Salt  or Sodium Issues


Understanding - Insights


Salt Production.doc - or Quick View - - Smithsonian, March 1994, pp. 96-106. Vogel, Hans Ulrich - Scientific American, 6/1993, pg:116-21. Young, Gordon.
The Essence of Life: Salt - National Geographic - 9/1977, pg: 380-401
For table salt, however, additives are usually mixed in. Most table salt is iodized in order to provide the trace element iodine to the diet. This helps to prevent goiter, a disease of the thyroid gland. To supply iodine, a small amount of potassium iodide is added.
Table salt also contains a small amount of various chemicals used to keep the salt from absorbing water and caking. These chemicals include magnesium carbonate, calcium silicate, calcium phosphate, magnesium silicate, and calcium carbonate."

Burroughs, Stanley - The Master Cleanser - "Salt water (not from the commercial iodized table salt) has the same specific gravity as the blood; hence, the kidneys cannot pick up the water, and the blood cannot pick up the salt."  Drink AM as often as needed on an empty stomach to help expedite the expulsion of toxins.  To 1 quart of luke-warm water add 2 level teaspoons of un-iodized sea salt.  Use distilled/spring/purified (reverse-osmosis) water.  No untreated tap water.
hyperkalemia or High blood potassium (is RARE)  More typical is too low potassium (found in bananas and noni for instance).
Hypo-natremia - - "Low sodium level
is a condition in which the amount of sodium (salt) in the blood is lower than normal. 
(If severe can lead to) decreased consciousness, hallucinations or coma...death." +
Churchill Livingstone Medical Dictionary

Alternative Medicine

Be reminded that rather than commercial table salt containing iodine, consume sea salt, sea fish/food and vegetables (kelp/seaweed) on a regular basis, to help maintain body's salt (electrolyte & mineral salts such as potassium/calcium/magnesium) and consume at recommended balance/ratio.
Noni could help provide potassium to dietary regime.
Noni (Morinda citrifolia L.) - -

Spiritual Insights


MSG Monosodium Glutamate

Should You Use a Pressure Cooker? - "The reason is because I have not found conclusive research that refutes my concern that pressure cooking may, in fact, dramatically increase the glutamine in cooked foods, most particularly in bone broth
Glutamine is a conditionally essential amino acid that is critical for gut, brain and immune health.  It is found naturally in healthy foods and should theoretically not be a problem in normal metabolic situations. 
The problem develops when glutamine gets past the blood brain barrier and is metabolized to glutamate. In healthy individuals this process is tightly controlled by the body. Glutamine is supposed to convert as needed to either glutamate, which can excite neurons, or to GABA, which has a calming effect. 
MSG differs from glutamate by a single sodium atom attached to the molecule.
is widely added to processed, packaged and fast foods in order 'wake up' flavors
The truth is that removing the MSG from processed foods makes them tasteless and unappealing. This is why food manufacturers hide it on ingredient lists under aliases such as yeast extract, natural flavorings, hydrolyzed protein, protein isolates and spices.
There are up to 50 MSG aliases used by food manufacturers, with new ones being constantly created to stay ahead of the consumer. 
Some of the MSG in processed foods is artificially added, but much of it is actually a residue of hydrolyzing and other modern and rather violent processing methods which means it wonít appear on the label. Protein powder is a notorious offender. Donít be fooled because products labeled with the words 'No MSG' may actually still contain it (4)
As a result of so much MSG in the food supply, many people have become overly sensitive to it to the point where even the natural glutamine in traditional foods like bone broth can trigger headaches (most common symptom), gastrointestinal upset, fatigue or other problems. 
The solution to the sensitivity some folks have to the glutamines in properly cooked bone broth is to start out with a lightly cooked bone broth, progressing over time to the more nutritious, long-cooked bone broths. The glutamine content of broth increases with cooking time as do the levels of other amino acids. Thus long-cooked bone Broth is more nutrient rich and preferable for those who can tolerate it. 
The glutamine levels in pressure cooked bone broth are as yet unknown.
In addition, how pressure cooking affects the nutrients in bone broth is also up in the air."


Organic non GMO non irradiated are best.  Beware of mold and infestation.