Is Salt Good or Bad For You?

Salt is not just good for you, it is a basic and necessary nutrient needed for the healthy functioning of our bodies. 

However, as is the case for many other foods, the amount of processing that the common salt undergoes before it reaches our tables is unfortunately enough not only to strip it down of the great majority of its nutrients (more than 80 minerals apart from sodium and chloride), but also to change radically its structure to the point that, instead of being beneficial it actually becomes a damaging substance.

The human body is made of about 70% water and 0.9% salt. This is also the same concentration of salt that makes up the amniotic fluid in which the baby grows during the nine months of pregnancy.

The wonderful way in which salt interacts with water is a true synergy (when two or more components produce an effect which is greater than the sum of their individual effects) and it is what makes salt so important for our body.

Salt crystals have a unique characteristic that distinguish them from other crystals: the sodium (Na) ions are positively charged, while the chloride (Cl) ions are negatively charged. The main structure in salt crystals is therefore not molecular but electrical. When salt crystals come in contact with water, the water molecules – made of one negative oxygen atom and two positive hydrogen atoms – surround each sodium and chloride ion, separating them from the compound and making therefore the salt dissolve in water. When the water evaporates the sodium and chloride ions are able to get together again and becoming, once again, salt crystals.

For our body to stay healthy it is fundamental to have a constant balance of the water inside and outside the cells, and salt provides this balance through the process of osmosis.

Also, each and every cell in our body absorbs nutrients and energy from the salt carried through the body by water.

Table Salt magnified

Unfortunately the “table salt” that we know and use every day has undergone a great amount of processing, filtering and bleaching to eliminate each and every trace of the 84 minerals which are normally found in sea salt and rock salt. After all this processing the product that reaches our tables is no longer “salt” but it is reduced to no more than just sodium and chloride (NaCl). 

The problem is that sodium and chloride, in order to be available to our body, need other minerals like potassium, calcium, magnesium and zinc, just to name a few. Since the common table salt is only made of sodium and chloride, our body has to provide all the other minerals needed, sourcing them from the cells.

Therefore, when we consume regular table salt (as different from sea salt and rock salt), instead of giving our body the fundamental nutrients needed by the cells to work and keep us healthy, we are actually introducing in our system a substance which robs the cells of precious minerals and energy. Our body reacts to this attack with a domino effect of physiological responses like high blood pressure, cellulite, fluid retention, heart enlargement and osteoporosis (due to the extraction of calcium from the bones in order to process the sodium chloride). An excess of sodium chloride in our body also causes airway restriction and consequently increases the number of attacks in asthma sufferers.

Sodium is also used by the food industry as a preservative. Pick up any jar from your pantry, even jam, and you will find that it contains some amount of sodium, which, at the end of the day, increases by many times our total amount of sodium and chloride intake, creating an increasing burden on our body.

Therefore the main reason why we are told to severely lower our intake of salt, especially if we suffer from hypertension, is because the common table salt truly poses a big threat to our system.

Rock Salt magnified

However what we are rarely told is that unrefined sea salt and rock salt are actually fundamental and beneficial to our health.

One of the purest form of salt is the crystal salt from mines on the Himalaya. Deposited there million of years ago, the Himalayan salt comes to us from a time when oceans were still pristine, unpolluted and full of vital energy.

Dr. Barbara Hendel, co-author with Peter Ferreira of the book “Water & Salt. The Essence of Life”, has conducted many years of clinical studies on the beneficial effects of using Himalayan salt and found that regular intake of this salt brings blood pressure back to normal – lowering it if it is too high and actually increasing it when it is too low. It also raises the pH of our body towards a more alkaline level (protecting us from cancer and diabetes) and it heals diseases like arthritis, gout, skin disorders and asthma.

