The word “electrolyte” is a chemical term for salt. We need electrolytes to be healthy. As Dr. David Brownstein says, “Without salt, life itself would not be possible. (1) The misconception about salt stems from the fact that conventional medical doctor’s, who basically are not taught about nutrition, make no differentiation between white, refined salt and unrefined, mineral-rich salt.

Unrefined, mineral-rich salt is important for life, because our enzymes cannot function with it. Mineral-rich salt promotes the proper balance for the endocrine, adrenal, and thyroid glands, so that they function properly. It also supports healthy blood pressure, detoxifies the body, and along with water, is necessary for the optimal functioning of the immune system, hormonal system, and cardiovascular health. (2)

Dr. David Brownstein (a leading thyroid expert and author of Salt Your Way To Health) recommends at least 1 tsp. of mineral-rich salt in an adult diet daily for optimum health.

When we sweat, our body can lose many minerals, and these minerals need to be replenished. Unrefined whole, mineral-rich salt contains these minerals. Mineral-rich salt can also help balance the body by alkalizing it. Maintaining a slightly alkaline pH is important to our health.

The white refined table salt most of us grew up using lacks numerous minerals that are present in whole, natural, mineral-rich salt. Refined table salt is 98 percent sodium chloride with added bicarbonates, chemicals, sugar, and preservatives. Iodine, the main nutrient that supports our thyroid gland, is added to many refined salts, but in insufficient quantities “to prevent thyroid illnesses or to provide for the body’s iodine needs.” (3) Given that iodine dissipates after being exposed to oxygen, table salt could never be a reliable source of iodine anyway.

Many food sources today lack vital minerals and nutrients. Soils are depleted, and refining and processing take out many or all of the nutrients in foods. Salt cravings are actually a signal you may be depleted in nutrients, minerals, and electrolytes. Salt cravings can also be a signal that your thyroid and adrenal glands need minerals. If you have been craving salt or have been under a good deal of stress, you may want to add a drop of iodine daily to your diet to make certain you are getting enough iodine in your diet to support your thyroid. We don’t have many food sources for iodine, and it is extremely important to our health.

Dr. Brownstein says low-salt diets “promote toxicity” and have:

. . .adverse effects on numerous metabolic markers, including promoting elevated insulin levels and insulin resistance. Finally, low-mineral-rich salt diets will lead to mineral deficiencies and the development of chronic disease. (4)

In 1994, The British Medical Journal published a study conducted in the Netherlands. The study examined 100 men and women between the ages of 55 and 75 who had mild to moderate hypertension. When common, refined table salt was replaced with mineral-rich salt high in magnesium and potassium, the study showed a reduction in blood pressure equivalent to that produced by drugs which lower blood pressure. (5)

There are various types of mineral-rich salts, with different mineral contents. Try a few different ones and see which one you like the best. Celtic sea salt is supposed to be high in minerals, but it is from the polluted present-day oceans, and can contain mercury and plastic. Personally, I like to use Bolivian Rose salt and Real Salt (by Redmond).

Mined mineral-rich salt is cleaner and more nutrient-dense, because it was formed when oceans were less polluted, and during a more nutrient-dense time. Minerals have color, so buy salt with pink color. White salt has probably been bleached and has had the minerals stripped from it.

In conclusion, we need mineral-rich pink salt in our diet to be healthy. I think it makes our food taste better also!

As Dr. Brownstein would say, Salt Your Way To Health!

copyright@nancyaddison2023

Sources:
1. Brownstein, David. (2012). Salt Your Way To Health, p. 17. (2nd edition.) Medical Alternative Press.

2. Ibid., pp. 120,107, 87.

3. Ibid, p. 26.
4. Ibid., p. 53.
5. Geleijnse

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Medical Disclaimer:

Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
Do not use the information provided in this blog, audio podcast, article, video  for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or homeopathic supplement, or using any treatment for a health problem. If you have or suspect that you have a medical problem, contact your health care provider promptly. Do not disregard professional medical advice or delay in seeking professional advice because of something you have read in this email.

