Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 Agreed. Table salt will raise blood pressure and on table salt my legs were so swollen. We switched to Redmond salt a year ago; we use table salt to unclog drains with boiling warer - about all it's good for! I use some in water in the morning and my swelling has gone down remarkably! My tissues aren't starved any more so they can let go of water instead of retain it. Table salt and Redmonds, Celtic, Himalayan, etc., are two different animals, although I would say that table salt is natural sea salts evil twin! Any studies you see about the dangers of salt were conducted with regards to table salt. C. http://catherineshypohelljourney.blogspot.com/ cccquilter@... http://www.stopthethyroidmadness.com cccquilter53@... Embroidery from the Heart http://Embfromtheheart.etsy.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 , What is Redmond salt. Is it sea salt? Where do you purchase it? Because one of the things I need to do is get rid of this water retention. Armour has helped with some of it but I was on 6 to 8 grains when it did and I lost 10#. I am now on 2 grains and the water retention is back but not as bad as before I started with Armour. Are you knew to the group? I have been reading your posts...very interesting. Welcome, if you are knew. I have been with the group for several months and all on here are a godsend. Venizia > > Agreed. Table salt will raise blood pressure and on table salt my legs were so swollen. We switched to Redmond salt a year ago; we use table salt to unclog drains with boiling warer - about all it's good for! I use some in water in the morning and my swelling has gone down remarkably! My tissues aren't starved any more so they can let go of water instead of retain it. Table salt and Redmonds, Celtic, Himalayan, etc., are two different animals, although I would say that table salt is natural sea salts evil twin! > > Any studies you see about the dangers of salt were conducted with regards to table salt. > > C. > http://catherineshypohelljourney.blogspot.com/ > cccquilter@... > http://www.stopthethyroidmadness.com > cccquilter53@... > Embroidery from the Heart > http://Embfromtheheart.etsy.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 What about Kosher salt. It tastes different than table salt. Does it have the good minerals you mentioned? Roni --- HeartfeltTherapy@... wrote: > Dear Chuck, > > You wrote: In light of the recent raves over the > benefits of salt, a study > just > announced by Brigham and Women's says that reducing > salt intake results > in a dramatic decrease in cardiovascular disease. > > http://www.brighamandwomens.org/Pressreleases/PressRelease.aspx?PageID=250 > > You are welcome to choose which to believe. > > ****** > > I think what has been missed is the type of salt. > Not in sea salt or mined > salt, but in processed and kiln dried vs. natural > with minerals and sun dried. > When salt is processed the minerals are taken out > (they are valuable), the left > over salt (waste) is kiln dried, iodine added and > sold for consumption. > > Doesn't anyone consider why you can't use " table " > salt in salt water fish > tanks? If it kills fish, I don't think it's such a > far reach to figure, it's > probably not so great for us either. > > Research hasn't been done comparing refined, kiln > dried salt to natural > (either sea or mined) sun dried salt that I know of. > Also, if you actually take the > time to make sure the salt you are using hasn't had > the minerals removed or > been kiln dried, I'm sure you would taste the > difference. > > > > > > ************************************** See what's > free at http://www.aol.com. > > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 , You wrote: > > I think what has been missed is the type of salt. ... The sodium ion does not care how it has been processed. It is still a sodium ion. Taste is not what causes the health problems. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 Venezia, Yes, I am kind of new. I wrote an intro posting some time ago, but it didn't show up until today! I used to have terrible swelling of my ankles especially, and my doc told me to go low salt, but it didn't help. It wasn't until I switched from evil table salt to a natural sea salt that it started to improve. You can get Redmonds at HFS's. Or you can order it online. Same with Celtic salt I believe; not so sure about Himalayan salt and the other natural sea salts out there. I know Whole Foods carries them, and other Health Food Stores also do. In the morning, when I can't tolerate plain water because of the nasty overnight taste in my mouth, I get the water purifier running, and when the water that has sat all night clears I put 1/4 or so tsp. and mix in the water in my glass and drink it down. If I have a large drinking glass I use 15-18 shakes of mineral salt. It is working very well. My swelling is minimal now. I am also drinking a LOT of plain water as I have a kidney condition. C. http://catherineshypohelljourney.blogspot.com/ cccquilter@... http://www.stopthethyroidmadness.com cccquilter53@... Embroidery from the Heart http://Embfromtheheart.etsy.