Therefore, going back to the question in the title of this article, unrefined sea salt and rock salt are fundamental and extremely beneficial to our health. We need these minerals as a daily intake, together with plenty of water, to keep our system balanced, strong and healthy. Sodium chloride on the other hand is not more than a mere ghost compared to the rich and vital salt that it was sourced from, and as such is a dangerous and unhealthy addition to our diet.

The sunscreen double paradox: it doesn’t protect you from skin cancer and blocks your body absorption of vitamin D!

In many ancient cultures and religions, from the Egyptians to the Aztecs, Hindus, Romans and many African cultures the sun was worshipped as a deity. In the Roman Empire there was a huge festival called Dies Natalis Solis Invicti (the birth of the unconquered sun) which was celebrated on winter solstice at the end of December and that was later adopted by the Christians as the celebration of the birth of Christ.

However in our modern western society the sun is blamed for the increase of skin cancer cases in the world and above all in Australia, and nothing could be further from the truth.

A daily exposure to the sun allows our bodies to produce vitamin D which is well known to have a prominent role in bone health, and it is less known to have quite an important role in protecting us from cancer.

Professor Rebecca Mason, a physiologist at the University of Sydney and an expert in vitamin D deficiency, has found that there is a direct link between inadequate amount of vitamin D in our body and our likelihood to suffer from several types of cancer, among which colon cancer and skin cancer are the most common.

Exposure to the sun has to be done sensibly and roasting yourself to achieve a good looking tan will not help the vitamin D absorption at all. Professor Mason has actually found that the absorption of vitamin D is much more efficient with a short exposure time than with a longer one. How fair or dark your skin is also plays an important role as people with a darker skin need a longer exposure to the sun to be able to efficiently produce vitamin D. If you have a very fair skin in winter you should aim to 15 minutes of sun exposure every day, as close as possible to midday, to about 15% of your body, which means face, hands and the lower part of the legs without sunscreen (I’ll explain this a bit later). In summer the exposure to the sun should be before 11am and after 3pm for 15 minutes a day. People with darker skin will need from two to six times these amounts (depending on how dark your skin is).

Another important finding of Prof. Mason’s is that an adequate level of vitamin D actually protects us from the damaging effects of the UV rays on our skin.

The great majority of sunscreen products use chemicals which completely block the ability of our body to absorb vitamin D from the sun exposure, increasing therefore our chances of getting some form of cancer, skin cancer being one of them.

Moreover, many sunscreen products actually contain chemicals, such as avobenzone, benzophenone, ethylhexyl p-methoxycinnimate, 2-ethylhexyl salicylate, homosalate, octyl methoxycinnamate, oxybenzone just to quote a few, which are powerful free radicals generators, and free radicals are known to be involved in the onset of cancer and other diseases. For a more comprehensive list of dangerous chemicals in sunscreen and cosmetics, please go to http://www.health-report.co.uk/ingredients-directory.htm

The cosmetic industry is now also very fond of nano particles, which is a way to make chemical substances so tiny that they can be absorbed by our skin much easier and faster.

Since everything we put on our skin gets absorbed by our body and goes into the blood stream and to our organs, by using sunscreen products we actually introduce in our bodies substances which make us more likely to get some form of cancer and that also block the vitamin D which, on the contrary, is paramount to help our body fight cancer.

Another very damaging addition to many sunscreens on the market is vitamin A. Although it is true that vitamin A is excellent to keep our skin young and supple, it is also unfortunately true that vitamin A has photocarcinogenic properties, which means that it can cause cells to become cancerous when exposed to the sunlight. Vitamin A, like other natural substances which are good for our skin but which are photosensitive, should be restricted to be used when we are not planning to go in the sun, so, doesn’t it sound like another paradox that they use vitamin A in a sunscreen?

So, what is a possible solution? Nutrition is definitively one way. Carrots and berries are well known to help build up our body defences against sun burn, and coconut oil is a precious aid for keeping our skin moist and supple, as well as being a great nutrient against free radicals. Get your daily dose of sun exposure and cover up at any other times if you have to be in the sun (hat, shirt and sunglasses).

