Table salt is no good.

Table salt is refined salt, which contains about 97 to 99 percent sodium chloride.  In contrast, natural sea salt and rock salt contains about 85 percent sodium chloride with the remaining 15 percent being composed of 80 various essential minerals like sulfate, magnesium, calcium, potassium and bicarbonate.  These critical alkaline minerals help keep us hydrated, fill the body with powerful electrolytes and contain all of the trace elements needed for proper immune, thyroid and adrenal function.  These same minerals are also completely stripped out of table salt.

The alkalinity of organic sodium helps neutralize acids that result from stressful lifestyles and poor nutrition. Without adequate amounts of sodium, the body will take minerals from its reserves, including the bones, to neutralize acid.  This will eventually result in weak bones and later in life – osteoporosis.  In much the same way that spring water with its naturally forming minerals is much better than distilled water, natural sea and rock salt blows processed table salt out of the water.

Sodium is vital for all of our cells.  On each of them there is a sodium/potassium pump that helps and allows for the intake of nutrients and excretion of waste metabolites as well as boosting the creation of digestive enzymes and juices that allow us to extract and assimilate other vitamins and nutrients from the foods we eat.  Unlike table salt, an excess of this type of sodium is easily excreted from the body.  It may come as a shock, but most table salt is not only unhealthy, it is toxic.

Table salt is made from crude oil flakes.  It is refined, processed and man-made. The refining process not only removes 80% of its natural minerals, it adds unhealthy synthetic chemicals such as anti-caking agents (aluminum), bleach and fluoride.  Heavy metals like aluminum, lead and mercury have been exposed to be linked as causes of neuro-degenerative conditions like Alzheimer’s as well as cancer.  Chelation therapy with Calcium EDTA will greatly help the body rid itself of these dangerous metals.

When one uses table salt to flavor their recipes, they not only ingest harmful toxins, but the risk of hypertension, edema and strokes increases. If one has diabetes or is overweight, too much table salt can make these conditions worse.  It can also precipitate muscle cramps and spasms, anxiety and depression, salt addiction and weight gain.  The vast amount of health issues attributed to “sodium” are directly related to the high amounts of table salt found in the processed foods most Americans consume.  To prevent these health issues, ditch the table salt and the processed, fast, junk food and not the goodness that is sea and rock salt.

The health benefits of sea salt and rock salt are directly related to the constantly mentioned trace minerals.  In many ways, it does the reverse of the damaging effects of table salt.  It can aid in weight loss by promoting digestive function.  In a sea salt bath, skin conditions like eczema and psoriasis can be drastically improved as the salt moisturizes, soothes, opens up skin pores and aids in improving circulation.  It assists in reducing asthma by breaking up excess phlegm and reducing inflammation in the lungs.  Unlike table salt, which can raise both your blood pressure and cholesterol, sea salt can actually lower both when taken with plenty of pure water.   The 80 trace mineral ions found within it can greatly help regulate irregular heartbeats.  In addition, natural salt helps ease depression, stabilizes blood sugar, keeps bones strong, and relieves muscle cramps and spasms – ladies take note!

But what about the iodine found in table salt?  Is that still not critical?  In order for one to make that distinction, one must know how much iodine the body needs. The recommended daily intake of iodine is only 150 micrograms for adults. One teaspoon of iodized table salt contains over 400 micrograms, and studies show that the average American consumes anywhere between 200 to 700 micrograms each day. That means that virtually all those who consume table salt are getting too much iodine, which can lead to autoimmune disorders, hyperthyroidism and an increased risk of thyroid cancer.


Fluoride and your water supply.

The Fluoride found in your water today comes from the waste of industrial factory filters.  It is not like it comes from naturally occurring sources.  What’s ironic is that the Centres for Disease Control (CDC) cannot even validate the fact that Flouride prevents tooth decay, the reason it’s been put it into municipal water supplies in the first place.  Fluoride is also not FDA approved.  The two fluorinic acids that are combined to form the industrial fluoride that is used is highly toxic to tissues, as is reported by the EPA.  They are so toxic that they are classified and handled as bio-hazards.  The workers that handle this noxious substance  are dressed from head to toe in complete bio-hazard garb and resemble astronauts.

Where does this toxic Fluoride come from? It comes from phosphate mining companies that while extracting the phosphate from the ground, have to remove the 4% Fluorine that is present within it.  At industrial plants the fluorine is vaporized off as gas and trapped by specialized filters known as ‘wet scrubbers’.  Before the advent of these scrubbers, the flora and fauna around such plants would wither and die, not promoting life in any form.  It is from these wet scrubbers that the industrial grade fluorine is harvested.  It is collected, repackaged, and shipped to your local city and dumped into your municipal water supply.

