As I mentioned in my most recent blog post, sodium has many health benefits, such as having a positive effect on the body’s pH level (which we know is extremely important for overall health) and improving our respiratory system. We also learned that sodium is both antibacterial and anti-inflammatory.
In addition, sodium has another important role. In EVERY cell in the human body, there is a sodium-potassium pump. This sodium-potassium pump is responsible for the processing of nutrition inside the cell and for providing the body with energy.
When the body (and the blood) becomes too acidic, the acidity interferes with the effectiveness of the sodium-potassium pump. This happens because the cells in the body try to “take in” some of the acidity to help the body deal with it. To make room, the cells are forced to expel minerals. As a result, sodium and potassium are lost.
Consuming sodium regularly in our diet allows the body to constantly replenish sodium if and when it is lost. Without sodium, the body cannot efficiently process nutrition and provide the body with energy. However, eating a diet rich in sodium (as well as using Himalayan and sea salt) will help the body with these two important tasks.
Cooking With Salt (Sodium Chloride)
Chemically speaking, all salt is Sodium Chloride (NaCl). This includes the commonly used processed salts as well as pure, unrefined salts such as Himalayan and sea salt.
When you cook with salt (sodium chloride), the heat causes the chloride to evaporate. However, the sodium does not evaporate and you are left with pure sodium. When sodium is separated from its natural component (chloride), there is an imbalance in the body. Because the chloride has evaporated, the body now has to supply its own chloride.
If you remember back to my blog post about macro-minerals and trace minerals, you probably remember that chloride is one of the seven macro-minerals. This means the body needs chloride in large quantities. The body cannot afford to supply chloride each time we consume salt, counteracting the imbalance between the sodium and chloride.
What this means is that we should be extremely careful when cooking with salt. It is best to add salt to your food after it has already been cooked. This will prevent the chloride from evaporating.
Natural sodium is vitally important for our health, as it is used in EVERY cell in the human body! Not only that but it is one of our greatest defenses against an acidic body (and all disease LOVES acidity).
But not only do we need to be consuming sodium, we also need to be consuming the right kind of sodium: first and foremost, sodium that comes from our soil and is found in vegetables. Vegetables that are high in sodium include (but not limited to) artichokes, beets and beet greens, celery, sweet potatoes, spinach, turnips and seaweed.
In addition, salt that comes from real salt deposits is extremely beneficial for our health. These include pink Himalayan salt and pure sea salt. It is important to stay away from iodized table salt – this kind of “salt” is processed, chemical induced and bleached and is not really salt at all.
Lastly, we need to remember how to cook with salt (or, more importantly, how to not cook with salt). All forms of salt (yes, even Himalayan and sea salt) are, chemically speaking, Sodium Chloride. When we cook with salt, the chloride evaporates and we are left with sodium. This causes an imbalance in the body and therefore, the body is forced to provide the chloride.
To see whether you are mineral deficient, overly acidic, or to explore other areas of your health, such as digestive, respiratory and circulatory issues, schedule a live blood cell screening TODAY!
“In order to have good health, we must have good blood; for the blood is the current of life."
Elizabeth Shepard, BS
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