problems and have also put a salt solution in my ears

when needed.

[Guest guest]

This is the salt I use.....!!

http://www.krystalwebmatrix.com/

Bob.

>

> Ballady writes:

> > The inaccurate information about salt causing high b/p and other

> > problems came from the effects of the processed and toxic (Mortons)

> > salt that probably most people use.

>

> I've been meaning to ask about this. Thanks for giving me the

> opportunity, Ballady...

>

> When folks talk about table salt being " toxic " what is it that they

> mean? Additives? Would pure reagent grade NaCl not be " toxic? " Or is

> sodium chloride itself the culprit, in this way of thinking?

>

> We've been using pickling salt, which we've been told is the purest

> readily available form of processed salt, with virtually no additives.

>

> Meanwhile, I've been warned away from sea salt because of the potential

> (certainty?) of mercury contamination... <sigh> I'm a dental revision

> patient, so mercury is a concern.

>

> Thanks,

>

> Mike D.

>

> [Mike Devour, Citizen, Patriot, Libertarian]

> [mdevour@... ]

> [speaking only for myself... ]

>

[Guest guest]

Thanks to *everybody* who's replied to my questiions. I've got a much

better idea what's going on with these salt products now.

Between Real and Himalayan, I ought to be able to find a good one if I

choose to go this route.

Be well,

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

>

>

> Dental revision is having all of your amalgam fillings removed and

> replaced with safer materials, as well as the removal of root canal

> teeth and cleaning out of pockets of decay that remain after improperly

> done extractions.

Ah, yes. I do know about having amalgams removed, just didn't know

that was what it was called. Thanks Mike

[Guest guest]

It is both the additives (aluminum) and the absence of minerals. If you use USP grade salt (which is acceptable) you need to supplement extra minerals. Many people do get sick from table salt. Heard of hypertension? That's because of the imbalance of minerals in table salt and the aluminum isn't helping.

-- Re: [ ] Toxic salt?

> Processed salt with any additives is unacceptable! It must be a pure

> salt like Real Salt, unprocessed sea salt or Himalayan salt. Any

> other tyoe of salt will be toxic to your body.

Thank you, . I'm looking for a little more understanding of *why*

what you are saying is true? Is it the additives? The absense of all

the other minerals? Something else?

Certainly table salt isn't *acutely* toxic, or we'd all be dead... So

as you're using the word, "toxic" means what?

I appreciate any more info you'd care to share.

Peace,

Mike D.

[Mike Devour, Citizen, Patriot, Libertarian]

[mdevour@... ]

[speaking only for myself... ]

[Guest guest]

You can read about the benefits of Real Salt (or any other unprocessed unrefined salt) and the health benefits in testimonials.

http://realsalt.com

Very good stuff.

Real Salt is pink just like Himalayan Salt, it is from an ancient sea bed.

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

Compared to RealSalt brand salt, many sea salts appear stark white because they have undergone a harsh refining process. Unlike RealSalt, these salts are filled with silicates, dextrose, and other additives. By contrast, RealSalt is an all-natural, kosher-certified sea salt extracted from deep within the earth, crushed, screened, and packaged. RealSalt's unique flecks of color are the result of more than 50 natural trace minerals essential to human health (including natural iodine!). Experience the goodness of RealSalt!

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

Kathy

[Guest guest]

Mercola is at it again.

Real Salt is just as good and cost $6.50 retail for a 26 oz bag, compared to $22 for 2 # of Mercola's salt, plus shipping.

You just gotta love the guy though....

I buy my Real Salt in a 25 # box, with a heavy plastic bag around it inside the box to keep out moisture. It's about $40 wholesale. I bought a box in March 2006. Keep it in the basement pantry. Wild Oats can order a box and have given a 10% discount. That would probably be around $50. Will last you a long long time and save a bundle.

Kathy

[Guest guest]

it's a slow death. Table salt kills us slowly, just like the smog and all the other poisons in our environment.

[Guest guest]

Bob, that looks just like, and could be, Real Salt, only it costs twice as much!

Kathy

-----Original Message-----From: [mailto: ] On Behalf Of BobSent: Tuesday, December 11, 2007 9:19 AM Subject: [ ] Re: Toxic salt? __________ NOD32 2714 (20071210) Information __________This message was checked by NOD32 antivirus system.http://www.eset.com

[Guest guest]

Mike D wrote: >Between Real and Himalayan, I ought to be able to find a good

one if I

choose to go this route.<

Mike-

I certainly haven't tried every salt but RealSalt is our salt of choice at

the table and for cooking, we always keep it now, order it in bulk directly

from the mfr.