Chemically speaking, fluorine along with chlorine and bromine and iodine are all part of the same group on the periodic table – the halogens.  All of which are highly reactive with the exception of iodine.  Of all of them, only iodine is necessary for our survival, the rest – toxic.  There are specialized iodine receptors throughout our body and they are imperative for the functioning of the thyroid, the immune system, and the nervous system.  When fluorine and chlorine enter our body (chlorine is also in your water) as well as bromine (found in bread, chemtrails etc.) they compete with iodine for its receptor and displace it throughout the body.  They then block the effects and actions of this vital element thereby leading to a host of maladies and repercussions.

Studies done on Sodium Chloride (table salt) and Sodium Fluoride, the forms in which Cl and Fl are usually found naturally occurring in nature, have repeatedly and definitively found, when they are introduced to the body, strong evidence of pathological neuro-degenerative damage to the brain and spinal cord.  Note here that this is why table salt is not good for us, if you are currently using table salt, you’d be better off making the switch to sea or rock salt.  These compounds do this by being one of a select few substances that can cross our vital blood-brain barrier.  They neurological damage then manifests in the following ways: lowered IQ, lowered cognitive function, lowered attention span (ADD anyone?), learning disabilities in children (autism) along with growing reports linking the alarming rise in vertebral/spinal disc degeneration starting to be seen in middle aged adults (especially at C4 & C5).  It is notable here to note that patients with Alzheimer’s, Parkinson’s, dementia, and Progressive Supranuclear Palsy have been found to have high amounts of aluminum and fluoride deposition at the iodine channels on neuronal membranes.

Once ingested, fluoride compounds compromise the integrity of our insides.  The attack a key protein in our joints, ligaments, and skin – collagen.  Via this mechanism fluoride hastens joint stiffness, ligament damage, aching bones, and osteoporosis all the while accelerating the need for maneuvers like hip replacements.

So to now avoid this industrial waste, and prevent unnecessary conditions from embodying themselves within us, certain preventative and detoxification techniques have to be implemented.  First and foremost, discontinue the use of drinking any kind of tap water (this includes at restaurants!  either bring your own bottled H20 or squeeze that lime in there to detox it a bit).  Stick to high grade water filtration systems, but unless it is state of the art and beyond most common conventional household ones (like Pur, Brita etc.), you’d be better off with calling a local water bottling company and getting large gallons of spring or artesian water delivered home.  Unfortunately most water filtration systems that people have   Distilled water is simply not the best because it lacks the essential minerals and natural electrolytes that are found in natural spring and artesian water that help the body rehydrate.  This means avoid brands like Dasani and Aquafina.  Spring water also tastes better, and the body has a penchant for retaining it more.  One can totally feel the difference.

Next up is a shower head filter.  Though your water pressure may be a bit reduced, its a small grievance to pay for the amount of time that we each spend in our showers.  Now fluorine itself will not really dissolve through your skin, but when the water becomes hot, it is another agent, chlorine, that one has to be wary of.  Chlorine has much of the similar effects as fluorine.  It is chlorine that when heated with water gets converted into a toxic gas and is then breathed in as we calmly scrub ourselves down.  With a filter, your skin will clear up, and your hair will be less tangled.  Without one of these filters, you are basically showering yourself with water that’s a little less chlorinated than your average swimming pool.

Third, is your toothpaste.  Nearly all of it contains fluoride, and as has been mentioned earlier, it simply does not need to be there as there is no scientific evidence that fluoride prevents tooth decay.  Your best option is to find toothpaste that does not contain any, which can be hard to do, and so better yet, make your own!  Here is a great recipe that I’ve found to have astounding results (brighter teeth! tastes great!) —

That is all prevention, up next is detoxification.  After all, what so ever are we to do with all the fluorine and chlorine already in our system?  To displace all of the Fl and Cl within, one will need Potassium Iodide.  By flooding the body with iodine, the harmful elements blocking iodine channels will dislodge and be cleared.  Also, it helps clear very harmful radioactive ions that are spreading globally in our world today via the ongoing radioactive fallout from Fukushima, especially if you’re on the West Coast.  This can be seen with the 5-fold rise in incidence of thyroid cancer and neonatal brain tumors within the past year (the first cancers to predominate in levels post radioactive fallout), namely once again, on the West Coast.  Another agent that helps the liver to remove these agents along with other heavy metals (Mercury, Cadmium, Lead, Arsenic) is Calcium EDTA.  Both compounds can be graciously found on Amazon or at your local whole food store.

Now if you’re really proactive and want to be a health advocate/warrior, there have been instances in cities and towns across the nation where everyday people have raised great awareness on the dangers of water fluoridation and convinced and petitioned their local city council members and mayors to stop fluoridating the city’s municipal water supplies.

Why not do that when you realize that one has to call Poison Control if a child eats a pea-sized bit of toothpaste which interestingly enough, contains the same amount of fluoride found in an unsuspecting glass of fluoridated water.

Thanks for reading.

MSG: & its many guises.

