My note: History behind start of increase in milk consumption

Meanwhile, reduced demand for cow’s milk and falling prices led to the closure of 1,000 dairy farms in the UK between 2013 and 2016.


Even in northern Europe, milk as we know it is a recent phenomenon. Fresh milk, left unrefrigerated, spoils quickly and can harbour a variety of deadly pathogens, including E Coli and tuberculosis. For most of history it was either consumed within moments of milking, or processed as cheese or yoghurt. Few drunk milk in its liquid form. “The Romans considered it a sign of barbarism,” said Mark Kurlansky, author of Milk! A 10,000-Year Food Fracas. “The only people who drank milk were people on farms, because they were the only ones who could get it fresh enough.” (Even then, cow’s milk was considered inferior to alternatives such as goat or donkey.)

My note: History behind start of increase in milk consumption 

It was the first world war that ultimately aligned political forces behind the dairy business. In Britain, rationing meant food was limited, and child malnutrition was rife. The emerging field of nutritional science identified milk – with its high protein content and newly discovered “vital amines”, or vitamins – as a potential solution. Thanks to government price controls, milk was one thing not in short supply.

My note: The power of marketing which led to increase in consumption of milk

Soon, “consumers everywhere witnessed a snowfall of propaganda documenting the miracles worked by milk”, writes Deborah Valenze in Milk: A Local and Global History. Milk became the original superfood: a boundless source of calcium, protein and vitamins.

My note: Government involvement (as we know govt involvement doesn't mean it's right e.g. iodine fortification of salt)

In 1946, Clement Attlee and Harry S Truman’s governments both passed measures to ensure milk was available free with school meals. Industry alliances like the UK’s Milk Marketing Board embarked on campaigns to enhance milk’s image. More recently, in the US, the Got Milk? campaign showed celebrities from Beyoncé to Kermit the Frog with milk moustaches. The message was clear: if you wanted your children to grow up big and strong, they needed to be drinking milk.

https://www.theguardian.com/news/2019/jan/29/white-gold-the-unstoppable-rise-of-alternative-milks-oat-soy-rice-coconut-plant

Spring Detoxing, Ayurveda Style!

By Nadia Marshall

This is a copy of Nadia’s First Nutrition Column for Nova Magazine, published in July 2013

Every man, woman and their dog writes about cleansing at this time of year or offers some sort of super ultimate detox program. I am loathe to join in but can’t let my Spring nutrition column go by without giving the Ayurvedic perspective on detoxing. Why? Because a detox done well can help rebalance the body and prevent disease while a detox done badly can actually be quite harmful. Let me explain.

The change of seasons are great for detoxing and the change over from Winter to Spring is the best time of all! Throughout Winter the predominant elements building in the body/mind are Water and Earth, increasing ‘Kapha’ (you can think of Kapha as mucous). As it starts to warm up, this Kapha that has accumulated in the colder months begins to liquefy and move. This is why we are all more susceptible to mucousy colds as well as hay fever at this time of year.

In addition to the melting mucous, we also generally have a rather large stockpile of toxins to deal with post-Winter. Our tendency to eat heavier foods, splash out on comforting sweeties and cuddle up on the couch watching dvds instead of exercising can over-tax our digestion (‘Agni’ in sanskrit) and lead to the accumulation of undigested food wastes or toxins (‘Ama’ in sanskrit). Ayurveda teaches that these toxins/Ama gather in the digestive track but, given the right conditions, can overflow into the channels of the body, relocate into the tissues and eventually become the root cause of all disease. So it is very important to remove these toxins while they are still in the digestive tract.

So we’ve established we have some yucky, sticky, congestive stuff in our bodies that we need to get rid of. If our digestive fires were in perfect balance, it is possible that they would be able to burn up these toxins without a problem. But not many of us are in perfect balance, particularly at the juncture of the seasons – because they are a time of change. And any change, especially significant changes in the environment, will aggravate ‘Vata’.

Vata is made up of the Air and Ether elements within the body. It is responsible for governing all movement, communication and circulation so is closely associated with our nervous system. When Vata is increased it instantly affects our digestion which becomes like a fire blowing in the wind – flaring up one minute and nearly going out the next. As a result, it is pretty rare for our digestive fires to be strong enough at this time of year to mop up all the yucky stuff floating around. This is where an Ayurvedic Detox comes in.

