Analysis of Himalayan pink Sea Salt contains -0.1 g/kg Flouride, 590.93g/kg Chlorine and 2.1 ppm Bromine, along with numerous other elements. table salt contains only sodium and chloride, all "impurities" have been removed. Info from the book "Water & Salt" by Dr. Barbara Hendel and Peter Ferriera.
part II in the "to be continued" series "Halogens are GOOD"
PHYSIOLOGY & SALT Ancient Man, the 'hunter-gatherer' had to take in salt daily to stay alive, and in order to balance his water intake. He found it in the blood of his prey. Agricultural man, consumed up to 150 grams a day, including additional uses of salt for many other urgent new necessities like tanning of leather, glass, and not least, 'sacrificial' ritual and meat preservation.... Today the USA consumption per capita, is well over 500 grams per day including all industrial uses. Modern man might be said to be 'drugged' on salt . However, with the invention of refrigeration, salting meat in particular has greatly been reduced and modern man has been oblivious of a general reduction of salt intake This has exposed the body to the marginal dangers of a minimal salt diet. The dangers of increases in blood pressure, may now be blamed on this minimal diet, making any sudden additional hidden salt intake, cause loss of control of the delicate balance of a low salt diet.
There is now a case, for advocating an "excessive" salt intake which will protect the body from the salt level fluctuations of low salt diet and hypertension, and daily modern cultural shock, and which constantly pound our secretion systems . In the last fifty years refrigeration of meat products in particular may have reduced the salt content to these dangerous levels. Since our 'grey cell' activity also relies on cerebral electrical and chemical stimulation, a consistent sodium level above a marginal level, may not be a bad thing. Jewish populations in pre-war 'shtetles' in eastern Europe, in spite of desperate conditions always had their 'kosher' salted meat diet, and always seemed to produce a genius or two.
Water/NaCl ratio - Depravation - Dehydration - Bromide / Chloride ratio - Craving - The solution to BSE Preference for salty foods PHYSIOLOGICAL NEED FOR 5/10 GRAMS A DAY
It is common knowledge that the blood of animals is saline, that is it contains sodium chloride in solution, and in addition contains smaller quantities of ions of other elements. Of the non-electrolytes most are manufactured by the body and some can be stored, for example, fats. But electrolytes like sodium chloride cannot be stored nor can they be manufactured in the body. They must be taken in with food. Some of them are needed in such small quantities that they are obtainable from almost any diet; sodium and potassium salts, however, are needed in greater quantity.
Plants have much more potassium than sodium, so that potassium hunger is unknown except in extreme starvation. There remains the need for sodium as sodium chloride, or common salt. A complex hormone mechanism ensures that the proportion and concentration of salts in the blood remain constant. If a man eats too much salt he excretes what is not needed. If he takes in too little the mechanism makes the body excrete more water in order to keep the salinity constant. If this is taken to extremes the body is desiccated and death results. The same control mechanism operates when a man takes in tool little water, for he excretes more salt and less water. Death from salt starvation or from thirst are both aspects of the same vital need for a stable saline environment inside the body.
Many experiments have been carried out to establish the minimum salt requirements for men and animals. The results of these suggest that the minimum amount of urinary sodium lost in twenty-four hours corresponds to between 4 and 6 grams of sodium chloride.
This salt must be replaced.
A man therefore needs about 5-10 grams of salt per day or 2-3 kg per year for mere survival. A community of 500 would need about 1 ton per year. Clearly, anyone who can control the salt supply of community has powers of life and death. The control of water, being more ubiquitous than salt, is not simple to put into effect.
2000 Neolithic man was a carnivore and not, as American scientists have claimed, a vegan, according to a new study led by a British researcher
In regions of the world where the population lives mainly on meat or fish, there is no difficulty in satisfying this physiological need as animal food provides enough salt. Salt-deprivation does however, become a hazard in vast areas where meat is scarce and many depend primarily on a vegetable diet.
