by David Klein, Ph.D.
from Living Nutrition (Vibrance) Magazine vol. 18
Avoid all salt – it’s a toxic, irritating, corrosive, stimulating, enervating and potentially deadly poison. Yes, even Celtic and Himalayan salts are destructive to your body and health – don’t be fooled by marketing hype! These inorganic substances may be trendy but they are not healthful. In addition to sodium chloride, they contain numerous toxic elements including heavy metals, such as aluminum, cadmium, lead and mercury. These wreak havoc in the body, and are very difficult to eliminate.
If you live in a northern region or near the ocean you have probably seen how rock salt and salt spray eats steel members and chrome coatings on automobiles. If you’ve ever had an open flesh wound and exposed it to salt, your senses will have told you how destructive it is. Salt paralyzes the intestinal villi and kills cells – would you knowingly bathe your delicate villi, your arteries, veins and capillaries with such a corrosive solution? Salt brine kills insects and “pickles” vegetables. Do you want to run a solution of that through your brain 24 hours a day? An ounce of salt, taken all at once, spells suicide.
You cannot become healthy if your sense of taste is befuddled by unnatural flavorings. Salt does not bring out the flavor of food; it overpowers your taste buds, deadening them to all sensation other than additional salt, causing unnatural cravings, overeating and beverage guzzling.
Salt bonds with water, and its toxicity necessitates extra fluid intake. The body’s dilution response causes the cells to become dehydrated, severely impairing health. Salt also throws off the blood’s electrolyte balance (e.g., the sodium to potassium ratio) and acidifies the body, eroding health and impeding healing. Most illness cannot be overcome when salt is part of the diet. The few salt eaters I’ve counseled did not heal their disease conditions until they followed my recommendation of giving up salt--even though their diets were otherwise nearly perfect.
Hypertension (high blood pressure), edema, cardiovascular disease, stroke, atherosclerosis, asthma, arthritis, rheumatism, Alzheimer’s disease, lupus, premenstrual syndrome, gout, cancer and a host of other disease conditions are linked to salt. Can the body handle a little bit of salt? Maybe, but not on a regular basis. Why risk ruining your precious health?
We do need mineral salts–no doubt about it. From where should we get our mineral salts? Plant foods is the natural answer. The liquids from fruits and vegetables contain all of the mineral salts we need, in safe, organic, usable form. For rich, satisfying flavors, obtain produce grown in soil generously mineralized with a rock powder amendment. If possible, grow your own produce, adding such mineral sources as rock powder, azamite, or kelp powder to your compost and soil.
Abstain from salt, clean out, eat whole, fresh, ripe, raw, organic tender vegetables plus savory and sweet fruits. Your salt cravings will vanish and unseasoned foods will taste outrageously delicious.
"Unlike refined sugar, sucanat retains all those healthy nutrients that occur naturally in sugar cane. Thanks to its higher molasses content, sucanat also has a lower calorie count. Here are a few comparisons for you to enjoy"
You do realize you linked me to a website that is trying to sell an alternative to sugar called "sucanat" an alternative to sugar cane right??
I guess you are trying to prove me wrong but you can't I am right !
Yea my understanding is that the sugar video is there so people feel comfortable getting enough calories even if plant stash is low, or to occasionally use it for taste.
I personally prefer not to use processed or raw sugars period outside of what occurs naturally in my high raw diet.
For the most part, whether highly raw or raw to 4, we all recommend get as many calories as possible from whole plant foods and minimize processed foods and table salt consumption.
I use sea veggies as salt substitute and to get Iodine in my diet. Is that okay?
there is not enough iodine in seaweed to replace what we should be getting from healthy soil. it's also a B12 analogue and little creatures get killed with it's harvest and it is a natural water filter- therefore full of mercury, dioxin and PCBs. Here is a good thread on topic:
I read that Kelp may have aluminum but it retains it through digestion. Where do we get Iodine from? Can you give specific examples of raw foods to eat? I doubt there is any good source of Iodine in raw vegan diet.
I don't want to revert to pill supplements, that would defeat the whole purpose of raw vegan life style.
Here are just a few fruits and vegetables that contain iodine. The Recommended Dietary Allowance (RDA) for teens and adults is 150 micrograms per day; for 1-8 year olds the RDA is 90 micrograms per day; and for 9-13 year olds it is 120 micrograms daily. Pregnant women need 220 micrograms of iodine daily and women who are breastfeeding need 290 micrograms per day. Celery & Tomatoes are the best form, but more are below.
Eating a banana is a quick and healthy way to get an energy boost, thanks in part to the high potassium content. But many people don’t realize that bananas also contain iodine, making them a healthy and nutrient-rich food to supplement a high iodine diet. A medium-sized banana contains 3 micrograms of essential iodine.
Serving Size (1 medium banana), 3 micrograms of iodine (2% DV), 12 calories.
Strawberries are a tasty and nutrient rich fruit that provides your body with many vitamins and minerals. Strawberries are deliciously sweet, but they’re a surprising source of iodine. A one-cup serving contains 13 micrograms of iodine, or just under 10% of what the average person needs to consume in a day.
Serving Size (1 cup), 13 micrograms of iodine (9% DV), 46 calories.
Cranberries have a rich color and a unique flavor. If you’re able to enjoy the sour taste, cranberries provide many health benefits. They have a high concentration of Vitamin C, Vitamin K, and fiber, and they’re known to prevent urinary tract infections. They’re also a stellar source of iodine; four ounces of these tart treats contains well over the recommended daily value of iodine.
Serving Size (4 ounces), 400 micrograms of iodine (267% DV), 52 calories.
If you’re missing that last little bit of iodine in your diet, cook a serving of green beans with your next meal. A half-cup serving contains 3 micrograms of iodine. That’s just enough to net 2% of the daily recommended value. In addition, green beans (also commonly referred to as string beans) are a great source of Vitamin C, potassium, and folate.
Serving Size (1/2 cup), 3 micrograms of iodine (2% DV), 16 calories.
This blogpost might put your mind at ease regarding iodine on a raw/high raw vegan diet.
It is my personal preference not to eat sea veggies.
Does anyone by any chance have any advice on how to avoid salt cravings? I just began rawtill4 and I am having a bit of a hard time!
If eating all raw, I find that parsley, dill and green onions are great for salt cravings. Also sprouted mung beans are great. I dont believe anymore in eating just fruits, I reckon we need this sodium rich greens and sprouts in our diet too.