An Ayurvedic Detox (or cleanse) does four things simultaneously:

1)     promotes stronger, more balanced Agni

2)     eliminates excess Kapha/mucous

3)     eliminates excess toxins/Ama

4)     doesn’t aggravate Vata.


Sounds complicated but you’ll be happy to hear how simple it is.

An Ayurvedic Detox involves the consumption of specific foods and drinks that are very light and easy to digest; foods that will cleanse the body but at the same time, promote stronger digestion. The detox foods of choice in Ayurveda are yellow mung daal (made from dried, split mung beans), mild spices, green veggies and papaya. Sometimes buckwheat and basmati rice are included if necessary. Herbal teas made from ginger, fennel, coriander and cumin sipped throughout the day also support the cleansing process enormously.

The food and drinks are important during an Ayurvedic Detox but just as critical is your lifestyle which can have a huge effect on the digestive fire throughout the cleansing process. Having a consistent routine including regular meal times and going to bed and getting up at a similar time each day is recommended. It is also important to stay warm, slow down, rest, relax and avoid stress and overwork as much as possible. Exercise should be kept to a minimum and only be very gentle such as walking, light gardening or restful yoga.

If have access to a good Ayurvedic Therapist, some Ayurvedic treatments can also help the detox process enormously including Pindaswed Massage. If you feel you need something extra to aid the process of elimination then take ¼-1 tsp of the Ayurvedic herbal preparation known as ‘Triphala’ in hot water before bed each evening throughout the cleansing process.

You might be wondering how the Ayurvedic approach to detoxing differs from all the other detox programs and products out there in the world. Obviously all approaches have the aim of eliminating toxins from the digestive tract and some programs and products even recommend herbs that help to increase metabolism. But most approaches recommend dietary (and other) techniques that actually significantly aggravate Vata and cause our Agni/digestive fire to become more imbalanced. For example juice fasts aggravate Vata, raw food fasts aggravate Vata and colonic irrigation deeply aggravates Vata. So although most detox approaches may eliminate Ama/toxins in the short term, they usually increase the production of Ama in the longer run and can leave the body depleted and the nervous system agitated.

The exact details of your Ayurvedic Detox would ideally be recommended by an Ayurvedic Practitioner based on your constitution and current state of health. For example, a Vata person who is very light and ethereal should not fast for long periods and may need to eat rice throughout to avoid dizziness.  A Kapha person who is robust and on the heavy side could handle a longer fast, eating just soups and juices the whole time. A more moderate Pitta person, on the other hand, might be somewhere in-between.

But, whatever your constitution, here is an Ayurvedic Detox menu appropriate for the majority of people:

Days 1-2

Breaky: Mung Daal Pancakes or Mung Daals Soup

Snacks: Stewed Apples or Fresh Papaya

Lunch: Mung Daal Soup with Greens or Veggie Soup

Dinner: Mung Daal Soup with Greens or Veggie Soup

Drinks: Ginger, Lemon and Honey Tea; Coriander/Cumin/Fennel Tea, Black Tea (no milk), Hot Water.

Days 3-5

Breaky: Buckwheat Pancakes or Mung Daals Pancakes

Snacks: Spicy Puffed Rice or Stewed Apples or Fresh Papaya

Lunch: Kicharee with Steamed or Stir-fry Greens

Dinner: Kicharee with Greens or Mung Daal Soup or Veggie Soup

Drinks: Ginger, Lemon and Honey Tea; Coriander/Cumin/Fennel Tea, Black Tea (no milk), Hot Water.

Cooking videos and recipes are available here.

When you’ve finished your detox, remember to ease back to your ‘normal’ diet over several days. Don’t celebrate the end of your cleanse with a 3 course meal and a bottle of wine! Instead, keep taking good care of your Agni and listening to what it needs. Introduce heavier foods slowly and steadily until you feel able to digest them with ease. This approach is like a ‘reset’ button for your entire system but particularly your digestion. You’ll feel amazing afterwards! So good, in fact, that you might be inspired to do it every year. Your health will surely thank you for it!


