Thus far Food School has covered reasons to avoid:
1. Partially & Fully Hydrogenated Oils
2. High Fructose Corn Syrup (HFCS)
3. Monosodium Glutamate (MSG)
4. Sodium Nitrites
5. Refined White Sugar
The next item on the list of additives to avoid is common, refined, white table salt which is made up of 60-90% sodium chloride that may or may not be iodized. Salt is another one of those old world substances that has been processed beyond all nutritional recognition.
Where refined salt tends to be most destructive to health is in the overuse as a preservative in processed foods like canned soups and other prepared (frozen, fresh, packaged) foods. Common salt in a shaker at home or in a restaurant also tends to get overused.
The problem with common salt is that desirable minerals are stripped in the refining process leading to imbalance in the body. Whole sea salts have those important minerals such as potassium and magnesium still intact. The synergistic effect of over 80 minerals in whole, unrefined salt helps the body to stay in balance.
It is best to use one of many natural sea salts (gray, pink, course, fine, etc.) in moderation for all your salt needs. Always taste your food first before adding any salt. It may not need it! Additional herbs and spices can help you steer away from overusing salt.
Remember, taste buds can be retrained in about three weeks time. What may taste bland now with less or no salt may taste deliciously adequate in just a few weeks. One's acquired salt tolerance can be coaxed back down the stairs just like it climbed up...one step at a time.
Live Light, xo-C.
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