Salt causes high blood pressure
Actually, this is true, the question is... why?
Most salt on the market is full of impurities. Sodium chloride, the “salt” that makes your food taste salty, only accounts for 60% of the average bag of regular salt at best. The rest of it includes elements like calcium, magnesium and iron, as well as – you guessed it: all the pollutants in our environment today. It’s not just sea salt either; even rock salt is affected thanks to the pollution in the air.
Pure sodium chloride is crystal clear and looks fine and white when powdered. Any colour you see in salt (e.g. grey, pink, etc.) comes from impurities. But wait, you say, my ordinary table salt is clear white too! Yes, and so is your white flour. Flour isn’t naturally white; it’s been bleached to look white. That’s what happens to ordinary table salt too. Purifying salt to remove all impurities is an expensive process, so instead, to make it look white, it is bleached. Next, to keep it free-flowing and prevent it from clumping despite being left out in the open for years, anti-caking agents (e.g. aluminum silicate, silicon dioxide, potassium ferrocyanide) are added, all of which are toxic.
But while this all sounds horrifying enough, the impurity that really causes high blood pressure is magnesium chloride. This may sound familiar to some of you, as magnesium chloride is a coagulant still often used in the production of tofu. Adding magnesium chloride to soy milk causes the proteins in the soy milk to bind together, thereby coagulating into tofu. Here’s the thing: your body consists primarily of water and protein. It is the major structural component of all cells in your body, including your skin, muscles, organs and blood. If magnesium chloride coagulates protein, what happens when it reaches your bloodstream?
Slowly, little protein clusters form and stick to the walls of your blood vessels. Slowly, they build up, narrowing the passages. Slowly, as the passages grow narrower, the pressure within them builds. And one day, years later, your doctor tells you that your blood pressure is above normal, so you need to start taking anti-hypertensive medication. But despite the medication, your blood pressure doesn’t go down. As soon as you miss the drugs, your blood pressure is high again. And as the illness persists, you switch from one drug to another, increase the dosage along with the risk of side effects like renal failure, but still, you are not cured. The medication only controls the illness, but never treats the underlying cause.
And all this while, the blame has been put on the wrong mineral, sodium, which your body needs to perform some of its most basic processes from the cellular level up. Not only does avoiding sodium not solve your blood pressure problems, it deprives your body of an essential nutrient. Even the medical community recognizes that the body needs sodium. That’s what patients are given through intravenous drip in the hospital: Ringer Solution is pure sodium chloride dissolved in distilled water at a 0.9% concentration. This saline is used as a medium for the delivery of medicines and other substances because it is a component of our bodily fluids.
Your body needs sodium, but without the magnesium chloride, heavy metals, pollutants and toxic additives salt almost always comes with. In fact, pure sodium chloride, being very reactive, will quickly bind and neutralize these toxins in your body just like it has been doing in the sea for millions of years. This includes magnesium chloride. It will also break up and dislodge the little protein clusters stuck to your blood vessels, thereby widening the passage and reducing your blood pressure!
Salt causes water retention
This is partially true, it doesn't happen with PURE sodium chloride.
The impurities in regular salt cause water retention because all the heavy metals, toxic additives and inactive minerals impair your kidney function. That leads to problems like gout because a weak kidney function also results in improper filtering of excess uric acid out of your bloodstream.
When you detoxify your body by expelling all these impurities, your kidney function can be restored, and your body can start getting rid of all the excess water, uric acid and other waste materials that it had trouble eliminating before. As a result, your gout and water retention will go away.
Minerals in sea/rock salt are good for you
You hear this about mineral water too.
Truth is, the minerals in salt and water are inactive and cannot be absorbed by the body. The human body can only absorb and use minerals from sources that have been photosynthesized into an organic and usable form.
If the body could absorb inactive minerals and all minerals were the same, then people could drink rust water and there wouldn’t be any supplements that were better than others. Yet, no one is prescribed rust water for anemia, and supplements are rated by quality and bio-availability. Here you can see that there is already a distinction.
Anything that isn’t usable by the body, is waste. But instead of being expelled like the waste materials they are, these inactive minerals often become stuck inside the body, interfering with metabolic processes, disrupting enzyme activity and clogging up internal organs, thereby impairing their functioning. Your body doesn’t need more of these inactive minerals.
All salts are a marketing gimmick, salt is salt!
Many more people than you think would beg to differ here.
Chefs and gourmands everywhere have long since recognized that different salts like Fleur de Sel, Regular Sea Salt, Rock Salt and Ordinary Table Salt all taste different and impart different flavors to their food. There are even companies that specialize in producing flavored salts and sourcing for different varieties of naturally occurring salts with various impurities for different flavor profiles. If they were to taste a Premium Cooking Salt, they would quickly discern that they lack the bitter aftertaste often associated with other salts because this aftertaste comes from the impurities.
Some would encourage you to consume natural sea or rock salt. To be fair, these are better than ordinary table salt. At least they haven’t been bleached, and you’re not consuming toxic anti-caking agents along with them. They are also better than some cheap salts that are barely even salty due to the low sodium chloride content. It really begs the question of what impurities make up these cheap salts if there is so little sodium chloride in them that they don’t even taste salty anymore.
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