If you are in any doubt about your health please be sure to consult an Ayurvedic Practitioner or your local health physician.

http://www.muditainstitute.com/articles/ayurvedicnutrition/springdetoxing.html

Agni - The first thing you need to understand about Ayurveda is the concept of AGNI (Digestive fire) - imbalanced Agni is the root cause of ALL disease.

My note: The author says that 'imbalanced Agni is the root of ALL disease'. In Schizophrenia, stomach acid (agni) may be lacking. That's why schizophrenia patients are deficient in all vitamins and minerals.

By Nadia Marshall

Ayurveda is India’s timeless traditional system of medicine. Although developed more than 5000 years ago, it is based on the fundamental, unchanging laws of nature so remains as relevant today as ever before.

However, Ayurveda is more than a medical system, it is a ‘science of life’, teaching principles and practices that help us live a life of greater depth, health and happiness. Food is at the very heart of this journey. Ayurveda teaches us how to choose, prepare, eat and relate to our food in a way that makes it deeply nourishing to our body, mind and spirit.

Many of the books and cookbooks about Ayurvedic nutrition and cooking that exist tend to scare the ‘new explorer’ of this beautiful science away before they even begin. This has been our personal experience and we have seen it with many clients and friends over the years. Why?  Because Ayurveda can get very complicated and confusing. But it doesn’t have to be this way!  When starting out on the Ayurvedic path, it is vitally important to take baby steps. You need to get to know yourself a little better and to get to know your food a little better; over time. This is a relationship that cannot be rushed!  You also need a simple framework or context to work within, so you know why you are doing what you are doing - but not too much reasoning. Knowledge is a bit like salt in a dish. You want just enough to enhance the other flavours but not so much that it takes over and spoils the dish!

Below is a very brief overview of how we teach ‘eating Ayurvedically’ at our talks, workshops, retreat and in our publications....

Agni & Ama

The first thing you need to understand about Ayurveda is the concept of AGNI. ‘Agni’ is a sanskrit term that refers to our digestive fire and it plays a central role in Ayurveda whether you are eating breakfast or undergoing heart surgery. In every case, in every situation, Agni is at the forefront of a practitioners mind because it is believed that, at the physical level, imbalanced Agni is the root cause of ALL disease.

Agni can have several states. It can be BALANCED (or ‘sama’), or it can be imbalanced. There are three states of imbalanced Agni - SHARP (or ‘tikshna’), DULL (or ‘manda’) and IRREGULAR (or ‘visham’). So how do these imbalanced states feel and what effect do they have in the gut?  

If our AGNI is too sharp, we will have an insatiable appetite... but our food will be 'overcooked' in the gut and nothing but charcoal will remain. SHARP AGNI can manifest as things like heartburn, reflux or burning pain after eating.  

If our fire is too low or dull, our appetite will also be low... and when we eat, our food won't be cooked properly.  If we have DULL AGNI we can eat very little and still gain weight.  We may feel heavy, dull and lethargic, especially after eating.

If our fire is variable we may have a raging appetite one minute and no appetite at all the next.  We may think we're really hungry but then as soon as we eat something, we feel full and bloated. When we put food on a variable fire, it remains uncooked - some bits may be burnt, other bits remain uncooked. VARIABLE AGNI can manifest as things like bloating, pain, burping and farting.

The undigested food (undercooked or overcooked) that remains from these three imbalanced states of AGNI is toxic to the body.  In Ayurveda, it is called AMA.

AMA is a thick, heavy, sticky, mucous-like substance that lines the walls of our digestive tract, hampering our digestion further.  However, it is also absorbed into our blood stream and enters the many thousands of channels in our body - channels responsible for carrying nutrients to our cells and wastes away from our cells.  These toxins hamper our cellular nutrition and eventually lodge into areas of weakness in our tissues where they cause disturbance of cellular intelligence and the manifestation of disease.  

General symptoms of Ama in the body are a thick coating on the tongue in the morning, general fatigue, a lack-lustre of the skin, all of the states of indigestion described above, irregular elimination, fluctuations in energy level, mood and appetite and pain and stiffness in the joints.

