Winston - Salt
 

Check out " Salt your way to Health" by Dr. Brownstein. It will give you all the info and you can watch on you tube also. He is the expert on salt and iodine, 2 of the nutrients that are both missing and misunderstood in our diets. If I had to choose, they would be the 2 I would include in my regimen as they are the hardest to get the amounts we need from just the food. The epidemic development of hypothyroidism and the misuse of real salt are key in the decline of our nations' general health.

Here are 2 links that will get you started. Be sure to check out the rest of the talks. The salt info on 2/4 of the first link is the one on salt that will directly answer your salt question. All the info is important on both talks so I encourage you to listen so you get the whole picture.

[ame=http://www.youtube.com/watch?v=Cho8yQt3Co8]Salt & Iodine Enhance Your Health (1/4) - YouTube[/ame]


[ame=http://www.youtube.com/watch?v=0-QCZAmXHqg&playnext=1&list=PL4CDBEDFE664D675F&featu re=results_video]Dr. David Brownstein on Iodine Part 1/3 - YouTube[/ame]


LW888

It's an animal product, so no.

Very high in salt I think, but I suppose the oil in the olive itself not being processed may be ok, but I don't for sure.

The oils are what contributed to your blockages they irritate the endothylium lining, building plaque it's in Dr. E books and DVD.

The corn used to make most oil is yellow dent corn, also called field corn—a different variety than the sweet corn you find at the grocery store. A medium ear of dent corn has about 4.74 grams of fat. Most of that is contained in the germ, the innermost part of the kernel. (A medium ear of sweet corn has about 1.06 grams of fat, though it still qualifies as low fat under FDA guidelines.)

It takes a lot of corn to make corn oil. A 56-pound bushel yields 1.6 pounds, or about 700 milliliters, of oil, says Shannon McNamara, spokeswoman for the Corn Refiners Association.

In corn refining , the kernel is separated into its component parts: the fiber-rich outer hull, the starch-and-protein-rich endosperm, and the oil-rich germ. To do this, the kernels are steeped in slightly acidified water, which loosens the hull and makes the endosperm swell up; then they’re ground coarsely. A centrifuge removes the lighter germ from the rest of the corn. The remaining grounds are passed through a series of screens. The endosperm, which grinds into small particles because it’s soft, passes through the screens. The larger pieces of hull stay behind.

After being cleaned and dried, the germ is pressed to extract the oil, much in the same way olives or canola seeds would be. Most producers then use a solvent such as hexane to extract more oil from the pressed germ.

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Eating plants & veggies in a natural state our body digests the food the way our bodies were meant to.

Olive oil is looking better all the time
 

In Jean Carper's book on Alzheimers (and age related memery loss), she devotes chapter 76 to olive oil. She starts by recalling all the many good effects that extra-virgin olive oil can have. For example, she said it's good for coagulation, cholesterol, blood pressure, strong bones and heart. And now there are studies to indicate that it helps fight mental decline and Alzheimer's. Everything, she said, is backed up by studies.

Jean Carper is a medical journalist with 23 books to her credit. The above chapter is from: "100 Simple Things You Can Do To Prevent Alzheimer's And Age-Related Memory Loss"

I'm surprised that you quoted her work as though she was a qualified expert ie: a doctor or researcher.

She was a senior medical correspondent for CNN, but not a doctor.

She's simply a journalist, albeit a very good one.

Not true. I identified her as a medical jurnalist.

Having that position shows she was trusted to relay medical news from the medical community to the public.

I've read and "thought about" similar issues with regard to salt useage that your recent posts have explained........

Years ago, everyone knew that you needed the iodine and the salt to keep things balanced. Salt was a precious commodity in the past.

Similarly, we all knew we needed that winter or spring tonic that our grandmothers doled out in the form of cod liver oil.......and other natural remedies. Now, Vitamin D3 is big business in supplemental forms, when all one needs is a few minutes per day of sun exposure.....to get the much needed sunshine vitamin.

From babyhood today, kids are covered with floppy hats....sunglasses and slathered with sun block. WE all played out with none of that.