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 , What is HFS? We do have a Whole Foods store here. I will check it out. Thanks? I also get bad swelling ankles. Venizia > > Venezia, > Yes, I am kind of new. I wrote an intro posting some time ago, but it didn't show up until today! I used to have terrible swelling of my ankles especially, and my doc told me to go low salt, but it didn't help. It wasn't until I switched from evil table salt to a natural sea salt that it started to improve. You can get Redmonds at HFS's. Or you can order it online. Same with Celtic salt I believe; not so sure about Himalayan salt and the other natural sea salts out there. I know Whole Foods carries them, and other Health Food Stores also do. In the morning, when I can't tolerate plain water because of the nasty overnight taste in my mouth, I get the water purifier running, and when the water that has sat all night clears I put 1/4 or so tsp. and mix in the water in my glass and drink it down. If I have a large drinking glass I use 15-18 shakes of mineral salt. It is working very well. My swelling is minimal now. I am also drinking a LOT of plain water as I have a kidney > condition. > > C. > http://catherineshypohelljourney.blogspot.com/ > cccquilter@... > http://www.stopthethyroidmadness.com > cccquilter53@... > Embroidery from the Heart > http://Embfromtheheart.etsy.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 HFS=health food store , What is HFS? We do have a Whole Foods store here. I will check it out. Thanks? I also get bad swelling ankles. Venizia Recent Activity a.. 3New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 real salt is now being used for many health probs, especially detoxification. I wonder if it's not the salt but the small amount of iodine which is aggravating (when a person actually needs more). Gracia , You wrote: > > I think what has been missed is the type of salt. ... The sodium ion does not care how it has been processed. It is still a sodium ion. Taste is not what causes the health problems. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 Gracia wrote: > > real salt is now being used for many health probs, especially > detoxification. I wonder if it's not the salt but the small amount of > iodine which is aggravating (when a person actually needs more). No, it's the sodium. It doesn't matter whether it is combined with chloride, carbonate, bicarbonate, or iodide ions. The sodium is what all the big studies since the 1990s recommend be cut. Salt just happens to be a major source for most people. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 Thanks. I saw it in your prior post. Sorry. Venizia > > > HFS=health food store > > , > > What is HFS? We do have a Whole Foods store here. I will check it out. Thanks? I also get > bad swelling ankles. > > Venizia > > > Recent Activity > a.. 3New Members > Visit Your Group > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 2, 2007 Report Share Posted July 2, 2007 HeartfeltTherapy@... wrote: > > Chuck: First of all Table Salt is not a sodium ion, it's sodium chloride. > When sodium and chlorine have bonded with other minerals ... With all due respect, I suggest you take an introductory chemistry course, one semester at the high school level would be sufficient. The sodium and chlorine in table salt are not bonded in the molecular bonding sense, either with each other, or with other minerals as you suggest. They are, and remain, fully ionized, whether molten, solid, or dissolved. They do not form molecules but are simply held together in proportion by the Coulombic attraction between oppositely charged ions. That is why salt is called an ionic solid. This is characteristic behavior for compounds of alkali metals and halogens. Essentially everything else you said is patently false, also. For example, melting or even boiling NaCl does not remove minerals. And, the result of melting or boiling does not change the behavior of the ions if they are subsequently dissolved in water. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2007 Report Share Posted July 3, 2007 Thank you for your reply. I'll do some more looking and check this out for the type of Kosher salt I have. Maybe I can help you out too. I get digests from other lists, and what I do when I want to answer one right away, is I copy and paste the name in a new email and send it straight out, not posting it on the web. Roni --- HeartfeltTherapy@... wrote: > Dear Chuck, > > You wrote: > > The sodium ion does not care how it has been > processed. It is still a > sodium ion. Taste is not what causes the health > problems. > > > Chuck: First of all Table Salt is not a sodium ion, > it's sodium chloride. > When sodium and chlorine have bonded with other > minerals and are heated to ultra > high temperatures, yes, they do care how they've > been processed, as they are > changed by the process to remove the minerals and to > dry them using