Normally the body is capable of eliminating AMA all on its own.  However, when the digestive fire is imbalanced and the ‘toxic load’ increases with every meal, the body becomes overwhelmed and the disease process is inevitable. To reverse the process, you need to bring your attention to cultivating balanced AGNI.

Building Balanced Agni & Eliminating Ama

One of the principles or laws of nature Ayurveda teaches is ‘Like Increases Like’. This means that when you expose anything in nature to a certain quality, that quality will be increased. We can use this simple but profound idea to build a strong digestive fire, or balanced AGNI.

Balanced AGNI has the qualities of warm, light and slightly oily. If we want to build balanced AGNI, we simply need to introduce these same qualities through our food and lifestyle practices, regardless of our our constitution. But how do we do this?

As a basic starting point, you need to favour food that is unprocessed - that is, wholefood that hasn’t been processed by food manufacturers and doesn’t come in colourful packets with a list of unrecognisable ingredients.... pretty much anything your great grandmother wouldn’t recognise as food! Your body finds it easier to digest wholefoods because they, like your body, are more ‘natural’. They also have a more ‘sattvic’ or peaceful quality to them which has an effect on your mind.

To introduce the quality of ‘WARM’ you simply need to favour predominantly cooked foods, use mild spices in your cooking and sip warm drinks throughout the day. Try starting the day with a ginger, honey and lemon tea - the best way to kick start your AGNI and eliminate AMA in the morning. You also need to avoid excessively HOT foods such as chilli and also COLD foods and drinks (that means pudding and cake is preferable to icecream!).

To introduce the quality of ‘LIGHT’ you need to avoid the excessive consumption of very heavy foods like meat, cheese and eggs and prepare other heavy foods like wheat and milk in a way that makes them lighter. Milk should be consumed cooked with spices and wheat should be eaten as dry roasted chapattis and semolina. You should also favour lighter foods such as those presented in this book - vegetarian soups, daals, rice, porridges, pancakes, breads and so on.

To introduce the ‘SLIGHTLY OILY’ quality you should use a moderate amount of good quality oil in your cooking - including ghee, sunflower oil, sesame oil and olive oil. This will help to ignite the fire in your belly and keep it burning bright. And you should avoid the excessive consumption of dry foods (crackers, baked goods, salads, low fat foods) or overly oily foods (such as deep fried foods).

The quantity of food you eat is also important. Try to avoid over-eating on a regular basis. If you happen to over-eat one meal, simply skip the next meal or have something extra light to help your AGNI recover.

One last thing. Our AGNI is at its strongest in the middle of the day, when the sun is at its highest point. If you can, try to eat your main meal, or your heaviest meal of the day at midday and eat a lighter meal in the evening. Traditional cultures have followed this practice for thousands of years but it has been forgotten in our modern culture. Try and bring it back whenever possible.

But the most important thing is to eat food that has been cooked with love - it is always easier to digest!

**Please Note - if you're suffering from any serious symptoms of indigestion or other pathologies, we'd advise you to go and see an Ayurvedic Practitioner for specific dietary advice individualized for your state of imbalance.**

http://www.muditainstitute.com/articles/ayurvedicnutrition/springdetoxing.html

Eight Ayurvedic Superfoods

By Nadia Marshall

This is a copy of Nadia’s Nutrition Column for Nova Magazine, published in July 2014

There is a lot of talk these days about “superfoods”. They’ve even found their way into a Masterchef mystery box! But what is a superfood anyway? According to Wikipedia it is a marketing term used to promote foods with health benefits that are usually high in nutrients and low in calories. Not particularly inspiring really… so I thought I might redefine the word from an Ayurvedic perspective. For a food to be “super” on my list, it needs to do two things:

1)  Promote ‘Sattva’ in the Mind

2) Directly nourish ‘Ojas’

These two terms probably don’t mean anything to you so let me explain…


What is Sattva?

A very important concept in Ayurveda is the understanding that our food has a direct effect on the quality of our minds. This is explained through the idea of the three Universal Qualities known as Sattva, Rajas and Tamas. 