Normal water losses in grams per day per person: g/day losses in:- Urine Sweat Excrements Skin Lung Common salt 2.08 0.1-0.3 . 0.1-0.3 - - Water 700-1500 - 150 500 400
We spend much of our physiological "effort" keeping the precise composition of this salt water constant ( "Homeostasis" )
The important discovery of pickling was made at the end of the last Ice Age. It coincided with the steep eustatic ocean rise that flooded the continental shelf, which was up to then a rich hunting and fishing ground for Neolithic man. This sudden sea level rise left very few flat areas where salt crusts could form naturally or even within artificial low lying dykes. In order to survive , Shelf man had to migrate inland and he succeeded in developing agriculture and animal herding. Previously, hunting and fishing societies had found salt in the tissues of their prey but under these new conditions, with and increased vegetable diet, more mineral salt was needed to supply what was missing from their diet. In addition, pickling to avoid the seasonal shortage demanded even more salt than the basic 5 g per day. An average of some 25 g were needed , calculated on a per capita basis , and this meant that survival and growth of civilizations were often limited by the availability of salt. Efficient and extended salt production became necessary .Jewish traditional KOSHER family processing hardly remembers the reasons for salting their meat protein and only recently the invention of refrigeration has replaced the need leaving us with quaint customs
The increased consumption of salt to ca. 30 grams,.. over and above the minimum physiological requirement, had a striking result which might be of some importance. This additional salt intake changed the bromine ratio in the diet because crystallized salt used for food preservation has a chlorine-to-bromine ration of over 2000:1, that is, it contains almost no bromine. As bromine has a sedative effect on the human nervous system one might speculate whether the new circumstances of bromine reduction stimulated greater activity and advance.
" It was not until mid-1988 that medical journals began to publish the results of this massive effort, the Intersalt Study. These findings showed a scant relationship between sodium and blood pressure. "Salt has little importance in hypertension" headlined the accompanying editorial in the prestigious British Medical Journal. The Intersalt researchers measured urinary electrolytes and blood pressures in 10,079 individuals in 52 centres in 32 countries using standard methods and analysing the samples in a single laboratory. The head of the American Heart Association's Nutrition Committee and member of the U.S. Dietary Guidelines Advisory Committee summarised: "We're trying to back away from our salt recommendation without looking like fools." Quote from......... Low urinary salt levels linked with higher risk in men with HBP June 7, 1995 NR
the BROMIDE / CHLORIDE ION RATIO The results of an [MRBLOCH SALT Archive] investigation into the correlation of the Cl-/Br- ion ratio in the body shows the regulating mechanism in the kidney, counterbalancing the changes of salt diet, that retain bromides in preference to chlorides.
Plants have a high Bromide content in their halogenides. Any salt free diet has a relatively high bromide content Salt (NaCl) used as a condiment has little bromine The bromide content of urine halogenides is always lower than that of bloodserum [twice as low] The kidney reabsorbs bromide in preference to chlorides Sweat and saliva, have a higher bromide content, than blood and urine. Sweating causes more bromide losses than chlorides, counteracting the reverse effect of the kidneys.
[from Bulletin of the Research council of Israel 1959 vol 8A no 4] Bloch , Kaplan, Schnerb 1959 Comment:
It would seem that people who sweat profusely [as in hypertension] lose more bromides [perhaps we should forget about sodium squabbles for a moment], causing salt [chloride ions] to increase in influence. The delicate balance of Chloride ions to Bromide ions is regulated in the kidneys and compensates the losses in sweat and urine.
Conclusion - eat salt - but together with plenty of bromide containing foods.. Better still, eat Bromine rich Dead Sea salt.
NEWS "FLASH"- .....
Hyponatremia means a low concentration of sodium in the blood.
MARATHON RUNNERS MUST MAINTAIN SALT-WATER BALANCE
Drinking too much water while running a marathon can result in death, according to a new study conducted by UCSF researchers. The scientists found that consuming excess amounts of water can cause the brain to swell or can cause fluid to leak into the lungs, both of which can be fatal. But in their study, the researchers also offer a cure: administrating salt water intravenously.
Although marathon runners need to keep hydrated, researchers have found that only drinking water can cause a condition known as hyponatremia.
In the past decade, scientists have observed that runners who died during a marathon had lost the delicate balance of water and salt normally maintained in the body.
Even though the runners had plenty of water, they were extremely deficient in salt. The results were published in the May 2 edition of the Archives of Internal Medicine. ************************************************************************************
Drinking Too Much Water Can Kill You
By Alison McCook
07/03/2002 — NEW YORK (Reuters) - A new review of three deaths of US military recruits highlights the dangers of drinking too much water.