Information provided in this video or audio and the use of any products or services related to this video by you DOES NOT create a health counselor-client relationship between you and Nancy Addison, certified health counselor. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

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Rather than swinging through various diets, it is more important and sustainable to develop a healthy lifestyle and diet that works best for you. This includes not only what to eat or what not to eat, but also how to maintain an active and wholesome lifestyle.

Here are 8 of my top suggestions to help you reach and maintain your optimum weight and goals simply and successfully They will help you live a healthier life.

1. The first part of an effective, healthy weight loss program should focus primarily on consuming fresh, whole, organic plant-based foods.

If you are really serious about losing weight and getting healthier, then cutting out or down on meat, chicken, fish, dairy or egg-based foods is the optimal way to begin, for at least the first two weeks of your program.

The main reason to do this is for your health.

In fact, a recent study was done with 6,000 people between the ages of 50 and 65, who reported eating high creature sourced protein (for example: beef, pork, lamb, fowl, fish, dairy and eggs). This US Dietary Survey showed that these people not only had a 75 percent increase in dying from ANY cause, but also a quadruple increase in cancer death risk and a quintuple greater increase in death from diabetes, when compared with the low protein intake group.

It is important to note that these associations were either greatly lessened or completely eliminated, if the proteins were vegan (plant) based. The composition of amino acids, (building blocks of protein), that are derived from animals (beef, pork, lamb, chicken, fish, dairy and eggs) is different than from plant proteins. What we need are amino acids, not the proteins themselves.

Focus on eating fresh, whole vegetables and fruits, and avoiding all boxed and packaged foods (which are often highly processed and filled with preservatives). It may feel overwhelming at first, but try to stick with it and it will become easier the more you do it.

2. This healthy lifestyle plan also involves getting yourself moving. Exercise is important for everyone and is necessary to keep your body healthy.

We need to move! If you can’t stand up, then move while seated. Exercise your arms and upper body, if that is all you can do at the moment. For example, while sitting at your desk or sitting in the car, stretch your arms. Stretch and move as much as possible. If you can move more than that, then do what you can or what best fits your body for at least 30 minutes per day, four times per week. Those who can walk, should walk for a minimum of 30 minutes per day (or at least four times per week), preferably in a brisk manner.

Studies show that when you exercise before breakfast, it stabilizes your blood sugar immediately and energizes you for the rest of the day. Also, people who exercise before breakfast lose weight quicker.

In addition to this, if you add short bursts of high intensity to your workout, it can increase your fat burn by up to 36%. For example, if you are walking, add a minute or two of jogging to your walk. If you are on a treadmill, add a minute or two of a faster, more intense pace to the workout intermittently. It is so easy to do, and, wow, what a difference it can make!

Try picking up a new fun form of exercise, such as dance classes or yoga. It’s important to get your body moving on a regular basis.

When you feel ready, increase your exercise time to 45 – 60 minutes every day. If you miss a day, don’t get upset with yourself. Simply get back to your routine again tomorrow. Always be kind to yourself. Just pick up where you left off and get going again. Ideally, we should exercise every single day, even if it’s something as basic as walking or taking the stairs.

Getting your body oxygenated and your circulatory system moving is important to maintaining an active metabolism. It is also very helpful to your overall health and well-being.

3. Start doing weight training!

Weight training doesn’t have to be too heavy. Find what works for you. Weight training increases bone density, and it improves muscle mass, balance, and connective tissue strength. It also increases your metabolism!

Weight training should be a priority if you really want to burn more fat. Lifting weights raises your metabolism long after you finish working out. It is estimated that your metabolism can stay elevated up to 39 hours afterwards! As you build more muscle, muscle is more metabolically active than fat. Some estimate that each extra pound of muscle you gain burns 30 or more extra calories a day. It’s estimated that a pound of muscle burns six calories at rest, compared to two calories burned by a pound of fat.

