For recovery from injury and soreness, my advanced bodywork teachers used to recommend “cell salts” or “tissue salts” along with hands-on therapy for a few weeks at least. It wasn’t until studying Plant Medicine in 2011 that i actually began to understand ANYTHING about “salts” actually, and WHY eating “exotic” salts is so much better for us – and so much more costly. Many people still can’t imagine the enormous health value of Himalayan Pink, or Atlantic Gray, or all the rest.
NATURAL SEA SALT CONTAINS ALMOST 100 MINERALS THAT LIVING SYSTEMS REQUIRE IN ORDER TO FUNCTION AND THRIVE. Plain table salt contains two, which disrupts our entire mineral balance and eventually makes us sick.
Our metabolism and every physiological function, every single physical movement we make, depends on mineral balance in our bodies. Our culture is mineral deficient because we’ve sterilized and poisoned the minerals out of our foods and the Earth. This is a global, ethical, environmental, and medical issue. It’s not a question of buying a new supplement at the health food store. HOWEVER, something as simple as giving up “table salt” and using only good sea salts could possibly have radical effects on your energy, longevity, and cardiac and musculoskeletal health.
Here is an excerpt from my first bodywork teacher, Larry Heisler. You’ve seen his writing in one blog article before.
If you want some fresh Truth about nutrition and live in New Jersey, go find Larry Heisler in Parsippany NJ and take a class!
Now, here’s what he says:
THE SALT ISSUE!
In the 1930’s, Utah, farmers routinely put salt licks out for the cattle to lick and get their minerals. That was in the days you took a hammer down to the cellar and chipped some salt off the block for the dinner table. Salt did not pour or shake, it clumped. Then one of the major salt companies find a way to make the salt easily flow. They did this by heating up the salt and by adding aluminum anti caking agents.
Unfortunately when you heat salt it refines its chemical composition, kind of like pasteurization and what is left is simple refined salt, sodium chloride, NaCl, with unfortunately no trace minerals.
So when they changed the salt for human consumption, they also changed the cattle salt licks. You couldn’t really see a difference except the new licks were whiter.
Almost immediately, cattle started getting edema in their legs and then starting up and dying. In large numbers from strokes.
The farmers went to the University extension service for answers.
The extension service said it was heart disease (high blood pressure) being caused specifically from the new refined salt.
When the salt company went back to the pink salt licks, the emergency ended for the cattle.
NOW HERE’S WHAT MAKES ME SCRATCH MY HEAD
(ME TOO LARRY!)
About 700,000 people suffer a new or recurrent stroke in the United States each year and more than 150,000 of these people die (American Heart Association).
About 5.7 million U.S. stroke survivors are alive today, many with permanent stroke-related disabilities.
(American Heart Association).
WOULD IT BE SO DIFFICULT FOR AMERICAN SALT COMPANIES TO SELL HEALTHY SALT THAT DOESN’T KILL PEOPLE?
One would certainly think and hope so, Larry, but we all know it depends on who stands to profit!
yolanda pritam hari
quantum evolutionary healing ™ in action!