Tamas is the quality of dullness and inertia. It is heavy and obstructive and when it becomes excessive in the mind, creates laziness, ignorance and depression. Rajas is the quality of agitation and activity. A mind predominant in Rajas is over stimulated and desirous, constantly seeking gratification outside itself. Any satisfaction it may find tends to be fleeting so the search continues…. eventually a Rajasic mind will exhaust itself and fall into a Tamasic heap. 

Sattva is the opposite of Tamas. It is the quality of clarity and stillness and is associated with peace, contentment, love, compassion and kindness. It is that elusive, sustained kind of happiness we are all looking for and, according to Ayurveda, can be cultivated skillfully, with ease.

Everything in the universe contains a predominance of one or more of these qualities, including our food. Drawing on the Ayurvedic law of LIKE INCREASES LIKE we can infuse our minds with greater clarity, peace and contentment by eating predominantly Sattvic food. Unprocessed, unrefined, seasonal wholefoods are generally more Sattvic but there are also specific foods that are super Sattvic! Simultaneously, we can decrease our level of over stimulation and agitation by avoiding excessively Rajasic substances (especially fast food, refined sugar, chilli, coffee and alcohol) and our propensity for dullness and depression by avoiding Tamasic substances (especially heavily refined and processed food, canned food and other drugs).

What is Ojas? 

Another very important concept in Ayurveda is the understanding of Ojas, the subtle essence of water in the body. There isn’t a direct Western translation for Ojas but Dr Robert Svoboda refers to it as “a pattern of secretions in the body” made up of various hormones, neurotransmitters and immune factors. The interplay between these factors relates to the function of Ojas described by Ayurveda.

Ojas is a subtle golden liquid said to have the color of ghee, the taste of honey and the smell of toasted rice. Although it is pervasive throughout the whole body/mind, it is found in greatest concentration in the heart and adrenal glands. In fact, Ayurveda teaches we have just eight drops of Ojas in our heart which sustain our life - when these run out, we die. 

Ojas is considered to be our potential source of strength, power and the foundation of our immune system, protecting us from both internal and external causes of disease. It also supports us mentally. Ojas is responsible for integrating our body/mind and is the source of our creativity, patience, faith and mental resilience. If we are prone to fatigue, regular illnesses and generally feel a lack of confidence in ourselves, it is simply a sign that our Ojas is depleted.

Ayurveda teaches that after eating a meal, the digested and assimilated nutrients from that meal go on to nourish each of our bodily tissues. After each of our tissues has been fed, the remaining (and most potent) nutrients go on to nourish Ojas. This process is enabled by a strong, balanced digestive fire (known as “Agni” in Sanskrit). So we look after our Ojas by looking after our Agni. In turn, strong Ojas helps to preserve and strengthen our Agni further. However, there are a handful of very special foods that actually nourish Ojas directly.

The Super Eight!

So the eight Ayurvedic superfoods I have chosen are genuinely super. They don’t just provide a low calorie, dense hit of nutrients; they actually help to promote strength, resilience, peace and contentment in the body/mind. And the best thing is, they are readily available to absolutely everyone! Here they are…

1) Ghee

Ghee is clarified butter, with all of the milk solids and buttermilk removed (so it is actually lactose-free and can be consumed by lactose intolerant folk). Unlike most of the other superfoods on this list, ghee is actually easy to digest and it, in addition to being Sattvic and nourishing to Ojas, has the special quality of enkindling Agni, according to Ayurveda.

2) Cow milk

Cows are considered sacred animals in India and cow milk is highly revered in Ayurveda as one of the most Sattvic of foods. Buy unhomogenised, organic or biodynamic milk and only consume it warm, preferably with spices like cinnamon, cardamom, cloves, black pepper or ginger to improve its digestibility and Ojas nourishing properties. If you have difficulty with cow’s milk don't worry, there are seven other superfoods on the list to choose from!

3) Basmati Rice

Basmati rice is Sattvic, nourishes Ojas and is also light and easy to digest so even if your Agni is weak, you should be able to digest it with ease. It is a long grain rice with a distinctive fragrance and delicate flavour... quick and easy to cook and absolutely delicious!

