Salt

Nicola · Salt

Dr. Batmanghelidj has a few books out:

http://www.watercure.com/

Water and Salt
Your Body's Many Cries for Water
Obesity, Cancer, Depression: Their Common Cause and Natural Cure

Yesterday I got some Rock Salt, which I put in my alkaline, ionized water. I did this years ago with normal water when I was eating things from the health store and not eating meat. Now that I am eating raw meat and fat I have not used salt; perhaps paleolife would not have been meat and table salt but they will have had salt in a nother form (sea, rocks...)

Many of you talk about little and big problems...perhaps a water/natural salt drink threw the day (have you ever thought of the unnatural salt in cheese and other things?) could help?

hard_rainus

I think many people react poorly to salt, so this drink would be a bad idea for them. On the other hand, people like you and me who have no problems with salt may benefit from it.

Nicola

I have that rock salt in a ground form; I just take a little on my tongue now. Salt is natrium & chloride and both play an important part in life; many problems may have an answer in "just" natrium & chloride!!!

By the way; I am a very, very sensitive person and it does not take much to upset my mind and system! I have been through the BIGES trouble in my life and know I am understanding why and try to find my peace.

woof_woof

Salt never bothered me or maybe I just don't know that it bothers me.
Pennington who created the low carb meat based diet (so called the duPont Diet) advised against eating salt. He claimed that salt interfiers with fat burning.

Nicola

Well I could not find any answer about salt and fat metabolism (Dr. Alfred Pennington "no" and "Bear" never told me why!)

I found this

http://tinyurl.com/3829rm

Confused

woof_woof

Kwasniewski (Optimal Diet) noticed that his patients use less salt after a while on OD but he's not against salt.

Phinney has found salt supplementation to be mandatory on kateogenic diet (3 gr of sodium a day)

Stephen D Phinney. Ketogenic diets and physical performance. Nutrition & Metabolism 2004,

This second study utilized competitive bicycle racers as subjects, confined to a metabolic ward for 5 weeks. In the first week, subjects ate a weight maintenance (eucaloric) diet providing 67% of non-protein energy as carbohydrate, during which time baseline performance studies were performed. This was followed by 4 weeks of a eucaloric ketogenic diet (EKD) providing 83% of energy as fat, 15% as protein, and less than 3% as carbohydrate (this is as close to the Inuit diet as it gets). The meat, fish, and poultry that provided this diets protein, also provided 1.5 g/d of potassium and was prepared to contain 2 g/d of sodium. These inherent minerals were supplemented daily with an additional 1 g of potassium as bicarbonate, 3 grams of sodium as bouillon, 600 mg of calcium, 300 mg of magnesium, and a standard multivitamin.

Kristi31

I think meat and/or fish contains all the sodium we need. Plus, I eat bone marrow and that may contain sodium as well (?). Depending on the water you drink, you also get some sodium. It all adds up.

However, the first few weeks of LC, VLC or ZC take some adjusting to due to less water retention and perhaps (?) increased blood acidity due to ketone buildup.

I'm adjusted and I've been zero-carbing for at least 3 months.

Nicola

Konstantin Monastyrsky (other of Fiber Menace; The Timeline of Colorectal Disorders) sent me this answer about salt and raw meat:

Raw animal meat diet doesn't require much (if any) salt because cellular (blood plasma, lymph, etc.) fluids contain 0.9% of NaCl, or about 0.6 g for each 100 g of row meat (70% water content.) Thus, anyone consuming 200-300 g of raw meat daily gets his/her daily fix.

I asked him after reading this on his sight:

http://www.fibermenace.com/nutr/nutrition.html

So now I can relax again because this salt (yes/no) has been walking after me.

Bear mentions:

Salt is an addiction. It is culturally induced induced by the need to
add some salt for flavour in vegetables. When I gave up salt, the
only food that I ate which seemed to need salt was eggs, but after a
few years this passed- unsalted butter made the difference- without
that added fat eggs are definitely very bland. Take care to only buy
and use unsalted butter. Salt in butter is there as a preservative,
thus the level is very high. Unsalted butter is a bit more expensive
because only very fresh cream can be used to make it, whereas soured
cream, neutralised with soda is used to make 'regular' butter that is
then preserved with salt. The very best and tastiest butter possible
is made at home by shaking pure cream, and separating the resulting
delicious near-white butter from the whey.

Taking in more salt than you body needs is very, very bad for you. If
your sweat tastes salty, you have too much intake. Both the skin and
the kidneys dump salt, but cannot 'change gears' quickly. Both organs
are affected by passing salt. The salt content of sweat and urine can
go down to a few parts per million, to conserve the saline balance of
the bodies tissues. It only takes about one ounce of any meat/day to
supply all the sodium your body requires. for normal saline balance.
I sometimes sweat so proficiently that I need to drink 3 or four
litres of water in less than an hour. I have no effects of low salt,
and my sweat is never salty. I used to watch the other kids in ballet
class scarfing slat tabs, while I just drank water, my shirt was very
wet, but dried out normal but theirs were rimed with a heavy white
salt crust,indicating that the massive excess of alt was simply being
dumped. If they did not eat the salt tabs when drinking water, they
fainted.

If addicted to salt, just like with any other addiction, when you
stop using, you will experience 'side effects', such as everything
suddenly seeming tasteless and bland. If you persist, salt becomes
vile-tasting, and food without salt very tasty (but not (sodium-
deficient) veggies-tasteless by nature, but which we are not talking
about here).

It takes several days for your body to stop dumping salt through the
skin and kidneys and begin conserving it, so when quitting, be aware
of your salt balance- you may experience light headed-ness and the
other classic signs of low sodium, if necessary take a tiny pinch-
but try to stop all salt as quickly as you can tolerate it. Salt was
a significant cause of my grandfather's demise at 91 from kidney
failure. I consider it a chemical poison. Only vegetarians have a
salt-deficiency in their diet.

Our taste buds are important early warning detectors of the nature of
things taken into the mouth. The bitter taste sense, for instance
does not mean that we were destined by nature to like or need Swedish
Bitters, it is there to warn you of alkaloids in plants, common
defensive chemicals which can be very fatal. Likewise, sweet, salt
and sour are not indicators of what you should be taught to like as
food, they are there so you can measure and test- some food may have
gone bad, if it is sour- milk for instance. Taste buds are simply
chemical detectors which every animal has, and are generic in
response- not indicators to any specific food liking, that is learned
behaviour- cued by taste (and smell). Most of what we view as the
taste of something is mostly the smell.

Salt is a simple chemical, sodium chloride, a mineral substance mined
from where it has been deposited from weathered rocks or pools of
seawater. It can be found contaminated with a wide variety of
additional compounds, depending on the source it is derived from.
Some kinds may also be toxic- as well as unhealthful, as is pure salt
in all its forms. Human commerce in salt began with the use of
vegetation as a major item of human food. Only herbivorous animals
will seek out and consume salt- because sodium is lacking in all
terrestrial plant tissues. Carnivores do not need any salt. Your
taste for salt on meat is learned behaviour only. Wink

jl53563

Thanks Nicky. I find it helpful to go back and read Bears writings every now and then.

Dustyboy

Very helpful, thanks for posting it!