4. Always eat sitting down at some form of table.

This does not mean eating in the car. In fact, a good lifestyle means to never eat in your car, standing up, walking, or in front of the refrigerator. If you are hungry and standing at the refrigerator, pull up a chair! No, just kidding—but really, don’t stand at the refrigerator and eat! Instead, simply take something out, put it on a small plate, and then sit down at the table to eat your food slowly and mindfully. Enjoy each bite, and chew your food thoroughly. Savor your food and enjoy it. Make it an experience that is fun, enjoyable, and relaxing.

5. Chew your food completely without washing it down with liquids.

In other words, do not drink liquids with your meals. When we are eating our meals, the most important thing is to digest our food completely, absorb the nutrients, and get the waste out of our body as efficiently as possible.

When we drink liquids with our food, we are watering down our digestive juices in our stomach, and the food is not as effectively digested. We also may not chew our food as thoroughly if we wash it down with a liquid. So try to avoid liquids with your meals. Chew your food as completely as possible, until it is almost liquid by the time you swallow it.

6. Eat three good meals a day with little or no snacking.

Eating a healthy breakfast and lunch is an important key to health. Don’t nibble here and there. Snacking can add up quickly without your even noticing how much you actually eat. Small snacks can also make your body dependent upon constant nourishment.

Why would your body consume unwanted extra weight (fat), if it is never hungry? You need to give your body a reason to burn off that weight!

Get your food out, prepare your meal, and put it on a small plate. Sit down and take time to chew your food well. Savor your meals, relax, and enjoy.

7. Drink half your body weight in ounces of water per day.

This means if you are 100 pounds, you would drink 50 ounces of water every day. Quality water is important. Water is a unique element. According to my research, water should have electrolytes and be free of chlorine and fluoride. Electrolyte is a fancy medical term for the word salt. The salt that is unrefined and mineral rich contains an abundance of electrolytes (for example: Bolivian Rose Salt or Himalayan Salt). This not only increases the health properties of water, but also allows for better absorption into our bodies. Water is important to life.

More than 66% of our body is water. Everyone needs to stay hydrated every single day by drinking high-quality water. This may be one of the most important things we can do for the health of our body.

The best time to have water is the first thing in the morning when we wake up. This starts the hydration process immediately. Whatever we put into our body first will be absorbed like a sponge, so this is the ideal time to have a large glass of water. It is widely known that many diseases are caused by cellular dehydration. Therefore, it is imperative to stay hydrated in order to avoid disease.

Even in the winter, when we may not feel like we need to drink as much water, we need to stay just as hydrated as we do in the summer.

8. Cut wheat and corn out of your diet.

Wheat and corn should be greatly reduced or completely eliminated from your diet. Wheat has the unusual characteristic of being able to raise blood sugar rapidly. Additionally, due to today’s genetic modification of wheat, it now contains up to 80% more gluten than it did 100 years ago.

Gluten is the glue-like substance that is part of various grains. When we eat wheat or other grains that contain gluten (and are refined, highly processed, or have had the fiber removed), it is quite literally like eating glue. If you do choose to eat it, eat organic, non-GMO, and whole, sprouted grain varieties.

Also, according to Dr. Steven Greer, in 1960, Archer Daniels purposely developed a variety of wheat with a protein called gliadin, to have more addictive characteristics in it than cocaine or heroin. You can find this gliadin protein in wheat, rye, and barley. You may also find it in oats, even though oats are gluten free.

He said they developed it to have unnatural molecules in it that trick the thyroid into thinking it is T1, T2, T3, and T4, but it is not. This creates chemical imbalances. What this will do is effectively shut down the thyroid, which is our master gland that controls many of our bodily functions. The person who ingested this wheat (grain) variety will be unable to get enough energy, and this leads to depression.

Dr. Greer and David Wilcock said this became public knowledge from four of the scientists who worked on this food for the Archer Daniels Company and reported this to the Christian Broadcasting Network. Gliadin has also been found to create permeability of the intestines.These are some the reasons why so many people are having intestinal problems, thyroid problems, and are finding that they can’t eat wheat or wheat products. As we can see, it’s not just the gluten that is causing these health problems. (I personally think this should be illegal.)

