In a message dated 2/22/06 2:24:23 AM, Ajit Randhava writes:

Hi Rhio, my name is Ajit Randhava and I have a question about celtic sea salt. Now is it really necessary to have this in ones diet if one really does not like the taste of salt since he or she is getting all the salt he or she needs from fruits. For example there is book by Dr. Langre explaining the many benefits of Celtic sea salt and how it should be a staple of ones diet, and how one who does not have this ingredient will age more quickly. I would love to hear your opinion. Here is a link
(http://www.curezone.com/foods/saltcure.asp) , and it is really convincing but I do cherish your opinion since you are a veteran of the raw movement
and I am somewhat of a rookie. Thanks again

Sincerely,

Ajit Randhava

Dear Ajit,

Well, I'm not sure that I'm a veteran. I consider that I'm still learning... but thank you.

I haven't had a chance yet to read the articles you cited.

Fruits are very poor in the mineral sodium, so you could not depend on fruits for this and especially the way our fruits are harvested now where they are picked green. When fruit doesn't have the chance to ripen on the tree or vine, it doesn't develop its full spectrum of vitamins, minerals and phytonutrients. Vegetables have more sodium in them, like celery, swiss chard stems, asparagus and many others, but it also depends on the mineral content of the soil that vegetables are grown in. As you probably know or are becoming aware... our soils are very deficient in minerals. Organic foods provide a better mineral assay but home grown is better since then we can nurture and build the soil so that it provides us with all the minerals that we need. It's not so much about salt, but it's about the mineral sodium. Of course, the Celtic sea salt has this mineral in it.

I recommend trying to grow at least part of one's own food, when possible, and building one's soil with rock dust, compost, and other natural soil ammendments so that the produce grown in that soil is full of nutrition and particularly minerals.

If you are sure that you are getting adequate sodium from vegetables, then you could eliminate the Celtic sea salt, or just use some sea vegetables instead which are high in minerals.

With blessings and peace,

Rhio

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