ultra high > heat. The low temperature ovens are 1400 degree > Fahrenheit. Sodium Chloride > melts at 1473.4 degrees Fahrenheit and boils at > 2,669 degrees Fahrenheit. How do > you think they get the other minerals out of it? > Those types of temperatures > change the make up of metals tempering them, why > wouldn't they change the way > those ions react in the body? > > The amount of sodium chloride in natural salts are > lower to begin with. If > you've ever tried a natural salt, you will notice > you can use a lot less and > have a lot more " salt " taste. It goes against what > seems to be common sense, how > can a natural salt with less sodium chloride have a > nicer, more pleasant and > more " salty " taste? Probably for the same reason our > nose is above our mouths? > > Salt is one of the tastes that actually comes from > the mouth, and not the > nose. I agree with your statement " Taste is not what > causes the health problems. " > So if it tastes better and has a lower sodium > chloride content, what's your > problem with natural salt? > > Here are some website links specifically speaking to > processed table salt. > > _www.ambion.com/techlib/msds/msds_9759.pdf_ > (http://www.ambion.com/techlib/msds/msds_9759.pdf) > > _http://www.healthfree.com/view_newsletter.php?id=104 & key=b_ > > (http://www.healthfree.com/view_newsletter.php?id=104 & key=b) > > > _http://www.awakening-healing.com/Healthy_Products/miracle_krystal_salt.htm_ > ( > http://www.awakening-healing.com/Healthy_Products/miracle_krystal_salt.htm) > > > > This one speaks specifically of the properties of > Sodium alone. Keep in mind > both Sodium and Chloride are poisons on their own. > > _www.lenntech.com/Periodic-chart-elements/Na-en.htm_ > > (http://www.lenntech.com/Periodic-chart-elements/Na-en.htm) > > > Dear Roni, > > You wrote: > > What about Kosher salt. It tastes different than > table > salt. Does it have the good minerals you mentioned? > > Roni: It depends on the type of Kosher salt, the > issue I refer to, is > processing and more specifically high heat. Here's a > website that has Kosher sea > salt. It will help to explain the difference. > > _http://www.tropicalsalt.com/_ > (http://www.tropicalsalt.com/) > > Kosher salt tastes different from table salt, > because it is a different size > and it doesn't have added chemicals, whether or not > it is processed or not. > Have you ever tasted the processed rock salt you use > in an old fashioned ice > cream maker? It doesn't taste like processed table > or processed Kosher salt > either. Kosher refers to the use of the salt, like > pickling salt, it has a > historical use because of it's size, with the > addition of being approved to be used in > Kosher foods because it doesn't have preservatives > and other additives in it. > Kosher can be processed and it can be natural or sea > salt, if it is the right > size and has been certified by a specific board not > to have chemicals added. > Table salt has added chemicals to make it pour plus > iodine along with being > processed at ultra high temperatures. > > Try comparing processed Kosher salt to natural > Kosher salt or sea Kosher > salt, in the amount you use and the taste. > > The idea is to use less but get a better taste using > a natural salt. The > other natural minerals with the natural sodium > chloride do something that works > synergistically, they are more together naturally > than they are processed apart. > Hummmm.... kinda like Armour.... with it's " Inert " > ingredients vs. Synthroid > which is " pure " . > > I hope you realize that I get the digest format for > this user group. I sent > in my salt response about two weeks ago and was > surprised to finally see it > listed. This response is being made July 2nd. The > bottom of the digest tells me > how to do everything, but respond to the digest in > real time. > > > > > > ************************************** See what's > free at http://www.aol.com. > > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 , You wrote: > > Chuck: Are you saying there is just as much sodium chloride in natural salt > as there is in table salt? Within a fraction of a percent, yes. Table salt does not have the minerals that sea salt has, but it typically has some magnesium anti-caking agents and a trace of potassium iodide. I have never found a sea salt containing less than 99% NaCl, just like table salt. The taste varies with the other ingredients, but sea salts are all essentially NaCl, with the same health risks as table salt. As to the toxicity of elemental sodium and chlorine, you again need to learn some elementary chemistry. These elements are so reactive, precisely for the reasons that give NaCl its stability. Alkali metals donate an electron (oxidize) more readily than any other group in the periodic table. Halogens are more electronegative (tending to reduce) than any other group. When these react, the sodium atoms all lose an electron to a chlorine atom, making a very stable, although quite soluble, mix of cations and anions. As a result, they