The military has traditionally focused on the dangers associated with heat illness, which has killed a number of healthy, young enrollees, Colonel John W. Gardner of the Office of the Armed Forces Medical Examiner in Rockville, Maryland told Reuters Health. However, pushing the need to drink water too far can also have deadly consequences, he said.
"The risk has always been not drinking enough," Gardner said. "And then people who aren't medically attuned get overzealous," inducing recruits to drink amounts of water that endanger their health, he added.
"That's why we published this paper: to make it clear to people that overzealousness can be dangerous," Gardner explained.
In September 1999, a 19-year-old Air Force recruit collapsed during a 5.8-mile walk, with a body temperature of 108 degrees Fahrenheit. Doctors concluded he had died of both heat stroke and low blood sodium levels as a result of overhydration.
During January 2000, a 20-year-old trainee in the Army drank around 12 quarts of water during a 2- to 4-hour period while trying to produce a urine specimen for a drug test. She then experienced fecal incontinence, lost consciousness and became confused, then died from swelling in the brain and lungs as a result of low blood sodium.
In March 2001, a 19-year-old Marine died from drinking too much water after a 26-mile march, during which he carried a pack and gear weighing more than 90 pounds. Although he appeared fine during the beginning stages of the 8-hour walk, towards the end he began vomiting and appeared overly tired. He was then sent to the hospital, where he fell into a coma, developed brain swelling and died the next day. It is unclear how much water he drank during the march, but Marines were given a "constant emphasis" on drinking water before and during the activity, Gardner writes in the latest issue of Military Medicine.
In an interview with Reuters Health, Gardner explained that drinking too much water is dangerous because the body cannot excrete that much fluid. Excess water then goes to the bowel, which pulls salt into it from the body, diluting the concentration of salt in the tissues.
Changing the concentration of salt, in turn, causes a shifting of fluids within the body, which can then induce a swelling in the brain. The swollen organ will then press against the bones of the skull, and become damaged.
The researcher added that previous cases of water toxicity have been noted in athletes who consume excessive amounts in order to avoid heat stroke. In addition, certain psychiatric patients may drink too much water in an attempt to wash away their sins, or flush out poisons they believe have entered their bodies.
In 1998, the Army released fluid replacement guidelines, which recommend a certain intake of water but limit it to 1 to 1-1/2 quarts per hour and 12 quarts per day.
It takes a while for these guidelines to get "permeated out" to everybody, Gardner admitted. In the meantime, he suggested that bases take notice of the mistakes of others, and "not wait for somebody to die from (water toxicity) again," he said.
"You can't prevent everything bad from happening," Gardner noted. "But when it does, you have to learn from it."
quote... University of California at Berkeley Wellness Letter July 1995 The many reasons to cut back on salt
QUOTE: "The salt wars continue." The anti-salt forces say everybody should go easy on salt. The anti-anti salt contingent claims that sodium restriction as a preventive measure is "unnecessary and undesirable," and terms the salt-restriction policies of the American Heart Association and other groups "misguided"--a nuisance imposed on the American public by zealots and bureaucrats who don't really know what they're talking about. The anti-salt forces strongly disagree and point to new evidence that excess salt consumption is linked not only to hypertension but possibly to other conditions as well--including osteoporosis and some cancers. . ......"unquote
DALLAS, June 8 -- An unexpectedly high incidence of heart attacks was found in hypertensive men with low amounts of salt in their urine, New York researchers reported today. The study is the first to link different levels of sodium intake/excretion with different levels of heart attack risk, its authors say. The findings raise important questions about the low-salt diet that's widely recommended for hypertensive patients, says Michael H. Alderman, M.D., senior author of the study and chairman of epidemiology at Albert Einstein College of Medicine, Bronx, N.Y. No particular recommendation regarding salt intake is justified on the basis of this single study, however, Alderman says. "Further research is needed to support any new national dietary recommendations," he adds. Alderman and his colleagues at Albert Einstein and at Cornell University Medical College in New York City studied a group of 1,900 hypertensive men for an average of almost four years. More than four times as many heart attacks occurred in men with the lowest amounts of sodium in their urine, compared to men with the highest levels of urinary sodium, the scientists report in the June issue of Hypertension, an American Heart Association scientific journal. The AHA defines hypertension as a chronic elevation in blood pressure to a reading of 140 over 90 millimeters of mercury or higher...........
