Tuit Nutrition: The Salt Fix
Amy from Tuit Nutrition reviews The Salt Fix:
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Thanks to NancyLC on this board, and her famous Get your salt! thread, I have been happily indulging, to the point of getting a bag of pink Himalyan sea salt. Yes, I can tell the difference. This stuff tastes better. ( also take kelp tablets and eat seafood because I'm not getting my iodine from table salt anymore... and I don't have thyroid issues. If you do, this needs to be further researched, I understand.) Yesterday I got out my leftover chuck roast and added LOTS of salt :lol: It's a good look and just another facet of how everything we have been told... is wrong. I've decided that this is because when we are in a high carb environment; nothing in our bodies works the way it should. Low salt, low fat, low calorie; it's all distorted for short term adjustment that ignores the long term, terrible, effects. |
It's really mind boggling just how wrong the past half century of dietary advice has been with its bad effects still going strong. I use salt freely, both the pink salt and this mixture of sea salt and seeweed
http://www.seaveg.com/shop/index.ph...&products_id=98 I cook my bone broth with sea weed flakes and eat sardines and canned Alaskan salmon. I can't help but notice, as I make my way in the world, how many people simply look ill, much of it probably due to what they eat. Jean |
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Yes, I've been doing the same thanks to Nancy's post. I read The Salt Fix by James DiNicolantonio, PharmD, and Amy's review is an excellent summary. Salt is really important, and DiNicolantonio disputes recent cherished myths such as how salt causes high blood pressure. I was able to achieve normal blood pressure on LCHF with ample amounts of salt consumed in the process. Older people especially need a good base of salt each day for beneficial reasons. Quote:
As I'm finishing Undoctored by William Davis, this is one of the core observations, our diet has been distorted to favor high carbs such as sugar and grains (whole or refined, it makes no significant difference leading to a negative health outcome) and coupled with the recommendation to reduce saturated fats has resulted in Metabolic Syndrome and all its symptoms along with an alarming increase in obesity in the population. These were not our grandparents' and previous generations' foods, and the whole "movement" fostered by political (government inserting itself trying to help eradicate heart disease), business (food manufacturers creating in their labs frankenfoods that are low in salt and fat), and pharma (developing pills to treat symptoms without identifying the overall root cause) interests. Yes, nothing works the way it should because we've been told to eat differently than humans should. |
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I believe that Dr Davis's message in Undoctored is very important. When it comes to attaining optimal health you don't need a doctor, in fact conventionally trained physicians are apt to give you very bad advice. Instead you can take control of your own health, do your own research using Dr Google, and come to your own conclusions. It all goes a lot beyond weight loss and what to eat or not eat. It is a paradigm shift putting the individual in charge of their own health, making their own decisions based on their own research. Conventionally trained doctors are still very good for some things but we are all capable of being our own doctors when it comes to lifestyle medicine. Jean |
The other day while cleaning out my china cabinet I was reminded of these little antique crystal salt wells that I have, that were passed down to me from 2 or 3 generations ago. They're small individual size and I have several so everyone at the table must have had their own personal salt.
This one is 2 inches long and 1 1/2 inches wide, stands 1 inch tall. The salt wells/cellar look just like this: http://www.ebay.com/itm/Rectangle-O...CUfBsbYIYNqFrtw e-bay is full of the individual salt cellars from back in the day, some of them have their own spoon! |
Comments on chapter 2 of the The Salt Fix from Matthew Dalby
https://honey-guide.com/2017/08/21/evolving-salt/ |
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Very interesting. Thanks for this link. |
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I have a couple of teeny-tiny spoons that I've always assumed were salt spoons - they hold about 1/2 teaspoon.
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Maybe your spoons went with my salt cellars Bonnie! :lol:
I wonder what type of salt they used back then? |
Growing up my dad used a salt cellar much smaller and round to dip his green onions in and eat 'em raw!
I always thought that was so yucky! :lol: EDIT: I guess looking again at the dimensions it may have been that size.... |
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I keep my salt in a bamboo salt cellar at home. It is easier to use than shaking it, especially for cooking. I prefer kosher salt because it has larger crystals.
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I prefer kosher salt, too. In the kitchen I keep a small jar of salt for cooking.
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Robb Wolf, my favorite interviewer, podcast on The Salt Fix with Dr Dinicolantio.
https://robbwolf.com/2017/08/29/epi...o-the-salt-fix/ |
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