lose their individual toxicity. > ... Are you saying you must use just as much natural > salt as you do table salt to get the same level of salty taste? Precisely, although the sea salt may have other flavors that you find more pleasing than just the saltiness. > ... Are you saying the ultra > high heat doesn't change table salt ion's behavior in the body, because it > behaves the same way if it's dissolved in water? Salt is salt, regardless of how it has been heated. It is not separated from contaminants by melting. Rather it is dissolved in water and then recrystallized. Your complete ignorance of basic chemistry is at least commensurate with your lack of insight into thyroid medications. And, no, I am not connected in any way with any pharmaceutical company other than as a customer for several of them. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Chuck, I don't think you realize how many people do not have anywhere near your education and understanding of chemistry and other things. Salt is salt, I learned that a long time ago. It's just like sugar is sugar, whether it comes from sugar, vegetables, bread or honey. The only difference lies in how it's metabolized. Chemistry is not everybody's bag, and there is no convincing people who are invested in a different opinion. Roni --- Chuck B <gumboyaya@...> wrote: > , > > You wrote: > > > > Chuck: Are you saying there is just as much sodium > chloride in natural salt > > as there is in table salt? > > Within a fraction of a percent, yes. Table salt does > not have the > minerals that sea salt has, but it typically has > some magnesium > anti-caking agents and a trace of potassium iodide. > I have never found a > sea salt containing less than 99% NaCl, just like > table salt. The taste > varies with the other ingredients, but sea salts are > all essentially > NaCl, with the same health risks as table salt. > > As to the toxicity of elemental sodium and chlorine, > you again need to > learn some elementary chemistry. These elements are > so reactive, > precisely for the reasons that give NaCl its > stability. Alkali metals > donate an electron (oxidize) more readily than any > other group in the > periodic table. Halogens are more electronegative > (tending to reduce) > than any other group. When these react, the sodium > atoms all lose an > electron to a chlorine atom, making a very stable, > although quite > soluble, mix of cations and anions. As a result, > they lose their > individual toxicity. > > > ... Are you saying you must use just as much > natural > > salt as you do table salt to get the same level of > salty taste? > > Precisely, although the sea salt may have other > flavors that you find > more pleasing than just the saltiness. > > > ... Are you saying the ultra > > high heat doesn't change table salt ion's behavior > in the body, because it > > behaves the same way if it's dissolved in water? > > Salt is salt, regardless of how it has been heated. > It is not separated > from contaminants by melting. Rather it is dissolved > in water and then > recrystallized. Your complete ignorance of basic > chemistry is at least > commensurate with your lack of insight into thyroid > medications. And, > no, I am not connected in any way with any > pharmaceutical company other > than as a customer for several of them. > > Chuck > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Roni, You wrote: > > > Chuck, I don't think you realize how many people do > not have anywhere near your education and > understanding of chemistry and other things.... Thank you for your confirmation. I am aware of public limitations, though, since I teach introductory courses for non-science majors in addition to several at the graduate level. Chuck Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 The information below should give you an idea of why. Roni In order to understand the sea, some of its chemical properties are important. On this page a detailed chemical composition of sea water, its dissolved gases, carbon dioxide and pH as limiting factor. Detailed composition: abundance of the elements in seawater Salinity: the main salt ions making the sea salty Density: the density of sea water depends on temperature and salinity Dissolved gases: the two important gases to life, oxygen and carbondioxide. Limiting hydrogen ions and ocean pH. Bicarbonate: the life of dissolved carbon dioxide in the sea. Related chapters: abundance of the elements of life in the universe, earth, sea and organisms. table of units & measures: units, measures, conversion constants, world dimensions, and much more. periodic table: the periodic table of elements, complete with elementary chemistry and interesting facts. soil/ecology: the main biomes of the land and their carbon sinks. the Dark Decay Assay: new discoveries of the plankton ecosystem. pH as most important limiting factor. --- HeartfeltTherapy@... wrote: > Roni you wrote: > > Salt is salt, I learned that a long time ago. > > Roni: If that is true, then why can't you take table > salt and put it into > water