MSG was first isolated and discovered back in 1908 by Japanese researcher Dr. Ikeda from the seaweed Laminoria Japonica.  He noted the taste not that of sweet, salty, sour, or bitter but a slightly different one which he named umami – Japanese for ‘savory’.  MSG itself stands for Mono-Sodium Glutamate.  Glutamate is an excitatory neurotransmitter within our brain cells.  When converted to glutamic acid as typically occurs with MSG, it becomes an excito-neurotoxin.   Glutamic Acid is known to cause significant brain damage especially in infants and young children as well as a host of chronic illnesses.  It is important to note here that brain damage due to MSG is hard to detect until 90% of neurons have all but gone kaput!

Unfortunately, nearly all of the MSG on store shelves and in restaurants come via a processed source, genetically modified sugar beets that carry the pesticide gene for Roundup which comes conveniently by way of Monsanto.    The first symptom that people commonly experience after being sensitized to MSG are migraines.  Many times these are migraines that resolve after the cessation of processed and fast food or after a hearty meal at a Chinese restaurant.  Other symptoms that people often report are: asthma, numbness, tingling, weakness, palpitations, nausea, tightness, and drowsiness.

What’s interesting is that MSG can be largely blamed for today’s ever-emerging obesity epidemic.  MSG is funny in that it down-regulates the hypothalamus’ ability to control appetite suppression.  It interferes with the hormone leptin’s ability to relay signals from the stomach back to the brain letting it know that the stomach is full.  With this key pathway out of synchronicity, a person that has consumed MSG will continue to keep on eating and eating even when he or she is really beyond satisfied.

What if it could be demonstrated that all of these types of chemicals, called excitotoxins, could aggravate or even precipitate many of today’s epidemic neurodegenerative brain dis-eases such as Parkinson’s, Huntington’s, ALS, PSP, and Alzheimer’s.  Incidences of the aforementioned 5 conditions in addition to cancer were hardly mentioned 50 years ago prior to the advent of processed and fast food entering our diet.

Since 1960, the FDA has considered MSG to be ‘safe’.  Many studies conducted by them and their researchers have declared it to be non-toxic and free of any adverse effects.  Alternatively, many other leading researchers and independent scientists and doctors not funded by government grants have discriminated it to be the exact opposite.

All of the above is true. All of these well known brain toxins are poured into our food and drink by the thousands of tons to boost sales by boosting taste.  Once one food manufacturer does it, the others also add it in order to keep the same level of taste and be able to compete with the newest added MSG-filled product on the market.  The Food and FastFood Industry use it primarily as a flavor enhancer as the quality, taste, and nutritional content of the food is very low (precisely why one feels like yuck after consumption).  There are no regulations on the potency of MSG, and so consumers have no way of knowing how much or how little they are getting.

Without further a-do, here are the many common labels of MSG.

Hidden Sources Of MSG:

* Food additives that always contain MSG:   Monosodium Glutamate, Hydrolyzed Vegetable Protein, Hydrolyzed Protein, Hydrolyzed Plant Protein, Plant Protein Extract, Sodium Caseinate, Calcium Caseinate, Yeast Extract, Textured Protein (Including TVP), Autolyzed Yeast, Hydrolyzed Oat Flour, Corn Oil, Natural Flavors.

* Food additives that mostly contain MSG :   Malt Extract, Malt Flavoring, Maltodextrin, Bouillon Broth, Stock Flavoring,  Natural Beef Or Chicken Flavoring, Disodium Inolate, Disodium Guanylate.

* Food additives that may contain MSG:   Carrageenan, Soy Protein Concentrate, Soy Protein Isolate, Whey Protein Concentrate.

–The items in bold are the form in which you will most likely encounter MSG at grocery stores.

MSG is most often found in these foods: flavored corn/potato chips (Lay’s, Ruffles, Doritos, Cheetos) – last time I checked Cheetos and Doritos each contain 5 different kinds of MSG.  They can also be found in most canned soups, salad dressings, sausages, hot dogs, processed deli meat, taco/chili/gravy seasoning.

Restaurants that contain MSG:  KFC has the highest amount of any food locale anywhere.  Also McDonald’s, Burger King, Wendy’s, Taco Bell, Dairy Queen, Papa John’s, Domino’s, Subway, Quizno’s, Panda Express, Moe’s, Chili’s, TGIF, Applebee’s, Denny’s, IHOP, Macaroni Grill along with most other franchises do contain MSG in some if not all of their food.  Also, many Chinese places put umami in everything.

Notable exceptions to this rule include: Jason’s Deli, Chipotle, In N’ Out, Olive Garden.

A Final Note…

Dr. Russell Blaylock, MD – neurosurgeon and author of the book ‘Excitotoxins – The Taste That Kills’, recounted a meeting with a senior executive in the food additive industry who told him that these excito-toxins are going to be in our food no matter how many name changes are necessary.