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Issue: #2
JUNE/2009
Dear Subscriber;
Here is an e-mail we received. It is simple and it makes sense.
Subject: Re: What we should have learned from the cows.........this is
spectacular!!!!
Do You Have High Blood Pressure, Swollen Ankles, Edema, Water
Retention, or Congestive Heart Failure?
The cow's developed large ankles and were dying from water retention
due to heart problems. " These were the words of Phyllis Unice who
tells the following story:
"When I was young I lived on a large ranch in Northern Utah. We all
had a lot of chores to do every day. One of my chores was to watch and
fill the salt and pepper shakers for the table. I remember that when I
had to fill the salt shaker, I had to take a hammer with me to the cellar to hit the
cloth bag of salt to make it less lumpy so I could get the salt out. Then the
Morton Salt company came out with a new kind of salt. The box had a picture of
a little girl holding an umbrella on it with the caption under the picture, /*'When
it Rains it Pours,'*/ indicating that the salt was different and that it would
not lump or cake.
My father and the other ranchers in the area would put out large blocks of
salt in the corrals and pastures for the cattle to lick. We called them "salt licks."
Soon after the new salt was developed, my father's cows and the cows of other
ranchers started dying. /The cow's developed large ankles and were dying from
water retention due to heart problems/. This was of great concern to the
ranchers. The ranchers asked the animal science professors at Utah State
University to investigate. Finally, what the investigation found was that the only
thing that had changed in the diet of the cattle was the salt.
The Morton Salt Company produced all of the salt licks and the company had
switched to salt licks made from white salt that had been heated in a kiln. No
one had noticed that there was a difference in the salt, as the salt licks looked
the same, maybe whiter in color.
Needless to say, the ranchers changed back to natural salt licks that
are pink in color and that are not heated in a kiln. When we changed back to the
natural salt licks, the animals got better and there were no more problems like
the ones before. However, the salt you buy in the grocery store, for yourself, is
still heated in a kiln and has aluminum anti-caking agents added to keep it from
sticking together and to make it pure white. Salt in it's natural state is
very important for good health because it helps regulate the way the
body maintains moisture levels in the cells. The heating and the aluminum anticaking agents change the salt to a product that is not good and produces in
people the same symptoms that occurred in the animals."
If the cows had been people, then and now, we would put them on a salt
restrictive diet and give them a diuretic. Putting the cows on a salt restrictive
diet and giving them a diuretic, would have killed them all.
Natural salt (that /does not/ pour when it rains) absorbs moisture. The
absorption of moisture is what makes it cake. This is purely theoretical, but I
believe /natural/ salt in the body pulls healthy moisture /into the cells/, helping to
maintain the sodium potassium balance which is vital to all cellular function.
Table salt (that pours when it rains) does not absorb moisture. Too much
unnatural salt may cause the body to retain unhealthy moisture in the extra
cellular spaces, known as edema. The wrong kind of salt could also
cause dehydration, because enough fluid is not pulled into the cells.
I believe it is possible for the cells to be dehydrated and have edema
(too much fluid outside of the cells) at the same time. This possibility is
overlooked by doctors who treat hypertension (high blood pressure) and
congestive heart failure by prescribing diuretics. The diuretic may reduce the
blood pressure and eliminate edema but also upset the delicate sodium
potassium balance in the cells.
As far as I know, /all/ of the studies that have shown how excessive
salt intake can lead to high blood pressure, water retention (edema),
congestive heart failure, and a host of other diseases, have been done with the
/wrong kind of //salt/. The very fact that outside of the body one kind of salt
cakes (absorbs water) and the other doesn't, should tell us that the effects of
the two different types of salt in the body are vastly different.
What a wonderful opportunity for new research. Could natural salt contribute to
good health by hydrating the cells and preventing edema?
Could too much unnatural salt cause high blood pressure, edema,
congestive heart failure, etc? We should have learned this from the cows sixty
years ago. It may be the /kind/ of salt we eat that causes serious, and even fatal,
diseases, not how much salt we consume.
Darrell Stoddard, Founder - Pain Research Institute
http://www.healpain.net
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