4) Dates

Dates are Sattvic and very nourishing to Ojas but are also quite rich, heavy and difficult to digest. Just because they are “super” doesn't mean you should eat them by the handful! Stick to two dates a day. Anything more and you may put a strain on your digestive fire.

5) Almonds

Almonds are also Sattvic and help to maintain our Ojas. But they are also quite rich and heavy so don't overdo them either. Two to four almonds a day is enough. To make them lighter and easier to digest, soak them in boiling water overnight, blanch them (remove their skins), then dry roast them. A great way to have your daily dose is as dry roasted slivers on top of porridge. Yummo!

6) Honey

Honey is super Sattvic and directly nourishes our own life-nectar, Ojas. The main thing to remember with honey is to choose the non heat-treated kind. Ayurveda teaches that when honey is heated to high temperatures its chemical composition is altered making it difficult to digest, with a tendency towards clogging the channels. So always purchase good quality honey that has undergone minimal processing and don't cook with it (adding a teaspoon to hot tea is fine). Honey is another rich food so again, moderation is key.

7) Ginger

Ginger is an amazing spice!! It is Sattvic and although it doesn't nourish Ojas directly, it promotes a strong, balanced digestive fire. If our Agni is balanced, our Ojas will be nourished as the end result of tissue metabolism. And eating ginger with all of the other foods on this list will make them easier to digest too!

8) Saffron

Our final superfood, Saffron, is one of the most revered of all exotic spices. It has a strong medicinal action on the blood, heart and reproductive system, is super Sattvic and also potentiates the action of any substance it is taken with, including the actions of the superfoods on this list! One to five strands per day is enough to impart its benefits and it is best eaten after soaking in warm milk.

Be careful not to boil Saffron as it contains precious volatile oils that will be lost and do not use if you are pregnant as it stimulates the flow of blood in the uterus.

So there you have it - my Ayurvedic Super Eight!

The good news is that all of these foods are also super delicious! But you may have noticed that many of them are quite rich, heavy and difficult to digest, which is another reason why it is so important to bring your attention to building a strong digestive fire - so you can digest and assimilate them properly.

If you are in any doubt about your health please be sure to consult an Ayurvedic Practitioner or your local health physician.

http://www.muditainstitute.com/articles/ayurvedicnutrition/eightayurvedicsuperfoods.html

Gluten-Free Diets: An Ayurvedic Review

Gluten is particularly difficult to digest and requires a strong stomach acid to process it. If not enough of this acid is produced or excreted due to a weak digestive fire, the gluten passes through to the small intestine, undigested. If eaten in excess, it can irritate the intestinal villi on the gut wall and affect our digestion and absorption .

http://www.muditainstitute.com/articles/ayurvedicnutrition/glutenfree.html

Salt is a natural antihistamine

Estuita Medical Inc. (Cardiovascular Chelation Center)

December 16, 2014 · 

Some Hidden Miracles of Sea Salt

Sea Salt and Table Salt

Sea salt is a broad term that generally refers to unrefined salt obtained directly from a sea or a living ocean. Sea salt is harvested through channelling ocean water into large clay trays which is then allowed for the sun and wind to evaporate it naturally. Sea salt is said to be healthier because the manufacturers typically do not refine it as much as other kinds of salt in the market, it contain 98.0% NaCl (sodium chloride) and traces of other minerals, including magnesium, potassium, iron, manganese, calcium, zinc and iodine.
Ordinary table salt which is the most widespread kind of salt found in the average kitchenhas been stripped of its minerals and is 99.9% NaCl (sodium-chloride). Sodium chloride is vital for optimum health but without the other valuable minerals and trace elements, it cannot be assimilated by the body, making it a poison to the system. The ordinary table salts also contain additives such as aluminium sislcate to keep it powdery and porous. Aluminum is a very toxic element in our nervous system and is said to beo one of the primary causes of Alzheimer’s disease (A progressive and fatal brain disease which destroys brain cells, causing problems with memory, thinking, and behaviour). Sea salt has a bright, pure and clean flavour and is considered to be as important as fresh pepper when it comes to preparing fine food because its mineral content gives it a different taste from table salt. The most common sources for sea salt in the world include the Mediterranean Sea, the Atlantic Ocean and the North Sea.