Corn is not only high in sugar, but also prone to molds and funguses that can be toxic to us and compromise our immune systems. Most corn today is grown as a genetically modified food, which has a Bt toxin built into it. Studies show this toxin can eat holes in the stomach and intestinal tract, which causes leaky gut, gluten intolerance, and many other health problems. This Bt toxin is in many GMO (genetically modified) foods, such as soy.

In conclusion, if you commit to this lifestyle (regular exercise, some weight lifting, and wholesome foods) and diet (completely organic, non-GMO, vegetarian or vegan, gluten-free and mostly living, raw food), you can lose anywhere between 5 and 15 pounds per week. It depends on you!

Be sure to read ingredient labels, because corn, soy, and wheat are used in almost all processed foods in one form or another. Become a savvy ingredient label reader!

Find what works best for you by listening to your heart and your own body. You are the best guide and judge of your body and your health. For many of us in transition, whether with new food choices or with life in general, it takes baby steps. Becoming a healthier person is a journey. Simply start the journey, and see where it takes you!

copyright@nancyaddison2018

Nancy Addison is a certified health counselor, certified in plant-based nutrition, certified raw food chef, certified in Health-Supportive Cooking, and certified in Mediterranean Cooking. Nancy has written award-winning books on health, nutrition and cooking. You can reach her on her website, Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books, using her universal author link for amazon: Author.to/nancyaddison

The information from Nancy Addison and Organic Healthy Lifestyle LLC is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.

Limits of Liability and Disclaimer of Warranty

The author and publisher are not liable for misuse of this material. This article, website and books are strictly for informational and educational purposes. Nancy Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.

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What we usually think of, when we hear the word carbohydrate, is a white, refined, wheat-based type of food. Refined carbohydrates like white, refined flour, pasta, and bakery goods have no or little fiber and are nutrient-empty. There is a difference in the way refined carbohydrates and unrefined carbohydrates are converted into glucose by the body. Refined carbohydrates are converted to glucose quickly, which causes blood sugar to spike. This makes the body work hard to get the blood sugar level under control. It puts pressure on the pancreas to make and release insulin, which works “like a key to open the door of the cells so glucose… can come inside and be converted into energy.”

If too many refined carbohydrates are eaten on a continual basis, driving up blood sugar levels, this will stress the pancreas and eventually it will have trouble making insulin. This can result in diabetes.

The body will also turn the excess glucose into fat. This can result in weight gain and obesity. Carrying too much fat can lead to glucose intolerance. The body will start ignoring the signal to take glucose from the blood.

Many nutrient-empty, refined foods have fructose (including high fructose corn syrup or agave syrup) in them. Fructose doesn’t appropriately stimulate insulin production, which means the body fails to suppress its “hunger hormone” leptin. This hormone suppression is what makes us feel satisfied, so fructose is actually making us feel hungrier instead of satisfied.

Gluten is a protein found in wheat, rye, spelt, and barley. More and more people these days are being diagnosed with gluten intolerance or celiac disease. An estimated 20 million Americans have gluten sensitivities. Because of hybridization, many gluten-containing grains today have 50–80 percent more gluten in them than they did 100 years ago.

The word “gluten” comes from the Latin word for glue. If you’ve ever made papier-mâché using glue made from wheat flour and water, you can understand how this mixture can be very hard for your body to digest. Symptoms from consuming grains containing gluten range from digestive problems to dandruff, skin disorders, kidney problems, and depression. Many people feel better when they eat a gluten-free diet.