If you really want to put something on your skin, make your own sun lotion using aloe vera gel and coconut oil in equal amounts, and add some drops of peppermint oil which has been found to have the highest SPF among all the essential oils. Remember however that the best Sun Protection Factor of all is a diet rich in fresh vegetables and fruit which contain anti-oxidants, a good hat, a shirt, sunglasses and stay away from the direct rays of the sun from 11am to 3pm, but do get a 15 minutes exposure to the sun every day.

Cancer is not a Disease, it is a Symptom!

Our body is a wonderful system and its precision in working to keep us healthy and strong is dependent on a balance of the right nutrients and the right environment.

If our daily diet is too unbalanced, or too harsh or indeed too acidic, our body will act promptly to re-establish the balance by using its own internal resources. In doing this our system might become depleted of some nutrients triggering the onset of an illness which will endure until the right nutrients are reintroduced in the body and the balance is achieved again.

A very common and simple example of this is high blood pressure caused by dehydration (there are also other causes of high blood pressure which will be addressed later). If we don’t drink a sufficient quantity of water every day the body will source it from the cells and the blood. This will in turn make our blood thicker and cause a rising of blood pressure. (http://earthlyenergies.blogspot.com/2010/09/water-wonderful-gift-from-nature.html)

The process that starts cancer seems to be similar, even though a bit more complex.

There is a particular type of cells in our body which is called “trophoblast”. About 80% of the trophoblast cells are stored in women’s ovaries and men’s testes and they play a fundamental role in the conception and pregnancy. The remaining 20% of the trophoblast cells are everywhere else in the body and they are used to start a healing process in case of an injury, trauma or illness.

In 1902, John Beard a Scottish embryologist, found that the trophoblast cells are the ones protecting the implanting foetus against the mother’s immune system and that, 9 months later when the birth is imminent, some pancreatic enzymes from the baby and the mother cause the destruction of the trophoblast cells and the consequent expulsion/birth of the new life. Trophoblast cells are also known to be multiplying faster than normal cells and to be immune-resistant.

John Beard also found that trophoblast cells are involved in the cancer process, surrounding the cancer and making it multiply and metastasize rapidly if they are not stopped at the right time by the intervention of enzymes. John Beard’s theory, also known as the Trophoblast Theory of Cancer, has been researched and studied by many other scientists and we now know that some pregnancy tests which are based on the presence of hCG (human chorionic gonadotropin) can actually show the presence of cancer in men and in non pregnant women.

One of the possible causes of cancer is that an injury, or a trauma, or a high concentration of toxicity in the body triggers the formation of a cancerous tumour through the intervention of the healing trophoblast cells, but because of nutritional deficiencies our body does not have the enzymes required to finish the work of the trophoblast cells and expel the cancer. Therefore it seems that the deficiency of important nutrients in our diet weakens and often prevents the ability of our body to react to cancer and get rid of it.

A correct and balanced diet which is mainly based on plenty of fresh, raw and possibly organic fruit and vegetables, increases the amount and strength of enzymes in our body and also keeps the pH alkaline (http://earthlyenergies.blogspot.com/2011/01/link-between-ph-and-cancer-and-some.html). An alkaline level of 7.4 provides an environment in which cancer cannot grow and will not survive. Also, the presence of enzymes ensures the correct functioning of the trophoblast cells and the consequent expulsion of cancer.

A predominantly vegetarian diet, with a very scarce use of meat, is fundamental to achieve and maintain a healthy level of pH (7.4) as well as plenty of good enzymes in our body. First of all fruit and vegies are generally high in anti-oxidants which are one of the first barriers of our body against the free radicals, known to cause several diseases including cancer. Secondly many fruit and vegetables actually contain precious enzymes therefore contributing to the enzyme storage of our body. Papain for example, an enzyme present in papaya, is well known in fighting cancer. On the contrary our body needs a huge amount of enzymes to digest meat and therefore eating meat actually depletes the body of enzymes.