More Deaths Seen With Sodium Restriction By Salynn Boyles WebMD Medical News Reviewed By Louise Chang, MD on Tuesday, February 21, 2006
Feb. 22, 2006 - If you're still reeling from the news that low-fat diets don't seem to protect against heart disease, you may want to sit down.
New research suggests that low-salt diets may actually increase your risk of dying from heart attack or stroke.
Over a 13-year period, people in the study who reported eating little salt were 37% more likely to die from cardiovascular causes (such as stroke and coronary heart disease) as people who ate more salt than is recommended by U.S. government guidelines.
Researchers were quick to point out that the findings fall far short of proving that restricting sodium is bad for your health.
But they say the proof that salt-restricted diets protect against death from heart and artery disease has also not emerged in the years since salt was targeted as public enemy No. 1 by heart experts.
Government nutrition guidelines now call for adults to limit their daily sodium intake to less than 2,300 milligrams a day -- the equivalent of about a teaspoon of table salt.
"It is increasingly evident that one size doesn't fit all when it comes to diet," researcher Hillel W. Cohen, MPH, DrPH, tells WebMD. "The certainty with which these [U.S. government] recommendations are being made is just not supported by the data."
Questioning the Data
The salt study is being published exactly two weeks after the largest study ever to examine the issue suggested that restricting dietary fat may have little impact on heart disease and cancer risk.
Last week, findings from the same federally funded study, known as the Women's Health Initiative (WHI), also questioned the benefit of calcium and vitamin D supplementation for preventing bone loss in older women.
Cardiovascular nutrition expert Alice Lichtenstein, PhD, says the WHI findings tell us more than the newly published salt study because the WHI is interventional rather than observational.
That means that the women in the WHI trial were randomly assigned to either eat low-fat diets or not, or to take calcium supplements or not.
In the salt study, researchers from the Albert Einstein College of Medicine looked back and analyzed data on the nutritional habits of people interviewed between 1976 and 1980. Information was based on people's recall of their diet.
"Observational studies like this one are important for helping us frame the right questions to ask in clinical trials, but they don't provide answers on their own," Lichtenstein tells WebMD.
In the roughly 13 years after the nutritional information was collected, there were 1,343 deaths among the 7,154 people included in the analysis, including 541 deaths from cardiovascular disease.
The researchers concluded that people who reported restricting daily salt intake to less than 2,300 milligrams a day were significantly more likely to have died from cardiovascular causes than people who ate more salt, even after adjusting for total calorie intake, age, smoking status, and other known risk factors for heart disease.
The link between low-salt consumption and a higher risk of death was not seen among nonwhites, people who were obese, and people who were younger than 55 when enrolled in the study. But no single subgroup appeared to benefit from eating a lower-sodium diet, Cohen says.
The findings were published online in The American Journal of Medicine.
"Many things can reduce cardiovascular risk," he says. "We know that getting people to stop smoking can have a big impact, and we know that getting them to exercise seems to be very important. We think prevention efforts should focus on the things that have been proven to work."
Salt Affects People Differently
He adds that his study and the recent WHI findings emphasize the complex relationship between the foods we eat and health.
"Some people may very well benefit from eating a low-salt diet, but there is little clinical evidence supporting a blanket recommendation that everyone needs to eat this way," he says.
Lichtenstein agrees that it is increasingly clear that salt affects different people differently.
"There is a tremendous amount of data showing that there is a wide range of individual variation in the response to salt," she says. "The problem is we don't know who the hyper-responders are."
Lichtenstein is a professor of nutrition at Tufts University and a member of the American Heart Association nutrition committee.
The AHA recommends not only restricting salt, but eating a diet that is high in fruits, vegetables, whole grains, and low-fat or fat-free dairy products to lower cardiovascular risk.
Studies suggest that following such a diet can have a modest but potentially important impact on blood pressure.
Lichtenstein lists not smoking, maintaining a healthy body weight, getting plenty of exercise, and limiting the amount of saturated and trans fats in the diet as the most important things people can do to reduce their risk of dying from cardiovascular disease.
"If people eat a diet like the one we recommend that includes plenty of fruits, vegetables, whole grains, and fish, they probably won't be consuming a lot of sodium," she says.