Healing Power of Sea Salt

Lack of salt can cripple one’s health. People have been taught since childhood that sault causes lots of health problems. There are also lots of books on salt-free cooking nowadays. It is important to note that the sea salt has great healing power.

· Sea salt helps to regulate the water content of the body preventing us from becoming dehydrated.
· Salt is strong anti stress constituent for the body.
· Salt is essential for the kidneys to clear excess acidity and to pass the acidity into the urine. Without sufficient salt, the body will become very acidic leading to complications like bone loss and joint pain. This is because when the body is highly acidic, it will do whatever it takes to return itself to a healthier pH balance. It then tends to steal the calcium, potassium, sodium, and magnesium it needs from the bones in order to buffer the tissue acids and they are systematically eaten away leading to bone loss and joint pains.
· Salt is vital in the prevention of excess saliva production to the point that it flows out of the mouth during sleep. Excess saliva, is an indication of salt shortage in one’s body. When the body is lacking in salt, which means it’s also short of water, the salivary glands sense the salt shortage and are obliged to produce more saliva to lubricate the act of chewing and swallowing and also to supply the stomach with water that is needed for breaking down foods.
· Osteoporosis (A disease in which bones become fragile and more likely to break) is partly as a result of salt and water shortage in the body. Studies have also shown that women are four times more likely than men to develop the disease especially after menopause.
· A salt-free diet lease to loss of libido and sexual ability (impotence and frigidity).
· Salt is necessary for the prevention of varicose and spider veins on the legs and thighs.
· Salt helps the liver and kidneys and adrenal glands to function efficiently.
· Studies have shown that, lack of bladder control in those who suffer from involuntary leakage of urine could be a consequence of low salt intake.
· Studies have also shown that salt is helpful in the regulation of blood pressures in combination of water. This is contrary to the belief that it causes high blood pressure. Instead, a low salt diet with high water intake will actually cause blood pressure to rise in some people. This is because if we drink water and do not take salt, the water will not stay in the blood vessels. One or two glasses of water and a little salt on the tongue will rapidly and efficiently stabilize irregular heartbeats and in the long run, will reduce blood pressure.
· Salt is very important for regular sleep. It is a natural hypnotic. If you drink a full glass of water then put a few grains of sea salt on your tongue and let it stay there, you will fall into a natural, deep sleep. Don’t use salts on your tongue without drinking water for repeated use of salt alone might cause nosebleeds.
· Salt is a natural antihistamine that can be used to relieve asthma by putting it on the tongue after drinking a glass or two of water. Too many bananas and too many orange juice or any sport drink which contain too much potassium might precipitate in asthma attack, especially if too much of it is being consumed before exercising. To prevent such attacks, some salt intake before exercise will increase the lungs capacity for air exchange.
· Salt is vital for extracting excess acidity from inside the cells, particularly the brain cells. If you don’t want Alzheimer’s disease (a progressive and fatal brain disease which destroys brain cells, causing problems with memory, thinking, and behaviour) don’t go salt free.
· Salt a vitally needed component in the treatment of diabetes. It helps balance the sugar levels in the blood thus decreasing the need for insulin to regulate blood sugar levels. Water and salt help to reduce the level of secondary harm associated with diabetes.
· Salt on the tongue will stop continual dry coughs.
· Salt helps to flush mucus and sinus congestion.
· Salt is vital for the prevention of muscle cramps.
Medical evidence have shown that natural sea salt is a health replacement for ordinary table salt and salt—free diet will not help us live longer. It is important to note that there is a large variety of sea salt; some are a bit grey or pink. Sea salt is much more expensive compared to other salts like the ordinary table salt but your body will thank you for it.

ESTUITA MEDICAL INC.
"the adult heart, hypertension, diabetes & stroke clinic
that treats on the molecular & cellular level."

Location: Unit 105 Taft Office Centre Condominium, 1986 Taft Avenue, near Buendia LRT station, Pasay City, Philippines

https://www.facebook.com/estuitachelationcenter/posts/some-hidden-miracles-of-sea-saltsea-salt-and-table-saltsea-salt-is-a-broad-term-/824538397605822/