| One of the major health benefits of
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| | foods we
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| preparing foods at home from fresh
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| | are eating contain refined salt.Some
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| ingredients
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| | foods containing refined salt are
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| is that you have control over the
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| | obvious, such as potato chips, pretzels,
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| ingredients in the dishes you prepare.
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| | other snack foods, and salted
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| You want the
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| | nuts.Processed meats, such as bacon, ham,
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| highest quality ingredients, the foods
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| | hot dogs, and salami also contain a lot
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| that will bring the most health to your
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| | of
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| body
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| | refined salt.Also watch out for refined
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| and your family, so you choose fresh,
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| | salt in condiments such as catsup,
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| whole natural foods, perhaps organically-
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| | pickles, mustard,
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| grown. But what about the salt you
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| | mayonnaise, and salad dressings.Canned
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| use?How Refined Salt Affects Your
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| | soups and soups made with bouillon cubes
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| HealthSalt, as it occurs in the Earth, is
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| | are full of refined salt.Think we're done
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| a complex crystal containing eighty-four
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| | with the list? Remember butter and
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| elements
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| | cheeses contain refined salt
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| that are vital to life. These include
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| | too.Natural Salt is Healthy SaltThe
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| sodium, magnesium, silicum, chloride,
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| | health affects associated with
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| calcium,
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| | salt--edema, arthritis, gout, kidney and
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| titanium, manganese, iron, copper, zinc,
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| | gall
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| selenium, zirconium, silver, iodine,
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| | bladder stones, high blood pressure,
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| platinum, gold, and many more. These
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| | heart disease and stroke--are the result
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| nutrients are the same elements
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| | of
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| originally
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| | eating refined sodium chloride, not from
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| found existing in the "primal ocean"
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| | eating natural salt.When we eat natural,
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| where all life originated, and the same
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| | living salt, which contains all its
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| elements
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| | original elements, our bodies
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| our bodies need for good health.By
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| | receive the salt they need to thrive.
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| contrast, refined table salt contains
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| | It's easy to just use natural salt in any
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| none of its original minerals. To make
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| | recipe
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| refined
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| | instead of refined salt. It's healthier
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| table salt, natural salt from the sea or
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| | for your body and tastes better too.But
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| mines is refined to pure sodium chloride.
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| | what about all those convenience foods
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|
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| | that contain salt?Here's a recipe that
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| Then sodium ferro cyanide and green
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| | you can try that is very easy. You can
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| ferric ammonium citrate are added as
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| | make this chicken soup
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| anti-
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| | with natural salt, then freeze it in
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| caking agents. If you purchase iodized
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| | serving-size containers so you'll have it
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| salt, it also contains potassium iodine,
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| | on hand
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| dextrose (that's refined sugar) to help
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| | to heat up just like a can of soup.
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| stabilize the iodine, and sodium
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| | Though it takes some cooking time, the
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| carbonate to
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| | preparation time is very short, so you
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| preservative the color of the salt.
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| | can put it together and let it cook while
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| Instead of building health, eating
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| | you
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| refined salt
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| | do something else. Your family will love
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| destroys body health.Whether or not we
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| | this warm, nutritious soup.CHICKEN
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| are aware of the dangers of sodium
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| | VEGETABLE SOUP1 roasting chicken
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| chloride, our bodies
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| | (or you can use inexpensive parts like
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| recognize sodium chloride as an
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| | wings and thighs)
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| unnatural substance--a poison--and try to
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| | 4 medium onions
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|
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| | 6 large carrots
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| eliminate it as quickly as possible. The
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| | 6 stalks of celery
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| problem is, we eat more salt than our
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| | natural salt
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| bodies
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| | pepper1. Preheat the oven to 350 degrees
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| can process out, which leads to edema,
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| | F.
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| or excess fluid in the body tissue. This
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| | 2. Remove any innards that may be in the
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| is
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| | chicken cavity, rinse the chicken inside
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| why doctors tell us to avoid salt. If
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| | and out.
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| there is more sodium chloride in a body
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| | 3. Put the chicken in a roasting pan and
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| than it
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| | season with natural salt and pepper.
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| can neutralize with edema, the body get
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| | 4. Roast for about two hours (depending
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| rids of the excess sodium chloride by
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| | on size), or until the juices run clear
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| making it into new crystals. These are
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| | when
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| deposited directly in the bones and
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| | you poke a meaty section with a knife.
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| joints and
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| | 5. Remove the chicken from the oven and
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| are known as arthritis, gout, and kidney
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| | allow to cool.
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| and gall bladder stones. Refined salt
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| | 6. Pull most of the chicken meat from
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| also
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| | the bones and set aside.
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| contributes to high blood pressure,
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| | 7. Put the chicken bones and roasted
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| which greatly increases the risk of
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| | skin into a large soup pot. Roughly chop
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| developing
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| | 2
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| heart disease or stroke.About 93 percent
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| | onions, 3 carrots, and 3 stalks of
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| of the salt produced throughout the world
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| | celery, and add them to the pot.
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| is used directly for
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| | 8. Add water to cover the chicken and
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| industrial purposes. It is essential to
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| | vegetables.
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| make products such as laundry detergent,
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| | 9. Over high heat, bring the soup to a
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| varnish, plastics and other products.For
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| | boil, then reduce heat and simmer for
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| these industrial uses, chemical processes
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| | about
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| require pure sodium chloride. To
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| | an hour.
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| obtain sodium chloride, all the
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| | 10. Strain bones and vegetables from the
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| essential minerals and trace elements
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| | broth. Discard bones and vegetables, and
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| that make
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| | allow stock to cool. If you wish to
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| natural salt so vital to life are
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| | remove the fat, refrigerate to solidify
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| removed discarded as impurities.Because
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| | the fat, then
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| sodium chloride is already being produced
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| | skim it off with a spoon.
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| for industrial purposes in
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| | 11. When you are ready to make the soup,
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| massive amounts, it is the cheapest salt
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| | chop the remaining vegetables and add
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| available. Thus refined sodium chloride
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| | them to the stock. Bring to a boil and
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| has
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| | cook the vegetables until tender. Then
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| become our common table salt.Refined
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| | add the
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| Salt in Food ProductsIndustrial sodium
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| | chicken meat and cook for a few minutes
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| chloride also functions as an inexpensive
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| | until warmed. Season to taste with
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| food preservative. Its
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| | natural
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| low cost is the reason so many
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| | salt.NOTE: If the stock doesn't have
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| ready-to-eat food products are heavily
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| | enough flavor, the next time you make it,
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| salted.
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| | reduce the
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| Sodium chloride inhibits the natural
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| | stock in volume by continuing to simmer
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| breakdown of the food, increasing its
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| | the strained stock over low heat. The
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| shelf life
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| | more
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| of foods that would naturally spoil very
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| | you reduce the stock, the stronger the
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| quickly. Since foods break down in our
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| | flavor will be. You can reduce the stock
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| bodies with the same processes nature
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| | until
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| uses to break foods down outside of our
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| | it is very concentrated and freeze it
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| bodies, sodium chloride in food products
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| | into ice cubes, as an easy way to always
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| also makes them more difficult to
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| | have
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| digest.When we are cooking at home, it's
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| | soup stock on hand.
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| important to be able to identify which
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