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