for salt water fish? > > > > > > ************************************** See what's > free at http://www.aol.com. > > > [Non-text portions of this message have been > removed] > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Below is a slightly edited post I made some time back. I titled it SEA SALT AND SH*T: So excuse my crudeness, but I get a little tired of articles that praise sea salt as pure manna from heaven. Let me play devil's advocate and present another view. As always, you make up your own mind... The fact is an ion of NaCl is always an ion of NaCl [or whatever the relationship is], and you can't tell whether it came from evaporated sea water or a mine. So one might say that salt is always salt... Except when it isn't. And unfortunately, sometimes it isn't. Sometimes it's sh*t, both literally and figuratively [hereinafter SLF]. Humans have dumped/pumped/discarded/lost hundreds of billions of tons of SLF [sewage, garbage, toxicants, heavy metals, carcinogens, poisons, petroleum products, radioactive materials, disease pathogens; you name it... into the oceans over the past few hundred years. Sometimes it almost seems that we've tried our darnedest to turn the oceans into a huge septic tank. Often in the past we would just try to get the SLF far enough out so that the turds, used pampers and so on did not wash up on the local beach [bad for tourism, you know] and I strongly suspect that it's still handled that way in parts of the world. Trace quantities of natural beneficial minerals also may be found in sea water. Nature is fantastic, and over time can get rid of much of the SLF, but unfortunately much of it remains. I read somewhere that there is no longer any place in even the deepest ocean that you can take a sample of sea water that does not contain fibers from dissolved toilet paper. And some contaminants have a very long half life. Other than the trace minerals it seems strange to me to think that removing the remanents of these pollutants somehow decreases the quality of salt. So if you evaporate sea water what you have left is salt... plus SLF and trace minerals. OTOH, the salt in mines is often simply sea salt that was deposited over the eons when seas and large lakes would dry up for whatever reason. As this [sea] salt was deposited before the human pollution that effects our oceans today one might well expect it to contain virtually none of the man caused contaminants mentioned above. So mined salt would seem to be a better choice of sea salt... A quote from Wikepedia [take it for whatever it's worth]: " Some assert that unrefined sea salt is more healthy than refined salts. However, completely raw sea salt is bitter due to magnesium and calcium compounds, and thus is rarely eaten. " So I'll take mine processed, purified, cleansed, and iodized if you don't mind; as trace minerals are readily available. End of rant... > Salt > <hypothyroidism/message/29146;_ylc=X3oDMTJxZm12YzU\ 3BF9TAzk3MzU5NzE1BGdycElkAzE0NTY2NARncnBzcElkAzE3MDkyNTEwODIEbXNnSWQDMjkxNDYEc2V\ jA2Rtc2cEc2xrA3Ztc2cEc3RpbWUDMTE4MzYwMTIzNA--> > > > > Posted by: " HeartfeltTherapy@... " HeartfeltTherapy@... > <mailto:HeartfeltTherapy@...?Subject=%20Re%3ASalt> > heartfelt_therapy <heartfelt_therapy> > > > Wed Jul 4, 2007 5:18 pm (PST) > > Chuck you wrote: > > Essentially everything else you said is patently false, also. > > Chuck: Are you saying there is just as much sodium chloride in natural > salt > as there is in table salt? Are you saying you must use just as much > natural > salt as you do table salt to get the same level of salty taste? Are > you saying > natural salt doesn't have a more pleasant taste than table salt > (Subjective or > Objective)? Are you saying Sodium is'nt poisonous, or that Chlorine isn't > poisonous? Did I miss quote the melting and boiling points for Sodium > Chloride, or > the low oven temperatures used in processing salt? Are you saying the > ultra > high heat doesn't change table salt ion's behavior in the body, > because it > behaves the same way if it's dissolved in water? Aren't you the one > who stated > using a glass of water to test a vitamin's ability to dissolve in the > body wasn't > an accurate test because stomach acid and water are quite different? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Perhaps Chick should re-read S Kuhn's 'The Structure of Scientific Thought' which basically said that the more educated a person is in his field, the harder it is to change their mind. A scientific community cannot practice its trade without some set of received beliefs (p. 4). These beliefs form the foundation of the " educational initiation that prepares and licenses the student for professional practice " (5). The nature of the " rigorous and rigid " preparation helps ensure that the received beliefs exert a " deep hold " on the student's mind. Normal science " is predicated on the assumption that the scientific community knows what the world is like " (5)—scientists take great pains to defend that assumption. To this end, " normal science often suppresses