Practically all man-made and prepared foods contain a mixture of sugar, salt and sodium. Most chefs will tell you that taste is all about balancing the palette, the balance between salt and sugar as they are the most powerful sensors of the tongue. Sugar is acidic on the PH scale, whereas salt is alkaline.

Salt and sodium are more insidious than sugar, as we never expect them to be so undermining to our health. About 40 percent of salt is sodium and 60 percent is chlorine. Sodium is a life vital element found in fruit, vegetables, meats and legumes. In addition humans have developed an addiction and add salt to their food beyond what occurs naturally in their diet.

Although a small amount of sodium (about 500 mg) is essential to normal body functions, it is estimated that the average person consumes 4000 to 5000 mg a day. It is widely understood, even by medical science that large amounts of dietary sodium result in high blood pressure (hypertension), and may lead to heart attacks, strokes and kidney failure. If we eat a balanced diet, all the salt we need for a healthy body is supplied by it.

Salt is well documented for its ability to preserve everything from mummies to beef from decaying. In the early 1800’s salt was the number one preservative in the Americas and ensured an adequate supply of meats and grains for the winter season. Later canned foods were introduced loaded with salt – healthy foods do not come in cans. Salt has caused more problems than it has solved as a supplement