Disclaimer: The information contained in this article is for educational purposes only; it should not be used for diagnosis or to guide treatment without the opinion of a health professional. Any reader who is concerned about his/her health should contact a licensed medical professional.

The link between pH and cancer (and some other common ailments!)

The body pH is a measure of alkalinity and acidity in our entire system.

PH stands for Potential of Hydrogen and it is closely related to the amount of oxygen our cells and organs have available. The ideal pH for a person is around 7.4 which leans more towards alkalinity.

The reason why the pH is so important is that:

    1. The vast majority of diseases including heart disease, cancer, nerve problems, premature aging and allergies, just to quote a few, have all been linked to an acidic pH, lower then 7.4

   2. The average typical western diet is highly acid forming, therefore causing our pH to be lower than 7.4 and consequently cause our bodies to be much more susceptible to disease.

In 1928 Dr Otto Warburg, a biochemist and a doctor, discovered that tumor cells are anaerobic which means they don’t breathe oxygen. In 1931 Dr. Warburg received the Nobel Prize in Physiology and Medicine for his research.

Many recent studies have confirmed what Dr. Warburg found, which is that an oxygen deprived, acidic environment is highly conducive to cancer. When our pH is 7.4, and therefore there is plenty of oxygen in our system, cancer cells are very weak and are easily overcome by our immune system.

Every food is either alkaline or acid in itself, and it is also alkaline or acid forming after having been processed by our body. Very often however the inherent alkalinity or acidity of a food is completely different from the final pH impact that a particular food has on our body.

For example citrus fruit like oranges, limes and lemons are renowned for being acidic however, after they have been digested and processed by our bodies, they actually become alkaline forming and therefore contributing our own pH to be more alkaline.

Refined sugars are very acid forming which is also one of the reasons why alcoholic drinks like beer, wine and spirits contribute heavily to lower our pH towards the acidic.

Salt on the other hand has an alkaline forming effect and the pH of ocean water is typically between 7.9 to 8.2 and for this reason it can be used in its isotonic form, diluted and cold-filtered, as a plasma substitute in a blood transfusion.

The typical traditional western diet is heavily based on acid forming foods: meat, dairy products, white pasta and bread, refined sugars, pastries, highly processed foods, tea, coffee, beer, wine and spirits are all overly present in our daily diet contributing to a higher acidic pH in our bodies.

Alkaline forming foods such as green leafy vegetables and fruits are too often relegated to a secondary role in our meals as small quantities side dishes and in many cases used just as a “visual” and colourful garnish for the main dish.

The table below is a guide to learn the alkalinity and acidity of some common foods. In your daily diet try to pick 75% of foods from the 3 columns on the left (alkaline forming foods) and 25% from the 3 columns on the right (acid forming foods).

You can check the pH of your saliva by using pH strips. They are usually available at the chemist as well as on the internet. If your pH is more towards the acidic (below 7) the best thing to do is start immediately a diet with more foods from the alkaline columns and very little foods from the acidic columns. Try to avoid completely the foods in the right end column (+++ ACID) for a few weeks and take some aluminium free bi-carb soda every day, one teaspoon in a glass of water. Check your pH level daily, first thing in the morning as you wake up and before you put anything into your mouth.

Please note: The table below is only meant to give an approximate indication of alkalinity and acidity in some common foods. It should therefore be used just as a guide and not as a precise measurement tool.

