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Salt Restriction Increases Risk Of Death

Posted on November 8, 2009 at 6:59 PM

If you listened to all the "health" advice from the American Heart Association (AHA) over the years, you might have asked yourself what AHA really stands for--Another Heart Attack?

A low salt diet could increase your blood pressure! Don't believe me? Grab your salt shaker and read on!

Lowering blood pressure with salt restriction is a futile exercise. Fanatical salt restriction can lead to hyponatremia (low blood sodium) and can cause heart, kidney failure and stroke.

The Phala nomads of Tibet live very long lives consuming a diet rich in everything the American Heart Association advises not to eat. While eating virtually no fruits or vegetables, they hardily consume unprocessed milk, butter, cheese, sheep, antelope, yak and everything else the AHA says "causes" coronary artery disease.

Despite this 'paradox,' these Tibetans maintain lower blood pressure averages than some of the "heathier" members of the AHA. They also consume considerably larger amounts of salt too.

In about fifteen percent of the population, there is salt sensitivity in individuals. However, poor glucose metabolism, low vitamin D and Magnesium levels account for some of these cases.

In the majority, salt makes little difference in blood pressure.

Salt is an essential nutrient, just like saturated fat, cholesterol, Omega-3 fatty acids, vitamins and minerals. However, what most health authorities fail to mention is that the white stuff on your table, just isn't balanced properly.

Table salt is a refined product, stripped of its natural constituents, and contains additives such as ferrocynide and silicates that are there to provide a convenient, non-clumping, easily pourable salt.

Fortunately, there is an easy solution to our salt deficit. A type of salt used in Finland, which has recently been reproduced in the United States called Wright Salt. Wright Salt contains Sodium chloride, Potassium chloride, Magnesium sulphate, Lysine hydrochloride, Silicon dioxide, Zinc chloride, Copper glycinate, Selenium and Potassium iodide.

What about sea, Celtic or Himalayan salt you ask? I once thought this was the way to go, until I found that most of the time these salts are no longer biological. This is to say that they no longer carry electrons. Without electrons, a mineral in salt can occupy an important space, that would otherwise be a useable mineral that contains an electric charge.

Without an electric charge, there is no life.

If the body is supplied with sufficient vitamin C, it can supply electrons to a salt that has subsequently run out, or is in need of a recharge.

Wright Salt contains an electric charge, because each mineral in the formula contains a ligand, or an ion carrier, such as chloride to transport it, and it is well balanced with other minerals. Beyond that, there is yet, another good reason to use Wright Salt, in that it is the very same as the previously mentioned Finnish salt.

Finnish salt is a big deal when one considers that studies show a 75 to 80 percent decrease in both stroke and coronary heart disease mortality since its exclusive use.

Even fast food restaurants in Finland use this formula, there is no escaping this healthy salt unless it is purchased outside the country. Wright Salt can

be found at

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