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Old Fri, Mar-17-06, 18:31
theBear theBear is offline
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Posts: 311
 
Plan: zero-carb
Stats: 140/140/140 Male 5'6"
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Salt is an addiction. It is culturally induced induced by the need to add some salt for flavour in vegetables. When I gave up salt, the only food that I ate which seemed to need salt was eggs, but after a few years this passed- unsalted butter made the difference- without that added fat eggs are definitely very bland. Take care to only buy and use unsalted butter. Salt in butter is there as a preservative, thus the level is very high. Unsalted butter is a bit more expensive because only very fresh cream can be used to make it, whereas soured cream, neutralised with soda is used to make 'regular' butter that is then preserved with salt. The very best and tastiest butter possible is made at home by shaking pure cream, and separating the resulting delicious near-white butter from the whey.

Taking in more salt than you body needs is very, very bad for you. If your sweat tastes salty, you have too much intake. Both the skin and the kidneys dump salt, but cannot 'change gears' quickly. Both organs are affected by passing salt. The salt content of sweat and urine can go down to a few parts per million, to conserve the saline balance of the bodies tissues. It only takes about one ounce of any meat/day to supply all the sodium your body requires. for normal saline balance. I sometimes sweat so proficiently that I need to drink 3 or four litres of water in less than an hour. I have no effects of low salt, and my sweat is never salty. I used to watch the other kids in ballet class scarfing slat tabs, while I just drank water, my shirt was very wet, but dried out normal but theirs were rimed with a heavy white salt crust,indicating that the massive excess of alt was simply being dumped. If they did not eat the salt tabs when drinking water, they fainted.

If addicted to salt, just like with any other addiction, when you stop using, you will experience 'side effects', such as everything suddenly seeming tasteless and bland. If you persist, salt becomes vile-tasting, and food without salt very tasty (but not (sodium-deficient) veggies-tasteless by nature, but which we are not talking about here).

It takes several days for your body to stop dumping salt through the skin and kidneys and begin conserving it, so when quitting, be aware of your salt balance- you may experience light headed-ness and the other classic signs of low sodium, if necessary take a tiny pinch- but try to stop all salt as quickly as you can tolerate it. Salt was a significant cause of my grandfather's demise at 91 from kidney failure. I consider it a chemical poison. Only vegetarians have a salt-deficiency in their diet.

I am unsure what a 'slow cooker' is. The healthiest meat is raw, next the quicker minimal cooking is accomplished and the least the mass of the meat is exposed to heat, the better. This criterion points to a quick fry in melted fat at high enough heat to brown the outer layer of the meat and only warm the interior is preferred. The term 'slow cooker' sounds like something designed to process basically indigestible vegetables.

I have not had a cold or flu in about 6 or 7 years, and I never eat veggies- in fact I would suspect the load placed on your system trying to deal with them might actually work to weaken your immune system. If you are feeling a bit down, 5 gm of mineral ascorbates and a bit of echinacea each day should help boost things. Get a flu shot every year- it stimulates your viral-resistance against more than just influenza.

On a meat diet, generally you will poo once a day or less. There simply are no great masses of dead bacteria to void. The mass of waste the body produces is small and generally soft. Cheese is binding, coffee the opposite.

What is 'non-organic' meat? Last time I checked all animals were organic creatures. Once the food is taken in, the animal is the same no matter what type of feed it gets. The meat animal is a fantastic filter. The only thing that is better is grass rather than grain and feed without pesticide residues, which can concentrate in the tissues. People who eat vegetation are at more risk with non-organic VEGGIES, since all edible veggies require being treated with various pesticides to reach a mature state for harvest- the organic ones are usually grown under protective cover to reduce this need.

Animal feed-plants are much less subject to pest predation than the specially bred human-edibles which have the natural protective toxins removed through selective breeding over hundreds, and in some cases, thousands of years.

I could only find a recipe for preparing turtle in Joy of Cooking, I guess between 1931 when the book was written, and today, turtles have become a non-PC food item. I am not referring to sea turtle, only the fresh water kinds.
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