Wheat is a grain that might be best to avoid for more than a few reasons. Wheat has the unusual characteristic of being able to raise blood sugar extremely quickly. Also, according to Dr. Steven Greer and David Wilcock, in 1960, Archer Daniels purposely developed a variety of wheat, with a protein called gliadin, to have more addictive characteristics in it than cocaine or heronine. You can find this gliadin protein in wheat, rye, and barley. You may also find it in oats, even though oats are gluten free. He said they developed it to have unnatural molecules in it that trick the thyroid into thinking it is T1, T2, T3, and T4, but it is not. This creates chemical imbalances. What this will do is effectively shut down the thyroid, which is our master gland that controls many of our bodily functions. The person who ingested this wheat (grain) variety, will be unable to get enough energy, and this leads to depression. Dr. Greer and David Wilcock said this became public knowledge from four of the scientists who worked on this food, for the  company,  Archer Daniels, reported this to the Christian Broadcasting Network. Gliadin has also been found to create permeability of the intestines.These are some fhe reasons why so many people are having intestinal problems, thyroid problems, and are finding that they can’t eat wheat or wheat products. As we can see, it’s not just the gluten that is causing these health problems. (I personally think this is very sinister that this was done and the FDA allowed it.)

In addition that, many of our foods today in the western countries “contain narcotic properties associated with the presence of psychoactive chemicals that bind to opioid receptors in the nervous system. These peptides are so powerful that researchers block their action with drugs such as naltrexone which is used to treat addiction among heroin abusers, and naloxone which is used to prevent death from heroin overdose.

These “food opiates” are heavily concentrated in wheat products. Wheat contains the following opioid peptides, known as gluten exorphins, alongside which are listed their amino acid structure:

• Gluten exorphin A5: H-Gly-Tyr-Tyr-Pro-Thr-OH
• Gluten exorphin B4: H-Tyr-Gly-Gly-Trp-OH
• Gluten exorphin B5: H-Tyr-Gly-Gly-Trp-Leu-OH
• Gluten exorphin C: H-Tyr-Pro-Ile-Ser-Leu-OH
• Gliadorphin: Tyr-Pro-Gln-Pro-Gln-Pro-Phe”

This wheat is going to do this to the body, whether it is refined or not. So, eating it as a whole grain won’t matter. My recommendation is: whatever grain, bread, or carbohydrate you buy, you want to make certain you always buy Organic and non-GMO foods both, and try to avoid purchasing breads or crackers containing wheat, especially ones that aren’t sprouted or whole.

Then, to process these nutrient-empty, refined foods, the body must pull nutrients from itself. The spiking of blood sugar from refined and empty food results in cravings, because when the body is not getting the nutrients it needs, it will start begging for them. On the other hand, feeding the body with nutrient-dense food gives it what it needs, and there shouldn’t be any cravings.

Because unrefined carbohydrates are fiber-rich, they take longer to digest. This means they do not put additional pressure on the pancreas to produce insulin in an unhealthy way. Unrefined carbohydrates, such as sweet potatoes, should be a major part of a well-balanced diet.

Packaging can be very deceiving and misleading. When looking at a package that says “whole wheat” or “whole grain,” read the ingredient list and make sure it says “whole” before every grain listed. If the ingredient list contains just the name of the grain, then it is not whole-grain.

You also want to make sure any of these products or foods are sprouted, so the phytic acid and enzyme inhibitors are removed. Many carbohydrates, as well as proteins, (nuts, seeds, grains, beans, and lentils) are very healthy for you and are full of nutrients. But many people don’t know they contain phytic acid. Phytic acid can prevent the body from absorbing important minerals such as calcium, magnesium, iron, and zinc, as well as cause acid indigestion.

Phytic acid has powerful anti-nutritional effects because it binds to minerals in your food to form phytates, which makes those minerals unavailable to your digestive system. It also inhibits enzymes in the body that are vitally important for digesting food properly. The high level of phytic acid in nuts, seeds, grains, beans, and lentils is a serious problem in the modern diet, resulting in many health problems including tooth decay, nutrient deficiencies, lack of appetite, and digestive problems.