Might I add, that when the FEAR of skin cancer came in vogue and everyone began slathering sun screen all over themselves and their children........or staying out of the sun entirely, is when all the "rheumatism" type ailments became so prevalent.......now referred to as auto immune diseases............whereas in our "grannie's day" it was just part of the aging process.....and the winter aches and pains were normal.
Not in need of a specialist.

People of old knew that the sun was a healer. I know about the ozone layer, etc. ..........just saying. Everything in moderation. To ban everything is not good.

People didn't have so much STRESS worrying about everything in the old days. Even with most cancers, there is no pain until the very end.
We remember what it was like back in the '50s and '60's and even the early '70s.............no chemo, no radiation........more power to the ones now "fighting through" this terrible disease, however, oftentimes as we've seen with our own eyes...........it's the cure that causes the terrible symptoms that have to be dealt with.........and the prolonged suffering for some patients.

We saw a movie the other evening about a child who had been conceived just to have her organs harvested for her elder sister who had leukemia.
Sad story, but eventually, the teenaged older sister, dying of cancer, convinced the younger girl to become emancipated from being an organ and bone marrow donor to "save" her sister...........it really hit home what that poor teenager went through from early childhood. A surprise ending of sorts.........as even the lawyer had wondered why the younger sister had come to that decision alone.........."to everything there is a season"......people should not fear death which is just a transition.......

Obviously, there are all kinds of cancers, but we've seen the worst......and the potential cure and treatment that these folks went through was horrific.......they died anyway. Had they not gone through with the radiation and chemo.........their quality of life would have been much better. Even doctors know this, but they have to follow the rules of the hospital to which they belong. Nuff said.

The U.S. Department of Agriculture lists typical sodium content for thousands of foods -- and some of these numbers may shock you:

Dehydrated onion soup mix (1 packet): 3,132 milligrams

Seasoned bread crumbs (1 cup): 2,111 milligrams

Spaghetti sauce (1 cup): 1,203 milligrams

Canned chicken noodle soup (1 cup): 1,106 milligrams

Frozen turkey and gravy (5 ounces): 787 milligrams

Canned cream-style corn (1 cup): 730 milligrams

Teriyaki sauce (1 tablespoon): 690 milligrams

Vegetable juice cocktail (1 cup): 653 milligrams

Beef or pork salami (2 slices): 604 milligrams

Canned jalapeno peppers (1/4 cup, solids and liquids): 434 milligrams

Read more: Salt Shockers: 10 High-Salt Foods You Don't Expect | Fox News

Excellent post........all that sodium is in EVERYTHING.

BETTER TO COOK FROM SCRATCH.......add or not add salt as desired........

Processed foods all have HIGH SODIUM.

Restaurant foods all have high sodium. Not all restaurants cook from scratch.

Who doesn’t love a great cup of soup? It is a quick-lunch option, warm you up on a cold rainy day and just an all around yummy large meal alternative. Some do not always have time to cook a large pot of soup unless you set aside time to make it in the crock pot. So we go to quick alternatives like canned soup.

Minestrone Soup: each serving packs in 960 mg of sodium, yes, if you eat the whole can you have consumed 1,920 mg of sodium in just one little meal. A soup that only has 90 calories packs in the awful extra ingredients that we sometimes overlook basing everything on lower calorie and lower carb options.

In most processed foods, like processed soups, the manufacturing company packs in the sodium so that they can keep the freshness of the product until purchased from grocery shelves. Shelf life, I think I’d rather keep up my shelf life and not waste a few days because I consumed a sodium packed, quick fix soup.

BUT we do need some sodium in our diets, just how much do we need? Dietary Guidelines for Americans recommends limiting sodium to less than 2,300 mg a day or 1,500 mg if you’re age 51 or older and even less if you have chronic health issues.