I have tried at least two Himalayan salts, but neither was as tasty to me as

RealSalt. We tried a few celtic sea salts also, same opinion. RealSalt wins

around here.

The totally tastiest salt I've ever eaten, but not for use as a spice or for

cooking, is " 3 Times Roasted Bamboo Salt " from www.tibetangold.com. It is a

strong smky tasting nourishing salt that was instrumental in bringing me out

of my heart problems after taking MMS and discovering that I was nearly salt

depleted. They also make a " 9 Times Roasted " but they are out of it right

now, I got the last of it unless they've recently got more in, but it is a

seriously strong tasting salt.

Daddybob

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2:51 PM

[Guest guest]

Hi Daddy Bob,

Interesting the apparent difference in palates!

When you speak of Himalyan salt are you referring to the Red Tibetan

Himalayan salt? I ask because between RealSalt and the Red... it would

be hands down the Red Tibetan for taste. I actually found the RealSalt

not to have any taste, but the Tibetan has a very strong, exotic taste

and smell ... to me.

I wanted to try a smoky salt for my next order, though, and will check

out your suggestion below.

Ballady

>

> I certainly haven't tried every salt but RealSalt is our salt of

choice at

> the table and for cooking, we always keep it now, order it in bulk

directly

> from the mfr.

>

> I have tried at least two Himalayan salts, but neither was as tasty

to me as

> RealSalt. We tried a few celtic sea salts also, same opinion.

RealSalt wins

> around here.

>

> The totally tastiest salt I've ever eaten, but not for use as a

spice or for

> cooking, is " 3 Times Roasted Bamboo Salt " from www.tibetangold.com.

It is a

> strong smky tasting nourishing salt that was instrumental in

bringing me out

> of my heart problems after taking MMS and discovering that I was

nearly salt

> depleted. They also make a " 9 Times Roasted " but they are out of it

right

> now, I got the last of it unless they've recently got more in, but

it is a

> seriously strong tasting salt.

>

> Daddybob

>

[Guest guest]

Ballady wrote: >When you speak of Himalyan salt are you referring to the Red

Tibetan

Himalayan salt? I ask because between RealSalt and the Red... it would

be hands down the Red Tibetan for taste. I actually found the RealSalt

not to have any taste, but the Tibetan has a very strong, exotic taste

and smell ... to me.<

Ballady- I haven't tried that one but it sure sounds interesting, you gotta

link?

The Himalayan salts I tried were Miracle Krystal Salt (didn't like it at

all) and Jevetee/Jeveda (mild tasting to me).

DB

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11:29 AM

[Guest guest]

Well, interesting. The place I bought mine from (and a lot of other

Lyme people as well!)looks like it closed down. It was called Guardian

of Eden. I did however find these two sites that sell the red salt. I

don't know how it would compare to the product I have but you can

check them out:

http://www.ecrater.com/product.php?pid=1336448

http://www.saltworks.us/shop/category.asp?idCat=3

Ballady

>When you speak of Himalyan salt are you referring to

the Red

> Tibetan

> Himalayan salt? I ask because between RealSalt and the Red... it would

> be hands down the Red Tibetan for taste. I actually found the RealSalt

> not to have any taste, but the Tibetan has a very strong, exotic taste

> and smell ... to me.<

>

> Ballady- I haven't tried that one but it sure sounds interesting,

you gotta

> link?

> The Himalayan salts I tried were Miracle Krystal Salt (didn't like it at

> all) and Jevetee/Jeveda (mild tasting to me).

> DB

>

>

[Guest guest]

Real Salt tastes great to me, it's not bitter like table salt, it's actually sweet and salty.

I put it in water, 1/4 tsp to a quart, and drink it to replace minerals and salt.

What other taste would salt have, Himalayan style?

My coop sells pink Himalayan Salt in canisters and lamps.

Reminds me of a little joke.

There is a brothel. One man is on his way to the brothel, one is in the brothel and one is leaving.

What nationality is each of them?

The one going to the brothel, he is Russian.

The one is the brothel, he is Himalayan.

The one leaving, he is Finnish.

Kathy