FOOD CATEGORIES	+++ ALKALINE	++ ALKALINE	+ ALKALINE	+ ACIDIC	++ ACIDIC	+++ ACIDIC
VEGETABLES	Vegetable Juices, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Barley Grass	Carrots, Green Beans, Lima Beans, Beets, Lettuce, Zucchini	Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives, Soybeans, Tofu	Sweet Potato, Cooked Spinach, Kidney Beans		Pickled vegetables
FRUIT	Dried Figs, Raisins	Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears	Coconut, Sour Cherries, Tomatos, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Strawberries, Papayas, Lemons, Watermelon, Limes	Blueberries, Cranberries, Bananas, Plums, Processed Fruit Juices	Canned Fruit
GRAINS AND CEREALS			Lentils, Sweetcorn, Wild Rice, Quinoa, Millet, Buckwheat	Rye Bread, Whole Grain Bread, Oats, Brown Rice	White Rice, White Bread, Pastries, Biscuits, Pasta
MEAT				Liver, Oysters, Organ Meat	Fish, Turkey, Chicken, Lamb	Beef, Pork, Veal, Shellfish, Canned Tuna & Sardines
EGGS AND DAIRY			Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Buttermilk, Whey	Whole Milk, Butter, Yogurt, Cottage Cheese, Cream, Ice Cream	Eggs, Camembert, Hard Cheese	Parmesan, Processed Cheese
NUTS AND SEEDS		Hazelnuts, Almonds	Hazelnuts, Almonds	Pumpkin, Sesame, Sunflower Seeds	Pecans, Cashews, Pistachios	Peanuts, Walnuts
FATS			Flax Seed Oil, Olive Oil, Canola Oil	Corn Oil, Sunflower Oil, Margarine,
DRINKS	Herb Teas, Lemon	Green tea	Ginger tea	Cocoa	Wine	Tea, coffee, beer, spirits
SWEETENERS	Stevia	Maple Syrup, Rice Syrup	Raw Honey, Raw Sugar	White Sugar, Processed Honey	Milk Chocolate, Brown Sugar, Molasses, Jam, Ketchup, Mayonnaise, Mustard, Vinegar	Artificial sweeteners

How to beat cancer with natural remedies

Every year around the world between 2 and 3 million people are diagnosed with non-melanoma skin cancer, about 132 thousands are diagnosed with a melanoma and the numbers are increasing every year due to the thinning out of the ozone layer.

The World Health Organization (WHO) says that skin cancer amounts to more than 30% of all types of cancers diagnosed every year.

An increasing number of people turns to alternative non-invasive natural therapies to treat cancer. One alternative to deal with skin cancer, but also to get rid of other types of cancers as well, is a black salve, also known as "cansema".

Black Salve is an escharotics, from the greek word which means "to burn", made of a combination of four different herbs (bloodroot, galangal, chaparral and graviola) in a solution of zinc chloride. The resulting paste, which is a very dark brown colour, when put on a spot where cancer cells are present, will go through the layer of skin to reach the cancer cells, kill and enclose the malignant cells in what looks like a black scab. The tissue surrounding the scab may look slightly inflamed with a white circle of pus around the scab. After 7 to 10 days the scab will fall off leaving a clean healthy wound where the cancer was. The wound will then quickly heal and fill up with new healthy cells in a very short time.

The success of Black Salve in treating skin cancer has also been documented in a scholarly article published in November 2001 on the journal Dermatologic Surgery by Brown, Goldstein and Birkby. In the article the three doctors present two cases in which the patients self applied the black salve on a basal cell carcinoma and on a squamous cell carcinoma. After the cancerous scabs fell off an histopathologic analysis of the wounds was conducted and no cancer cells found.


Black Salve has also been successfully used to treat other types of cancers and several testimonials can be found on several webpages, some of which I have listed below:

http://www.blacksalve.info/testimonials.html
http://blacksalveinfo.com/blog/2007/11/black-salve-bloodroot-testimonials-1.html
http://blacksalveinfo.com/testimonialbsc.htm

Warning: The TGA does not approve the sale of the Black Salve for use on people, so this product is For Animal Use Only. However the ingredients and their amount are exactly the same.

Disclaimer: The information contained in this article is for educational purposes only; it should not be used for diagnosis or to guide treatment without the opinion of a health professional. Any reader who is concerned about his/her health should contact a licensed medical professional.