fundamental novelties because they are necessarily subversive of its basic commitments " (5). Research is " a strenuous and devoted attempt to force nature into the conceptual boxes supplied by professional education " (5). A shift in professional commitments to shared assumptions takes place when an anomaly " subverts the existing tradition of scientific practice " (6). These shifts are what Kuhn describes as scientific revolutions— " the tradition-shattering complements to the tradition-bound activity of normal science " (6). New assumptions (paradigms/theories) require the reconstruction of prior assumptions and the reevaluation of prior facts. This is difficult and time consuming. It is also strongly resisted by the established community. When a shift takes place, " a scientist's world is qualitatively transformed [and] quantitatively enriched by fundamental novelties of either fact or theory " (7). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 what I know about salt is that pregnant women must salt their food to taste or risk preeclampsia (Tom Brewer MD), salt attracts protein to it in the bloodstream, peeps with low adrenals often crave salt and it is important that they get it. I don't believe the allopaths that it is a health risk, not for one minute. Healthy kidneys excrete excess sodium. When I first came to Maine in 1976, almost the first thing I noticed was the health of the locals. Their diet was farm based and yeah they ate lots of salt. and cream and butter etc. Now the farms are mostly gone. Popular Mainer names for men are Vinyl, Hazen, Odber, and I just met a guy named Avon LOL. Gracia , You wrote: > > Chuck: Are you saying there is just as much sodium chloride in natural salt > as there is in table salt? Within a fraction of a percent, yes. Table salt does not have the minerals that sea salt has, but it typically has some magnesium anti-caking agents and a trace of potassium iodide. I have never found a sea salt containing less than 99% NaCl, just like table salt. The taste varies with the other ingredients, but sea salts are all essentially NaCl, with the same health risks as table salt. Recent Activity a.. 4New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Just as a guess, maybe the iodine kills them??? After all, it is a poison. You can't put plain tap water in your fresh water fish bowl; I believe because of the chlorine. Maybe the other trace elements in regular salt are not the right kind for salt water fish. After all, the sodium chloride of sea salt is the same as the sodium chloride of table salt IMHO. > > Salt > <hypothyroidism/message/29156;_ylc=X3oDMTJxY29kZ3Z\ nBF9TAzk3MzU5NzE1BGdycElkAzE0NTY2NARncnBzcElkAzE3MDkyNTEwODIEbXNnSWQDMjkxNTYEc2V\ jA2Rtc2cEc2xrA3Ztc2cEc3RpbWUDMTE4MzYyNjM0Nw--> > > > > Posted by: " HeartfeltTherapy@... " HeartfeltTherapy@... > <mailto:HeartfeltTherapy@...?Subject=%20Re%3ASalt> > heartfelt_therapy <heartfelt_therapy> > > > Wed Jul 4, 2007 7:29 pm (PST) > > Roni you wrote: > > Salt is salt, I learned that a long time ago. > > Roni: If that is true, then why can't you take table salt and put it into > water for salt water fish? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Potassium, water, salt and Hypothyroidism. What is the relationship of all of them in the body? I have always been allergic to Potassium. I didn't have a banana in 40 years. When I do eat something with Potassium in it I feel like my blood stops and I almost faint. Does anyone know why this happens? Thank You, D999 <danjoanryan@...> wrote: Perhaps Chick should re-read S Kuhn's 'The Structure of Scientific Thought' which basically said that the more educated a person is in his field, the harder it is to change their mind. A scientific community cannot practice its trade without some set of received beliefs (p. 4). These beliefs form the foundation of the " educational initiation that prepares and licenses the student for professional practice " (5). The nature of the " rigorous and rigid " preparation helps ensure that the received beliefs exert a " deep hold " on the student's mind. Normal science " is predicated on the assumption that the scientific community knows what the world is like " (5)—scientists take great pains to defend that assumption. To this end, " normal science often suppresses fundamental novelties because they are necessarily subversive of its basic commitments " (5). Research is " a strenuous and devoted attempt to force nature into the conceptual boxes supplied by professional education " (5). A shift in professional commitments to shared assumptions takes place when an anomaly " subverts the existing tradition of scientific practice " (6). These shifts are what Kuhn describes as scientific revolutions— " the tradition-shattering complements to the tradition-bound activity of normal science " (6). New assumptions (paradigms/theories) require the reconstruction of prior assumptions and the reevaluation of prior facts. This is difficult and time consuming. It is also strongly resisted by the established community. When a shift takes place, " a scientist's world is qualitatively transformed [and] quantitatively enriched by fundamental novelties of either fact or theory " (7). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 nobody is " allergic " to potassium. It is required for life. what it means to me is that you have poor/low adrenal function (high potassium/low sodium) and need adrenal meds and it's important to get enough salt. I am sure you need lots of minerals including iodine. Gracia Potassium, water, salt and Hypothyroidism. What is the relationship of all of them in the body? I have always been allergic to Potassium. I didn't have a banana in 40 years. When I do eat something with Potassium in it I feel like my blood stops and I almost faint. Does anyone know why this happens? Thank You, D999 Recent Activity a.. 4New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 I haven't the foggiest notion; but I don't think you can live without potassium. > . > > > Re: Salt > <hypothyroidism/message/29187;_ylc=X3oDMTJxZ2FybW5\ kBF9TAzk3MzU5NzE1BGdycElkAzE0NTY2NARncnBzcElkAzE3MDkyNTEwODIEbXNnSWQDMjkxODcEc2V\ jA2Rtc2cEc2xrA3Ztc2cEc3RpbWUDMTE4MzY1NDc1OQ--> > > > > Posted by: " PATRICK REYNAUD " dauphine999@... > <mailto:dauphine999@...?Subject=%20Re%3A%20Salt> > ryn564 <ryn564> > > > Thu Jul 5, 2007 9:10 am (PST) > > Potassium, water, salt and Hypothyroidism. What is the relationship of > all of them in the body? I have always been allergic to Potassium. I > didn't have a banana in 40 years. When I do eat something with > Potassium in it I feel like my blood stops and I almost faint. Does > anyone know why this happens? Thank You, D999 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 Evidently someone can be reactive to potassium. Before taking potassium, tell your doctor and pharmacist if you are allergic to potassium or any other drugs. tell your doctor and pharmacist what prescription and nonprescription medications you are taking, especially angiotensin converting enzyme (ACE) inhibitors such as captopril (Capoten), enalapril (Vasotec),and lisinopril (Prinivil, Zestril); diuretics ('water pills'); and vitamins. Do not take potassium if you are taking amiloride (Midamor), spironolactone (Aldactone), or triamterene (Dyrenium). tell your doctor if you have or have ever had heart, kidney, or 's (adrenal gland) disease. tell your doctor if you are pregnant, plan to become pregnant, or are breast-feeding. If you become pregnant while taking potassium, call your doctor. if you are having surgery, including dental surgery, tell the doctor or dentist that you are taking potassium. *************************************************** What side effects can this medication cause? Return to top Potassium may cause side effects. Tell your doctor if any of these symptoms are severe or do not go away: upset stomach vomiting diarrhea If you experience any of the following symptoms, call your doctor immediately: mental confusion listlessness tingling, prickling, burning, tight, or pulling sensation of arms, hands, legs, or feet heaviness or weakness of legs cold, pale, gray skin stomach pain unusual stomach bulging black stools If you experience a serious side effect, you or your doctor may send a report to the Food and Drug Administration's (FDA) MedWatch Adverse Event Reporting program online [at http://www.fda.gov/MedWatch/report.htm] or by phone [1-800-332-1088]. **************************************************** Roni --- Gracia <circe@...> wrote: > > nobody is " allergic " to potassium. It is required > for life. what it means to me is that you have > poor/low adrenal function (high potassium/low > sodium) and need adrenal meds and it's important to > get enough salt. I am sure you need lots of > minerals including iodine. > Gracia > > Potassium, water, salt and Hypothyroidism. What is > the relationship of all of them in the body? I have > always been allergic to Potassium. I didn't have a > banana in 40 years. When I do eat something with > Potassium in it I feel like my blood stops and I > almost faint. Does anyone know why this happens? > Thank You, D999 > > > Recent Activity > a.. 4New Members > Visit Your Group > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2007 Report Share Posted July 5, 2007 , You wrote: > > About something Roni wrote: > > Salt is salt, I learned that a long time ago. > > Roni: If that is true, then why can't you take table salt and put it into > water for salt water fish? > Actually, for some species you CAN use table salt with no problem, especially if you get the kind that is not iodized. Most fish however do not tolerate the trace of iodine and calcium or magnesium silicate anti-caking agent that is added. Pet stores will actually sell you something made from table salt called aquarium salt. It is not sea salt, but it does not have the iodine and anti-caking agents. It is one thing to eat iodine, but fish have to " breathe " it. Chuck Quote Link to comment Share on other sites More sharing options...
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