Published on June 28th, 2015 | by DrKaayla

Salt! We “Old Salts” Need It and Here’s Why

Salt!  It’s the only rock we eat, and history’s most powerful condiment.  “Old salts” are wise men and women.  “Salt of the earth” refers to an unpretentious person blessed with common sense.   Animals in their wisdom seek out salt licks, paleo people favor the eating and drinking of salty blood and other animal parts, and biochemists know we need sodium and chloride for blood, sweat, tears, mucus and semen.

Textbooks “worth their salt” make this abundantly clear, yet US government guidelines now recommend drastic reductions in salt intake.  Although the food industry has relied on salt to make its products palatable and to increase beverage consumption, it plans to profit mightily by shifting from salt to salty sensations achieved artificially and addictively through the miracle of chemistry.

Sadly, low-salt diets increase the likelihood of heart disease, hypertension, cognitive decline, osteoporosis, insulin resistance and erectile dysfunction   Given today’s epidemic of chronic illness, that’s pouring salt on a gaping healthcare wound.  While it’s true we are ill served with the refined salts found in processed, packaged and fast foods, we can benefit immensely from shaking Celtic, Himalayan and other natural salts on real foods.

Want to know more about salt in history?  Mark Kurlansky’s your man.

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3 Responses to Salt! We “Old Salts” Need It and Here’s Why

  1. I found that when I went to a more natural diet, I ended up craving salt. People NEED salt, and if they go to more home cooking, they often think they still have to go “low salt”, and that is a big mistake, because without all the hidden refined salt in processed foods, you have to add it to your food to make sure you get enough. “Salt to taste” is the time honored rule, and should be followed (and incidentally, men HISTORICALLY require more salt than women).

    After a move, we went searching for a new outlet for Raw Milk. Turned out the people that sell Raw Milk in our area are the same people who mine Redmond Real Salt. I could not afford it when we got the milk, but loved looking at the big pink natural rocks of salt on top of the display case, that they sell for $1.50 per lb for animal licks – not pressed blocks, but hewn lumps of natural rock salt (their landscape rock looks suspiciously similar, and I have so far resisted the temptation to lick it just to see if it is lower salt content culls!).

    Anyway, at one point my husband and another guy drove up to get milk (quite a ways from where we live), and they had none in the case. The clerk handed each one of them a lovely gift pack of Real Salt – four shakers, plain, onion, garlic, and seasoned (which should really be called herbed). WONDERFUL stuff. One of the BEST gifts I have ever received.

    It tastes better on my tongue than refined salt. And the season salt is just really good stuff, no MSG to make up for the lack of real ingredients. I am now almost out of onion salt, and it looks like I shall have to break down and actually buy some within a week or two. Sigh…

  2. Jeff Apthorp says:

    Hi Dr. Kaayla,

    I’ve been seeing all the news about fermented cod liver oil this week and realized I had mentioned you in an article I wrote about soy several months ago. I learned a great deal from you and eliminated soy from my own diet after that. Thank you!

    This past week, I wrote an article on salt. Thought I would share:

    I was just about to buy some fermented cod liver oil – for real! – so I’m holding off until this new information runs it’s course. Thank you for your research and publishing!

  3. Lava says:

    (Smile) Old salts are old sailors, because sailors go on salt-water seas and oceans. The “old” part is what makes them wise.

    I’ve emailed you about another organization that is afraid to look closely at cod liver oil.

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