Here is a list of some common high-sodium foods:

• Breakfast Cereal – 50-60% more sodium than salty snack items
• Chocolate Milk – High in sodium to extend the shelf life
• Flavored Rice – Generally containing more than 700 mg of sodium per cup
• Salad Dressings – 350 mg of sodium per serving (that’s just 2 tablespoons!)
• Breakfast Pastries – 200 mg in just one pastry (yes, 1 DONUT)
• Wheat Crackers – 340 mg of sodium (not all wheat crackers are even whole wheat, read your labels)
• Cottage Cheese – Generally first on the list of high sodium foods at more than 400 mg of sodium per serving

We must have sodium for our bodies to work properly, but taking into consideration more often how much we consume may help you down the road. Hydration is also a very important part your body’s sodium levels and for proper kidney function.


So you may say, I eat healthy most of the time including my afternoon cottage cheese and fruit blend snack, and I just cannot understand why I keep gaining weight or why I am at a plateau? Consider this, excess sodium plays a major role in excess weight gain and water retention. Sodium may also be increasing the mass of white fat cells , which increase fourfold before dividing. High sodium may also create a condition known as hypertension or even metabolic syndrome.


Here are some ideas to help cut your excess sodium intake -

1. Instead of adding salt and premade flavoring seasonings to your dishes, consider adding fresh herbs that act as flavoring such as garlic, oregano, rosemary, cilantro, basil, etc.
2. If you must buy processed foods, read your labels. Choose more heart healthy options, which generally have reduced amounts of sodium and cholesterol. Also, don’t recognize those long ingredients? Chances are you probably don’t want to ingest it.
3. Low-fat and/or low-calorie DOES NOT always mean healthy! Low-fat is generally packed with more sugar additives and low-calorie can be packed with more sodium.
4. Choose fresh vegetables instead of frozen vegetables when possible. Frozen vegetables, though frozen, are still a processed food. Unless you are making a dish that requires an out of season vegetable, I would always opt for the fresh version and your dish will be packed with more flavor.
5. Limit your store-bought pickled items such as pickles, specialty olives, etc. These items are loaded with preservatives for their brine.
6. Lastly, FAST FOOD . . . Yes, we are all guilty of the occasional indulgence of fast food, but these meals contain enormous amounts of sodium along with added fat and calories that will blow your clean eating plan.

It's dangerous to make blanket statements about anything. In any study that's done never do 100% of the study partcipates reap the benifits or show the negative side effects of whatever is being studied. Certain ethnic groups respond to medication or food or nutrition different than other ethnic groups. In some cases males respond different than females and so on. i have been part of an on going study (last 10 years) still unpublished. I consume 65% of my caloric intake a day in animal fats and plant oils. my arteries are clean as a whistle, I lost 50 pounds at the start of the study and have kept it off. And i have 7% body fat

Very interesting! Will the study continue much longer?

Whoaaa Nellie ....I'm wondering what Jimbo and VP have to say about this post.:eek:

I have thoroughly read and considered every post in this thread. And there have been a lot of them! Thanks to everyone who have taken the time and thought to write. As a result I have decided to modify a lifelong rule which I have never broken. From here on in I will never discuss politics, religion or dietary rules with anyone.

Best wishes and happy eating to all!

It's a 20 year study. I of course have no idea what the results have been for any of the other particpates and of course like any study they can always publish and or end the study at any time. I just think it's dangerous to issue blanket statements about anything! responsible researchers will never issue statements stating all people should do this or that activity or protocol. When novice that base their advice to others from a few books or from research based on Google searches I think it's dangerous. Every one is different, every one reacts to the same stimulus differently.

Good for you.

Exactly what type of diet is this, how long are you on it?

How do you know your arteries are clean?

What tests did you have?

It is good to read your post. I agree completely.

I cringe when I read that a certain diet can prevent cancer. There are all kinds of variables in statements like that. We know that a good diet makes us healthier, but how extreme is too extreme for optimum good health?

Isn't it better to strive for more fruits and vegetables and less saturated fats in our diet and to up our exercise and moving about? I get the feeling from the two big vegan/vegetarian posters here that advocate this extreme diet that nothing else but theirs is a good enough life style.

I respect their sincere feelings and I admit that their postings has made me think twice about red meat, but we all need to be reasonable in our expectations for ourselves and others.

It is better to make improvement for the long term than to strive for the extreme and fail. It would be hard for most of us to eschew all meats and dairy and I am not convinced it is healthy-er.