The phytic acid in nuts, seeds, grains, beans, and lentils can be removed by soaking and sprouting them. Historically, indigenous cultures always did this before consuming them or feeding them to their animals. This is not done in modern day society, to the detriment of human and animal health. This is why my cookbooks Include the steps of preparation, which includes making these foods free of the phytic acid and enzyme inhibitors.

If you are buying gluten-free products, make sure they are sprouted and whole-grain, or sprouted beans, sprouted lentils, sprouted rice, sprouted, and check the sugar content. I have found that even in the seemingly healthiest packages at the “healthy grocery stores,” the gluten-free foods are alarmingly high in sugar. It is extremely important to find ones that are low in added sugar, preferably organic, non-GMO, whole-grain, and sprouted.

So, in conclusion, as we get into the holiday season and we are out dining/ partying at places where there may be a lot of carbohydrate choices, try picking the healthiest ones and avoiding the ones that can damage your health and well-being.

copyright@nancyaddison2018

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I’d love to hear from you!

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Raw and living foods are foods that have not been heated over 105–118°F. It’s basically eating food in its whole real form, without damaging the true nature and nutrition of the food. The enzymes in the food retain much higher nutrient levels in this form.

We need enzymes for digestion and nutrient absorption. Live enzymes in foods help us digest efficiently and completely. Remember, the key to health is a clean and nutrient-rich body.

Raw and living foods are the best form of foods for optimum health and wellness. These foods will feed the body on a deep, cellular level without stressing it as much as cooked food does. Cooked foods are dead. They don’t supply any live enzymes.

When foods are devoid of living enzymes, it means the body has to work much harder and supply more of its own enzyme store to digest the foods. Pulling enzymes from storage and using them to digest enzyme-empty food makes the body work harder compared to eating foods that supply their own enzymes ready for digestion.

In addition, raw and living foods have more nutrients available for the body during digestion. One of the most vital nutrients is sulfur, which is often overlooked. Sulfur is critical to our body’s metabolism, specifically the catalytic function of large numbers of enzymes. Without the proper levels of sulfur, our bodies can’t build good healthy cells, and this leads to illness.

Although sulfur is present in most organically grown fresh food, it is mostly found in fruits, vegetables, and some grains. Due to its unstable nature, the sulfur is quickly lost from food when it is processed, cooked, or stored. That’s another reason having a diet high in freshly picked, raw, unprocessed, whole, organic food is vitally important.

Raw, living, unprocessed foods are also highly alkalizing. The body’s pH (acidic balance) should ideally be 7.2–7.3. However, most people with chronic or acute diseases usually have overly acidic bodies with a pH well below 7.3. Eating foods that are highly alkalizing can help the body maintain a healthier pH.

Our well-being depends on the quality of our food. Food starts to die the moment it is picked. Food we buy at the supermarket is probably at least five days old. The fresher the food, the more alive it is. The enzymes will be more vibrant and rich in nutrients. Locally grown or home-grown, fresh, organic fruits, vegetables, nuts, seeds, and grains will give the body more nutrient-dense, enzyme-rich food to process, absorb, and turn into the body cells. It is all about energy. Fresh food is more vibrant.

A diet with a ratio of about 80 percent raw to 20 percent cooked food will work for most people throughout most of the year. I say this because, I think taking anything to extremes aren’t always the best way.

If you add warm foods to your diet in the cool months, this can be supportive to certain parts of the body. For instance, the thyroid is better supported when cruciferous vegetables such as broccoli and cauliflower are lightly steamed or sautéed instead of eaten raw. This is because these foods—as well as yams, Brussels sprouts, and cabbage—contain natural chemicals called goitrogens that can interfere with thyroid hormone synthesis. Lightly steaming or cooking these vegetables deactivates these chemicals. Adding foods like cooked whole, sprouted grain rice can work as a tonic for the spleen and pancreas.

Enjoy your raw foods, but listen to your own body and be mindful of how they affect it. Your goal is to create balance in your health, your diet, and your life, too.

We are, after all, what we eat.

by Nancy Addison CHC, AADP
copyright@nancyaddison2012

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